Smokin-It User Forum!
Recipes => Bacon! => Topic started by: TmanEater on November 28, 2015, 10:41:37 PM
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Ok. I had a 1/2 pig butchered last week and decided it was time to take my first attempt at makin' bacon! I weighed out my pork belly and it was just over 10 pounds. I'm going with the following curing mix (note it's a per pound recipe).
Curing Mix (per pound of meat)
1 Tbsp. Morton’s Tender Quick
1 Tbsp. brown sugar
1 Tbsp. maple syrup
1/4 tsp. granulated garlic
1/2 tsp. cracked black pepper
I cut up the bacon into 2 pound hunks and then dredged each in the tender quick. After that I rubbed in the brown sugar, granulated garlic, black pepper mix. I then poured the maple syrup into the storage baggie and spread it around to get even distribution. In went the bacon. I used my vacuum sealer accessory to remove as much air as I could before sealing up the baggie. Into the fridge it went where I will flip it once a day for the next 7 days. Next Saturday I plan to open it up, rinse it off, water soak for 15-20 mins, then air dry in fridge till Sunday. I will then cold smoke it with hickory (and maybe some cherry) for 3 hours using my #2 cold plate and pan of ice. At 3 hours I will remove cold plate and ice pan, crank smoker up to 200 and finish smoking until internal bacon temp reaches 150. After that I plan to chill it in fridge for ~24 hours (not sure if I should vacuum pack here, baggie it, or just leave it exposed here... any recommendations?). Once chilled, it's time to slice it up, try some, and vaccum pack the rest. I'm getting excited. Oh, and I just ordered a Chef's Choice 615 Premium Electric Food Slicer for this special occasion.
Will start with the early pictures now.
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water soak for 15-20 mins
Other than the "water soak" it looks like a solid plan. A good rinse under cool water wile rubbing away all cure is all that is needed.
You should consider extending your cold smoke time. I have gone as long as 12 hours with cold smoke. I know some guys that do repeated 8 hour shifts of cold smoke, resting the meat in the fridge between sessions.
Good luck
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Thanks Brian. I'll try your advice and just rinse without the soak then. I'll also see how long I can make the cold smoking process go. Does that much cold smoking make a big difference in tasted and quality?
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Hey Tony, what temp. will you be cold smoking at. I have done both 80 degrees at 10 hours and 90 at 3 hours. The up the temp. like you to 200 to reach an IT of 150. Good luck with your bacon.
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Sounds like a good plan to me. I did a 30 minute soak in plain water after curing, but I'm thinking a good rinse is all that's necessary as Brian mentioned. I also ended up doing a 5 hour cold smoke. Then raised the temp to 200, and it took about another 2 hours to get to 150. I would say it was fairly smoky. Some people might like it less, and a few might like it more, but it was a fair bit smokier that most bacon you buy, and about the same smokiness as Neuske's bacon (which was my benchmark).
I'm jealous of the slicer. I'm pretty good with a knife, so I hand-sliced mine. Cold bacon and sharp knife made for nice even slices.
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Tonight should be the night the bacon is done curing. I will probably pull it, rinse, air dry in fridge for ~18 hrs, then start the cold smoke process tomorrow. I'll use my cold plate with a tub of ice on top of it. I plan to do the 15-20 mins on, 40-45 mins off pattern. I'll probably smoke about 5-6 hours, finish to 150 IT, and pull to cool in fridge another 24 hrs before slicing.
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Can't wait to see the result Tony!
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Tony,
Keep us posted, I have a belly in the freezer that I plan to smoke in the next couple of weeks. Before the smoke I plan to top it with black pepper.
Greg
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Here's some early pics...
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2pm here and I'm on the second hit of smoke. Chamber temp at 84 currently. At 2:30 I'll probably check the ice to see how it's doing on the cold plate. Then I'll crank the heat up again for the 3rd smoke hit. I'll try going enough 15/45 sessions till about 8-9pm and then finish it to 150 IT.
See the box temps here:
http://bbq.tonylyne.com
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Your doing it the hard way, just set the temp for 80 or 100 and go do something else. Chips or slivers of wood are best for low temp smokes for me.
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It's 8:00. I've hit it with 7 smoke hits with the cold plate. Now I've pulled the cold plate and am going at 200 till I reach IT of 150. I put fresh chunk of cherry and some more hickory on. Should be smokey when I'm done.
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Your doing it the hard way, just set the temp for 80 or 100 and go do something else. Chips or slivers of wood are best for low temp smokes for me.
Is 80 or 100 enough to keep the chips smoking and the cold plate holding back the temps?
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When it gets done in a couple hours should I just put it back in fridge unwrapped? Or wrap it in plastic/baggies? I'll probably end up slicing it sometime tomorrow and then vacuum seal most and try to cook some.
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I usually plastic wrap mine and let them mellow in the fridge for 2-3 days before slicing.
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The finishing process took longer than expected. It's 11:00pm and I decided to pull it at IT of 147.2. Hopefully this is good enough. I wrapped and tossed everything in the fridge.
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Your doing it the hard way, just set the temp for 80 or 100 and go do something else. Chips or slivers of wood are best for low temp smokes for me.
Is 80 or 100 enough to keep the chips smoking and the cold plate holding back the temps?
Brian - I'm wondering the same thing. I've been doing the 15 minute full blast (to get some good smoke going), then 45 minutes off, with cold plate and ice, for my cold smokes too. Seems to work well, but does require some tending. My fear is that I'm not going to get much smoke production by setting the temp to 80-100 and leaving it. Seems like the element wouldn't come on often enough, or long enough, to get good smoke, but I've never tried it.
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Hey Tony, I have done both cold smoke and the 100 deg smoke approach for bacon. Either works. At 100 deg with chips you should get smoke. I do that for 2 hours and then kick the temp to 200 deg until the IT gets to 150. Turns out perfect every time. :)
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I find slivers of wood, nothing bigger than a pencil works best for the constant low temp approach.
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That's some fine-looking bacon, TMan! What time's breakfast??
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Here's some more after pictures when I sliced it up. I think I actually got it too smokey so next time I'm going to just do the 2 hours and then up it to 200 until IT hits 150.
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Man, T, that's some great-looking bacon!
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Looks great Tman. I will bet that after you let the bacon mellow a bit, you will like the smoke level better. Black Forest bacon is done with several 8 hour smokes in Germany. It turns out really good.
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How do you like your new 615 slicer?
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How do you like your new 615 slicer?
It worked great for the bacon until things got down to the last slice or two. I can deal with that though for perfectly sliced meat. I'm going to try a smoked turkey breast sometime soon I think. It takes up some storage space but I found a home for it in the top shelf of the kitchen.