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Thread: Bacon

  1. #1
    Join Date
    Dec 2010
    Location
    Mt P, SC
    Posts
    1,113

    Default Bacon

    Haven't been on here in a while but pretty pleased with my new endeavor. Cured some pork bellies and this is the first batch. Semi wet cure with grade B maple, brown sugar, and some hickory smoke. Never ceases to amaze me how much better home made bacon taste.

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  2. #2
    Join Date
    Dec 2010
    Location
    Summerville
    Posts
    14,557

    Default

    man that looks good. I've been wanting to do that myself.

  3. #3
    Join Date
    Dec 2010
    Location
    Mt P, SC
    Posts
    1,113

    Default

    I was surprised at how easy it was. Main thing is getting your curing salts right. That and some patience. I found it hard to look at a slab of meat in my fridge for a week and not cook it up.

  4. #4
    Join Date
    Aug 2014
    Posts
    11,021

    Default

    Details?
    Yup, he's crazy...


    like a fox. The dude may be coming in a little too hard and crazy but 90% of everything he says is correct.

    Sort of like Toof. But way smarter.
    ~Scatter Shot

  5. #5
    Join Date
    Dec 2010
    Location
    Mt P, SC
    Posts
    1,113

    Default

    Not really a whole lot to it. Main thing is to get the right amount of curing salt. Just in reading various recipes, it seemed to be pretty universal on 1 tsp per 5 lbs. Add a little of this and that, let it cure for about 7 days (at least for a dry cure), and then smoke it. This was a sweet one (lots of grade B maple and brown sugar) so I used a hickory smoke to kinda balance the flavor. Turned out damn good though. I've got another one going with a Cajun spice but not sure what kinda smoke to hit it with.

    Thoughts anyone?

  6. #6
    Join Date
    Jan 2017
    Posts
    320

    Default

    I'd go with apple with the cajun! You can't beat homemade bacon. It's definitely not cheaper but one hell of a lot better and well worth the time. The first time i tried i ended up with seasoning pork so it does not go to waste any way!

  7. #7
    Join Date
    Sep 2004
    Location
    Camden, SC
    Posts
    13,611

    Default

    I'd eat that slab as a sammich...minus the bread.

    Sent via TapaTalk on S7 Edge.

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