First attempt at bacon

[VI_Smoker]

So I just had to give it a go, and I have to say I am really happy with the results.  I used this recipe http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon (thanks 10.5) substituting brown sugar for the maple. I started of with an 8lb belly that I cut is half, cured for 8 days overhauling daily and then smoked each half for 3 hours (one with hickory and the other with maple) and pulled once the IT hit 140.  I think I prefer the maple but they are both awesome.

Below are a few pictures


A piece of the belly after 8 days curing


After the smoke


The finished product

[FLBentRider]

Looking good.

I just had lunch, but I'd eat that!

[squirtthecat]

Fantastic!

[OU812]

Lookin gooood.

Bout time to make some bacon here too.

[KyNola]

Nice going VI_Smoker.  Looks good.

KyNola

[Quarlow]

Very nice looking. Just wondering about not removing the skin. Is it common to leave the skin on.

[VI_Smoker]

I did remove the skin (I did not post the picture because it was a bit of a hack job and did not look very good).  I believe in the UK most bacon sold in the stores still has the rind on, maybe folk from other parts of the globe could chime in and let us know what bacon is like in their country.

[FLBentRider]

It is hard to (read I've never seen it)  find bacon with the skin on in my markets (USA - Florida)

I have to order pork bellies, and when I get them the skin is on. I have found that it is easier to get the skin off after smoking, but next time I will remove it before curing to get better cure and smoke penetration.

[Rich_91360]

Just received a 10.5 pound fresh pork belly skin off from Heritage Farms, USA.  From a Red Wattle hog from the Lazy S Ranch in Kansas.  Hormone free, antibiotic free, cage free, heritage breed.  Began cure last night.

Made up a batch of basic cure; 450 grams (1 lb) kosher salt; 425 grams (13 ounces) dextrose and 75 grams pink salt (Cure#1).  Used salt box dredge method (1/4 cup) per section for applying cure to belly.  Placed in 2.5 gallon zip lock bag.  Will overhaul very other day and check for 'doneness' after 7 days.

One savory section basic cure plus 5 cloves smashed garlic, 3 crumbled bay leaves, and 10 grams crushed black peppercorns.

One sweet section basic cure plus 1/2 cup pure maple syrup.

One All Natural - basic cure only.

[FLBentRider]

Just received a 10.5 pound fresh pork belly skin off from Heritage Farms, USA.  From a Red Wattle hog from the Lazy S Ranch in Kansas.  Hormone free, antibiotic free, cage free, heritage breed.  Began cure last night.

Do you mind if I ask how much $ per pound?

[Rich_91360]

Expensive - $9.50/lb including overnight shipping.

Considering that some people spend as much between $7 and $9.00++ for a pack of cigarettes, I know I am putting something very healthy in my body and more important supporting local farmers and ranchers who are not part of Smithfiled (over one millow sows!!)ConAgra and other industrial food producers.

[BuyLowSellHigh]

The products from Heritage Foods are top notch, expensive but good.  I use them for heritage turkeys, geese and specialty stuff.  Here;a link

http://store.heritagefoodsusa.com/storefront.aspx

[Rich_91360]

Also use them for the Turkey and Geese at Thanksgiving and Christmas

[BuyLowSellHigh]

Sounds like we have the same holiday plans and supplier, Rich.   :)

[Habanero Smoker]

Hi VI_Smoker,

Nice bacon.

I'm in an area where there are several small farms raising organic and/or heritage breeds of cattle, hogs, and poultry. And it still will cost you an arm and a leg to buy these products.