Called my local butcher yesterday, and asked if they had any pork belly, and they did. 8) Told em to cut me a 5lb slab, and I'd be right down! It was frozen, so I put in the fridge to thaw, and today I started my first ever bacon cure!
Here it is in all its raw glory with the cure ingredients, (tenpoint5's recipe of course).
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0591_zpsc5c13a3e.jpg) (http://s43.photobucket.com/user/crucut33/media/IMG_0591_zpsc5c13a3e.jpg.html)
Cure being applied.
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0592_zpsb00725ab.jpg) (http://s43.photobucket.com/user/crucut33/media/IMG_0592_zpsb00725ab.jpg.html)
All bagged up ready to go into the fridge. :D Stay tuned.....
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0593_zpsd436658b.jpg) (http://s43.photobucket.com/user/crucut33/media/IMG_0593_zpsd436658b.jpg.html)
that is gonna be some good bacon
You are going to love that recipe, I use it for belly bacon and Canadian Bacon. You will never want to buy bacon at the store again.
Congrats! You are going to be SO spoiled now.
Quote from: Saber 4 on November 19, 2013, 06:06:12 PM
You are going to love that recipe, I use it for belly bacon and Canadian Bacon. You will never want to buy bacon at the store again.
Gota love 10.5's recipe. 5lbs of belly is a good starter. I put 9lbs in to cure this past Saturday, will be smoking this Saturday. If you will be using a slicer. Let it set if the fridge over night, then an hour or so in the freezer before slicing. Just makes it easier. I haven't bought store bacon in I don't know how long. Although, I have ate some, just not the same.
Your gonna love that bacon.
Every now and then Chris comes up with a keeper recipe ;)
Got it done last night! Turned out out great, VERY tasty :o Two hours of Maple smoke, then heat only till IT was 140. Things I learned; I need a slicer, and probably a new vacuum sealer. Should have let it set longer after it dried overnight to get the inside of the belly closer to room temp before smoking. It took 4 1/2 hours total just to get to 140. I wanted to go to 150, but it was getting late, and I wanted to turn in. It was around 40 degrees outside, and I had a hard time with the temp for some reason. It was jumping around, and I was turning it up in small increments to get the it there, and then I was worried that I was overdoing it, like cooking the stuff. Does it usually take that long for you who have done bacon to get it to 140-150?
Put it in the fridge overnight to cool and firm up, then I sliced, packed up some for the freezer, and had breakfast. I am really pleased with it, and I will definitely have to do twice as much next time! My wife is amazed at how well these projects come out. Well, maybe she's just amazed that I can do them! :o
A big thanks to all of you here that help us newbs to be able to accomplish these great smokes!
This is right out of the smoker-
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0596_zps21dec91f.jpg) (http://s43.photobucket.com/user/crucut33/media/IMG_0596_zps21dec91f.jpg.html)
I cut it in half lengthwise then sliced it up-
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0597_zps7834d204.jpg) (http://s43.photobucket.com/user/crucut33/media/IMG_0597_zps7834d204.jpg.html)
Thanksgiving morning breakfast, and those who say you can't go back to store bought after this are right on the money! this stuff is fantastic!
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0598_zpsd4089a44.jpg) (http://s43.photobucket.com/user/crucut33/media/IMG_0598_zpsd4089a44.jpg.html)
You nailed it!
Great job! Yes it does take a long time to get it up to temp. Remember, you're cooking fat which is a good insulator. (I seem to get a good layer of it on my belly in the winter too!). ;D
Good job! Ain't it great? I've bought my last G-store bacon and I'm thinkin' you have too.
Great looking bacon, enjoy and start another batch soon. It will no last long
That looks like it turned out spectacularly good! I may be biased on the recipe. I do have to give the credit to Habenaro Smoker who gave it to me. I just posted a how to on it.
Great looking bacon