Bacon Recipe

[tinboatrobb]

Looking good.

 

[fish brain]

Sorry for the photos, no matter what I do they come out upside down.
It was a little chilly at the South Pole, so I knew it would take awhile to get the job done.

I preheated the smoker, and covered it with a box.

After four pans of chips and a three hour gap, where I forgot about them while I helped my son bring his new vehicle home from Victoria. They were ready for the oven.

Into the oven they went, I slowly raised the temperature over an hour and a half. I might have done this too quickly, as I was shooting for 140 degrees internal temperature, but wound up at 150. It still tastes goo though.

After the final taste test the boss agreed that it was worth the wait,and seems pleased with the final product.
She gave me a hand with the vac packing, with me slicing and herself on the vac packer, it didn't take long until they were ready for the freezer
@wolf I hope this has you food porned out for the day.
Thanks again to everyone for the excellent advice, it helped my confidence that all would be good during my time of doubt.

 

[Rain City]

It took some time to get them from the ceiling

Gold

 

[tinboatrobb]

Awesome. I need to buy a small slicer.

 

[fish brain]

Awesome. I need to buy a small slicer.

I used a knife. Just put a good edge on it. Keep the bacon cold until you are ready to slice and it goes quite well. Most of my strips are 1/16 to 1/8 thick, so thicker than most store bought bacon, but it cooks up nice.

 

[tinboatrobb]

Thick is good..lol

 

[ziggy]

Got some Pork belly from Save on for $3.99 a lb if anyone is interested. Starting the process now with some from Save on and some from the local butcher. Trying half with honey and the other with maple syrup. Fingers crossed!

 

[wolf]

Dont use too much of the honey and maple syrup just drizzle it on too much sugar will really make it turn dark one time when little is perfect .too much and when you cook it it will burn very easily , if you really want maple flavor when its almost finished cooking add some syrup to the pan . or better off I cook bacon in oven..stays flat and cooks perfect

 

[Gear'n'beer!]

Low and slow in the oven and the sugars won't burn.....

 

[Striper Sniper]

Does anybody use the EQ Cure method for making bacon? Lots of information on Goggle.......

 

[ziggy]

You guys are an awesome source of info. Trying to use tips I got on here and using some internet stuff as well. Guess it comes down to a little trial and error and some fine tuning once you get the basics down. Anyway,starting out it’s great to hear from the experienced.

 

[wolf]

Low and slow in the oven and the sugars won't burn.....

Totally agree but some people really do not know how to cook things properly what and how you normally cook bacon then all of a sudden you have one laced with sugar and bam burned bacon ... which btw totally sucks LOL
I have made probably 700 lbs plus bacon in 4 months and when I make maple people all say wow it burns easily doesn't it...even after I tell them low and slow.
hence why i said drizzle it on and after 2 or 3 days rotate the bacon and spread the brine all over again thats in the pan. this is just some plain old honey bacon... LOL

 

[fish brain]

I have a hankerin to make more bacon. Anyone know of any deals on pork bellies around the south Island?

 

[wolf]

Fish brain pm me as ill be doing a order soon for Christmas (am i allowed to say that now?) as i get it at wholesale thru a supplier box comes in 4 per box skinned and ready to go frozen....

 

[Stew]

60ml of maple syrup
50mg of brown sugar
50 mg kosher salt
14mg pink salt
Mix together and rub on belly, skin on.
Brine for 7-10 days in ziplock or seal without removing all the air.
Turn everyday and massage.
Rinse and dry for 24 hours.
Smoke for 3-4 hours to an internal temp of 145 with applewood or maple.
Let cool and remove skin leaving as much fat as possible. Wrap in plastic.
Cook low and slow, render the fat out cook how you like.

This is for 5 lbs.

Enjoy

Hi, I have been reading through this whole thread and noticed you have shown the amounts of ingredients in mg or milligrams. Do you mean grams? 50 mg is .05 of a gram, a tiny amount.

 

[tinboatrobb]

I just follow what it says on the package of pink salt.

 

[fish brain]

Hi, I have been reading through this whole thread and noticed you have shown the amounts of ingredients in mg or milligrams. Do you mean grams? 50 mg is .05 of a gram, a tiny amount.

For mine I used
5 grams of cure#1
40 grams non iodized salt
22 grams of sugar
This will do a five pound pork belly

 

[getbent]

Hi, I have been reading through this whole thread and noticed you have shown the amounts of ingredients in mg or milligrams. Do you mean grams? 50 mg is .05 of a gram, a tiny amount.

Whoops good catch yes grams....

 

[Rain City]

I just follow what it says on the package of pink salt.

For mine I used
5 grams of cure#1
40 grams non iodized salt
22 grams of sugar
This will do a five pound pork belly

Whoops good catch yes grams....

So do you guys just keep the bacon in the fridge for months on end or do you freeze it? Is there a point to using the pink salt at all if you're vac packing and freezing it?

 

[getbent]

So do you guys just keep the bacon in the fridge for months on end or do you freeze it? Is there a point to using the pink salt at all if you're vac packing and freezing it?

Depends on how much I make... I wrap in plastic wrap, I find it good for weeks and weeks in the fridge. If I make more than 10-15lbs, I will freeze it’s...regardless how it is cured, it can still go bad...