I am very proud of myself. My bacon came out great. That is because of all the wonderful advice on this forum. It tastes absolutely delicious. This pic is a slab I sliced up for my neighbor.
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Looking very good. I see the new slicer is working well also.
Thanks and yes, it works great.
HEY! That looks like BACON!
I thought so too.;-) I thought it was pretty cool.
Nice product, what kind of slicer are you using?
Thanks. I am using a Globe C10. Got it special order at Restaurant Depot.
Vicki; Looks very good. Isn't it great when all your plans, and research pay off? I know my first attempt at bacon came out great, and I have made quite a bit since. Keep up the good Q.
Gary I.
Gary I.
Vicki, The bacon looks great, good job!
Very nice! Now I'm hungry 
Thanks everyone!!! Totally agree Gary I. I may have to include bacon in gift baskets this Christmas. Along with smoked almonds, etc...
Looks Great! Good Job, how much do you do your first run? Did you do a breakdown of the costs.
Looks Great!
Chaplain, The belly was 17 lbs. I didn't figure out the cost. Because i didn't weight the final product. I will continue doing it this way and won't go store bought anymore. No way I can find such great flavor and just right thickness. Of course it is cheaper our way.
Vicki - The bacon looks great. I haven't done any in some time. You've inspired me to get going on it once I can find some good bellies.
I used my local butcher. I bought my belly without thinking much about it. I actually didn't think there was a lot of meat under all that fat, but was surprised when I sliced it after smoking. Don't let anything hold you back, I am glad I went for it, just get what you can just so u can get back on that horse, you must miss it.
quote:Originally posted by Vicki B:
I used my local butcher. I bought my belly without thinking much about it. I actually didn't think there was a lot of meat under all that fat, but was surprised when I sliced it after smoking. Don't let anything hold you back, I am glad I went for it, just get what you can just so u can get back on that horse, you must miss it.
Looks good Vicky, if that's your first, I see a lot of new friends in your future.........
Thanks Ozzy. My second batch is already brining as of yesterday. I wasnt out yet, but just happened to be at Restaurant Depot and bought an over 50/lb box of meaty bellies for only 1.61/lb. and my neighbor bought 8 lbs off of me to use for something else. Huge box...
I just got 89 pounds of fresh bellies in today and got them cured up and in the fridge. they annexed half of our fridge. The butcher was supposed to take the rind off, but for some reason did not. Probally would have only had 70 or so pounds if he had taken it off. Anyway, in about a week, I'll start soaking and a smoking.
Your bacon looks great. I am excited to make my own as well. Are you willing to share the recipe?
Thanks
Thanks
quote:Originally posted by Vicki B:
I am very proud of myself. My bacon came out great. That is because of all the wonderful advice on this forum. It tastes absolutely delicious. This pic is a slab I sliced up for my neighbor.
My recipe comes from the book Charcuterie byMichael Ruhlman and Brian Polcyn. I am more than happy to share as soon as I find my book under a pile on my table then get back to u in the next day or two when I have time to retype it. I just wanted to get back to u and let u know so I didnt leave u hanging.
i'm dieing to try to make my own bacon, the GF on the other hand just doesnt understand....
Ok, I am sorry for the wait on this recipe. been busy with kids and school stuff. Opening the book right now to find the recipe, so here it is:
One 3 -5 lb slb of pork belly (skin on)
Basic dry cure about 1/4 cup
Basic dry cure recipe (this yields apx. 3 1/2 cups) keeps indefinitely in a tightly sealed container
-1 lb kosher salt
-8 oz white sugar
-2 oz pink salt
Store the cure without the following additions (add the extras to the meat when adding the cure)
For sweeter bacon (what I do) add 1/2 cup maple sugar or packed dark brown sugar
For savory bacon add 5 smashed cloves of garlic, 3 crushed bay leaves and 1 tbsp partially cracked peppercorns.
Trim the belly neatly to your liking (I usually just take any overly fatty areas or anything that doesn't look nice off)
You can put each piece of belly in a large ziplock and just pour the cure all over it and shake evenly distribute. (I tend to sprinkle over the belly like I rub on ribs and the put it into the bag)
Refrigerate for at least 7 days flipping every other day to redistribute the liquid (there maybe a few tablespoons of liquid released from the slab, that is what you want)
After 7 days check for firmness. If it still feels very squishy, then leave it in for another couple days. The thicker the belly the longer it will take.
Remove from cure, rinse thoroughly and pat dry with paper towels.
It can rest in the fridge covered for up to 3 days if you need time and can't smoke it yet.
Smoke at about 200* till it reaches an internal temp of 150.
Cool and either slice then fridge, or store whole and freeze, whatever you want. (I store my sections large enough for a few meals at a time frozen, then defrost and cut when needed).
I may have missed a few points. If you save any questions, I am here!
Vicki
One 3 -5 lb slb of pork belly (skin on)
Basic dry cure about 1/4 cup
Basic dry cure recipe (this yields apx. 3 1/2 cups) keeps indefinitely in a tightly sealed container
-1 lb kosher salt
-8 oz white sugar
-2 oz pink salt
Store the cure without the following additions (add the extras to the meat when adding the cure)
For sweeter bacon (what I do) add 1/2 cup maple sugar or packed dark brown sugar
For savory bacon add 5 smashed cloves of garlic, 3 crushed bay leaves and 1 tbsp partially cracked peppercorns.
Trim the belly neatly to your liking (I usually just take any overly fatty areas or anything that doesn't look nice off)
You can put each piece of belly in a large ziplock and just pour the cure all over it and shake evenly distribute. (I tend to sprinkle over the belly like I rub on ribs and the put it into the bag)
Refrigerate for at least 7 days flipping every other day to redistribute the liquid (there maybe a few tablespoons of liquid released from the slab, that is what you want)
After 7 days check for firmness. If it still feels very squishy, then leave it in for another couple days. The thicker the belly the longer it will take.
Remove from cure, rinse thoroughly and pat dry with paper towels.
It can rest in the fridge covered for up to 3 days if you need time and can't smoke it yet.
Smoke at about 200* till it reaches an internal temp of 150.
Cool and either slice then fridge, or store whole and freeze, whatever you want. (I store my sections large enough for a few meals at a time frozen, then defrost and cut when needed).
I may have missed a few points. If you save any questions, I am here!
Vicki
Hi Vicky
I’m new at this.
Purchased the Amerique about a year ago but due to circumstances haven’t used it much except for some basic stuff.
Got the book you used a couple of weeks ago and looked at the same recipe.
Here are some naïve questions.
Your Pork Belly was about 17 lbs. Did you cut it in smaller portions to process? (Cure and smoke). When ordering half a pig I had the butcher cut my pork belly in two for about 8+ lbs. each. This is quite a bit more than the 3-5 lb. size mentioned in the book. Do I need to cure it longer than 7 days because they are larger pieces? Is there an easy way to convert like 1 extra day for each lb. over?
At this point I’m a bit overwhelmed and I’m probably over analyzing the process so I could use some guidance. After the bacon the next priority will be the 2 hams (not cured) about 11+ lbs. each sitting in the freezer
I’m new at this.
Purchased the Amerique about a year ago but due to circumstances haven’t used it much except for some basic stuff.
Got the book you used a couple of weeks ago and looked at the same recipe.
Here are some naïve questions.
Your Pork Belly was about 17 lbs. Did you cut it in smaller portions to process? (Cure and smoke). When ordering half a pig I had the butcher cut my pork belly in two for about 8+ lbs. each. This is quite a bit more than the 3-5 lb. size mentioned in the book. Do I need to cure it longer than 7 days because they are larger pieces? Is there an easy way to convert like 1 extra day for each lb. over?
At this point I’m a bit overwhelmed and I’m probably over analyzing the process so I could use some guidance. After the bacon the next priority will be the 2 hams (not cured) about 11+ lbs. each sitting in the freezer
No worries, I over analyzed it the first time as well. I think most people do. I took each piece as it came in the box, large rectangle, cut that length-wise and then cut each into apx. Three pieces that would fit onto my slicer (was just thinking ahead). You are not confined to one 3-5 lb piece per recipe. It could be like, 2 1-2.5lb pieces, etc...
Each piece went into it's own freezer bag with its own portion of the cure and brown sugar. I eyeballed and divided/rubbed each section down with what I felt was the right amount for the weight of each piece. See page 43, #3 about the thicknesses. I brined mine for almost 11 days because some pieces didn't feel really firm, and they weren't giving off a lot of juices. The second time I made bacon, I used a little more of the cure and it did give off more juices in about 8 days.
You will be fine if it is not perfect, because the book says to cook to 150, and we smoke at 200, we refrigerate or freeze and re cook the product all while staying in the safe zones, below 40 or above 140. The cure aids in flavor and appearance as well, but after 7-10 days your fine. Just follow the advice in step #3. Have you smoked jerky yet? The advice for curing that states 24 hours per 1/4 inch of thickness. That is a way to apx. How much over the 7 days, I guess. But both times I went by liquid release and firmness as long as at least that 7 days had passed.
Good luck and ask questions/use the find option on the forum. That's how I have been learning.
Vicki
Each piece went into it's own freezer bag with its own portion of the cure and brown sugar. I eyeballed and divided/rubbed each section down with what I felt was the right amount for the weight of each piece. See page 43, #3 about the thicknesses. I brined mine for almost 11 days because some pieces didn't feel really firm, and they weren't giving off a lot of juices. The second time I made bacon, I used a little more of the cure and it did give off more juices in about 8 days.
You will be fine if it is not perfect, because the book says to cook to 150, and we smoke at 200, we refrigerate or freeze and re cook the product all while staying in the safe zones, below 40 or above 140. The cure aids in flavor and appearance as well, but after 7-10 days your fine. Just follow the advice in step #3. Have you smoked jerky yet? The advice for curing that states 24 hours per 1/4 inch of thickness. That is a way to apx. How much over the 7 days, I guess. But both times I went by liquid release and firmness as long as at least that 7 days had passed.
Good luck and ask questions/use the find option on the forum. That's how I have been learning.
Vicki
quote:Originally posted by Vicki B:
No worries, I over analyzed it the first time as well. I think most people do. I took each piece as it came in the box, large rectangle, cut that length-wise and then cut each into apx. Three pieces that would fit onto my slicer (was just thinking ahead). You are not confined to one 3-5 lb piece per recipe. It could be like, 2 1-2.5lb pieces, etc...
Each piece went into it's own freezer bag with its own portion of the cure and brown sugar. I eyeballed and divided/rubbed each section down with what I felt was the right amount for the weight of each piece. See page 43, #3 about the thicknesses. I brined mine for almost 11 days because some pieces didn't feel really firm, and they weren't giving off a lot of juices. The second time I made bacon, I used a little more of the cure and it did give off more juices in about 8 days.
You will be fine if it is not perfect, because the book says to cook to 150, and we smoke at 200, we refrigerate or freeze and re cook the product all while staying in the safe zones, below 40 or above 140. The cure aids in flavor and appearance as well, but after 7-10 days your fine. Just follow the advice in step #3. Have you smoked jerky yet? The advice for curing that states 24 hours per 1/4 inch of thickness. That is a way to apx. How much over the 7 days, I guess. But both times I went by liquid release and firmness as long as at least that 7 days had passed.
Good luck and ask questions/use the find option on the forum. That's how I have been learning.
Vicki
Hi Vicky
Thanks for the info. Hope to give it a try in a couple of weeks when Fridge space becomes available to cure the bacon. I’ll start with cutting one of the 8 lb. pork belly in two halves which brings it down to be within the 3-5 lb piece recipe.
I’ll post the result of my try after the smoking
Maria-Anne
Thanks for the info. Hope to give it a try in a couple of weeks when Fridge space becomes available to cure the bacon. I’ll start with cutting one of the 8 lb. pork belly in two halves which brings it down to be within the 3-5 lb piece recipe.
I’ll post the result of my try after the smoking
Maria-Anne
No I haven’t smoked jerky yet that is on the to do list for next year. My planning is bacon first, hams second. After that whatever takes my fancy when time allows. So many things I want to try.
Maria-Anne
Maria-Anne
Hi Vicky
Just wanted to give you an update on my bacon experiment.
Your encouragement made me go forward.
I basically followed the instruction from the Charcuterie book and used the maple syrup with the dry cure.
After curing did a 4 lb. piece in the oven and a 4 lb. piece in the smoker with about 2 oz. of apple wood.
Husband liked both so I will to my next 8+ lbs. pork belly the same way so we have two different flavors of bacon.
Currently I have a 12 lbs. ham sitting in cure in the fridge. Might have to think of purchasing a small second fridge to have room for these projects.
I'm following the Instruction for American-style brown sugar glazed holiday Ham pages 93-94 in Charcuterie.
Probably to the smoking next Thursday if the weather agrees.
Thanks for your help
Just wanted to give you an update on my bacon experiment.
Your encouragement made me go forward.
I basically followed the instruction from the Charcuterie book and used the maple syrup with the dry cure.
After curing did a 4 lb. piece in the oven and a 4 lb. piece in the smoker with about 2 oz. of apple wood.
Husband liked both so I will to my next 8+ lbs. pork belly the same way so we have two different flavors of bacon.
Currently I have a 12 lbs. ham sitting in cure in the fridge. Might have to think of purchasing a small second fridge to have room for these projects.
I'm following the Instruction for American-style brown sugar glazed holiday Ham pages 93-94 in Charcuterie.
Probably to the smoking next Thursday if the weather agrees.
Thanks for your help
So glad your happy with your bacon!!! It will go fast. I look forward to hearing about.the.ham. I think my family would enjoy that this Thanksgiving. I am gonna take a look at the recipe this weekend. Thanks.
My question is after smoking the bacon to 145-150 and getting it sliced do you still pan fry it just like regular bacon or eat it as is?
It seems like a stupid question but I'm not sure. I convinced a friend of mine to split some pork belly since no butchers carry them. I got the pink salt and it seems like a pound of pink salt will last forever!
Just need to know about cooking afterwards.
Thanks.
Mbrott
It seems like a stupid question but I'm not sure. I convinced a friend of mine to split some pork belly since no butchers carry them. I got the pink salt and it seems like a pound of pink salt will last forever!
Just need to know about cooking afterwards.
Thanks.
Mbrott
First, did you remove the skin, or did yours come skinless? You can eat it right from the smoker, but most people would want it crispy like you would cook any bacon you buy. A good tip someone mentioned on here is to get your pan real hot and cook it quick. It makes for a less chewey bacon slice, especially if you like your slices a little thicker as I do.
The pink salt won't last long if you let people try the bacon, they will love it and you will have to make plenty. You may find yourself buying a whole case of pork bellies one day.
The pink salt won't last long if you let people try the bacon, they will love it and you will have to make plenty. You may find yourself buying a whole case of pork bellies one day.
Mbrott. Like Vicki said, there is NO comparason to storebought. Between bacon, ribs and jerky, I paid for my smoker without even trying.
By the way Vicki, what kind of slicer is that! Looks like a goodone in the earlier pic. May have been discussed earlier and I missed it. I have a cheap one that works find if someone holds it for you while you slice.
By the way Vicki, what kind of slicer is that! Looks like a goodone in the earlier pic. May have been discussed earlier and I missed it. I have a cheap one that works find if someone holds it for you while you slice.
Chaplain, that slicer is a Globe chefmate. I ordered it from Rest. Depots special order desk. I believe it was around 600+. It is the 10 inch blade. I wish I had gotten the bigger one (12") but it was almost 300 more. RD had the best price, they give discounts off retail. The carriage size matters, that's why I wish I had the large size. I have to cut my slabs of bacon and London broil to fit. But that's just an inconvienence. The motor and cutting power is amazing. It is also sooooo quite. Let me know if u need more info.
Great job. We'll be making bacon at our new restaurant in a few months and this thread will be a big help. Love reading the archives.
Thanks Chaplain Bill.
Thanks Chaplain Bill.
Make it thick cut. Love the thick cut bacon.
Figure if you're gonna make bacon at the restaurant, you might as well make an impression. Do it right and you can sell it as a take home packaged item in addition to a delectable add on to the meal. You'll need a display meat case by the register.
Figure if you're gonna make bacon at the restaurant, you might as well make an impression. Do it right and you can sell it as a take home packaged item in addition to a delectable add on to the meal. You'll need a display meat case by the register.
Pags, great suggestion.
Thanks.
Thanks.
quote:Originally posted by Vicki B:
add the extras to the meat when adding the cure)
For sweeter bacon (what I do) add 1/2 cup maple sugar or packed dark brown sugar
For savory bacon add 5 smashed cloves of garlic, 3 crushed bay leaves and 1 tbsp partially cracked peppercorns.
Vicki
I tried this recipe with 1/4 cup of dry cure and 1/2 cup of brown sugar. Seemed a bit sweet. Did I understand correctly that you add the 1/2 of brown sugar with 1/4 of the cure mix?
Yes, we like our bacon on the sweet side. For us, I find it hard to eat some of the store bought because it's so darn salty you can't get past a couple pieces. But the maple syrup or brown sugar is so easy to adjust.
I actually might add a little more salt to the above mix cause my daughter said she misses a little salty taste. It really is so easy to personalize it. Sorry if it was too sweet for you. Hope it was still edible though.
I actually might add a little more salt to the above mix cause my daughter said she misses a little salty taste. It really is so easy to personalize it. Sorry if it was too sweet for you. Hope it was still edible though.