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Butt Lover's
02-16-2009, 11:46 AM
Has anyone here made their own bacon? I'm talking regular belly bacon. I would like to make the cure myself and not buy it.

Any thoughts/suggestions will help :)

glued2it
02-16-2009, 12:00 PM
You can use Morton's tender quick or Prague powder.

Here's a recipe that you can use for reference.

You can adjust the spices to your liking.

Time: 15 minutes for preparing the cure, 7 days for curing, 3 hours for cooking and cooling

1 5-pound slab pork belly
4 garlic cloves, minced
2 teaspoons sodium nitrite (see note)
3 tablespoons kosher salt or 1 ounces noniodized salt
2 tablespoons dark brown sugar
2 tablespoons coarsely ground black pepper
4 bay leaves, crumbled
4 or 5 sprigs fresh thyme.

1. Trim belly so edges are square. Combine garlic, sodium nitrite (if using), salt, sugar, pepper and bay leaves in bowl, mix well.

2. Place belly in 2 gallon resealable bag. Add spices and thyme sprigs and rub over belly to give it a uniform coating. Seal bag and refrigerate for 7 days, occasionally rubbing meat to redistribute seasonings, and turning bag over every other day.

3. Remove belly from cure, rinse well and pat dry with paper towels; discard cure. Belly can be refrigerated, covered, for 3 days.


Yield: 12 to 16 servings.

Note: Sodium nitrite/nitrate being TQ or Prague.

Joneser
02-16-2009, 12:18 PM
Thanks, Jeremy, I've been thinking about doing this when it warms up a bit. I have a fresh side in the freezer that I bought just for this puropse.

Fatback Joe
02-16-2009, 04:06 PM
Any thoughts/suggestions will help :)

My only thought is "do it"!

Anything you make will be better than the majority of stuff you can buy.

SmokyOkie
02-16-2009, 04:39 PM
The recipe lists 3 hours for cooking/cooling time, but I didn't see anything about cooking it.

Are you supposed to cook/smoke it, and for how long and at what temp?

Also, I noticed that there was no liquid smoke in the recipe. Don't most commercial bacon products use liquid smoke in the sure?

I like Wright's bacon. It doesn't take 7 days to cure, and I don't have to mess with it. If I want it to be better, I make pig candy with it.:shrug:

I would like to try somebody else's home made bacon sometime though

Butt Lover's
02-16-2009, 04:46 PM
Thanks Glued. I think I am going to try it. Called my butcher and they said they just need a days notice to cut some belly up for me.

Most of the info I found on the web said to smoke it to 140.

Chargrilled
02-16-2009, 05:11 PM
My only thought is "do it"!

Anything you make will be better than the majority of stuff you can buy.


Thanks Glued. I think I am going to try it. Called my butcher and they said they just need a days notice to cut some belly up for me.

Most of the info I found on the web said to smoke it to 140.

You got that right Joe, never better than homemade, youll resist going back to store bought stuff!!!

I got stuff off the meat man last year that bought a bunch of bellies last year. I took some to the event actually last year. It was awesome! He already cured it while vac tumbled. Only take 4-5hrs that way! Wish I had his money to spend on that tumbler. Anyways, I gave me 4-1# packs to try and smoke. I took 2 of them on Doreen up to 145, they turned out great cept one exploded in the pit! So when I took the other 2 packs out to the event last summer I smoked em to 140, brought off, let cool and sliced and fried in a pan over the SFB warming rack, Oh my!!!:drooling: Fried pig candy!!! I packed all sides of the bacon with b sugar before smokin with hickory.

peculiarmike
02-16-2009, 06:32 PM
I'd talk to Cowgirl about making bacon, she's da bomb! Seriously.

Butt Lover's
02-16-2009, 09:16 PM
I just checked out Cowgirls blog, and WOW!!! I think I am in love!!! I am going to make some of her jalapeno bacon(I have a ton of jalapeno powder). I wish I had room for a smokehouse like that :)

glued2it
02-18-2009, 07:29 AM
Most of the info I found on the web said to smoke it to 140.

Bacon can be cold or hot smoked.

It really depends on what you want to do.:msn-wink:



Also, I noticed that there was no liquid smoke in the recipe. Don't most commercial bacon products use liquid smoke in the sure?


That's why what you make is better than what you buy.:roflmaoha0:

Kingudaroad
02-18-2009, 11:09 AM
I cold smoke mine. Never get over 90 degrees. Some recipes say to cook to 150 but really not necessary. I'm going to cook it before I eat it anyway.
Instead of temp, I smoke it to a desired color. Usually takes 10 to 12 hours.
http://i490.photobucket.com/albums/rr267/kingudaroad/bacon/bacon006.jpg
http://i490.photobucket.com/albums/rr267/kingudaroad/bacon2006.jpg

SmokyOkie
02-18-2009, 11:47 AM
Nice lookin bacon Keith!

I'd buy summa that!:thumbs up:

Joneser
02-18-2009, 11:50 AM
Damn that looks good,Keith!

Jake
02-18-2009, 02:41 PM
oh man i gotta do this and, keith that looked good :drooling:

Kingudaroad
02-18-2009, 03:26 PM
You would think it would last a long time making a big batch at one time, but it doesn't.

http://i490.photobucket.com/albums/rr267/kingudaroad/IMAG0002.jpg

Butt Lover's
02-18-2009, 04:16 PM
OMG! That is nice looking bacon :)

Smokin Bill
02-18-2009, 09:48 PM
http://www.theqjoint.com/forum/showthread.php?t=1899&highlight=bacon

Smokin Bill
02-19-2009, 04:37 PM
Kingudaroad, in one of your picture the fatback appears to have the skin on it, is that so? Do you remove the skin?

BYW, great looking bacon.:msn-wink::thumbs up:

Jake
02-20-2009, 02:37 AM
You would think it would last a long time making a big batch at one time, but it doesn't.

http://i490.photobucket.com/albums/rr267/kingudaroad/IMAG0002.jpg

all i can say is :drooling::drooling: :woohoo::woohoo: man that looks good:thumbs up: