Basic bacon rundown please
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I was able to find a 10 lb pork belly. As I have never made bacon before, but have been inspired to try by this community, I am wondering if I can get a basic rundown of the process.
- Which cure to buy?
- Qty of cure to water for 10 lb.
- Soak time?
- Some time?
- Is there a way to incorporate Jalapeño flavor? At what step would this take place?
- Any other tips - like slicing -
lkrfletcher Go for it!!! Expand your comfort and knowledge zone. I have been using a rub cure to do my bellies and have started leaning towards a brine. Develop your basic recipe and build from there. I like to add additions while it dries in the fridge, maybe some coarse ground black pepper, a dusting some hot pepper or flakes, etc. You can add some brown sugar on the slices as they bake in the oven if you want to candy them a bit. I slice like johnsbrewhouse since I am not happy with my current slicer. My .02¢
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Here is the Meatgistcis University class on Bacon Basics that could serve as a good reference. https://meatgistics.waltonsinc.com/topic/800/cured-whole-muscle-meat-104-bacon-basics
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I was able to find a 10 lb pork belly. As I have never made bacon before, but have been inspired to try by this community, I am wondering if I can get a basic rundown of the process.
- Which cure to buy?
- Qty of cure to water for 10 lb.
- Soak time?
- Some time?
- Is there a way to incorporate Jalapeño flavor? At what step would this take place?
- Any other tips - like slicing -
lkrfletcher I’ve only done the dry cure, but man was it fun, easy and tasty. I added black pepper right before the smoke. I would think that would work for you as well. Keep us informed on the outcome.
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I followed the link JohnG5 speaks of. Worked great.
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Here is the Meatgistcis University class on Bacon Basics that could serve as a good reference. https://meatgistics.waltonsinc.com/topic/800/cured-whole-muscle-meat-104-bacon-basics
JohnG5 Thanks John, that will keep me from having to search.
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I like to cure in vacuum bags. I use basic cure ratio of 2.5% salt, 1.0% sugar and .25% curing salt for 7 days. All other flavors are optional and encouraged.
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I like the dry cure method because its pretty bullet proof. If you can read a scale to accurately weigh the dry ingredients and the belly, its going to turn out good.
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Dry rub Bacon
Sugar - 1.5%
Salt - 2.25%
Cure #1 - 2.5g/1,000g meat
Cure 1 week for every 1" of depth of bellyAdd any other spices or herbs as you desire, remove skin if your belly has it and rub mixture onto meat surfaces to coat as evenly as possible, do not worry about fat side. Put meat into vacuum bag or zip lock bag and put into refrigerator for time as required turning daily.
Once cured take out of bag and rinse in water put back into refrigerator uncovered for 24 hours to dry surface. Cold smoke <90f for 20-120 minutes in apple or hickory smoke, remove and seal in bag put in refrigerator for 2-3 days and then either cook or freeze and enjoy.
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johnsbrewhouse I thought you put it into refrigerator overnight to form pellicle so the smoke adheres better.
bocephus Never had a problem going directly to the smoker with my bacon. The smoke will adhere just fine and penetrates well too. Here’s a picture of three slabs from a couple of years ago that went straight from the bags to the smoker not even fully patted dry.
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bocephus Never had a problem going directly to the smoker with my bacon. The smoke will adhere just fine and penetrates well too. Here’s a picture of three slabs from a couple of years ago that went straight from the bags to the smoker not even fully patted dry.
johnsbrewhouse Great looking bacon, thanks.
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GWG8541 I will be sure to double rinse as I have cut a lot of salt out of diet and now things taste too salty. Bacon definitely has to have some salt flavor though.
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Use the EQ method. Unless it is a real thick 14 days seems a normal time. Using the eq method it doesn’t matter if it goes over time. No rinse required.
Basic bacon is Salt, sugar, and cure. Use eq calculator to figure your measurements. Have a scale that measures in small gram amounts. Rub cure evenly over entire belly and vac seal or in a zip lock bag. Can out on jalapeño powder at this point or before smoking or both. Put in fridge for 14 days turning bag over and giving a quick massage daily. Take out pat dry and back into fridge on a wire rack for a day or two to dry out. Then cold smoke or hot smoke to 145. Let rest in fridge for another day or two or more.
Slice and enjoy.
Once again this is just quick overview of the basics -
Use the EQ method. Unless it is a real thick 14 days seems a normal time. Using the eq method it doesn’t matter if it goes over time. No rinse required.
Basic bacon is Salt, sugar, and cure. Use eq calculator to figure your measurements. Have a scale that measures in small gram amounts. Rub cure evenly over entire belly and vac seal or in a zip lock bag. Can out on jalapeño powder at this point or before smoking or both. Put in fridge for 14 days turning bag over and giving a quick massage daily. Take out pat dry and back into fridge on a wire rack for a day or two to dry out. Then cold smoke or hot smoke to 145. Let rest in fridge for another day or two or more.
Slice and enjoy.
Once again this is just quick overview of the basics -
@randie-nulph Looks like the smoker is soon to be very busy.
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lkrfletcher here is something else you can do with some of the belly. Make Pork belly burnt ends or cure and make bacon burnt ends
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lkrfletcher here is something else you can do with some of the belly. Make Pork belly burnt ends or cure and make bacon burnt ends
Randie N The burnt ends look really good.
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For the dry EQ method, would honey be 1:1 replacement for sugar or would the liquid honey necessitate an adjustment somewhere
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