Makin' Me Bacon

OverMountainMan

OverMountainMan

Cryogenically Hardened Member
Joined
Jul 18, 2017
Messages
3,336
Location
NC
Rating - 0%
0   0   0
I searched and could not find an existing thread for this topic. Mods: if there is such a thread (and frankly, I'm shocked that there isn't one) please feel free to merge this'un with that.

I have a local meat shop, and really like their bacon. Anybody that had my jalapeno poppers at the WCM&G will likely attest that the bacon wraps on those poppers really brung the greatness. So, I'm at the butchers recently, and ask if there's any way to get some special order bacon sliced a little thicker. They said no, but why not order a belly and make it myself? Why not, indeed!

So, I have one on order (I also bought a frozen half to test-run a recipe, which will be ready to brine tomorrow). Meanwhile, I've been doing my research. Most common & vital ingredient is Prague Powder #1. I can get some, but I already have some PP2 on hand. I know that some boutique grocers use PP2, which is more often used for longer curing hams & sausages, and understand the general differences between nitrites & nitrates. I also know how critical the quantities are between cure and liquid, and for curing time.

I'm curious who has made their own bacon and what tidbits you might share regarding successes & failures. But, more specifically, does anyone have a recipe that uses Prague Powder #2?
 
Well, alrighty den. Anybody? Nobody? Bueller? No matter...I've forged ahead, anyways.

Using a couple of Meathead's recipes from this site, 3.5lbs in each gallon ziploc. Simple recipe on starboard, maple to port.

003.jpg


These little piggies just went in the fridge. They'll get flipped over and loved up on like a couple OhBrotherWhereArtThou sireens every 12hrs or so. Tuesday at 1800 they'll be ready for the smoker.
 
OverMountainMan said:
Well, alrighty den. Anybody? Nobody? Bueller? No matter...I've forged ahead, anyways.

Using a couple of Meathead's recipes from this site, 3.5lbs in each gallon ziploc. Simple recipe on starboard, maple to port.

003.jpg


These little piggies just went in the fridge. They'll get flipped over and loved up on like a couple OhBrotherWhereArtThou sireens every 12hrs or so. Tuesday at 1800 they'll be ready for the smoker.
Click to expand...

Very cool. We expect pictures after slicing and frying also.
 
I have made tons of bacon but only using #1. Dry or wet curing, hot and cold smoked you nake it. Still can't find my books with all my curing notes and recipes (some of which I have sold to restaurants).

A good source that I know had a nice curing calculator at some point and can help in just about any smoking or curing adventure is........Well I can't figure out how to post a link without showing the website. Pm me if interested as I am not sure if posting a link to another site is ok.

Either way, looks like a good start!
 
BigTwig said:
I have made tons of bacon but only using #1. Dry or wet curing, hot and cold smoked you nake it. Still can't find my books with all my curing notes and recipes (some of which I have sold to restaurants).

A good source that I know had a nice curing calculator at some point and can help in just about any smoking or curing adventure is........Well I can't figure out how to post a link without showing the website. Pm me if interested as I am not sure if posting a link to another site is ok.

Either way, looks like a good start!
Click to expand...
If it ain't okay, I'm in trouble, 'cause I do it all the time. See link in my text, post #3 to Amazing Ribs Dot Com. Is that the site you mean?
 
OverMountainMan said:
If it ain't okay, I'm in trouble, 'cause I do it all the time. See link in my text, post #3 to Amazing Ribs Dot Com. Is that the site you mean?
Click to expand...

www.smokingmeatforums.com


Lots of talent there, I haven't been active in years but so much information and great ideas from pros to rookies from all over the world.
 
Good grief, with the price of bacon these days, I'm thinking of curing/smoking my own. Shopping yesterday, the private label/store brand was $4.99/lb. Others were much more.

Now to find the pork belly. The local Asian market used to have decent supply. Now all I see is pre-sliced without the skin. If I'm going to the trouble of curing the bacon, I want the chicarrones too.
 
After you make your own and control the sodium, flavor, smoke, etc. it is so hard to buy it in a store. Unfortunately pork belly prices are super high these days. I used to get ot 29 cents a pound now I am lucky to find it $4 a pound.
 
Never made my own but I'm somewhat of a coniseur...be on the lookout for a pm containing my address for a long distance taste-test!
 
For those that want the ease and convenience of store bought bacon, Aldi's peppered bacon is awesome.
 
VA_GENTLEMAN said:
Wait a minute... You mean Bacon doesn't grow on trees??????????? :eek:

That there is a finite supply of Bacon at any one time in the market scares the HELL out of me!
Click to expand...

Plenty of long pig cluttering up the place .
 
Geezer said:
What's a church?
Click to expand...
Okay, so maybe you don't. But, thanks for asking.

Specifically, a church is where we worship the Lord, but it's also a place where we learn reverence. Reverence for heavenly things, of course, but also for the transcendent things: beauty, wisdom, forbearance, devotion, charity, craftsmanship, bacon, and internet forum threads about bacon.

Get thee to a tent-revival, Ophelia!
 
Behold the sliced product. The cubed shaped pieces are called lardons, for adding to soups and beans and such.

sliced1.jpg


sliced2.jpg


Sorry, the slices that found their way into the frying pan didn't last long enough for pictures.
 
BigTwig said:
After you make your own and control the sodium, flavor, smoke, etc. it is so hard to buy it in a store. Unfortunately pork belly prices are super high these days. I used to get ot 29 cents a pound now I am lucky to find it $4 a pound.
Click to expand...

Miss Lily said:
Now to find the pork belly. The local Asian market used to have decent supply. Now all I see is pre-sliced without the skin. If I'm going to the trouble of curing the bacon, I want the chicarrones too.
Click to expand...

Go to your local Hispanic/latin market. You'll find it for about $2.99/lb... Nahunta near Smithfield is usually around that price as well if it's convenient...
 
Last edited:
bigfelipe said:
Go to your local Hispanic/latin market. You'll find it for about $2.99/lb...
Click to expand...

Ha! I have noticed that racist scam. I was shopping for some spices and noticed that in the spice isle the item was something like $3.99. Over in the Mexican food section is was $2.99. Then anothe trip I noticed that a particular brand of hot sauce was $2.99 for the typical little bottle in the condiment isla. Over in the Mexican section it was still $2.99, but the bottle was twice the size.

I ought to gather my peeps and mount a protest! Maybe dress all in black and break dome damn windows huh? :D
 
CZfool68 said:
Ha! I have noticed that racist scam. I was shopping for some spices and noticed that in the spice isle the item was something like $3.99. Over in the Mexican food section is was $2.99. Then anothe trip I noticed that a particular brand of hot sauce was $2.99 for the typical little bottle in the condiment isla. Over in the Mexican section it was still $2.99, but the bottle was twice the size. :D
Click to expand...

You're just now figuring that out? I have been shopping for spices in the ethnic markets for years. I buy whole spices in bulk and roast/grind them myself. It is much more economical and, like coffee, you don't know how long that stuff on the grocery aisles has been ground and sitting in a wharehouse before it reaches the market.
 
Miss Lily said:
You're just now figuring that out? I have been shopping for spices in the ethnic markets for years. I buy whole spices in bulk and roast/grind them myself. It is much more economical and, like coffee, you don't know how long that stuff on the grocery aisles has been ground and sitting in a wharehouse before it reaches the market.
Click to expand...

Most of my spicesa re for doing meat over hot coals so I pretty much make an order of different Dizzy
Dust products or grab some bulk premixed stuff. I usedmto make my own, but with work and kids my homemade stuff in bulk would sit just as long as the stuff in stores. Used to make my own barecue sauce too, but I don't usualy need a huge batch.

I will however usually grind peppers for chili.
 
bigfelipe said:
Go to your local Hispanic/latin market. You'll find it for about $2.99/lb... Nahunta near Smithfield is usually around that price as well if it's convenient...
Click to expand...

Thanks for the tip. My local tienda has little in the way of fresh items. I will seek out others.
 
BigTwig said:
After you make your own and control the sodium, flavor, smoke, etc. it is so hard to buy it in a store. Unfortunately pork belly prices are super high these days. I used to get ot 29 cents a pound now I am lucky to find it $4 a pound.
Click to expand...
Miss Lily said:
Thanks for the tip. My local tienda has little in the way of fresh items. I will seek out others.
Click to expand...

If you get into the Garner/S. Saunders/Tryon Rd area there are two good ones. Toro Supermarket on old Tryon and the International Market on S Saunders. Toro has a great butcher and hot bar, as well as a tortilla factory inside, International has a nice meat selection including cheap pork belly...
 
Thanks for the tips @bigfelipe. I have an all day ethnic market tour upcoming. My daughter will be joining me. Italian/Hispanic/Carribbean are her favorites. I have yet to sway her toward Asian/Mid-Eastern/Indian.
 
Miss Lily said:
Thanks for the tips @bigfelipe. I have an all day ethnic market tour upcoming. My daughter will be joining me. Italian/Hispanic/Carribbean are her favorites. I have yet to sway her toward Asian/Mid-Eastern/Indian.
Click to expand...

Take to Grand Asia market on Buck Jones for lunch/brunch. The cafeteria there is awesome...
 
bigfelipe said:
Take to Grand Asia market on Buck Jones for lunch/brunch. The cafeteria there is awesome...
Click to expand...

We've done that. I am taking her to H-Mart for Korean and Thai this time.

So sorry to highjack your thread @OverMountainMan. @bigfelipe, if you have more suggestions, let's take this to PM.
 
Last edited:
bspitt said:
Here is my stab at it:

salt, black pepper, rep pepper, brown sugar dry cured bacon and Canadian Bacon

Also have a salt/brown sugar/ cayenne pepper country ham that I just started - hanging in my basement - Should be ready for Chirstmas 2018View attachment 39215View attachment 39216 View attachment 39217 View attachment 39218 View attachment 39219 View attachment 39220 View attachment 39221 View attachment 39222 View attachment 39223
Click to expand...
Great pix. I was reluctant to try a dry rub, for worry over hot/cold spots. Have you done the brine method, also, and how do they (brine vs dry rub) compare for you?

Something about dem cajuns. Theys can all cook, I think, hoo-wee.
 
bspitt said:
Here is my stab at it:

salt, black pepper, rep pepper, brown sugar dry cured bacon and Canadian Bacon

Also have a salt/brown sugar/ cayenne pepper country ham that I just started - hanging in my basement - Should be ready for Chirstmas 2018View attachment 39215View attachment 39216 View attachment 39217 View attachment 39218 View attachment 39219 View attachment 39220 View attachment 39221 View attachment 39222 View attachment 39223
Click to expand...

Ha! Love the ham hanging right in front of the guns. Looks like you habe your bacon and ham system down to perfection.
 
OverMountainMan said:
Great pix. I was reluctant to try a dry rub, for worry over hot/cold spots. Have you done the brine method, also, and how do they (brine vs dry rub) compare for you?

Something about dem cajuns. Theys can all cook, I think, hoo-wee.
Click to expand...

Actually - this is my 1st rodeo - at least with bacon. I do 3-4 lbs of jerky per week (wet marinate). I have also done cured sausages and snack-sticks from venison all dry cured. I choose the dry method cause it takes up less room in the fridge and less chance of leakage. I think the key to not get hot/cold spots is to keep the dry rub in contact with the meat and flip often. I did this via wrapping with plastic wrap (its much easier to work with if you have a commercial size plastic wrap - sams club) and then vacuum sealing. Here is the start of the cure. I put it in the fridge and labeled the sides and flipped it every day for 7 days. This was a small belly, Its just easier to work with and less chance of the cure not penetrating than larger cuts. I will do more, but probably several small bellys at a timebacon5.jpg
 
CZfool68 said:
Ha! Love the ham hanging right in front of the guns. Looks like you habe your bacon and ham system down to perfection.
Click to expand...
Dont know about perfection - but the bacon is damn good if I do say so myself. I guess I'll find out about the county ham in several months. The ham is hanging in my "root-cellar" - its in my basement, but below my front porch . Its samll and has all sides surrounded with cinderblock. Those are not actually my guns (they are in the safe), but are the stored empty boxes that they were bought in.
 
Last edited:
bspitt said:
Dont know about perfection - but the bacon is damn good if I do say so myself. I guess I'll find out about the county ham in several months. The ham is hanging in my "root-cellar" - its in my basement, but below my front porch . Its samll and has all sides surrounded with cinderblock. Those are not actually my guns (they are in the safe), but are the stored empty boxes that they were bought in.
Click to expand...
I figured the ham was there to distract & disorient the F-Troop guys, so they forget what they came to pilfer.
 
You must log in or register to reply here.
Back
Top Bottom