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  1. #1
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default Bacon Help Please

    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
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    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.
    Last edited by glued2it; 02-16-2009 at 12:17 PM.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  3. #3
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    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.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  4. #4
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Quote Originally Posted by Butt Lover's View Post
    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.
    FBJ

  5. #5
    SmokyOkie Guest

    Default

    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.

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

  6. #6
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    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.
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  7. #7
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Quote Originally Posted by Fatback Joe View Post
    My only thought is "do it"!

    Anything you make will be better than the majority of stuff you can buy.
    Quote Originally Posted by Butt Lover's View Post
    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!!! Fried pig candy!!! I packed all sides of the bacon with b sugar before smokin with hickory.
    MEMBER: BERGIE BBQ team 2011, 2012.




  8. #8
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    I'd talk to Cowgirl about making bacon, she's da bomb! Seriously.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  9. #9
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    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
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  10. #10
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Quote Originally Posted by Butt Lover's View Post
    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.

    Quote Originally Posted by SmokyOkie View Post
    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.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

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