Basic bacon rundown please
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ND Mike said in Basic bacon rundown please:
processhead maybe this one? Looks like it would work. https://www.waltonsinc.com/escali-precision-digital-scale
Yes thanks ND Mike! That one is perfect and I missed it hidden in with the thermometers instead of the scales.
processhead
I have this one also. Works great. -
processhead I have this scale. It is a good one.
lkrfletcher that is good to know. I have an el cheapo one that this could replace.
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processhead
I have this one also. Works great.PapaSop well, that is 2 yes votes for this scale.
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http://www.diggingdogfarm.com/page2.html
Use this site for the cure ratio. You will need a reliable scale for this. It all depends on weight. Make sure you zero the scale to account for the weight of bowls or containers you are using so it doesn’t throw off the meat:ingredients ratios.
Buy cure salt #1, and for a single belly, the smallest package you can buy will likely be enough. I buy 10 pound buckets, and make bacon 2-3 times per month, and a bucket lasts me over a year.
Mix up the brine formula, put that plus the belly into food safe bags (I cut my belly in half “hamburger style” so I can still get full slices when I’m done, and I use Ziploc 2 gallon bags- 1 half of the belly in each bags).
This will cure for 7 days in the fridge. Suggest using a cookie sheet under the bags in case they leak. You can always wrap the bags up tightly in plastic wrap to help with this as well. Every day, just pick a time that works for you so it is consistent, you want to flip the bellies over. This allows even brining and also makes you feel involved and important while the brine does its thing!
After 7 days, remove the bellies, rinse them very well under cold water to remove excess salt (some people soak them for a few hours, but I never have and my bacon is fantastic).
Here is the real divider amongst the bacon-making community: smoking. Some hot smoke and some cold smoke. Either way it is great. You just do you here and see which method you like more. Being winter, it is a great time to try cold smoking. If you have an offset smoker, lighting a fire in the smoke box is a bad idea. Buy an A-Maze-In Smoke Tub or maze tray (tray holds more pellets). Cold smoke for 4-6 hours based on flavor preference.
I hot smoke at 225-250 for 4 hours. Either way, still fry it or bake it when ready to eat. If you’re great with a knife, cut the skinniest slices you can. A slicing knife works better than a regular kitchen knife does. Eventually buy a decent deli slicer. Keep an eye on Facebook market place in areas where there are hunters. Some areas are better than others to search for this stuff.
So cure 7 days, flipping it. Smoke it. Cut it. Cook it. Eat it. Repeat it.fallis10 Thanks for this, I will be trying bacon for the first time this year.
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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 cold smoked bacon today then vac sealed to bring everything to equilibrium in frig for 3-4 days.
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ND Mike said in Basic bacon rundown please:
processhead maybe this one? Looks like it would work. https://www.waltonsinc.com/escali-precision-digital-scale
Yes thanks ND Mike! That one is perfect and I missed it hidden in with the thermometers instead of the scales.
processhead The scale works great for measuring seasonings.
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ND Mike said in Basic bacon rundown please:
processhead maybe this one? Looks like it would work. https://www.waltonsinc.com/escali-precision-digital-scale
Yes thanks ND Mike! That one is perfect and I missed it hidden in with the thermometers instead of the scales.
processhead = These will more than likely be on sale during the livestream today. Just ask and they put things on sale.
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ND Mike said in Basic bacon rundown please:
processhead maybe this one? Looks like it would work. https://www.waltonsinc.com/escali-precision-digital-scale
Yes thanks ND Mike! That one is perfect and I missed it hidden in with the thermometers instead of the scales.
processhead You won’t regret getting this scale. I really like mine.
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My scale has a glass platform, and product tends to overhang the readout, so I’d like to upgrade eventually.
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lkrfletcher cold smoked bacon today then vac sealed to bring everything to equilibrium in frig for 3-4 days.
mrobisr your bacon
looks great 
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Now that I’ve done a couple runs with the Walton’s dry rub, curious about the EQ method. First dumb question. With such a small amount of cure used, how does this get evenly dispersed through the meat? Thinking about sausage and sticks where I dissolve the cure in water for even dispersion.
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Now that I’ve done a couple runs with the Walton’s dry rub, curious about the EQ method. First dumb question. With such a small amount of cure used, how does this get evenly dispersed through the meat? Thinking about sausage and sticks where I dissolve the cure in water for even dispersion.
PapaSop said in Basic bacon rundown please:
Now that I’ve done a couple runs with the Walton’s dry rub, curious about the EQ method. First dumb question. With such a small amount of cure used, how does this get evenly dispersed through the meat? Thinking about sausage and sticks where I dissolve the cure in water for even dispersion.
It starts with mixing the salt, sugar, and cure #1 plus and other dry ingredients together well. The amounts are calculated to give the requisite concentration based on the green weight of the belly. Next, the well mixed ingredients are sprinkled evenly over the muscle side of the belly.
Next the belly is put in a large ziplock bag or carefully wrapped in plastic film. While wrapping, take care not to lose any rub off the belly. I like to use a 2 gallon ziplock, which will hold a side that has been sliced in half. Put the two meat sides of each half-slab facing together.
Given adequate time, the ingredients will be absorbed into the meat and and the relative concentration of everything will equalize through the meat.
The other reason you use a relatively small amount of curing ingredients is that all of it is going into the meat. Since it is wrapped, the ingredients basically got nowhere else to go. No wet brine so nothing stays behind or falls off the belly like with other dry bacon rub methods.
Some say you don’t really need to turn the belly daily. I do it anyway.
Time is your friend here, PapaSop .
Paul
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Now that I’ve done a couple runs with the Walton’s dry rub, curious about the EQ method. First dumb question. With such a small amount of cure used, how does this get evenly dispersed through the meat? Thinking about sausage and sticks where I dissolve the cure in water for even dispersion.
PapaSop just have to mix cure with salt (and sugar if you are using it ) well. Then spread it out evenly all over the belly. Put it in a bag along with anything that may have fallen off. Get it all in there. Then wait. I vac seal mine so I will try to rub the little bit of liquid around and flip every couple of days.
I just prepped 2 bellies this morning. Cut one in thirds and cut other one in half. Need to do a few different runs in the pk100 to test it and learn more about what I will like. -
PapaSop said in Basic bacon rundown please:
Now that I’ve done a couple runs with the Walton’s dry rub, curious about the EQ method. First dumb question. With such a small amount of cure used, how does this get evenly dispersed through the meat? Thinking about sausage and sticks where I dissolve the cure in water for even dispersion.
It starts with mixing the salt, sugar, and cure #1 plus and other dry ingredients together well. The amounts are calculated to give the requisite concentration based on the green weight of the belly. Next, the well mixed ingredients are sprinkled evenly over the muscle side of the belly.
Next the belly is put in a large ziplock bag or carefully wrapped in plastic film. While wrapping, take care not to lose any rub off the belly. I like to use a 2 gallon ziplock, which will hold a side that has been sliced in half. Put the two meat sides of each half-slab facing together.
Given adequate time, the ingredients will be absorbed into the meat and and the relative concentration of everything will equalize through the meat.
The other reason you use a relatively small amount of curing ingredients is that all of it is going into the meat. Since it is wrapped, the ingredients basically got nowhere else to go. No wet brine so nothing stays behind or falls off the belly like with other dry bacon rub methods.
Some say you don’t really need to turn the belly daily. I do it anyway.
Time is your friend here, PapaSop .
processhead said in Basic bacon rundown please:
PapaSop said in Basic bacon rundown please:
Now that I’ve done a couple runs with the Walton’s dry rub, curious about the EQ method. First dumb question. With such a small amount of cure used, how does this get evenly dispersed through the meat? Thinking about sausage and sticks where I dissolve the cure in water for even dispersion.
It starts with mixing the salt, sugar, and cure #1 plus and other dry ingredients together well. The amounts are calculated to give the requisite concentration based on the green weight of the belly. Next, the well mixed ingredients are sprinkled evenly over the muscle side of the belly.
Next the belly is put in a large ziplock bag or carefully wrapped in plastic film. While wrapping, take care not to lose any rub off the belly. I like to use a 2 gallon ziplock, which will hold a side that has been sliced in half. Put the two meat sides of each half-slab facing together.
Given adequate time, the ingredients will be absorbed into the meat and and the relative concentration of everything will equalize through the meat.
The other reason you use a relatively small amount of curing ingredients is that all of it is going into the meat. Since it is wrapped, the ingredients basically got nowhere else to go. No wet brine so nothing stays behind or falls off the belly like with other dry bacon rub methods.
Some say you don’t really need to turn the belly daily. I do it anyway.
Time is your friend here, PapaSop .
Thank you. That’s basically the answer I was looking for.
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PapaSop just have to mix cure with salt (and sugar if you are using it ) well. Then spread it out evenly all over the belly. Put it in a bag along with anything that may have fallen off. Get it all in there. Then wait. I vac seal mine so I will try to rub the little bit of liquid around and flip every couple of days.
I just prepped 2 bellies this morning. Cut one in thirds and cut other one in half. Need to do a few different runs in the pk100 to test it and learn more about what I will like.Randie N said in Basic bacon rundown please:
PapaSop just have to mix cure with salt (and sugar if you are using it ) well. Then spread it out evenly all over the belly. Put it in a bag along with anything that may have fallen off. Get it all in there. Then wait. I vac seal mine so I will try to rub the little bit of liquid around and flip every couple of days.
I just prepped 2 bellies this morning. Cut one in thirds and cut other one in half. Need to do a few different runs in the pk100 to test it and learn more about what I will like.Thank you as well. Great info. I guess dumb questions are well received.
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PapaSop said in Basic bacon rundown please:
Now that I’ve done a couple runs with the Walton’s dry rub, curious about the EQ method. First dumb question. With such a small amount of cure used, how does this get evenly dispersed through the meat? Thinking about sausage and sticks where I dissolve the cure in water for even dispersion.
It starts with mixing the salt, sugar, and cure #1 plus and other dry ingredients together well. The amounts are calculated to give the requisite concentration based on the green weight of the belly. Next, the well mixed ingredients are sprinkled evenly over the muscle side of the belly.
Next the belly is put in a large ziplock bag or carefully wrapped in plastic film. While wrapping, take care not to lose any rub off the belly. I like to use a 2 gallon ziplock, which will hold a side that has been sliced in half. Put the two meat sides of each half-slab facing together.
Given adequate time, the ingredients will be absorbed into the meat and and the relative concentration of everything will equalize through the meat.
The other reason you use a relatively small amount of curing ingredients is that all of it is going into the meat. Since it is wrapped, the ingredients basically got nowhere else to go. No wet brine so nothing stays behind or falls off the belly like with other dry bacon rub methods.
Some say you don’t really need to turn the belly daily. I do it anyway.
Time is your friend here, PapaSop .
processhead you say time is your friend here. How much time are we talking about.
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processhead you say time is your friend here. How much time are we talking about.
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cdavis when learning about it everyone said 1 day per 1/4 inch of thickness of meat plus 2 days
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