Extra Smokey Bacon ( The Process)

Discussion in 'Food Corner' started by Ishi, Jul 12, 2018.

  1. Ishi

    Ishi PMA Member

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    Bacon (Dry Cure Recipe)

    After many years of smoking meats it was time to up the game and start curing meats. With only two slabs cured so far this stuff is way better then store bought bacon.
    The recipe I’m using only has two ingredients.

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    1 TBS Tender Quick per pound of meat
    1- 1 1/4 TBS Brown Sugar per pound of meat
    This slab was weighed at 5.25 lbs. The slab was rinsed off then dried with paper towels.
    The TC was evenly applied to the slab first and lightly rubbed into the meat. Then the sugar was applied.
    The belly was put in a 2 gallon ziplock bag. The top of the bag was rolled back to keep the ingredients out of the seal. This will keep the fluids from leaking during the cure time.

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    The belly was 2 inches thick which makes 4 halves so cure time is 2 days per 1/2 inch = 8 days curing time. Ideal curing temps are 37-39 degrees in the fridge. My refrigerator was tested with a glass of water that was in for a day and checked with a calibrated meat thermometer.
    The belly will be flipped daily during the cure process.
    I didn’t get pics on the start of this process but this pic was taken one day into the process. The TC and sugar is all absorbed and the liquid is starting to accumulate.
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    By the time the process is over all the liquid will be absorbed back into the slab.
    I’ll update throughout the process.
    With the proper amount of cure and sugar the tasty magic will take place!
    Disclaimer: I’m not responsible if Goatman starts looking like a polar bear!

    [​IMG]




    Sent from my iPhone using Tapatalk
     
    Last edited: Jul 13, 2018
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  3. goatman

    goatman I hunt days ending in Y

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    I'm on it.
     
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  4. HorseDoctor

    HorseDoctor PMA Member

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    I do 15-20 lbs of home cured/smoked bacon every couple of months. Making more bacon than you can eat will earn you a lot of friends!!! Try this one sometime:

    Homemade Bacon Recipe

    Cure mix: 1# Kosher Salt

    8 oz. Granulated Sugar

    2 oz. Pink Salt


    For a 4-6# pork belly (skin off):

    ¼ cup cure mix (above)

    ¼ cup coarse ground black pepper

    ½ cup brown sugar

    ¾ cup maple syrup

    2 T. granulated garlic

    ¼ cup rye whiskey (optional) :D

    Optional additions for more savory bacon:

    2 T. coarse ground juniper berries

    4 bay leaves (ground)

    1 t. grated nutmeg

    4-5 sprigs thyme


    Mix in 2 gal. Ziploc bags. Turn daily for 7-10 days. Rinse & soak in fresh water for 20-30 minutes. Smoke to 150 degrees. Slice 4-5 mm. thick for thick cut bacon, Slice 2-3 mm. thickness for wrapping fillets, backstraps, asparagus or ATBs!
     
  5. Central Iowa

    Central Iowa Administrator

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    Good grief that sounds incredible, I may have to start stopping by more often!
     
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  6. Ishi

    Ishi PMA Member

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    That recipe will be in my to do list!
    We need to get onto Tapatalk for pics;)

    The belly has been curing for eight days. Today it was taken out a throughly rinsed under the faucet.
    [​IMG]

    The test fry was perfect for the salt taste and no soaking was required. The increase in Brown Sugar helped a bunch.

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    The belly was dried with paper towels and will sit in the fridge uncovered for two days to dry the meat and form a pellicle.

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    The smoke will take place on Friday.


    Sent from my iPhone using Tapatalk
     

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