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Other than Brewing => All Things Food => Topic started by: brewmichigan on January 02, 2013, 07:08:39 PM

Title: DIY Bacon
Post by: brewmichigan on January 02, 2013, 07:08:39 PM
Wasn't sure is this should be it's own thread or not. It is bacon though, shouldn't it have it's own category?

http://www.americastestkitchenfeed.com/do-it-yourself/2013/01/how-to-make-bacon/
Title: Re: DIY Bacon
Post by: phillamb168 on January 04, 2013, 09:14:40 AM
We typically cover bacon-making in the BBQ thread, but why not on its own thread?

I use Ruhlman's recipe:
http://ruhlman.com/2010/10/home-cured-bacon-2/
Title: Re: DIY Bacon
Post by: euge on January 04, 2013, 01:04:21 PM
There are many bacon threads. ;)

You can go as far and just use kosher salt and sugar if cure #1 isn't available. Otherwise stick to the same proportions. In Salumi Ruhlman and Polcyn begin to depart from the use if nitrites. But I like what cure #1 brings to the party.

For discount-bacon prices one can end up with first-rate product and that is where the real savings come in. The increased quality makes it more than worth the time and effort which is minimal regardless. Haven't bought any bacon since last May.

Look for an Asian market to find cheap pork belly.
Title: Re: DIY Bacon
Post by: theDarkSide on March 18, 2013, 02:14:23 PM
(http://bloximages.chicago2.vip.townnews.com/heraldandnews.com/content/tncms/assets/v3/editorial/d/66/d66b84d2-8e8f-11e2-b536-0019bb2963f4/5144fe36a5031.preview-300.gif)
http://www.heraldandnews.com/breaking/article_27f64978-8e8f-11e2-bb64-0019bb2963f4.html (http://www.heraldandnews.com/breaking/article_27f64978-8e8f-11e2-bb64-0019bb2963f4.html)
Title: Re: DIY Bacon
Post by: brewmichigan on March 18, 2013, 02:15:23 PM
(http://bloximages.chicago2.vip.townnews.com/heraldandnews.com/content/tncms/assets/v3/editorial/d/66/d66b84d2-8e8f-11e2-b536-0019bb2963f4/5144fe36a5031.preview-300.gif)
http://www.heraldandnews.com/breaking/article_27f64978-8e8f-11e2-bb64-0019bb2963f4.html (http://www.heraldandnews.com/breaking/article_27f64978-8e8f-11e2-bb64-0019bb2963f4.html)

Looks way better than the Doritos tacos.
Title: Re: DIY Bacon
Post by: euge on March 18, 2013, 04:21:12 PM
Looks interesting. Wonder what is inside the baco?
Title: Re: DIY Bacon
Post by: gmac on March 18, 2013, 04:24:48 PM
Looks interesting. Wonder what is inside the baco?

Looking at the picture, I'd say scrambled egg.  Would make a nice breakfast taco.
Title: Re: DIY Bacon
Post by: corkybstewart on March 22, 2013, 10:26:21 PM
I just started my first batch of bacon-3.2 pounds of some nice looking pork belly using Rulhman's recipe.  It's a good thing I'll be on the road all week, I won't be able to mess with it.
Title: Re: DIY Bacon
Post by: euge on March 22, 2013, 11:01:50 PM
The meat is supposed to be flipped once a day while on the cure; but I left a slice of pork butt done with the same^^^ bacon cure for all last week without flipping and it turned out fine. I flipped it for the first day and the last several days so it must have been on the cure for two weeks. Cold smoked, then vac-sealed and poached (SV) at exactly 150F for 2 hours. Delicious. That's how fine the line is between ham and bacon. ;D

You'll love that bacon corky.
Title: Re: DIY Bacon
Post by: brewmichigan on July 09, 2013, 06:43:12 PM
Made some last week. This was my second attempt and it turned out fantastic. It was a little extra time but well worth it, especially since I did 12 pounds and will seal it up and freeze it. I used Ruhlmans recipe for the most part.

(http://i251.photobucket.com/albums/gg304/miguel622/th_Bacon.jpg) (http://s251.photobucket.com/user/miguel622/media/Bacon.jpg.html)
Title: Re: DIY Bacon
Post by: euge on July 09, 2013, 09:15:14 PM
That's some mighty fine looking bacon there! How did you source that?
Title: Re: DIY Bacon
Post by: The Professor on July 09, 2013, 09:41:18 PM
Homemade bacon is tops!!!
Try making  some 'buckboard bacon' sometime too.   Same cure & procedures, but using a well marbled pork shoulder butt (aka 'Boston cut') instead of the belly.  Sometimes I'll trim the butt down to flat rectangular pieces roughly the thickness of typical 'belly" bacon.

Truly delicious.
Title: Re: DIY Bacon
Post by: euge on July 09, 2013, 11:33:51 PM
Some of my best ham and bacon has been off the butt. I have 4# bone end off a butt with a carton of OJ weighing on it right now in the fridge. Feels fairly dense so is probably ready to smoke, roast or poach. I'm leaning towards the smoke and poach method.
Title: Re: DIY Bacon
Post by: brewmichigan on July 10, 2013, 12:32:45 PM
That's some mighty fine looking bacon there! How did you source that?

Found a butcher shop that sells their own homemade bacon and asked them if they will sell me some bellies. He said sure so I ordered 2 of them not thinking they were 12# each! I only made one belly while the other is still frozen. The nice thing was it was cheaper than the other butcher and they took the skin off for me. They also source their meat from farms within the state. I was surprised how meaty the belly was. Some like it with more fat but I like the meat.
Title: Re: DIY Bacon
Post by: HoosierBrew on July 10, 2013, 12:46:27 PM
That's some mighty fine looking bacon there! How did you source that?

Found a butcher shop that sells their own homemade bacon and asked them if they will sell me some bellies. He said sure so I ordered 2 of them not thinking they were 12# each! I only made one belly while the other is still frozen. The nice thing was it was cheaper than the other butcher and they took the skin off for me. They also source their meat from farms within the state. I was surprised how meaty the belly was. Some like it with more fat but I like the meat.
+1.  There's a meat market in Indy that makes some of the best bacon around, and it's very meaty. Doesn't shrink to 1/2 its size like store bought.  Makes a killer BLT.
Title: Re: DIY Bacon
Post by: MDixon on July 12, 2013, 06:15:35 PM
I gotta give makin bacon a whirl!
Title: Re: DIY Bacon
Post by: micsager on July 23, 2013, 08:13:18 PM
OK, found this thread today while here at work.  As fate would have it, today is the day the local organic farmer sets up a little stand in our lobby.  And, they had a pork belly.

So I guess I'm gonna start a cure tonight. 

Title: Re: DIY Bacon
Post by: rainmaker on July 23, 2013, 08:57:22 PM
You want all things homemade bacon.
http://tvwbb.com/forumdisplay.php?62-Charcuterie
Title: Re: DIY Bacon
Post by: euge on July 23, 2013, 10:55:33 PM
You want all things homemade bacon.
http://tvwbb.com/forumdisplay.php?62-Charcuterie

Very nice and helpfully quick! Thanks! Bookmarked...

I wish there was a brining calc as doing thick cuts benefits from this approach to introducing the cure.
Title: Re: DIY Bacon
Post by: rainmaker on July 24, 2013, 02:10:06 AM
You want all things homemade bacon.
http://tvwbb.com/forumdisplay.php?62-Charcuterie

Very nice and helpfully quick! Thanks! Bookmarked...

I wish there was a brining calc as doing thick cuts benefits from this approach to introducing the cure.

What exactly are you looking for brining wise? There are some basic measurements that are scalable to any size.
Title: Re: DIY Bacon
Post by: euge on July 24, 2013, 03:33:10 AM
Immersion curing for hams mainly. I haven't resorted to injection yet but have found salt penetration issues with really thick pieces treated with a dry cure. Perhaps it is a time thing but when there is bone involved I want to get the cure distributed thoroughly and evenly as soon as possible.

Thinking that a brine would do better over an extended period vs dry cure in a ziploc and something heavy on top.
Title: Re: DIY Bacon
Post by: 1vertical on August 01, 2013, 04:56:41 AM
Immersion curing for hams mainly. I haven't resorted to injection yet but have found salt penetration issues with really thick pieces treated with a dry cure. Perhaps it is a time thing but when there is bone involved I want to get the cure distributed thoroughly and evenly as soon as possible.

Thinking that a brine would do better over an extended period vs dry cure in a ziploc and something heavy on top.
Euge its not my realm yet but your paragraph just screams VACUUM
Title: Re: DIY Bacon
Post by: micsager on August 06, 2013, 09:40:50 PM
OK, found this thread today while here at work.  As fate would have it, today is the day the local organic farmer sets up a little stand in our lobby.  And, they had a pork belly.

So I guess I'm gonna start a cure tonight.

Well, my first batch pretty much sucked.  I used a dry cure.  Got another belly in a wet cure.  We'll see how that turns out. 
Title: Re: DIY Bacon
Post by: brewmichigan on August 07, 2013, 12:53:14 PM
OK, found this thread today while here at work.  As fate would have it, today is the day the local organic farmer sets up a little stand in our lobby.  And, they had a pork belly.

So I guess I'm gonna start a cure tonight.

Well, my first batch pretty much sucked.  I used a dry cure.  Got another belly in a wet cure.  We'll see how that turns out.

What happened? My first batch was okay but the second was awesome. I used dry cure on both.
Title: Re: DIY Bacon
Post by: micsager on August 07, 2013, 02:39:51 PM
It just tasted like pork, not bacon. 
Title: Re: DIY Bacon
Post by: brewmichigan on August 07, 2013, 03:24:03 PM
It just tasted like pork, not bacon.

What was your cure? I added some pink salt in the second time I did it. I found it gives it a more "bacony" flavor than not using the nitrites.
Title: Re: DIY Bacon
Post by: micsager on August 07, 2013, 03:36:37 PM
I think you are on the right track.  No pink salt.  Just canning salt. 

But, I changed that with the wet cure going right now. 
Title: Re: DIY Bacon
Post by: bluesman on August 07, 2013, 04:54:01 PM
I want to build a cold smoker using my Weber One Touch Gold. There're some good designs out there. Cold smoking is something I want to eventually try.

Thanks for posting the DIY Bacon!
Title: Re: DIY Bacon
Post by: thebigbaker on August 13, 2013, 04:13:35 PM
We went in with our neighbors and split a whole hog to be butchered.  Originally, the butcher was going to do all the bacon for us, but he is going to save 1/4 slab (he said it would be about 4lbs) of pork belly so I can make my own bacon.  Reading through this thread I'm excited to try this! 

We've got family coming in to stay with us the last week of August and have planned smoking some ribs, so I'll start the smoker low to smoke the pork belly.  Once I take the belly off the smoker, I'll raise the temp up for the ribs and throw them on.  I'll be using a mixture of apple and peach wood.

I've smoked many cuts of meat, but this will be my first at smoking pork belly, so any advice from those that have smoked their bacon would be much appreciated.  Thanks!
Title: Re: DIY Bacon
Post by: brewmichigan on August 13, 2013, 07:09:21 PM
I've smoked many cuts of meat, but this will be my first at smoking pork belly, so any advice from those that have smoked their bacon would be much appreciated.  Thanks!

Once you hit an internal temp of 150, pull the belly off and let it rest. Once you start going over that, you'll start rendering too much fat out of the belly and then you'll have a large bacon steak.
Title: Re: DIY Bacon
Post by: micsager on August 13, 2013, 08:20:31 PM
I've smoked many cuts of meat, but this will be my first at smoking pork belly, so any advice from those that have smoked their bacon would be much appreciated.  Thanks!

Once you hit an internal temp of 150, pull the belly off and let it rest. Once you start going over that, you'll start rendering too much fat out of the belly and then you'll have a large bacon steak.

+1.  I did my second try at bacon last night.  After 7 days in a wet cure, then one day in water, dried it off, and smoked it.  Got it to almost frozen state, and sliced it up.  Time to try some BLT's tonight.  But, it sure looks better than my first try. 
Title: Re: DIY Bacon
Post by: 1vertical on September 12, 2013, 04:59:02 AM
I gotta give makin bacon a whirl!

ROLF   :D