Picked up a pork belly today. Decided to make some bacon. It’ll be curing in the fridge for the next 7-10 days. Sea salt and maple bourbon rub.
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Mmmm bacon
- Thread starter Zbizzle911
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See you here next week end??????????
Jeppo
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Should I move this to The Basement? 😳
OP
Not cold but I'll be smoking it on my pit boss pellet smoker. Will do 160 degrees for an hour or so. Then its in the fridge for 24 hrs and then to a pan!
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Thst has most definitely been on my to do list since getting the Pit Boss pellet smoker. I may have one pork belly left in the freezer, too.
Jeppo
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OP
Sooooooooooo, how we comin onda Bacon??? Fresh loaf of Merita.
OP
It’s looking good. Got a couple more days before it’ll be done curing. I’ll post some pics tomorrow when I get home.
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I did, once. About 40 years ago, my grandfather tried making some. I was pretty young but remember the wood barrel he used to smoke it.
The bacon was SO salty it was almost impossible to eat. It was just nasty. As a kid, I learned I could stomach it if I put peanut butter on it. It was that bad.
Soak in milk for a couple hours, helps get rid of the salt.
I'll keep that in mind. I've made bacon once or twice, but I wet cured it. The next time I try I am going to dry cure it using the salt and removing the moisture every day for 7-10 days as it takes. Does that make it substantially more salty than wet cure?
If you use mortons tenderquick (dry cure) for the salt/cure mix it usually isn't too salty vs using salt and prague #1 powder.
I've made it a couple times using tenderquick and it has just the right amount of salt. I've got the breakfast recipes down ok but can't get that really black pepper tasting mix for BLT.
I've made it a couple times using tenderquick and it has just the right amount of salt. I've got the breakfast recipes down ok but can't get that really black pepper tasting mix for BLT.
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OP
Smoked it today and had to slice some up and fry it. Flavor is great! Salt is a bit high so I’m going to try a small piece in milk and see how it does.
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The salt cure will be strong if it's not pulled out. Put the meat in a container of water overnight and put in the refrigerator and that will reduce the sodium. I soak hams and shoulders a couple days the same way. That salt is the preservative and gives the ability to stay edible after years unrefrigerated. The smoke helps too but salt carries most of the load.
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