Smokin-It User Forum!
Recipes => Bacon! => Topic started by: PhilH on August 18, 2019, 03:00:45 PM
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Got another pork belly from Costco yesterday.
9.46 lbs @ $2.99/lb for $28.29
Working on perfecting my bacon 🥓 technique on Costco Belly’s, before attempting the belly’s I have in the freezer, that came along with my whole hog purchased from a pasture raised pig 🐖 from a farm local to me in MN
I cut the belly into 3 pieces, and am trying 3 different cure formulas
a wet cure, the belly submerged in a bribe of water, salt, maple 🍁 syrup, and TCM (Prague Powder #1)
And 2 different dry cures, one all maple 🍁, the other half maple 🍁 and half brown sugar
All will be smoked with maple wood
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2 more pics
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Cured all 3 for 10 days, rotating every day
Used 6oz of maple wood cut into 13 pieces
Smoked @ 150F for 2 hours
175F for 4 hours
200F. For 1 hour and 41 min
Untill internal temp of approx 150F was reached
Bacon was way too smoky, I till I sliced and froze it, now it is perfect, not sure why
All were a little too salty, but the wet cure texture was preferred, and the flavor of the dry cure #2 (half maple, half brown sugar) was preferred.
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I would like to try bacon again and at the same time, the smoked bacon Sam's Club carries is damned good and kind of makes it a losing proposition to make my own. I also don't think Sam's has pork belly, so I'll have to find a source.
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I would like to try bacon again and at the same time, the smoked bacon Sam's Club carries is damned good and kind of makes it a losing proposition to make my own. I also don't think Sam's has pork belly, so I'll have to find a source.
I'm with you Larry, Sam's Bacon is awesome, especially the applewood. They say once you do you own you will never go back to store bought. Something about the 9-10 day process time that keeps me from doing it. I guess even being old I have one of those "I want it done now mentalities" BTW, Costco has Pork Belly's and a pretty good selection as well.
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I applaud you Phil, keep it up!
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I agree the Sams Club Bacon is great, I eat so much bacon I buy it too. Sams does have pork belly’s, but they were very small. The flavor of dry cured bacon does not compare to store bought, wet cited bacon. Once I get my recipes all dialed in, I will prob do 2 whole belly’s at the same time, rather than just 1 cut into thirds.
I need a slicer now. Would be great for jerky also.
The attached pic is what I currently slice with.
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That is the same style of knife I use to slice my bacon. I don’t make a ton of it, and did use a slicer the first time I made it. I have found that the knife has been easier than the slicer, but that could have been the user and not the slicer.....
Love me some bacon....I may have to make a few slices tonight.