I've done several large batches with and without cure. I prefer dry brine with cure #1, 1/2 cup sugar and salt per 5# of meat. Rinse after 7 days in the bag, flipping every day. I have a strong preference for cold smoked bacon, but if we don't have cold enough weather I smoke to 140' and let it rest overnight. Buying a good slicer made all the difference in the world. Yes, you will become a bacon snob and store bought bacon just won't ring your bell the same any more.
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Who makes their own bacon?
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Its very very simple.
I get pork bellies at Costco or Sams.
Kosher salt, Course ground pepper, Brown sugar, and some Maple syrup (real stuff, not the walmart crap).
No cure salt in mine...ever. This is the whole reason I make my own.
In the fridge for 7-9 days. Flip once a day.
Smoke it.
Slice it.
Fry it in a old cast iron skillet and enjoy.
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btw..... what you buy in the store is a lot of water weight. You end up with a piece of bacon 1/3 the size you started cooking with. This home made bacon you will have very little shrinkage... maybe 10%. Because of that it needs to be cooked a little lower heat and a little longer too. You can't compare store bought if you've had home cured.
p.s. someone asked how long to soak in ice bath. I used to soak and every 30 minutes cut a piece to fry up and taste. Now I just let it soak for an hour and it comes out to my liking.
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Originally posted by BuckRage View Postbtw..... what you buy in the store is a lot of water weight. You end up with a piece of bacon 1/3 the size you started cooking with. This home made bacon you will have very little shrinkage... maybe 10%. Because of that it needs to be cooked a little lower heat and a little longer too. You can't compare store bought if you've had home cured.
p.s. someone asked how long to soak in ice bath. I used to soak and every 30 minutes cut a piece to fry up and taste. Now I just let it soak for an hour and it comes out to my liking.
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