Smokin-It User Forum!
Recipes => Bacon! => Topic started by: Pork Belly on April 18, 2015, 07:49:10 PM
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Switching up my normal bacon routine I applied a few new twists. I dry cured a 4.5 pound (approx) section of belly and about a 3 pound section of loin with my basic dry cure and pure cane syrup for 7days. On day seven I rinsed and patted them dry then hung both to age and dry for another seven days.
On the night of day seven the belly was firmer and had an obvious loss of moisture. I started a cold smoke meat side down, with Sugar Maple for 24 hours. At the 12 hour mark I flipped the belly meat side up.
The color and smell is fantastic, I will rest these wrapped in the fridge overnight then trim, slice and taste test tomorrow. The first picture is after curing and aging prior to smoking.
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Brian those look mouth watering. Where did you hang them for the last seven days and why?
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They were in my basement sump pump room it is an insulated closet. It stays 55 degrees and about 65% humidity. I cured these the same time I started some panchetta so I just put them all up together. I was trying to replicate the old school dryer texture of smokehouse bacon.
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Everything is sliced and breakfast was made, very happy with the results. You can see in some of the close up shots the bacon has a firmer texture form the week of aging.
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Hey Brian, just finishing the cure on my back bacon & buckboard bacon. Do you think a "hang" for 7 days would work in a refrigerator ? I would have to do a remodel to get a pump house. :o
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I would wrap it loose in wax-paper and check it every night son you don't get to much hardening on the exterior. Give it a try, never hurts to experiment.
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That is sure great looking bacon. :)
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I'm doing buckboard, but I would think the question works for both types...Is there anything wrong with a longer uncovered rest in the fridge (48 hrs) or should I just let it cure for another day and stick with the 24 hr rest before smoking?
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I have done belly in the fridge uncovered for nearly 72 hours due to being unexpectedly busy with no ill affects. The reason I mentioned loosely covering in wax paper was because I do not know the quirks of your fridge. Some units dry food out rapidly if it is uncovered others do not. If you stashed the butt on a rack in a crisper drawer it would likely do very well.
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Brian,
How much cane sugar? 1/4 cup? Did you appreciate any benefit from the dry ageing? Once removeing the skin have you made any cracklin (or anything else) with it? Were you happy with the outcome?
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When I say sugar cane, I mean 100% pure cane syrup. Typically 1/4 cup is plenty for up to five pounds of meat.
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Thanks. Thats what I used, cane syrup.
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Some brands are not 100% always best to check the label It could say Cane Syrup but be 49% Corn syrup.
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I use Steen's. It's %100.