Lawdog Dago Dom Posted July 11 Share Posted July 11 Going to play with some pork bellies in the smoker and give homemade bacon a try. Looking for pards with suggestions/experience for guidance. Thank you in advance. LDD 1 Quote Link to comment Share on other sites More sharing options...
DeaconKC Posted July 11 Share Posted July 11 I volunteer to be a taste tester. 1 4 Quote Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted July 11 Share Posted July 11 (edited) I've not done much with making my own bacon. Local stores usually sell pork belly in about 1 pound squares at an outrageous price, and the bulk places have 14 to 18 pound slabs, for which I don't have space. A couple of times I've found pieces around 2 pounds. When I did, I used a method similar to: https://ilovemeat.com/homemade-bacon-part-1-cure/ Even unsmoked it was pretty good. I've also given cottage bacon, aka buckboard bacon, a try. It's made from pork butter rather than belly. I found out about it quite by accident. I wanted to surprise my wife and make Eggs Benedict for our Paschal breakfast, so while she was still asleep at 0700 (we hadn't gotten home from the service until about 0400), I went to Safeway for some of the ingredients - English Muffins and Canadian Bacon. No love on the Canadian Bacon, but I saw "Cottage Bacon" and it looked to be a decent substitute. https://alaskapublic.org/2013/03/27/making-your-own-cottage-bacon/ The hardest part is the waiting. Edited July 11 by Subdeacon Joe 2 2 Quote Link to comment Share on other sites More sharing options...
Okie Sawbones, SASS #77381 Posted July 11 Share Posted July 11 I make a lot of bacon. Costco sells pork bellies at a reasonable price. So do Mexican markets. There are a lot of online sites on how to make bacon. One good one is here. Feel free to ask specific questions after your review. 1 2 Quote Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted July 11 Share Posted July 11 Oh my! 1 Quote Link to comment Share on other sites More sharing options...
Linn Keller, SASS 27332, BOLD 103 Posted July 11 Share Posted July 11 (edited) 3 hours ago, Subdeacon Joe said: The hardest part is the waiting. Absolutely, positively, completely and utterly, RIGHT!!! (Please bear in mind I have all the patience of a five year old with two espressos and a puppy) EDIT TO ADD: Thank you one and all for this thread and its contributions. To quote Paul Harvey, "I am listening with both eyes!" (I'm also getting hungry, and just looked -- we're out of bacon! What a revoltin' development!) Edited July 11 by Linn Keller, SASS 27332, BOLD 103 2 1 Quote Link to comment Share on other sites More sharing options...
Pat Riot Posted July 11 Share Posted July 11 I am interested I learning about making bacon as well. Actually, I have never considered it until a few minutes ago. I have a smoker and I got desire… 2 Quote Link to comment Share on other sites More sharing options...
John Kloehr Posted July 11 Share Posted July 11 (edited) I have not made bacon, I have made corned beef. While not technically required, these often have potassium nitrate an/or sodium nitrate. These chemicals used to be on the shelf in the canning section with Kerr canning jars, now you will need to go to the pharmacy and order them. Quantity is limited to 4 ounces You will need to show ID. You might end up on some government list. ('cuz Oklahoma) But that is not my point, my point is that these are poisons and the correct amount(s) of each are critical to getting a good cure without putting you or your family in the ER and on a list for organ donation. My corned beef is to die for but not worth die-ing for (there is a difference), learn the chemistry and follow it. Food preservation was taught in grade school back in the 1800s, but not today. Or skip the chems, keep everything refrigerated, and don't look for the pink color (gray is fine). The chems were necessary before refrigeration. Edited July 12 by John Kloehr My medical procedure brace posted before I was done typing, but let's blame Otto anyway. 1 Quote Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted July 12 Share Posted July 12 2 minutes ago, John Kloehr said: learn the chemistry and follow it Best advice yet! Morton Salt puts out "Tender Quick," a curing mix. I think it's been in the last ten years they added: Quote "We cannot recommend Morton Tender Quick for use with pork belly or bacon. Due to the differing fat content of individual cuts, the curing time for these items may vary significantly. For this reason, we cannot recommend the appropriate amount of Tender Quick or curing time in this application." but there are quite a few cures and rubs out there that show it for making bacon. HERE is a thread about it. One bit of interest from that: Cure #1 is 93.75% salt and 6.25% sodium nitrite. Cure #2 is 89.75% salt, and 6.25% sodium nitrite, and 4% sodium nitrate. Morton Tender Quick is ~97% salt, 2% sugar, .5% sodium nitrite and .5% sodium nitrate. 2 Quote Link to comment Share on other sites More sharing options...
Pat Riot Posted July 12 Share Posted July 12 If sodium nitrates or nitrates are needed I won’t be doing this. I can’t deal with those in anything. It’s an asthma trigger for me. 1 Quote Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted July 12 Share Posted July 12 10 minutes ago, Pat Riot said: If sodium nitrates or nitrates are needed I won’t be doing this. I can’t deal with those in anything. It’s an asthma trigger for me. No problem: https://myproductivebackyard.com/homemade-no-nitrates-low-sugar-bacon/ https://grownorthwest.com/2016/03/making-bacon-how-to-cure-and-smoke-nitrate-free/ Also, for other cured meats, check in the Viands and Victuals thread for Salo and Basturma. 1 2 Quote Link to comment Share on other sites More sharing options...
Okie Sawbones, SASS #77381 Posted July 12 Share Posted July 12 Absolutely pay attention to cures and their various names like Tender Quick, Prague Powder, Pink Salt, Cure #1, Cure #2, etc. I buy all of my supplies for making bacon, sausage, pastrami. pepperoni and other stuff from Butcher & Packer and The Sausage Maker. Both are top notch outfits. 1 1 Quote Link to comment Share on other sites More sharing options...
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