Making Bacon

Discussion in 'Recipes, Storage and Preparation of Seafood' started by tinboatrobb, Dec 1, 2017.

  1. tinboatrobb

    tinboatrobb Active Member

    I am getting some pork bellies that I want to make bacon with. I am wondering if anyone here has done this at home in a Bradley puck fed smoker and or a big chief. Any info on smoking would be appreciated. I am getting a brine recipe from a butcher friend so I am good in that area. Thanks.
  2. getbent

    getbent Well-Known Member

    PM sent
  3. Derby

    Derby Well-Known Member

    Yes Guy ..u do a mean bacon..... :) :)
    getbent likes this.
  4. fishin solo

    fishin solo Well-Known Member

    Still waiting:(
    getbent likes this.
  5. JuandeOne

    JuandeOne Active Member

    Been smoking bacon for well over 30 years. Few suggestions:
    - brine for at least a week to ensure full flavour.
    - rinse and air dry in fridge for a day.
    - hickory smoke.
    - smoker temp around 150-160 F
    - look for internal temp of 150 F when done.
    - vacuum pack portions.
    - you will never eat a better tasting bacon.
    BarryA and Striper Sniper like this.
  6. getbent

    getbent Well-Known Member

    talk to you this weekend
  7. Rain City

    Rain City Active Member

    Are bacon recipes so sacred that they can't be shared? Isn't that what these type of forums are for?
  8. tinboatrobb

    tinboatrobb Active Member

    I have the recipe from the head butcher for Red Barn market. I just want to know that others have done this at home in a non commercial smoker. IE: big chief or Bradley.
  9. getbent

    getbent Well-Known Member

    yes, yes they are...felt like a PM
    Rain City likes this.
  10. Rain City

    Rain City Active Member

    Well PM me too then!! ;)
  11. SteelyDan

    SteelyDan Well-Known Member

    "Pops brine" works pretty good and it' no secret.
    getbent likes this.
  12. Ceilidh69

    Ceilidh69 Member

    All good tips. I cold smoke mine, apple wood, in a Bradley with the smoke generator removed and door propped half open with a special apparatus to cold smoke that does not create too much heat. 6-8 hours on the smoke. Back bacon ten days in the same rub. Use Demerara sugar and kosher salt for the rub. Have fun!!
  13. easydoesit

    easydoesit Member

    I have had really good success using Bradley "Maple Sugar Brine & Cure", whole pork loins, applewood pucks and Bradley Original smoker and hot smoking to Bradley's recommended temperature. It takes 7-10 days to brine and another 24 hours to cure after rinsing. Both stages (brine and cure) in the refrigerator. Friends and neighbours approve highly.

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