Smokin-It User Forum!
Recipes => Bacon! => Topic started by: littledabwilldoya on January 03, 2014, 03:16:15 PM
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I am the first to admit that my smoker is still gleaming stainless steel..
I just retired and wish to make bacon.
Some friends suggest cold smoking is the only way to go, other recipes call for heating the pork belly to 140 degrees
What is correct?
Any suggestions on meat slicers would also be welcomed.
Any other suggestions also welcomed.
littledabwilldoya
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Are you getting raw pork bellies, curing and smoking? I'm no bacon expert, except maybe for eating it, but I would think the curing process is the most important part. I did work in a bacon plant as a QA tech in college.
They cured the bellies with an injected solution. They sat for some period of time (similar to brining but in mass production). Then they went through the smoke house (which contained no smoke) where they were covered in liquid smoke, then continued through an "oven". IIRC, it was probably 90-110 degrees and very humid. Then they were frozen before sliced.
Not sure if that helps.
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Hi LittleDab! And yes, I remember that jingle from the Brylcream commercial! Welcome to the party! Let's see if we can help you knock the shiny off that new smoker!
Bacon....mmmm....a noble challenge! OK, I've never made bacon with pork belly, but have made Canadian bacon out of pork loin. Here's one of the sources I used in my first bacon adventure; great post on smokingmeatforums (I post over there, too) of a guy who did several kinds of bacon. Pop's bacon brine is good. Check this out:
http://www.smokingmeatforums.com/t/152206/my-first-bacon-all-three-types-bbb-cb-and-belly-pic-heavy
Here's a link to my first CB experiment, which I was very happy with:
http://smokinitforums.com/index.php?topic=1077.0
Check these two links out - great place to start!
Since the bacon brines take a couple of weeks (or more), I hope you're going to break-in that new smoker with some traditional Q this weekend! ;D
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Congratulations on being retired. I think that's noble milestone no matter the field or calling for anyone!!!
Bacon, you are much more courageous than myself. Curious to see how it all works out. Once I threw bacon on my stick smoker and ruined it... But I had no idea what I was doing and adhered to none of the instructions posted here.
Godspeed and good luck!!!
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my gawd those are some beautiful bacon photos..
my uncured pork belly is still sitting in the frig with pink salt and a maple sugary salt
some liquid is coming off
and my new slicer arrives tomorrow
i suspect it will take some time to get this dialed in, everything good does
keep those tips coming.
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Have you knocked the shiny off yet with a regular smoke yet, Dab? Hope you're not waiting on the bacon! ;) Do a Boston butt this weekend for pulled pork...I am! ;D
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Jerky dryer helps with bacon to get moisture out or it starts to render to fat out of bellies
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Good tip, doogie! I never thought of the jerky dryer for bacon...makes sense!
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As bacon is a three part process drying, smoking and heating you do have to open door from time to time to add smoke and take it away, unless you cold smoke it but I really don't like that flavor
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Sounds like you have some good bacon experience, Doogie! How about some posts in the Pork forum? (I always smile when I say "pork forum") ;D I want to do some other bacons, so new recipes are surely appreciated!
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I do a lot of bacon, ham and Canadian bacon taste is much better than plant processed
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That's what I figured, Doogie. Recipes, please! Details...brines, procedures, etc... we love pictures and details! ;D
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BACON!!!! One of my most favorite foods on the planet and thus the quintessential food that I most want to make with my smoker. But the time involved for a small production seems pretty high and would require me to have an extra fridge to allow for the meat. But then again I do want to buy a fridge just for my meats. I would love to see a lot of recipes and experiences of people that have done them on here. Interesting thought on the jerky fan, most likely a good idea with these smokers.
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Buy my seasonings and cures from Curleys sausage kitchen here in Iowa website has great tutorials and helpful hints
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A fridge just for meat? You just brought a little tear to my eye, Ben! :'(
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Ben I do all small runs get fresh bellies cut them into workable pieces weigh them and vac pak, pull out and do a few pounds at a time when I am doing other things
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I have to do it, it must be done. I will quote Catp Piccard....Make it so!
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I have to do it, it must be done. I will quote Catp Piccard....Make it so!
That's the spirit! Go Ben, go!!!
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so i did my first batch of bacon
pork belly sat in the frig for about a ten days with a maple/salt mix and some nitrite containing salt
took it out and rinsed then soaked the bellies
back in the frig uncovered to dry overnight
placed it in the smoker with apple wood
it came up to temp too fast
if i had it to do again, would not have soaked the bellies after the cure, just rinsed and dried
i might consider using the cold smoke plate to keep it in the smoker longer
it was OK, but not yet great
more experimentation to be done
wonder if i should have used a lower temp
should the length of time in the smoker be determined by temp of the belly, i took it out when the center of the meat was abouit 140
i have the "charcuterie" book ordered and hope to learn more
i am still very much open to new suggestions
i note that some use brines instead of a rub
but I thought the whole idea of a cure was to remove moisture from the pork belly prior to smoking
i apologize if i am stepping on anyone's toes
i have much to learn
so much
littledabwilldoya
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What temp did you use, Dab? I know the technique I used on the Canadian bacon was perfect for a thick pork loin, but not sure how it would work on belly bacon. I believe the cold smoke plate would be the way to go on belly bacon, since you want it nice and smoky, but not fully-cooked. I'm not certain...just my guess!
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I started at 180, later turned down when i saw how fast the temp was rising
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I started at 180, later turned down when i saw how fast the temp was rising
There you have it. I re-read the post in the link I put on about belly bacon (couldn't remember what he did on the belly bacon). I see that he cold-smoked it for 12 hours only. I believe this is the way to go with bacon. No heat, just smoke, for a long period. Makes sense, since the bacon is cured, you just want to add smoke, and then cook it after it's sliced. The Canadian bacon is fully-cooked when it comes out of the smoker (you can eat it cold).
I don't know if you have the cold plate or not, so ask us for advice on that if you don't know.
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i have the cold plate and will be using it next time.
Just got back from a nice little vaca to the bahamas. Not much smoking going on there, but great conch if you ever visit. Now back in Portland OR and too much ice on the road to go for more pork belly.
Thanks guys for all of your suggestions and keep them coming.
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I do bacon all the time and cooking at 180 is fine. How long did you cook it at this temp? What IT did you pull it at? Many prepackaged cures will require a good soaking. The recipe in charcuterie is a good starting point but very basic.
I am actually picking up to pork sides tomorrow, I should be able to get about 25 pounds of bacon out of it. I am nervous about making my beloved bacon in the SI but I am going to give it a chance. I will document it and post it.