How to Make Homemade Bacon - Recipe
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ratman6 Oof that’s gonna be fast curing. Figure 1/2 inch of penetration per 24 hours on whole muscle cuts and you’ve got 1/4 of that so figure 12 maybe 15 hours?
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ratman6 Oof that’s gonna be fast curing. Figure 1/2 inch of penetration per 24 hours on whole muscle cuts and you’ve got 1/4 of that so figure 12 maybe 15 hours?
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ratman6 Oof that’s gonna be fast curing. Figure 1/2 inch of penetration per 24 hours on whole muscle cuts and you’ve got 1/4 of that so figure 12 maybe 15 hours?
You mean 6 hours?
And i thought my math is bad,
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mikemikemike 1/2" per 24 hours, he has 1/8 so it is 6 hours, you are right! ratman6 Not gonna hurt anything but 6-8 is enough. I’m losing it
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mikemikemike 1/2" per 24 hours, he has 1/8 so it is 6 hours, you are right! ratman6 Not gonna hurt anything but 6-8 is enough. I’m losing it
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How to Make Homemade Bacon
Learn how to make Homemade Bacon with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What Is Bacon?
Bacon is classically a pork belly that has been cured by smoking, salting or pickling. After curing it can be cooked by pan frying, boiling, baking, microwaving or smoking. In American cuisine, it is typically eaten for breakfast or added to other dishes to add a savory flavor.
Meat Block
Pork Belly
Additives
For Injecting
Blue Ribbon Maple Cure for Bacon
Bacon Taste Booster
or
For Pickling
Country Brown Sugar Cure
Bacon Taste BoosterProcess
There are two popular ways to cure bellies at home, pickling which is also often mistakenly referred to as brining and injecting. Brining is using just salt, pickling is the correct term for using an actual cure.
Injecting
Before you prepare your injection there are a few things we need to point out about the water you are going to use. At the time of mixing the water needs to be between 40 and 45°, it cannot be hard water and must be potable so very low microbial levels. If you can aerate the water that is preferable, if not then put the water in a cooler and hold it overnight.To prepare your injection you are going to dissolve 2 lb of Blue Ribbon Maple Bacon Cure and 6 ounces of bacon taste booster in a gallon of water. Bacon Taste booster helps impart the classic bacon taste while using modern curing techniques and it helps fight off rancidity in the freezer. Then you want to pump the bellies to 10 % of their green weight. Green weight is simply what the bellies weighed before you injected them.
Since the Blue Ribbon Maple Cure for Bacon has Sodium Erythorbate in it you only need to hold this product overnight in a cooler at 38° before moving them to the smokehouse. While you are holding them you want to cover them in a 50% strength solution of the pickle you used. The easiest way to do this is to take the remaining pickle that you did not inject, weight it and add that amount of water to the pickle.
Next hang your bacon on 9-inch bacon hangers, making sure that there is sufficient flesh above the hooks to prevent them ripping through the top of the belly and hang them in the smokehouse.
Pickling
If you want to pickle we recommend you use country brown sugar cure, you just have to modify the usage a little to get the correct parts per million. You will want to use 1.52 pounds of the cure to a gallon of water to get 120 PPM of ingoing nitrite. Fill the container with the cure before you put the bellies in, this will allow the bacon to suspend and cure evenly. Make sure to stack the bellies meat side to meat side and fat to fat. Once your bellies are covered move them to a cooler at 38° degrees and hold for 3-5 days. After it has sat for 3-5 days fill a meat lug with clean cold water, let the bacon sit in that for 20 minutes, empty that and fill it up with more cold water and let it sit for another 20 minutes to rinse off any excess salt. If you try and skip this step your bacon is going to be WAY too salty. If you are wanting a less salty product then repeat this step a 3rd time.Note
The smoke schedule is the same for Pickling as it is for Injecting.
Thermal Processing & Smoking
Stage 1 - 120° for an hour with no smoke
Stage 2 - 135° for an hour with smoke
Stage 3 - 150° for an hour with smoke
Stage 4 - 165° for an hour with smoke
Stage 5 - 180° with no smoke until internal temperature reaches 138°Cooling
If your smokehouse has a shower cycle you should run it for 20 minutes with no heat and no smoke. If you do not have a shower cycle in your smoker then fill a meat lug with ice and water and leave it in there for 15-20 minutes to bring down the internal temperature. Allow your bacon to sit out at room temperature for 2 hours.
Wrap up
Bacon is one of the most commonly cured meats in America, being able to make it at home is really not very hard but it is a little time-consuming. One of the nice things about making bacon is all you need is the Cure a Meat Lug a cooler and a Smoker!
Additional Tips
- If injecting, make sure you inject evenly throughout the bacon.
- If pickling make sure you add the pickle before adding the bellies.
Other Notes
For either pickle or injection make sure your water is 40°-45°F, it can not be hard water and aerate it or hold in a cooler overnight.
Watch WaltonsTV: How To Make Homemade Bacon
Shop waltonsinc.com for Injectors
Shop waltonsinc.com for Meat Lugs
Shop waltonsinc.com for Bacon Taste Booster
Shop waltonsinc.com for Bacon Hangers
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jrypka I still would (unless you like it more on the salty side) but it isn’t as critical as if you pickle or certainly dry rub.
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jrypka I still would (unless you like it more on the salty side) but it isn’t as critical as if you pickle or certainly dry rub.
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jrypka I still would (unless you like it more on the salty side) but it isn’t as critical as if you pickle or certainly dry rub.
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jrypka Yes, booster just effects the taste and the ability fo the bacon to fight off rancidity taste int he cooler (not a concern if you are keeping it less than 5 months) As far as I am aware a previous frozen belly shouldn’t change anything OTHER than it has been pumped already (I am guessing it has been pumped, if you slaughtered yourself then maybe not) and then frozen, so the cell structure of the meat might be a little more delicate. There isn’t much you can do about that though and nothing you can change that would affect this.
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jrypka Yes, booster just effects the taste and the ability fo the bacon to fight off rancidity taste int he cooler (not a concern if you are keeping it less than 5 months) As far as I am aware a previous frozen belly shouldn’t change anything OTHER than it has been pumped already (I am guessing it has been pumped, if you slaughtered yourself then maybe not) and then frozen, so the cell structure of the meat might be a little more delicate. There isn’t much you can do about that though and nothing you can change that would affect this.
Jonathon It was a hog we butchered ourselves so it hasn’t been pumped but I was wondering if the freezing effected the cell structure and its ability to take up salt. I know that brining frozen fish takes much less salt than fresh fish and wasn’t sure if this applies to pork as well. Using a standard brine on frozen salmon gives way too salty a product and I hope to avoid that on the bacon. Perhaps a rinse after injecting and holding over night is sufficient.
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jrypka I’m gonna check with one of commercial salesmen on this. I’ll get back to you a little later. I don’t think it is going to make a difference but its worth checking
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That was fast! So just make sure it is 100% thawed and he said the longer it has been frozen the worse it will be, so hopefully, it has only been a few weeks?
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That was fast! So just make sure it is 100% thawed and he said the longer it has been frozen the worse it will be, so hopefully, it has only been a few weeks?
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Jonathon is vacuum sealing a good way to store leftover cure and seasonings? How long will they keep?
jrypka Yes, oxygen is the enemy. It will extend thevshelf life of seasonings quite a while. Cure I’m not sure about.
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jrypka Yeah, vacuum sealing is almost always better, keeps out oxygen and keeps it safe from moisture. 2 years for seasoning before it begins to degrade. I think technically it is longer for cure but Id say same length for safety
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George T Unless you have a vacuum tumbler you will want to hold it for at least 12 hours to let the cure equalize in the belly or you might end up with uncured spots.
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my bacon turned out too salty. I soaked once for 20 minutes after the curing processs then cold smoked for 2-8 hour sessions and it’s been in the refrigerator for four days mellowing. my question is can I soak again after it’s been smoked to cut down on the saltyness?
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