Thunderbyte
Generally speaking, recipes that have TSP capitalized mean tablespoon or other abbreviation could be tblsp. Lower case tsp. in a recipe is a teaspoon.
I had no idea the caps meant anything. I learn something new everyday! So that would mean they are tablespoons. I will add the additional TQ and BS to it tonight. Im going to let it sit for just over two weeks. That would mean a smoke next Sunday! Its been a while since I fired it up, so Im a bit anxious. Maybe I'll do some chicken this weekend.
I think tablespoon abbreviated in recipes is TBLS. I could be wrong.
This is a direct quote from Mortons Meat Curing Guide:
It is reccomended that bacon be given the dry cure treatement. Cure with one application of 1/2 ounce (1 tablespoon) Mortons Sugar Cure ( Plain or Smoked Flavor) or Mortons Tender Quick mix per pound of meat. Rub the cure on entire surface of the belly and apply excess mix on the meat side of the belly if hog is not skinned. Place belly in clean food guality plastic bag and store skin-side down. Cure at 36* to 40*F for 7 days per inch of thickness.
Hope this helps clear up the measuring amounts.
It is reccomended that bacon be given the dry cure treatement. Cure with one application of 1/2 ounce (1 tablespoon) Mortons Sugar Cure ( Plain or Smoked Flavor) or Mortons Tender Quick mix per pound of meat. Rub the cure on entire surface of the belly and apply excess mix on the meat side of the belly if hog is not skinned. Place belly in clean food guality plastic bag and store skin-side down. Cure at 36* to 40*F for 7 days per inch of thickness.
Hope this helps clear up the measuring amounts.
well guys, the bacons in the smoker. Can someone tell me what internal temp to take the bacon to?
140*F, take out, put in freezer to stiffen up, slice.
The bacon came out great! Really couldnt tell the difference between the tenderquick and brown sugar or the buckboard. It could have been a little saltier for my taste but was good. I let the pork belly sit in the different cures for 3 weeks, smoked it for about 7 hours at 150. At 145 I pulled them out. My daughter who is 16 refused to try it at first. Because it still had the skin on it and there were a few short pig hairs sticking out of the skin. The skin trimmed off easy. She tried it and liked it, thats good for her because she thinks brown eggs come from chickens and the white one are store grown, lol. Im thinking about frying the skin Im taking off and putting them in some hot oil and make some cracklins. anybody ever try that? What can it hurt? I was gonna just toss it anyway, may as well try and make something else good. This has been a great experience, I cant really say that Ive saved any money making my own bacon opposed to buying it from the store. But its all the fun and waiting snd anticipating what youre smoker can do.I will be making more bacon from now on, and adding a few things I think that can make it better. Thanks for all the help, its been fun. GO SOONERS!
You fried the bacon before eating, right?
Yes, I love cracklins in sweet cornbread!
Yes, I love cracklins in sweet cornbread!
Yeah I fried it up
Heres where Im at on making my own bacon. I bought a nice side, no skin. It was $2.59/lb at the local butcher. I cut it in half making two chunks. They were rubbed with a mixture of 3 tablespoons brown sugar/1 tablespoon Tenderquick per lb. The meat before going in was almost 9 lbs. Sat in the bottom drawer of my fridge at 36-38 degrees F, for three weeks, flipping it over once a day. Next time two weeks will probably do it.
Pulled them out today and rinsed very well with cold water. I then soaked them in cold water for about 1/2 hour.
I then patted them dry with some paper towels, then loaded them into the smoker laying flat on the racks. The Taylor probe showed 44 deg F when I shut the door.
I loaded the box with three chunks (3 ozs) sweet maple and 1 chunk (1 oz) hickory. Turned it up to 150 and plan on pulling them at 145. I am guessing 5-6 hours from what I have read. Crappy rainy day + boredom = this post and pictures that will be added when its done...
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All done with great results. The bacon was exactly what I was looking for, which usually doesnt happen the first time around. Usually I am tweaking the next few times to get what I want in flavor. I wont change a thing next time. I posted an album of my pics and results.
6 hours at 150, 160 for the last hour, until internal of 147. I let them cool in the fridge for a bit to make running across the slicer easier. No real issues. The only thing I found odd was that the wood didnt burn into ash. It was for the most part in tact when I pulled the wood box after the smoke. I did get some smoke during the cook, and the smoke flavor is very good. Just weird, but probably due to the low cooking temps. I can actually taste the maple in the bacon.
Pulled them out today and rinsed very well with cold water. I then soaked them in cold water for about 1/2 hour.
I then patted them dry with some paper towels, then loaded them into the smoker laying flat on the racks. The Taylor probe showed 44 deg F when I shut the door.
I loaded the box with three chunks (3 ozs) sweet maple and 1 chunk (1 oz) hickory. Turned it up to 150 and plan on pulling them at 145. I am guessing 5-6 hours from what I have read. Crappy rainy day + boredom = this post and pictures that will be added when its done...
*******************
All done with great results. The bacon was exactly what I was looking for, which usually doesnt happen the first time around. Usually I am tweaking the next few times to get what I want in flavor. I wont change a thing next time. I posted an album of my pics and results.
6 hours at 150, 160 for the last hour, until internal of 147. I let them cool in the fridge for a bit to make running across the slicer easier. No real issues. The only thing I found odd was that the wood didnt burn into ash. It was for the most part in tact when I pulled the wood box after the smoke. I did get some smoke during the cook, and the smoke flavor is very good. Just weird, but probably due to the low cooking temps. I can actually taste the maple in the bacon.
well, Im ready to go back and get another 20 pounds or so of pork belly. By the time its sat in the fridge for 3 weeks I should be about out of what I made a couple weeks ago. This time Im gonna use more brown sugar and put cracked black pepper on it before I smoke it. Looks like bacon makin is pretty interesting by the number of views I have gotten since I started this adventure, 1007 last time I checked. GO SOONERS!
just wondering, i have a 8lb 1/5 lb. bone in shoulder, would this make for bacon material, should i cut to make two slabs or cure and smoke whole then remove bone slice to two slabs, i have plenty pulled pork in refer. should it cure longer then say three weeks if left whole? the mrs. some times grumbles we eat to much Q (she likes stuff smoked then sauced, this is sauce country up here) maybe some bacon would calm her down. p. s. she brouht the shoulder home and asked "what should we do with this? bacon? paul
Yes, buckboard bacon is made from pork shoulder or butt. Debone first. You can use the Buckboard Bacon Cure from Hi Mountain or another commercial cure by weight. You can slice it in half across the thickest side to make 2 thinner pieces. I prefer bacon from butt to bacon from fresh side or sow belly. Meatier.
BTW, I know you know better, but I actually know Hoosiers and am kin to some who think anything with 'BBQ sauce' on it is BBQ. I have seen beef roast cooked in crockpots with sauce poured on it called BBQ. Freakin' hilarious!!!
BTW, I know you know better, but I actually know Hoosiers and am kin to some who think anything with 'BBQ sauce' on it is BBQ. I have seen beef roast cooked in crockpots with sauce poured on it called BBQ. Freakin' hilarious!!!
GLH thats the Q mantality around here but is starting to change, starting to see more real q joints opening here, and more mobiles. about time. paul
Yes, about time! Great!
Maybe I will try some when I visit my Momma.
Maybe I will try some when I visit my Momma.
Ok,
You have me really interested in this thread! If we use a butt to make bacon, will it taste like bacon as we in the South know it...or more like Canadian bacon(ham slices)?
Thanks,
Harold
You have me really interested in this thread! If we use a butt to make bacon, will it taste like bacon as we in the South know it...or more like Canadian bacon(ham slices)?
Thanks,
Harold
Tastes like bacon to me and I am more southern than you!
Thanks GLH,
I am not sure where "ROCK AND FREAKIN' ROLL FANTASY" is in regards to a geographial location in the U.S. but will take your word for it. If I am going to spend some money and time on this venture, I would like some idea as to what the results will be! Thanks for your response.
HLO
I am not sure where "ROCK AND FREAKIN' ROLL FANTASY" is in regards to a geographial location in the U.S. but will take your word for it. If I am going to spend some money and time on this venture, I would like some idea as to what the results will be! Thanks for your response.
HLO
Not far from you in northcentral Arkansas.
First time, make it easy on yourself. Purchase the Buckboard bacon kit from Hi Mountain seasonings or maybe you have a place locally that sells their stuff. It will include explicit instructions for making bacon with a butt.
It is very good served with the traditional breakfast, but I prefer it in the summer with fresh homegrown maters.
First time, make it easy on yourself. Purchase the Buckboard bacon kit from Hi Mountain seasonings or maybe you have a place locally that sells their stuff. It will include explicit instructions for making bacon with a butt.
It is very good served with the traditional breakfast, but I prefer it in the summer with fresh homegrown maters.
Raincreek, I have tried bacon with butts and its ok if you like ok. To me it doesnt have that layer of fat that makes bacon seem like bacon. I prefer to go buy a pork belly and use the tenderquick and brown surgar method. I have a 10 pound slab thats been in the fridge now for 2 weeks, Im gonna smoke it tomorrow. By the way it is alot cheaper than storebought here. I get the belly for 1.59 a pound and the salt and surgar is dirt cheap. try it youll like it.
All of this bacon talk is making me hungry.
Cadillac those pics look awesome!
There is a lot of great info here on this.
I will have to pick up some pork belly from the Korean or Chinese market.
Thank you,
Brian E.
Cadillac those pics look awesome!
There is a lot of great info here on this.
I will have to pick up some pork belly from the Korean or Chinese market.
Thank you,
Brian E.
Pork butt does have alot of fat and is very good for something different, and wonderful for BLT's.
I agree sow belly or fresh side does make the best bacon.
Not a thang wrong with the Hi Mountain cures.
I agree sow belly or fresh side does make the best bacon.
Not a thang wrong with the Hi Mountain cures.
Bump - Just wanted to bring this back to the top for the person inquirig about makin bacon.
I've been using recipes from the book Charcuterie by Michael Ruhlman.
We buy a pork belly, then trim it into 2 or 3 bacon size pieces. Right now there's a piece of belly in "my" fridge along with a piece of Beef Plate turning into corned beef. The corned beef then gets turned into Pastrami.
We buy a pork belly, then trim it into 2 or 3 bacon size pieces. Right now there's a piece of belly in "my" fridge along with a piece of Beef Plate turning into corned beef. The corned beef then gets turned into Pastrami.