I’ve been making it for a few years now. I use a recipe I found on YouTube from a guy named Tim Farmer. I really like it but I’m looking for other seasonings I can add to it after I cure it and before smoking it. Any suggestions would really be appreciated!
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Dry brine half and half salt to brown sugar for 7-10 days. Then I rinse it off and rub it down with this Korean sweet & spicy paste. I got the paste at one of those near expired/discount food places and it's incredible. As usual I have no idea how to get more and I'm almost out, hopefully I can replicate it with some other ingredients or stumble on it.
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Originally posted by Grizz83 View PostThe juniper berries were hard to find, ended up getting them at World Market. I crushed them by putting them in a ziploc bag and gently crushing them with a hammer. They have a very pleasant smell and flavor. Very much looking forward to seeing how this batch turns out.
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Thanks for the info. and inspiration. Bought a belly last week at Costco, salt and sugar added, vacuum sealed for a week turning in the fridge most days. Got the hooks from amazon and smoked about 5 hours @ 150 with alder scraps from the cabinet shop and a couple of oak logs from the back yard
What I learned so far; (welcoming advice)
When portioning up a whole belly, I need to pay attention to the capacity of my slicer and not make them so big.
I need more hooks and more bellies!
Turned out a little salty and color is off from what I’m used to. I’ll use more sugar and less salt, maybe a little pink cure to see how it goes with additional weeks of cure time.
I’ll soak in cold water for a while after I rinse next time.
Overall, a success for a first try. Going to go full on Oprah with bacon. You get bacon, you get bacon! Everybody gets bacon!!!
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Originally posted by Txtourist View PostThanks for the info. and inspiration. Bought a belly last week at Costco, salt and sugar added, vacuum sealed for a week turning in the fridge most days. Got the hooks from amazon and smoked about 5 hours @ 150 with alder scraps from the cabinet shop and a couple of oak logs from the back yard
What I learned so far; (welcoming advice)
When portioning up a whole belly, I need to pay attention to the capacity of my slicer and not make them so big.
I need more hooks and more bellies!
Turned out a little salty and color is off from what I’m used to. I’ll use more sugar and less salt, maybe a little pink cure to see how it goes with additional weeks of cure time.
I’ll soak in cold water for a while after I rinse next time.
Overall, a success for a first try. Going to go full on Oprah with bacon. You get bacon, you get bacon! Everybody gets bacon!!!
Sent from my SM-N970U using Tapatalk
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Originally posted by Txtourist View PostThanks for the info. and inspiration. Bought a belly last week at Costco, salt and sugar added, vacuum sealed for a week turning in the fridge most days. Got the hooks from amazon and smoked about 5 hours @ 150 with alder scraps from the cabinet shop and a couple of oak logs from the back yard
What I learned so far; (welcoming advice)
When portioning up a whole belly, I need to pay attention to the capacity of my slicer and not make them so big.
I need more hooks and more bellies!
Turned out a little salty and color is off from what I’m used to. I’ll use more sugar and less salt, maybe a little pink cure to see how it goes with additional weeks of cure time.
I’ll soak in cold water for a while after I rinse next time.
Overall, a success for a first try. Going to go full on Oprah with bacon. You get bacon, you get bacon! Everybody gets bacon!!!
I have only done 2 and with both, after getting out of the fridge ( after 7 and 9 days) I washed them with tap water for about 5 min then soaked in water for an hour then smoked. After the smoker, again washed and set in ice water for an hour. I THINK this helps with the salt.
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I’m running low on bacon so I stopped by Costco today and picked up another pork belly.
Cure, salt and maple syrup.
I’ll add some coarse pepper when it’s through curing.
The new slicer works great. Makes for very uniform slices.
I sliced all of the last batch pretty thick.
This time I’m going to slice some thinner so it crisps up faster when I use it to wrap other tasty goodies.
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Originally posted by TexasTealHunter View PostQuestion on the Buckboard bacon do you have to smoke to certain internal temp or can you cold smoke? and how long should you smoke?
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