First try at bacon

Daveo · September 20, 2009, 07:36:36 AM

I used the maple brown sugar recipe from the recipe site.Vacuum bagged and cured for 7 days.Smoked with hickory to 153 degrees.
Verdict?Very good bacon,better than all but Welshire Farms from Whole ~~Paycheck~~ Foods.Less salty,which I like.Not as much flavor from the sugar and syrup as I'd like.
I have a few questions though.
Would a looser bag help the curing process?Not much"juice" came out of the meat.
I suspect a longer cure time would help a lot.How about two weeks?
I may have been too stingy on the cure.After sealing it was barely noticeable.How much is too much?
I'm fairly pleased with this first effort,and really eager to try and improve the next batch.Many thanks to all who generously share their knowledge on these forums!Ya'll are great!

**Well my pictures don't show up.Anybody got a quick tutorial on posting pictures?**

HawkeyeSmokes · September 20, 2009, 07:48:26 AM

Here's a link on posting pics. http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Looking forward to seeing that bacon. ;D

FLBentRider · September 20, 2009, 09:14:00 AM

The cure should be a per pound measure.

For basic cure mix or MTQ, it should be 1 Tablespoon per pound.

The cure times are more a result of the thickness of the meat.

Habanero Smoker · September 21, 2009, 03:39:16 AM

I have not tried vacuuming the meat during the curing process, but those that have state it takes less time to cure. Having a container that is looser, I can't see if that will improve the process, the closer the liquid is in contact with the meat the better.

The recipe you are referring to is for 5 pounds and all of it should be used for 5 pounds. How many pounds of belly did you have, and how much cure mixture you make and use? The lack of juice may be an indication that not enough cure mixture was used, but there are times you will not get much moisture drawn out.

Some have cured for 14 days, some for 21 days, the longer you cure over the necessary time, the more salt (along with other ingredients) will continue to be drawn into the meat. It will tend to be salty, but soaking in cold water can help. I find that too much salt mask any other flavors, but others who use longer curing times may respond.

DTJ · September 24, 2009, 07:49:44 PM

I would agree Habs, curing longer does leave a saltier flavor. I typically cure right around 14 days, like FBL stated depending on the thickness also. The salt does mask some of the other flavors, however those other flavors are stronger also, if that makes sense. I tend to prefer a more savory flavor of garlic and onion cured with mine so the salty flavor compliments the other better than if you are going for a sweeter taste. Play with the amount of maple and brown sugar, the only thing you have to be precise on is the amount of cure you use. After that it is a matter of taste and finding the flavor you like. I have tried quite a few different combinations and quantities of flavors, none have been bad and I enjoyed eating the "lessons" until I found the flavor I wanted.

Daryl

Daveo · September 25, 2009, 05:15:11 PM

Quote from: Habanero Smoker on September 21, 2009, 03:39:16 AM
I have not tried vacuuming the meat during the curing process, but those that have state it takes less time to cure. Having a container that is looser, I can't see if that will improve the process, the closer the liquid is in contact with the meat the better.

The recipe you are referring to is for 5 pounds and all of it should be used for 5 pounds. How many pounds of belly did you have, and how much cure mixture you make and use? The lack of juice may be an indication that not enough cure mixture was used, but there are times you will not get much moisture drawn out.

Some have cured for 14 days, some for 21 days, the longer you cure over the necessary time, the more salt (along with other ingredients) will continue to be drawn into the meat. It will tend to be salty, but soaking in cold water can help. I find that too much salt mask any other flavors, but others who use longer curing times may respond.

It was at least five pounds and I definitely didn't use enough cure according to the recipe.Starting another batch tomorrow and I'll be careful to weigh the meat and use the right amount.Anyone used maple sugar instead of brown?I just got some.I'm going to try 14 days this time.

Thanks!

Up In Smoke · September 25, 2009, 05:45:43 PM

Daveo,
i have not tried bacon yet but i ran across this on the recipe site.
it uses the maple sugar you were asking about.
this recipe will guide me through my first run.
http://www.susanminor.org/forums/showthread.php?t=542

Daveo · September 26, 2009, 07:56:26 AM

Quote from: Up In Smoke on September 25, 2009, 05:45:43 PM
Daveo,
i have not tried bacon yet but i ran across this on the recipe site.
it uses the maple sugar you were asking about.
this recipe will guide me through my first run.
http://www.susanminor.org/forums/showthread.php?t=542

That's the one I used.I had forgotten it said brown or maple.
Also-anyone have thoughts on skinning before curing?I know it's easier after smoking,but what about flavor?

Habanero Smoker · September 26, 2009, 01:48:08 PM

It's a pain in the butt, but I always skin prior to smoking. For me, I feel you get a better smoke flavor throughout the bacon. If you are going to remove the skin, a skinning knife makes things a lot different.

Daveo · September 27, 2009, 02:30:22 PM

"It's a pain in the butt, but I always skin prior to smoking. For me, I feel you get a better smoke flavor throughout the bacon. If you are going to remove the skin, a skinning knife makes things a lot different."

Well I struggled and got some ot the skin off one of the four pieces.That will be enough for me to decide if the tast difference is worth it for next time.

Hopefull Romantic · September 27, 2009, 03:30:31 PM

Skin or no skin, Bacon is wonderful. I just wish I could remember what Tenpoint5 says about bacon in his signature section.; bacon being the crack cocaine of food or some thing..blame it on JD when I cant remember.

Great job Daveo

HR

Daveo · September 27, 2009, 07:12:40 PM

Quote from: Hopefull Romantic on September 27, 2009, 03:30:31 PM
Skin or no skin, Bacon is wonderful. I just wish I could remember what Tenpoint5 says about bacon in his signature section.; bacon being the crack cocaine of food or some thing..blame it on JD when I cant remember.

Great job Daveo

HR

They also call it the gateway meat for vegetarians.
Speaking of skin,Anybody fried up the porkrinds?Waste not want not!

Habanero Smoker · September 28, 2009, 01:44:05 AM

I haven't fried them, but I skin prior to smoking, and place the skin on a separate rack white the bacon is smoking/cooking. I remove it after it has it has a texture of leather. I then cut it into strips while still warm, let cool and place them in sealable plastic bags and use them for seasoning stews, soups etc.

Daveo · September 28, 2009, 08:27:45 AM

Quote from: Habanero Smoker on September 28, 2009, 01:44:05 AM
I haven't fried them, but I skin prior to smoking, and place the skin on a separate rack white the bacon is smoking/cooking. I remove it after it has it has a texture of leather. I then cut it into strips while still warm, let cool and place them in sealable plastic bags and use them for seasoning stews, soups etc.

That sounds great!I'll do that too.
Found a recipe that said deep fry at 350F.Gonna try that too.