Started first batch of bacon

[Silvergrizz]

I ordered a pork belly from the local farmer at the farmers market who I have been buying delicious pork from for years. I was on a waiting list, but finally got it yesterday. A whopping 14.8 lbs. I tried to cut cut it into 2 5lbs and a 4.8. First cut was 5.04 lbs. I should buy a lottery ticket. Second cut 4.94 leaving 4.82. Decided to try 3 different cures to see what I would like. First was Bradley Maple Cure, second was Maple Cure by 10.5 and last was a variation of The recipe in "Charcuterie" from Michael Rulman's Blog. First two cures went easily and applied well. The last cure I used Honey instead of Maple Syrup and it was like a wad of gum. I added another 1/8 cup of honey, not much better. Didn't stick, hoping it will thin out as moisture gets drawn from the meat. I plan on curing for 21 days (hope the zip locks last), then doing a triple smoke over the holidays.



This is the belly after the cuts.



The Bradley Cure applied and bagged



The Maple cure by 10.5 applied and bagged



The Ruhlman variation, applied the best I could and bagged

[Keymaster]

Looks great, it will be interesting what variety you will like the best.

[Habanero Smoker]

You should place them in non-reactive containers, if case anyone of those seals should break you won't have a mess in your refrigerator. You can use individual containers, or just one. If you use one container and you stack them, just remember that each day you need to overhaul them (reposition the meat).

Generally when stacking you place them skin side down. With only three pieces, if you stack them it won't matter if you place them skin down or not; just rotate them each day, and I would also flip them. While flipping them rock the bag to redistribute the juices. You should flip them daily whether they are stacked on not. For a stack of three the bottom piece is moved to the top, the other two just shift down.

Is there any reason you are curing for 21 days? They should be fully cured in 7 days.

[CLAREGO]

21 days and you might not like the saltiness  :o

[Silvergrizz]

I read somewhere to go 7 days per in of thickness, so I was planning on 2 weeks, on one of the recipes, it suggested to go 3 weeks. Can't recall which one, at work now, will check when I get home tonight .


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[Tenpoint5]

A week should be good.

[Silvergrizz]

OK, home and reread my recipes. 10.5 you are correct, a week is probably good enough. The 3 weeks I was thinking of is note in Maple Canadian Bacon by Mallardwacker. Reading too much at once. In the Bradley recipe they do say cure the entire batch 1 week per inch of thickness.  The smaller piece is almost 3 inches thick at the thickest point. Another concern is the Triple smoke directions from Hab. If I understand correctly the bacon will be in the 80 F range for over 48 hours, my understanding is this is the danger area, so I want to be sure the meat is cured. One question, can I smoke at a colder temp? I have a remote setup now, temps up her are below freezing. I figure temp might only get up around 50 using only the smoke generator.


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[Tenpoint5]

Hard to say what to do when your doing three different recipes. Mine is generally a hot smoke. I have no idea on the Bradley cures as I haven't had the chance to try them yet. Nor have I tried the triple smoke recipe of Habs'

[Habanero Smoker]

I read your post too quickly. If you are using Bradley cures, then follow their directions. I don't know how much salt, and the precentage of sodium nitrite that is in their mix.

As for the Triple Smoked bacon, you can smoke at a lower temperature, but 70 - 90°F, is more ideal. The colder you smoke at; there is a point at which you have diminishing returns. Also, though water evaporates at most temperatures, you want to hold the meat between 70 - 90°F, to assist in drying the meat. You want the bacon to loose moisture, and have those flavors concentrate.

[Silvergrizz]

Just saw your post here now Hab, bouncing between phone and computer I sometimes miss comments. ( really like tapatalk for how it presents the forums). Ask for more info from you in another post.


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[Silvergrizz]

Been working  15 of the last 16 days so bacon ended up curing for 3 weeks in fridge. Washed everything last night and wrapped in paper towelling in clean plastic bags to rest overnight. Removed from fridge this morning and allowed to warm up for a couple of hours at room temp. Here is a shot of air drying.



Here is a close up of one end, hopefully showing a color difference. Some is quite pinkish while most is kinda brown. I expected it to be a bright pink after what I read about the effects of Cure #1, but whatever, into the smoker for a 3 day triple smoke.



I did not slice off a piece and taste for salt, but I did soak all three pieces and freshened until water ran clean. Here it goes into the smoker, controlled by my Christmas gift (Auber dual control pid). What an awesome device that is, especially after I figured out I could use it to control my slow cooker to convert it into a sous vide cooker. I plan on doing my Montreal smoked meat once the bacon is done and vac packing sliced to reheat a la sous vide method.

[SiFumar]

Next time,  if you have room in the refrigerator leave the belly's on the racks uncovered overnight.  They will dry there nicely.  Looking forward to your finished results.

[Silvergrizz]

Keeping my eye open for a second fridge so I can do just that.


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[Silvergrizz]

Day 2 of triple smoke. Rolling another 3 hours of alternating maple. Apple, Pecan today. Another Maritime snow storm started just after midnight, about 10 cm down already, another 40 on the way. Winds up to 80KPH this afternoon. Thankfully no impact on the smoking process, just have to get a bit more gas for the generator, just in case. here are a couple of pics of the day 2 cold smoke and the storm outside.

[SiFumar]

Keeping my eye open for a second fridge so I can do just that.


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So true!  Got a 2nd one not to long after getting into this!