[BrewBama]

Over 11 lbs!  I'm like a kid in a candy store.  I removed the skin for use as chicharrón.  Then I used Morton's TQ to start my 7 day journey to home cured/smoked BACON!

[hopfenundmalz]

+1 Enjoy the journey to Bacon craftsmanship.

[HoosierBrew]

Score !  Making your own bacon is a lot of fun.

[dannyjed]

Ok, you've perked my interest. Can you explain the process?

[BrewBama]

Ok, you've perked my interest. Can you explain the process?

It's really easy. 1TBS of Morton tender quick per lb of meat.  Rub that on. Then any spices you prefer. I rarely use any. Put it in a zip lock bag in the fridge. Turn it every day for 7 days.  Rinse it ( don't soak it). Cool smoke it. Slice it. Fry it. Eat it.


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[HoosierBrew]

Ok, you've perked my interest. Can you explain the process?

It's really easy. 1TBS of Morton tender quick per lb of meat.  Rub that on. Then any spices you prefer. I rarely use any. Put it in a zip lock bag in the fridge. Turn it every day for 7 days.  Rinse it ( don't soak it). Cool smoke it. Slice it. Fry it. Eat it.


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+1.  That same process with a different smoking wood each time gives surprisingly different results. I love it !

EDIT - Obviously, hickory and apple are great. But I love cherry and pecan (and others) too.

[BrewBama]

I have apple, oak, mesquite, and pecan on hand. I usually use apple but am debating (over a Nonick of Brown Ale) which to use. LOL


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[HoosierBrew]

Next I need to attack making pastrami. Been putting it off too long !

[dannyjed]

How about maple? Also, how do you cold smoke and is there a "cheap and easy" method?

[HoosierBrew]

How about maple? Also, how do you cold smoke and is there a "cheap and easy" method?

I use BrewBama's 'dry cure' method - haven't tried any other method yet. But some people 'wet cure/brine' the pork belly, where you add sugar, salt and flavorings like maple to water to make a brine. I want to try that because I agree that a maple smoked bacon sounds pretty awesome.
As for cold smoking, I go cool  -  ~ 225F of indirect heat,  until the internal temp reaches 150F. Good stuff !

[BrewBama]

Cheap and easy = I use my smoker with charcoal arraigned in a "C" pattern and light only one end. I get about ~180*F that way.

I save about 3 bucks a lb on bacon.


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[dannyjed]

Thanks guys! I'm going to have to give this a try.

[bigchicken]

Chop & Brew did a bacon episode that is very informative. I've been wanting to try it, but local butchers aren't carrying pork bellies. I'm going to check outside of the big city of Lincoln to see if the smaller butcher shops carry them.
I'm curious, what is the expected price per pound on pork belly?

[BrewBama]

Chop & Brew did a bacon episode that is very informative. I've been wanting to try it, but local butchers aren't carrying pork bellies. I'm going to check outside of the big city of Lincoln to see if the smaller butcher shops carry them.
I'm curious, what is the expected price per pound on pork belly?

We paid 4.99 per lb I think. Bacon is 7.99 per lb.


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[Jeff M]

She ordered "you", or she ordered "both of you" a side of pork belly?  Its like the gift that keeps on giving.  Enjoy it, makes me wish i had a smoker and more free time.