Can you make bacon from sliced belly
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pr0wlunwoof I bone out a pork shoulder roast (butt) and kind of butterfly it. Pick out the best parts of it to use for bacon and use the rest for sausage. I usually get 2 nice pieces from each butt about 4 or so pounds total.
Mix 1/2 cup brown sugar
3 Tbs. Kosher salt
3 oz. pink cure salt
1 Tbs black pepper
Blend all this together and rub equally on the pork. Place pork in a zip lock bag and pour in 1/4 cup real maple syrup.
Put the bag in the fridge-on a pan in case the bag leaks. Every day turn the bag over and massage the brine into the meat a little making sure all sides of the pork is coated. After 7 or 8 days remove the pork from the bag and rinse well under cold water. Then soak the meat in ice water for an hour-drain and soak another hour. I kind of work the meat a little to get some of the salt brine out of the meat but it’s a personal thing as to how salty you want the bacon. After the second hour remove and pat the meat dry. Place it on a cooling rack and put back in the fridge for at least 4 hours or overnight uncovered. The meat should be fairly dry but tacky. Place it on your smoker rack and lightly coat with a little more syrup and sprinkle with course ground pepper. Smoke at 180 degrees till you get an internal temp of 150 or so. Remove from the smoker and let the meat rest in the fridge for a couple of hours till it’s cool and firm. Slice to your desired thickness and enjoy.Randyman does it turn out similar to store bought
bacon or pork belly or is it more like a cured ham? -
Randyman does it turn out similar to store bought
bacon or pork belly or is it more like a cured ham?pr0wlunwoof It’s much leaner than store bought bacon and therefore has a little tougher chew to it. I like being able to control how salty it comes out as most of the bacon in the stores is too salty. I use the same recipe for pork sirloin roasts and it comes out just like canadian bacon. I use sirloin because it’s about half the cost of pork loin. I keep all my bacon type meats to under 3" in thickness and don’t have to inject. If it’s close to 3" I leave it in the brine for a couple more days 8-9. Pork belly is only about 1.5" so 6-7 days works for me. I can email some photos if you want. My email-
randyman57@hotmail.com -
Departing Contestant I’m betting you tried posting that yesterday around 3? I’ve done it recently too, you don’t think it is posting but it actually is every time you hit the button
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Departing Contestant I’m betting you tried posting that yesterday around 3? I’ve done it recently too, you don’t think it is posting but it actually is every time you hit the button
Jonathon truth be told is I stutter badly it just hasn’t manifested itself in my posts until now. I will t-t-t-t-ttry to be more observant in the f-f-f-f-f-uture just call me K-k-k-k-k-ken
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ccccoming to kkkkkill me!
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Oh hell no! have you ever had fresh side? flour it sprinkle on steak and roast then throw it in a skillet. Fantastic with eggs. throw the fresh side and eggs on homemade bread with fresh tomatoes garlic mayo, lettuce and re imagine the BLT.
Departing Contestant speaking of re-imagining the BLT, try throwing some thinly sliced apple on a BLT as well!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Departing Contestant speaking of re-imagining the BLT, try throwing some thinly sliced apple on a BLT as well!
Tex_77 excellent suggestion, we often put apples with pork. core an apple, pack it with brown sugar, put it on top of a 1" thick pork chop, pour Drambuie over it and let it slow cook…damn
Apple slices on grilled cheese is tasty also -
Chef you forgot the part that goes think 3 times !
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craigrice But when you get old enough (like me) each time is new You’ll get there in a few years… LOL
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I just might be older than you? lol!
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craigrice I’m okay and proud of the milage, 64 years. What I lose in strength, I gain in life experience, wisdom, and frankly, having a grip on just what is right and what is wrong. People what to live life on the fence. Be either hot or cold, never lukewarm take a position and stick with it.
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i am 60 and raised by my grandparents who were born in the late 1890 "s
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it was a little farm and everything was done the old way canning and all
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craigrice While I had my parents in my life, I also had my grandparents, great aunts and uncles, and learned the old school way. So much information that is so valuable. Canning, and frankly just commence scene. I so often thank those people that influenced me. I think people like you and me are called to pass on all those lessons we just accepted as normal. It’s anything but normal today.
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without passing it on it ends up lost
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craigrice how true. I believe in this time of turmoil, it is imperative that we pass on the old school ways. I hope that our society pulls through this stuff real quick.
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so much is already lost the women in in those days knitted macromay made quilts and croshaey to make the lace doilies and warm covers for the winter &warm clothing
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so much is already lost the women in in those days knitted macromay made quilts and croshaey to make the lace doilies and warm covers for the winter &warm clothing
craigrice The structure of a kitchen everything from titles, responsibilities, even the hat and uniform were all put together by a French chef. He model it based on the French Army. One of the responsibilities he demanded from his chefs is that whenever a person wanted to learn, you teach them. Hide nothing; not a recipe or technique. I knew a young lady about 10 years old that wanted to learn how to do English Bobbing Lace, very much a lost art. There was only one person in all of Houston that taught the class. When I tried to sign her up for the class, this woman would not consider teaching a child, way beneath her. I learned how to do it so I could teach this girl. (just was going through a few things and came upon the materials). I appreciate the help people on this site share information. What we need now is interested young men and women that are eager to be taught. Finding more of this with all the restrictions going on. Have begun teaching sausage making to a few guys in middle school.
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craigrice The structure of a kitchen everything from titles, responsibilities, even the hat and uniform were all put together by a French chef. He model it based on the French Army. One of the responsibilities he demanded from his chefs is that whenever a person wanted to learn, you teach them. Hide nothing; not a recipe or technique. I knew a young lady about 10 years old that wanted to learn how to do English Bobbing Lace, very much a lost art. There was only one person in all of Houston that taught the class. When I tried to sign her up for the class, this woman would not consider teaching a child, way beneath her. I learned how to do it so I could teach this girl. (just was going through a few things and came upon the materials). I appreciate the help people on this site share information. What we need now is interested young men and women that are eager to be taught. Finding more of this with all the restrictions going on. Have begun teaching sausage making to a few guys in middle school.
Chef the world is an interesting place. My sister is visiting and so she can help with the new baby. Yesterday I spun up a few meatgistic videos and she kept remarking about how I watch some strange stuff. Though she never asked me to turn it. One video was the blood sausage episode and I had to agree it wasn’t that appealing, but it was interesting.
Then dinner rolled around and she kept raving about how good everything was and kept asking questions about the technique. My father in law kept telling her he probably has a meatgistics video you can watch if your interested.
Even with all the not so wonderfulness that’s going on we are privileged to live in a time where you can learn about or how to do anything without leaving the comfort of home. For those skills and techniques that are hard to come by I encourage all of you old timers to document them and pass them on.
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Chef the world is an interesting place. My sister is visiting and so she can help with the new baby. Yesterday I spun up a few meatgistic videos and she kept remarking about how I watch some strange stuff. Though she never asked me to turn it. One video was the blood sausage episode and I had to agree it wasn’t that appealing, but it was interesting.
Then dinner rolled around and she kept raving about how good everything was and kept asking questions about the technique. My father in law kept telling her he probably has a meatgistics video you can watch if your interested.
Even with all the not so wonderfulness that’s going on we are privileged to live in a time where you can learn about or how to do anything without leaving the comfort of home. For those skills and techniques that are hard to come by I encourage all of you old timers to document them and pass them on.
pr0wlunwoof I so agree. This morning I ran into something I haven’t seen in awhile. Since this will not allow me to put up a link, search you tube for “red skelton pledge of allegiance” youtube.com/watch?v=pGcwRnQUmUw just add the www stuff. We need to see where we came from to know just how off course one can get.
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