Author Topic: More Bacon  (Read 571 times)

Event Horizon

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More Bacon
« on: September 23, 2021, 02:10:31 PM »
I now cut by bellies into clean 10” slabs that will fit my slicer.  I am not worried about scraps from squaring them off as I freeze it and use it when I make my sausages.  I made a calculator in excel basically following Pork Bellies recipe that makes it very simple.  I rub the cure and salt on the slab and put it in a Ziplock bag with a cup of brown sugar.  Sometimes I will do a mix of brown sugar and maple syrup.  I have never had an issue with my bacon being too salty.  After the cure it gets a quick rinse and paper towel dry.  It sits on racks in the fridge overnight uncovered before going into the smoker.  Once out of the smoker it cool on  rack on the counter and then sit in the fridge overnight in a ziplock bag before slicing and freezing.
3-D
3.5 oz Hickory
200° until smoke
130° for 2 hours
200° until IT of 150°
John from Blenheim.

old sarge

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Re: More Bacon
« Reply #1 on: September 23, 2021, 07:55:25 PM »
Good looking bacon!
David from Arizona
US Army 70 - 95
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Chef's Choice 665 and Rival Slicers
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OldeSmoker

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Re: More Bacon
« Reply #2 on: September 26, 2021, 02:39:09 PM »
Great job, your pork belly looks great!
Paul from Southwest Missouri
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with Bella’s CSG and The Stephanie Cabinet
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old sarge

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Re: More Bacon
« Reply #3 on: September 26, 2021, 07:09:23 PM »
Have you found your slicer adequate for slicing bacon or does it struggle? Just curious.  Looks like a Chefs Choice.
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066 (retired to my son's home)
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

barelfly

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Re: More Bacon
« Reply #4 on: September 26, 2021, 09:09:55 PM »
Bacon!!!!!!!

Can’t beat homemade bacon!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear