![]() When you try it and if it’s not too salty, then go ahead with smoking. If you want to test the bacon’s to see if they are too salty or not for you, slice off a piece and fry it up quickly and test it. Bacon shouldn’t need to be soaked before smoking. ![]() I worked hard to get the salt levels proper. These recipes are not overpowering in salt. These have a light flavor and doesn’t overpower the seasoning. For my regular breakfast bacon, I will usually use Cherry or Pecan wood. With Asian bacon, I like to use a bit of a hardier wood like hickory or a blend of maple, hickory, and cherry. What makes my maple bacon, triple maple bacon, is I use maple wood or pellets along with using maple sugar and maple syrup. When I smoke my bacon (they are all cured now, so they are now bacon), I will use different woods and pellets depending on the bacon. The bellies will be smoked on Saturday Morning. This belly here, according to the cure calculator, should cure in 3 days. Your bellies can stay in the cure solution for however long you want. I usually start my bellies cure on a Monday and then smoke them on a Friday. Ensure that you leave your belly in the cure solution and seasoning for a minimum of what the cure calculator says. This helps the cure go through the belly evenly. Make sure that you flip your bacon every day. Flip and shake the be lly so that all the dry ingredient gets well mixed in.Ī few last essential things while you refrigerate your belly as it cures. Then use a big pot filled up with water, place the bag with the belly in it to push as much of the air out of the bag, and then use my FoodSaver to seal the bag. I then add all the wet ingredients first and then add all the dry ingredients. These bags fit Sam’s Club belly perfectly. Get all the ingredients laid out, grab an 11”x16” FoodSaver Bag. I also recommend getting a food scale that does weight in grams and uses decimal points to get the exact amount of “Pink Salt” so that you get the right ppm cure and that your bacon will last in your fridge up to 3 months. Curing this way will make sure your bacon is cured properly and is ready for smoke quickly. I highly recommend using this wet cure recipe if you’re starting with making your own bacon. You must do this so that you can get the exact amount of cure that you need. There is a great cure calculator (and overall a fantastic place to get info on all things smoke, grill, and BBQ) on the “Amazing Ribs” website. I use it on the bellies in this size range where Sam’s Club only carries ½ bellies without the skin. This recipe I use for Makin’ Home Cured Bacon is good for bacon from 4-6 pounds. light brown sugar adds so much extra flavor! Also, getting a good pink salt (Prague Powder #1) I highly recommend if you don’t have the exact type of ingredient that you should wait to cure your bacon until you all the right stuff! Just remember that it makes a huge difference using a premium black pepper-like Watkins Pure Black Pepper vs. Please feel free to use brands that you love. I will post links to the exact items that I use in my bacon. My goal on What I Ate is to simplify it down so that anyone who can measure dry and wet ingredients can make the best bacon that you have ever had.Ī few tips as we get going. I started my smoking journey with jerky and snack sticks but bacon is not much more difficult and I can recommend you give it a try.Makin’ Home Cured Bacon sounds a lot harder than it is. I have cured bacon before but this is the first smoked bacon I have made, it won't be the last though, as CoreyMac said it is addictive, not just eating it but the whole process. I like the rind so left the skin on, the recipe said to remove it but that is one of the beauties of doing your own, you can do it how you like. I cut the end pieces into chunks which I will use in soups and pasta so it depends what you want to do with it. I used a slicer but you could slice it with a good knife, it would get a bit labour (labor for USA use) intensive and not be so uniform though. Not sure how commercial bacon is made, I suspect it may be cold smoked but the IT of 140 to 150 does not really cook it, it still looks like bacon you buy from the store. Mine was taking a while so actually ended somewhere between. The recipe said an internal temperature of 140 to 150 so I aimed for that. ![]()
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