FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


***making bacon from day 1***
Goto page 1, 2  Next
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Cured Meat Recipes
View previous topic :: View next topic  
Author Message
h4ppy-chris
BBQ Fan


Joined: 18 Feb 2012
Posts: 258
Location: Burnley

PostPosted: Thu Mar 08 12 10:58 pm    Post subject: ***making bacon from day 1*** Reply with quote

i am using the recipe from here the first one on the list honey bacon.
http://lpoli.50webs.com/Sausage%20recipes.htm#DRY
i am only doing 2 1/2 lb belly pork as a tester and i did not want some of the stuff.
this is what i have used: does this look right to you?

2 1/2 lb belly pork
50g salt
50g brown sugar
5g cure #1



_________________
should i play with the wife or the UDS? hmm, the UDS took some playing with.
Back to top
View user's profile Send private message
Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8124
Location: The Northwoods

PostPosted: Thu Mar 08 12 11:54 pm    Post subject: Reply with quote

The recipe on Poli's site is heavy on cure, by at least 1/3rd

I have a honey-cured bacon recipe farther down in this thread, It is very popular with my customers.

The lower the grade of honey, the better the bacon turns out, so if you know a honey producer, ask them for the real dark almost inedible stuff. The A grade is too light of a flavor IMO
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!
Back to top
View user's profile Send private message
GF
BBQ Super Pro


Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Fri Mar 09 12 12:43 am    Post subject: Reply with quote

h4appy-chris, If you want honey cured bacon, I highly recommend harry's recipe.
I tried it myself, very good stuff. Very Happy
Back to top
View user's profile Send private message
h4ppy-chris
BBQ Fan


Joined: 18 Feb 2012
Posts: 258
Location: Burnley

PostPosted: Fri Mar 09 12 7:59 am    Post subject: Reply with quote

Harry Nutczak wrote:
The recipe on Poli's site is heavy on cure, by at least 1/3rd
so is this gona kill me?

I have a honey-cured bacon recipe farther down in this thread, It is very popular with my customers.

The lower the grade of honey, the better the bacon turns out, so if you know a honey producer, ask them for the real dark almost inedible stuff. The A grade is too light of a flavor IMO



i just want to make bacon no honey no feck all JUST BACON.
am i on my own with this?
_________________
should i play with the wife or the UDS? hmm, the UDS took some playing with.
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 11919
Location: SLC, UT

PostPosted: Fri Mar 09 12 8:46 am    Post subject: Reply with quote

Nope, I make some of mine without honey, I make some of mine without Maple Sugar too! Razz

On your belly pork, you have a choice, skin on or skin off, I do some of my bacon with a full rind, but that's the bacon I eat, if I want my family to eat it I skin the belly pork first and then trim some of the fat off the skin side too.

If you are used to eating bacon with a nice rind on it, leave it on... if you prefer streaky bacon without the rind take it off. The only difference in curing the bacon, is that I allow 2 extra days with the skin on, as the penetration is a little slower IMO, for skin on bacon.

I managed to slip one lot of skin on bacon past the family, by removing all the nipples!

Then when I cooked it I snipped the rind every inch, and ones the bacon was cooked, I cut the rind off before I served it to everyone, I had one fantastic BLT and a side of bacon rinds, with the kids all trying not to rubberneck my eating the rinds! Wink Laughing Wink
_________________
JM2C, BWTFDIK, YMMV, MDN! Wink

I work here!
Back to top
View user's profile Send private message Send e-mail Visit poster's website
h4ppy-chris
BBQ Fan


Joined: 18 Feb 2012
Posts: 258
Location: Burnley

PostPosted: Fri Mar 09 12 9:25 pm    Post subject: Reply with quote

Harry Nutczak wrote:
The recipe on Poli's site is heavy on cure, by at least 1/3rd


how will mine be affected by this using 5g, is my bacon safe to eat?
_________________
should i play with the wife or the UDS? hmm, the UDS took some playing with.
Back to top
View user's profile Send private message
h4ppy-chris
BBQ Fan


Joined: 18 Feb 2012
Posts: 258
Location: Burnley

PostPosted: Fri Mar 09 12 9:26 pm    Post subject: Reply with quote

GF wrote:
h4appy-chris, If you want honey cured bacon, I highly recommend harry's recipe.
I tried it myself, very good stuff. Very Happy

cheers GF once i have this down i will try the honey bacon Very Happy
_________________
should i play with the wife or the UDS? hmm, the UDS took some playing with.
Back to top
View user's profile Send private message
h4ppy-chris
BBQ Fan


Joined: 18 Feb 2012
Posts: 258
Location: Burnley

PostPosted: Fri Mar 09 12 9:30 pm    Post subject: Reply with quote

thanks SoEzzy gona leave the rind on Smile
_________________
should i play with the wife or the UDS? hmm, the UDS took some playing with.
Back to top
View user's profile Send private message
Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8124
Location: The Northwoods

PostPosted: Fri Mar 09 12 11:19 pm    Post subject: Reply with quote

I do not dabble in metric measurements too much, so I do apologize for not being able to answer that.

Could someone else do the conversion please?

I typically use 1 level tsp of cure #1 per each 5 pounds of meat.
So if you can weight a tsp and break it down from there, it will give you the answer. If you are heavy, do not worry unless you are eating 5 pounds of the stuff at each seating. Just don;t make a habit of being heavy on cure
My other ratios are as follows, I worked this up according to my customers taste preferences, and mine too.
.75 TBS salt per each pound
.5 TBS sugar per each pound
and black pepper to taste.

rinse well after the cure time, hang to dry, smoke heavily, cool slice, fry eat.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!
Back to top
View user's profile Send private message
h4ppy-chris
BBQ Fan


Joined: 18 Feb 2012
Posts: 258
Location: Burnley

PostPosted: Fri Mar 09 12 11:39 pm    Post subject: Reply with quote

thanks a lot Harry. 5g=1/4 Tbsp
next time i will go with your "1 level tsp of cure #1 per each 5 pounds of meat."
and just so am clear is:
.75 TBS salt per each pound- is it .75 =>3/4 TBS
.5 TBS sugar per each pound- is it .5 => 1/2 TBS

Harry Nutczak wrote:
I do not dabble in metric measurements too much, so I do apologize for not being able to answer that.

Could someone else do the conversion please?

I typically use 1 level tsp of cure #1 per each 5 pounds of meat.
So if you can weight a tsp and break it down from there, it will give you the answer. If you are heavy, do not worry unless you are eating 5 pounds of the stuff at each seating. Just don;t make a habit of being heavy on cure
My other ratios are as follows, I worked this up according to my customers taste preferences, and mine too.
.75 TBS salt per each pound
.5 TBS sugar per each pound
and black pepper to taste.

rinse well after the cure time, hang to dry, smoke heavily, cool slice, fry eat.

_________________
should i play with the wife or the UDS? hmm, the UDS took some playing with.
Back to top
View user's profile Send private message
Maniac
BBQ Super Pro


Joined: 02 Oct 2010
Posts: 1670
Location: Pa

PostPosted: Sat Mar 10 12 3:11 am    Post subject: Reply with quote

not speaking for harry....but i would take .75 to = 3/4

and .5 to = 1/2
_________________
RF Smoker
20" disc
uds
Back to top
View user's profile Send private message
h4ppy-chris
BBQ Fan


Joined: 18 Feb 2012
Posts: 258
Location: Burnley

PostPosted: Sat Mar 10 12 5:03 pm    Post subject: Reply with quote

thanks Maniac
_________________
should i play with the wife or the UDS? hmm, the UDS took some playing with.
Back to top
View user's profile Send private message
Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8124
Location: The Northwoods

PostPosted: Sat Mar 10 12 11:36 pm    Post subject: Reply with quote

Yup, that is correct.

For instance, most of the bellies I see are almost exactly 12.5 pounds.

So I Use 8 TBS kosher salt
4 TBS sugar
2.5 tsp cure #1
and 2 TBS blk pepper

If you break that down , those are the .75 & .5 TBS measurements I was referring to.

As per the honey bacon, the recipe can also be used for maple bacon if you substitute pure maple syrup for the honey. And you can also replace the white sugar with maple sugar for a stronger maple flavor. Do not use that fake maple syrup that is nothing more than corn syrup with imitation flavor and color.

I have almost 50 pounds of belly hitting the smoker tonight, I got peppered, Maple, Garlic, and traditional bacon ready to smoke, it is rinsed and hanging in the walk-in cooler right now.
Anyone wanna stop by later and help me load it up?
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!
Back to top
View user's profile Send private message
GF
BBQ Super Pro


Joined: 30 Apr 2011
Posts: 2792
Location: Greenwich, CT.

PostPosted: Sun Mar 11 12 12:09 am    Post subject: Reply with quote

Harry, I'd be happy to stop by and give you a hand loading.
If you want it on toight though, I may be a little late. Shocked
Back to top
View user's profile Send private message
h4ppy-chris
BBQ Fan


Joined: 18 Feb 2012
Posts: 258
Location: Burnley

PostPosted: Sun Mar 11 12 1:01 am    Post subject: Reply with quote

if i had the time and the moneys my ass would be on a plane right now to help you out Smile thanks Harry

my belly is about 1"1/2' inch thick so should i leave it to cure for about 5 day?

Harry Nutczak wrote:
Yup, that is correct.

For instance, most of the bellies I see are almost exactly 12.5 pounds.

So I Use 8 TBS kosher salt
4 TBS sugar
2.5 tsp cure #1
and 2 TBS blk pepper

If you break that down , those are the .75 & .5 TBS measurements I was referring to.

As per the honey bacon, the recipe can also be used for maple bacon if you substitute pure maple syrup for the honey. And you can also replace the white sugar with maple sugar for a stronger maple flavor. Do not use that fake maple syrup that is nothing more than corn syrup with imitation flavor and color.

I have almost 50 pounds of belly hitting the smoker tonight, I got peppered, Maple, Garlic, and traditional bacon ready to smoke, it is rinsed and hanging in the walk-in cooler right now.
Anyone wanna stop by later and help me load it up?

_________________
should i play with the wife or the UDS? hmm, the UDS took some playing with.
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 11919
Location: SLC, UT

PostPosted: Sun Mar 11 12 2:24 am    Post subject: Reply with quote

Cure will generally penetrate 1/4" from each side per day, so if you cure from both sides but I also add a day just because.

So;
1/2" thick = 2 days
1" thick = 3 days
1 1/2" = 4 days
2" thick = 5 days
2 1/2" = 6 days
3" thick = 7 days

These work for me, some folks do nearly double the time, and that's fine if that's the way you like it.

I like to rinse well in water that is just dripping out of the tap / bowl, the water changes out completely every hour or so in a big bowl, and I will rinse for 6 - 8 hours.

Then I like 12 - 24 hours to air dry before it goes in the smoker.
_________________
JM2C, BWTFDIK, YMMV, MDN! Wink

I work here!
Back to top
View user's profile Send private message Send e-mail Visit poster's website
h4ppy-chris
BBQ Fan


Joined: 18 Feb 2012
Posts: 258
Location: Burnley

PostPosted: Sun Mar 11 12 4:46 am    Post subject: Reply with quote

SoEzzy wrote:
Cure will generally penetrate 1/4" from each side per day, so if you cure from both sides but I also add a day just because.

So;
1/2" thick = 2 days
1" thick = 3 days
1 1/2" = 4 days
2" thick = 5 days
2 1/2" = 6 days
3" thick = 7 days

These work for me, some folks do nearly double the time, and that's fine if that's the way you like it.

I like to rinse well in water that is just dripping out of the tap / bowl, the water changes out completely every hour or so in a big bowl, and I will rinse for 6 - 8 hours.

Then I like 12 - 24 hours to air dry before it goes in the smoker.

thanks soEzzy its all going in my head Very Happy
_________________
should i play with the wife or the UDS? hmm, the UDS took some playing with.
Back to top
View user's profile Send private message
h4ppy-chris
BBQ Fan


Joined: 18 Feb 2012
Posts: 258
Location: Burnley

PostPosted: Sun Mar 11 12 5:06 am    Post subject: Reply with quote

sorry guys i could not take any more Embarassed
i had to have a taste 2 days in to the cure Embarassed

this is it in the bag out of the fridge after 2 days..


two slices 1 thick for me 1 thin for the wife.





hitting the frying pan.



getting there Very Happy



and on the plate..........



i did not soak it just a quick wash, but OMFG THIS IS NOT BACON THIS IS GOLD PIG. it takes me back to about 20 years ago when bacon was bacon.
you guys are the best no #hit..........................
_________________
should i play with the wife or the UDS? hmm, the UDS took some playing with.
Back to top
View user's profile Send private message
Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8124
Location: The Northwoods

PostPosted: Mon Mar 12 12 12:51 am    Post subject: Reply with quote

SoEzzy wrote:


I like to rinse well in water that is just dripping out of the tap / bowl, the water changes out completely every hour or so in a big bowl, and I will rinse for 6 - 8 hours.
.


, I also used to soak cured belly for a few hours with water changes to remove excess salt, But now I replace about 30% of the salt in my recipe with sugar, I found that I do not need to soak the belly to remove excess saltiness anymore.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 11919
Location: SLC, UT

PostPosted: Mon Mar 12 12 2:52 am    Post subject: Reply with quote

That's a good tip Harry.

I do have some sugar in my cure, but I could balance it out a little more by reducing the salt and increasing the sweetness.
_________________
JM2C, BWTFDIK, YMMV, MDN! Wink

I work here!
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Cured Meat Recipes All times are GMT + 8 Hours
Goto page 1, 2  Next
Page 1 of 2

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group