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Making your own bacon
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Ed Pawlowski
May 30, 2020, 11:09:17 PM5/30/20
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How do I make my own bacon at home?
It is my experience that bacon is the easiest slow smoked product to
produce at home and the results are as good as, or better than, the best
commercially produced bacon.
I use Morton Tender Quick and brown sugar. Rub down a slab of fresh
bacon (pork belly) with a liberal quantity of the Tender Quick. You
can't really use too much but a cup or so should do. Then follow with a
thorough rub of brown sugar (again, start with a cup or so).
Then place the meat in heavy plastic and allow curing for 7 days at 38F.
I use a small refrigerator for this. I run a remote temperature probe
inside and monitor the temperature, tweaking the thermostat when
necessary. The temperature is important; too low (below 36F) and the
curing action will cease, too high (above 40F) and the meat will begin
to spoil. I also cut the pork belly in two and cure it with the meat
surfaces face to face and the skin on the outside. It helps it fit in
the fridge and improves the curing action.
I then smoke it at 140-150F until the internal temperature of the pork
reaches 128F (about 8 to 10 hours). I find it best to remove the skin
about 3/4 of the way through the smoking process. This way the fat is
protected but still acquires some color.
Chill overnight before using. Slice into approximately 3/16" thick and
fry as usual.
If you are using Prague Powder #1, mix 2 oz with 1 lb of salt and use
like the Tender Quick.
Rick Thead
It is my experience that bacon is the easiest slow smoked product to
produce at home and the results are as good as, or better than, the best
commercially produced bacon.
I use Morton Tender Quick and brown sugar. Rub down a slab of fresh
bacon (pork belly) with a liberal quantity of the Tender Quick. You
can't really use too much but a cup or so should do. Then follow with a
thorough rub of brown sugar (again, start with a cup or so).
Then place the meat in heavy plastic and allow curing for 7 days at 38F.
I use a small refrigerator for this. I run a remote temperature probe
inside and monitor the temperature, tweaking the thermostat when
necessary. The temperature is important; too low (below 36F) and the
curing action will cease, too high (above 40F) and the meat will begin
to spoil. I also cut the pork belly in two and cure it with the meat
surfaces face to face and the skin on the outside. It helps it fit in
the fridge and improves the curing action.
I then smoke it at 140-150F until the internal temperature of the pork
reaches 128F (about 8 to 10 hours). I find it best to remove the skin
about 3/4 of the way through the smoking process. This way the fat is
protected but still acquires some color.
Chill overnight before using. Slice into approximately 3/16" thick and
fry as usual.
If you are using Prague Powder #1, mix 2 oz with 1 lb of salt and use
like the Tender Quick.
Rick Thead
Christ...@deathtochristianity.pl
May 31, 2020, 9:20:03 AM5/31/20
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On Sat, 30 May 2020 23:09:12 -0400, Ed Pawlowski <e...@snet.xxx> wrote:
>How do I make my own bacon at home?
I am not about to read how to cut into my own body and snip out the
>How do I make my own bacon at home?
meat so that I can fry myself then eat myself. I would never want to
make my own bacon. Ewww.. just ewww
--
____/~~~sine qua non~~~\____
cshenk
May 31, 2020, 3:07:02 PM5/31/20
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