International Bacon Day
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cdavis same here, I got lucky when I found this belly. The cost and work is worth it. Like everything we make, it tastes a lot better than store bought.
GWG8541 I’ll probably be hitting you up for detailed instructions when I get one.
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cdavis No problem, glad to help. I basically followed the instructions on the Meatjistics learning center on “How to make Homemade Dry Rub Bacon.” There is also a video on there from Jonathon and Austin on the subject. After reading the comments alot of people complained that it was too salty. I realize this could be anything from personal taste to not following all the steps and instructions along the way. I triple soaked mine after curing and for my taste it was not salty at all. It tasted great and I was really happy with how it turned out. I did add course black pepper from Walton’s to over half before smoking/drying and wished I would have peppered it all. Good luck on the search for the bellies.
“You never really die until you end up on the wall at a Cracker Barrel”
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cdavis No problem, glad to help. I basically followed the instructions on the Meatjistics learning center on “How to make Homemade Dry Rub Bacon.” There is also a video on there from Jonathon and Austin on the subject. After reading the comments alot of people complained that it was too salty. I realize this could be anything from personal taste to not following all the steps and instructions along the way. I triple soaked mine after curing and for my taste it was not salty at all. It tasted great and I was really happy with how it turned out. I did add course black pepper from Walton’s to over half before smoking/drying and wished I would have peppered it all. Good luck on the search for the bellies.
GWG8541 did the pepper stay on pretty good.
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cdavis you can also google Steven Raichlen’s ‘‘made from scratch bacon’’. thats the recipe I use and really enjoy it
kyle thank you sir I’ll give that a look.
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cdavis the pepper stayed on real well. You are applying it to the belly before drying so the moisture holds it on pretty good.
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cdavis No problem, glad to help. I basically followed the instructions on the Meatjistics learning center on “How to make Homemade Dry Rub Bacon.” There is also a video on there from Jonathon and Austin on the subject. After reading the comments alot of people complained that it was too salty. I realize this could be anything from personal taste to not following all the steps and instructions along the way. I triple soaked mine after curing and for my taste it was not salty at all. It tasted great and I was really happy with how it turned out. I did add course black pepper from Walton’s to over half before smoking/drying and wished I would have peppered it all. Good luck on the search for the bellies.
GWG8541 the peppered bacon is the first to go here. I apply a coarse grind after soaking and let it dry overnight before smoking. I do the same with my Canadian Bacon.
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kyle that’s alright. I bookmarked it and can Google it when I’m ready.
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cdavis the pepper stayed on real well. You are applying it to the belly before drying so the moisture holds it on pretty good.
GWG8541 when I get my belly I’m going to pepper it like that. It looks great.
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Be sure to remember that tomorrow, Saturday, Sept. 4 is International Bacon Day. I plan to celebrate myself with a bacon cheeseburger.
https://meatgistics.waltonsinc.com/topic/385/how-to-make-homemade-bacon-recipe
JohnG5 Should have made some dove and jalapenos wrapped in bacon, always good.
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