Making Bacon

[Dry Elbows 142]

I did a search and could not find anything.  I want to try my hand at making bacon.  Anyone ever tried it.  If so, any preferred curing rubs or tips?

[Native Horn 3504]

First, you make a roux...

[Jerry Callo 8703]

Makin' bacon, rubs, tips, anyone tried it . . . a euphemism, right?

[futureman 22464]

18 minutes ago, Jerry Callo said:

Makin' bacon, rubs, tips, anyone tried it . . . a euphemism, right?

you've never tried rubbing tips?

[RPM 26321]

You're talking fat chick porn, right? Paging @Vic Mackey

[Judge Roybeanbag 11819]

I've done it a couple times.  Here was the last batch.  

After a week in the fridge with cure, salt, brown sugar. black and red pepper

 

On the smoker.

Edited September 14, 2022 by Judge Roybeanbag

[Hermanator 7050]

 

 

[Judge Roybeanbag 11819]

On 9/13/2022 at 9:30 AM, Dry Elbows said:

I did a search and could not find anything.  I want to try my hand at making bacon.  Anyone ever tried it.  If so, any preferred curing rubs or tips?

Forgot to post the recipe.  

2 tsp Pink Curing Salt (Prague Powder #1)

½ cup brown sugar

½ cup honey (I used maple syrup instead)

¼ cup red pepper flakes

¼ cup smoked paprika

MIx all ingredients together thoroughly. Spread and rub into pork belly. Place in bags and remove all air. Cure 7 to 10 days, turning daily. On last day rinse off rub and pat dry, coat with black pepper and place uncovered in the fridge 24 hours so it can form a pellicle.  Smoke 3 ½ hours or so, internal temp should reach 150.

[tx 3 putt 76960]

My brother smokes bacon, often. Sells it for $25/lb, sells out every batch. He buys it at costco, always a brine. Different rubs / flavors. It’s very good bacon. A slicer really helps 

Edited September 15, 2022 by tx 3 putt

[dcbc 14484]

On 9/13/2022 at 9:58 AM, Jerry Callo said:

Makin' bacon, rubs, tips, anyone tried it . . . a euphemism, right?

 

[UncleBuck 6454]

I've done the quick 6-7 day one. Forget my recipe, but it was only salt and coarse black pepper. Cured in fridge inside of two gallon bag. Flipped over every day. Smoked over pecan with a tick of mesquite. Was great. 

[Braff Zacklin 13575]

11 hours ago, tx 3 putt said:

These bacon pics ... are making me hangry!!!

[tx 3 putt 76960]

10 minutes ago, Braff Zacklin said:

These bacon pics ... are making me hangry!!!

it’s very good bacon 

[Judge Roybeanbag 11819]

On 9/15/2022 at 11:18 AM, UncleBuck said:

I've done the quick 6-7 day one. Forget my recipe, but it was only salt and coarse black pepper. Cured in fridge inside of two gallon bag. Flipped over every day. Smoked over pecan with a tick of mesquite. Was great. 

It’s not a difficult process.   

[Chopper 17235]

On 9/14/2022 at 11:04 PM, tx 3 putt said:

My brother smokes bacon, often. Sells it for $25/lb, sells out every batch. He buys it at costco, always a brine. Different rubs / flavors. It’s very good bacon. A slicer really helps 

Looks great. $25 a pound is an impressive haul. We have a butcher around the corner who sells the best bacon I've ever had, 5 different house-made varieties (5 pepper, habanero, coffee whiskey, korean bbq, herbs de provence), that he sells for just $12/lb, sliced to order.

[tx 3 putt 76960]

I’ll verify his price. $12 is a great price 

[Chopper 17235]

23 hours ago, tx 3 putt said:

I’ll verify his price. $12 is a great price 

Yes, definitely. Priced on a per pound basis it's less expensive than Applegate or Pederson's, which run $15 or $16. He prices all of his stuff really, really well, esp considering it's locally and organically sourced.  

[Mez2 4023]