Got A Belly

[pfowl01]

Re: Got A Belly
« Reply #8 on: March 31, 2011, 12:35:07 pm » Reply Quote 

--------------------------------------------------------------------------------
Here is a recipe adapted from "Charcuterie" by Michael Ruhlman.

For a 5 pound belly:
Cure:
2 oz Kosher Salt
2 tsp pink salt
1/4 cup packed dark brown sugar
Fresh ground black pepper to taste
Feel free to add any other spice you might like
1. Combine the salt, pink salt, sugar and pepper in a bowl. Stir to combine thoroughly.
2. Rub the cure mixture over the entire surface of the belly. Place belly in a 2 gallon Ziploc bag.
3. Refrigerate, turning the belly and redistributing the cure every other day for 7 days, or until the belly is firm to the touch.
4. Remove belly from cure, rinse thoroughly and pat dry. Place on a rack in a sheet pan, uncovered, and put back into the refrigerator for 12-24 hours.
5           

I just did some back a week or so ago and took mine to 140IT. Seems like you gotta watch it a little closer when cooking as it tends to burn a little easier. If a guy was to only take it to 130IT would it cook up more like store bought?

[devo]

Since I only did bacon just the one time a couple of weeks ago I'm no expert but this is what I noticed with mine. I took it to 128*F, if you fry it up at your normal temps in the frying pan it tends to burn. Could be because there is less fat than store bought or more sugar.....don't know  ???  So I took the temp down to a low sizzle and it comes out better. There is very little grease left in the pan when its done. I did try cooking some in the microwave and there was way more grease that way. Maybe because microwaves tend to draw water out at the same time.....again not sure on that one  ???

[Tenpoint5]

Devo with the Home made Bacon we have more sugars in it that is why it cooks better at a lower temp to keep the sugars from caramelizing and burning.

[pfowl01]

Devo with the Home made Bacon we have more sugars in it that is why it cooks better at a lower temp to keep the sugars from caramelizing and burning.   

Sooo taking it to a lower IT isn't going to make a difference is it?
How does the cold smoked bacon turn out?...........any different?

[Tenpoint5]

Not really.
I have never cold smoked my bacon. I always hot smoke it. I guess I am stuck in the if it works don't fix it camp on smoking bacon. Not saying it is wrong just saying I haven't done it and don't have plans to do it.

[SouthernSmoked]

Bacon! Bacon!!

[seemore]

WOOPS!  Time got away from us!  We are getting ready to post on some eggs that we did last weekend, when we found our bacon pics.   :-[
SOooooooooooooooo without further ado, here is the bacon, right out of the cure:


We did the 10.5's maple bacon (from the recipe site) on one, and found a Cajun recipe for the other.  Here is what we put in the Cajun bacon ( for 2 1/2 pounds of bacon, but we doubled it for 5 pounds):

2 t salt
2 1/2 t brown sugar (packed in the spoon)
1 T paprika
1 1/2 t onion powder
1 t garlic powder
1 t black pepper
1 t cayenne
3/4 t ground oregano
1/2 t ground thyme
1/2 t Prague Powder (Cure #1)
1/4 t ground coriander

Into the smoker went the bacon, and it smoked according to 10.5's recipe.
Out of the smoker:

We then sliced the bacon, and put them in bags:

All in all, they turned out pretty good, but need more seasoning.  We did not have any maple powder, and Chris said we should have had that.
The Cajun just was not cajun enough for us.
Sorry for the late pictures - trying to get caught up on things around the house, etc.
Seemore

[bears fan]

I would eat some of that right now!  Looks great.