Makin bacon

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atcNick
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Makin bacon

Post by atcNick » Sun Mar 03, 2013 13:51

Cured a pork belly in a brine for 12 days.

Cold smoked in my smokehouse for almost 12 hours with apple wood and hickory. Used a really simple brine recipe. You can easily find it if you google "pop's bacon brine". Turned out really good!!

Drying off after the brine, before smoking
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Wood helper
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Out of the smoke
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-Nick
Custom R&O Smoker
Cedar Smokehouse
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Lang 84 Deluxe w/chargriller SOLD
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atcNick
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Post by atcNick » Sun Mar 03, 2013 13:54

Here's the recipe I used:

real simple curing brine:

for every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)
1 cup granulated sugar or SplendaŸ
1 cup brown sugar or SplendaŸ brown sugar mix
1 tbsp cure no. 1 pink salt

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
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Butterbean
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Post by Butterbean » Sun Mar 03, 2013 15:18

Bacon looks great. Looks like a got a great helper too. I hope she got the first piece of bacon.
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Post by Bubba » Mon Mar 04, 2013 01:37

Hi Nick,

Looks like your smoker is doing an awesome job, bacon looks good.

And your daughter to help, she seems happy to work with Dad :smile:

Ron
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Post by ssorllih » Mon Mar 04, 2013 05:26

Nick, the bacon looks wonderful, your daughter is beautiful. Are you pleased with your smokehouse?
Ross- tightwad home cook
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