It's bacon time !

[Uncle Saggy]

http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html

Great info and recipes

This is what I used when I first started making ours


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[Uncle Saggy]

I have a question is there anything to substitute the pink cure? My wife is on a organic kick which is good, but could not find anything on how to substitute the pink cure that is organic? or do u even need it? I was wondering this to for making sausage?

What is not organic about table salt and sodium nitrite/nitrate ?


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[Anythinghunter8]

Im not really sure my self but she like stuff that say organic! They only eat non gmo foods and clean eating, I try to but work offshore so have to eat what they cook. Is the pink cure really needed? I cook a whole brisket and cut it and freeze it and never get sick.
I don't mean to sound stupid just wanting info. I have read nitrite will get in there either way just don't like the fact of adding them in there like that.

[BrandonH]

Im not really sure my self but she like stuff that say organic! They only eat non gmo foods and clean eating, I try to but work offshore so have to eat what they cook. Is the pink cure really needed? I cook a whole brisket and cut it and freeze it and never get sick.
I don't mean to sound stupid just wanting info. I have read nitrite will get in there either way just don't like the fact of adding them in there like that.

I could type all day, but just Google curing bacon to see why you do it. Also read this to see organic alternatives http://www.livestrong.com/article/41...trite-in-food/

[Geoff995]

Tagged

[lovetohunt]

I've been trying to find pork bellies for a week now. No one seems to carry them around Arlington area. I've tried la Michoacana, Fiesta, Kroger, Tom Thumb, Albertsons....

I guess I'll have to try a meat market to get the cuts.

I'm also checking to see what your method is for smoking...

Costco has pork belly.

[BrandonH]

Costco has pork belly.

This is where I for my last batch. Before that I bought a case at the local Mexican meat market.

[HotRod Hunter]

Mmm !! Looks good

[DorothyNotKeegan]

Costco has pork belly.

Yeah I bought 4 a few weeks ago! Sure is good to be able to go to the freezer and have lots of bacon![emoji16][emoji200]

[BrandonH]

I'm about out...need to stop by Costco this week and pick up a few more bellies.

[em12]

Tagged to try

[BURTONboy]

When you hang the bacon to smoke it, after it's done curing, you just let it drip dry for a little bit, or do you wipe off the excess syrup, or just start smoking and let it dry in that way? Also, you just cold smoke for a few hours to get the smoke flavor in, but don't actually attempt to cook the meat at all correct? The second question seems pretty self explanatory being that you COOK bacon for breakfast, but I want to ask anyhow to make sure my buddy does it right.

[old goat]

Guy don't through away the rhin,skin,. You can make cracklings out of it. Back in the college days I would come home and get some does and mom would save the rhine from bacon she bought at the meat market. She would wrap the deer hams with Rhine ,tie like a roast and bake. The best deer meat I ever had. She would freeze the cooked ones and back to school .

[BURTONboy]

Can somebody answer my questions in post 132 please.

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[JES]

Can somebody answer my questions in post 132 please.

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You need to let it dry, probably best to let it hang in the fridge one day and then smoke, it'll take the smoke so much better than trying to smoke while wet. I made that mistake when I did mine.

Correct, you are only smoking the bacon, not trying to cook it.