How to Make Homemade Bacon - Recipe
-
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.
-
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.
-
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.
-
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.
-
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.
-
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
-
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?
-
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?
-
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.
-
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
-
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.
-
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?
-
Teddy2019 Why not soak twice after the curing? Oh…do you mean with the one you have already done? I’ve never heard of that being done before but I’d imagine it would be fine. What temp did you cook to?
-
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?
Teddy2019 I have done it with overly salty bellies after smoking, but found I wasn’t able to reduce to where I wanted. My solution was to soak the individual strips. What I have found that works for me is to test fry before smoking and keep the soaking process going until I reach the level I am satisfied with. Keep notes of what you do to help your learning curve.
-
Teddy2019 I have done it with overly salty bellies after smoking, but found I wasn’t able to reduce to where I wanted. My solution was to soak the individual strips. What I have found that works for me is to test fry before smoking and keep the soaking process going until I reach the level I am satisfied with. Keep notes of what you do to help your learning curve.
YooperDog that is great advice. I will remember to do that when I try my ham. Thanks
-
Rlane420 Either the Dry Rub or Brown Sugar Cure for pickling and add Bacon Taste Booster for an injection or brine
-
How many bellies can I do with one batch of cure. You refer to ‘bellies’ inferring more than one at a time. I get that as long as it’s 10% injected and covered with 50% brine your ok…right?
Gary -
Gary mudge yes, you have it exactly, enough for a 10% pump, 10 lb of the solution (water, cure and additives) will make 100 lb as an injection and then you need enough to cover it in a 50% strength solution. Good question!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
