Most people add an extra two days for safety. Trim off oddly angled edges. 2-2.5% is common. If you do not follow this advice, please do not cold smoke your bacon. to 1 gallon of water for a 10% pump. The bacon should then be refrigerated until the next session. Heat to low boil and then simmer for 5 minutes stirring well to dissolve the salt. I'll try slicing tomorrow afternoon. I then rubbed the loins with the cure and put them in a plastic container in the fridge for ten days. For pork belly bacon, this works out to about 10 days. I’m on Facebook, Pinterest, and Instagram if you’d like to follow me, or you can sign up for my email list above. The  5 lb 13 oz portion took 3 hrs to cook to 145 internal. Thanks for the tip on the bags! If you like a strong smoke flavor, smoke in multiple sessions. Upload or insert images from URL. Mismeasurements and improper temperature regulation can lead to serious illness or death. Which should you use? Ask the butcher at your local grocery, but if they can’t get them for you try: If you can’t find pork belly, or it’s cost-prohibitive, you aren’t completely out of luck. That translates to 1 level teaspoon per 5 pounds of meat for a dry cure. I had to pick up a new knife (this 11″ slicing knife), as none of my pre-existing options were long enough to cut through an entire belly. I use my electric smoker, turned off, with the vents wide open as my chamber. Weigh pork belly (in grams) and divide into 2-4 pound (1-2 kg) pieces if desired. If hand slicing, you may sandwich bacon between two cutting boards to assist with slicing in a straight line. Thanks for all the time that write up took. If you have some in your cupboard and want to try it, follow the directions on the package. Once you have the basic recipe down, you can vary the ingredients to make a flavor profile to suit your taste. Amazing Ribs lays out the argument against cold smoking at home here. Sorry I cannot be more precise in my answer for you. This is the other ingredient that gives people trouble. Place smoldering pellet smoker and bacon into smoker (or on grate of charcoal grill) with all vents open and smoker off. Making bacon from scratch at home is easy and the results are much better than grocery store bacon. These things have a few quirks, I’ll be honest. Concerns about nitrites? Plug that weight into either the dry or the wet EQ cure calculators. You can also email me at admin@baconisafoodgroup.com. There are also instructions to build a cardboard cold smoker here. Display as a link instead, × I used the High Mountain Buckboard Bacon Cure and followed the instructions on the amount of cure or pound of meat. Slice to desired thickness. Once sliced, fry up a couple of slices and see how you did! I have cured and smoked a small butt and it is ready to be sliced. Hickory will impart the most traditional smoke flavor into your bacon, but apple and cherry are popular as well. This may be repeated if desired. Frying up the slices in the pan was a very tasty and pleasing culinary experience. Back bacon is very lean, and buckboard bacon will still be much leaner than traditional American belly bacon. Be careful in warm temperatures. Homemade bacon is also fantastic in the oven. This may involve more than one direction of cut as you proceed. I hope you enjoy! I have done several back bacon recipes and they turned out fantastic. Also consider using hickory pellets rather than apple or cherry. I think your answer was precise enough. I don’t recommend leaving it out entirely, as its purpose is to balance the flavor of the salt, but it serves a flavor function and not a safety role. Your email address will not be published. I strongly recommend using cure #1 in an equilbrium (weight-based) curing process to eliminate the risk of botulism. I haven’t personally tried this, so I’ll direct you to BBQ for Dummies who clearly have. Ingredients: Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. It's an easy-to-slice ham for sandwich meat. In my case (and realize I have slept since this post) I chose to cut the two main hunks of meat on an individual assessment to be the best slices for a final bacon appearance. You can substitute another salt – I’ve used sea salt without issue – but make sure you’re weighing your ingredients as the weight per volume is different. Can you substitute cure #2 or Morton’s Tender Quick (MTQ) into these recipes? Since the butt is several muscles running in different directions and what may appear to be THE GRAIN on the surface may not be the grain below the surface, my inclination is is to slice it longways to make the best looking strips of bacon. I purposefully did a heavy coarse black pepper coating as I was going for a serious  "pepper bacon" -- and it definitely was peppery. Even a pellet maze is hot, and will add a bit of heat to the inside of your smoking chamber. It's perfect for Jerky, semi-dried sausages like Kranski's and Chorizo. I have this one from Kitchen Tour. Otherwise divide the bacon into several freezer bags and pull them out when the previous bag runs low. It will be cooked again prior to consumption, which does add a layer of safety. Traditional American bacon comes from the belly of the pig. These should all contain sodium nitrite and are safe to use. Heat to low boil and then simmer for 5 minutes stirring well to dissolve the salt. Your bacon slices will be small, but you can work with an 8″ chef’s knife. Slice and enjoy with no further cooking or fry like bacon. I probably also did a supplementary cut on a portion of the 3 inch thick piece after assessing the best main cut direction in order to have more normal width (e.g. My kids (and I) are usually fighting for every last morsel when it comes to bacon. Some pros argue (Amazing Ribs, for example) that a wet cure or brine is safer for homemade bacon, as it both distributes the cure more evenly and limits the exposure of meat to oxygen while it cures. Experiment, but stay safe. You don’t want to cold smoke above 90F. Rinse well. You’re setting yourself up to become seriously ill. You can read more of my thoughts in this post about my first attempt at making bacon. Copyright © 2021 Bacon is a Food Group on the Foodie Pro Theme, Accurate digital kitchen scale (to 0.1 or 0.01g), 1-2 gallon freezer bags (2 gallon for 4 lb or larger pieces of belly) or vacuum sealer, Hickory, apple, cherry or blend of wood chips (to hot smoke) or pellets (to cold smoke), Comprehensive guide to curing and smoking homemade bacon, cure #1, prague powder, instacure #1 (see note). Slice off a few slices with your slicing knife and fry to check salt level. Kosher salt is called for in most recipes. Where to find Cure #1? HI, i am curing 2 hams and have cured 10 pork bellies this year. You can follow any recipe for belly bacon and use the shoulder instead, just be sure to increase your cure time to compensate for its thickness. A "normal" bacon cure will work fine. I’ve never tried these so I can’t recommend one, but it might be an easy way to get your feet wet. Cold smoking requires a chamber of some kind in which to smoke the meat (smoker, grill, smokehouse, cardboard box), a smoke generator (tube, maze, electric, wood fire), and a way to get the smoke to the meat without heating the chamber. I trimmed the back straps of any fat and sinew before rubbing with the cure. (Wife likes bacon too, but has a little more control than the rest of The Croods). As the meat flavor further matures in the fridge over the next couple days the outcome of this bacon making exercise will just get even better. You may be able to find it at a meat market, butcher shop, or outdoor store as well. definition of - senses, usage, synonyms, thesaurus. The easiest way to form a pellicle is to remove the pork from the cure, pat it dry, and leave it in the refrigerator on a rack overnight. To use the calculators below, weigh your meat in grams using an accurate kitchen scale. Place pork belly with cure into freezer bag and seal (or use vacuum sealer). Perhaps you’ve read something about equilibrium, or EQ curing online or in a Facebook group (I recommend Makin Bacon), and wondered what people were talking about. That will be next on my list! If you’re like the rest of us, you’ll be using a long, sharp knife. In this batch of pork butt bacon I made 3 quarts total of solution to just cover the meat. I haven’t tried it, but you ought to be able to do the same thing with a well-ventilated large cardboard box, as long as rig up a way to hang the meat and have a safe place (portable grill?) Distribute over entire surface of pork belly and massage in. Through trial and error and a lot of reading, I’ve learned to navigate most of them. Dissolve salt in half the water, add other ingredients. × If you have a slicer, you probably know how to use it. Each individual cold smoking session should be limited to 4-6 hours, for food safety reasons. Back bacon is very lean, and buckboard bacon will still be much leaner than traditional American belly bacon. Save these – they can be used whole or in lardons to flavor pots of beans or greens, or saved to make stocks (Ramen Broth, Pork Pho, Bacon Congee) Slice it to your desired thickness. **Cure at your own risk. Slice thin for a more “bacon like” final product. It is NOT pink Himalayan salt. **Curing salt is mandatory, and often not found in grocery stores. It is wet (brine) immersion cured with salt, seasonings, and Prague Powder #1 (pink 6.25 % sodium nitrite in 94% table salt – aka Cure #1) and then hot smoked. Remove from heat. This will make thin slicing easier. Dissolve salt in half the water, add other ingredients. The smoker or grill will not be heated, and will just be used as a chamber for smoke from a smoldering pellet smoker. Finally! **Morton’s Tender Quick is not the same as curing salt. Food should taste good, and everything is better with bacon. The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. Your thoughts and experiences are greatly appreciated. You’ll read some places that hot smoked homemade bacon “tastes like ham” This just isn’t true. Please comment below with any questions about the process, or if you notice any errors on this page. pumping takes about 15 days off of brine time. 1 Tablespoon Lea & Perrins Worcestershire Sauce. A dry cure allows for stronger flavor development if you’re adding spices, since they won’t be diluted in water. Don’t start down this path unless you’re ready to commit to a lifetime of curing, smoking, slicing, and of course devouring the wonder that is homemade bacon. If you have neither a grill nor a smoker, you can brush the belly with liquid smoke and cook it in a 200 degree oven until it reaches 145F. The text above also has instructions and links to make a cold smoking chamber from a cardboard box. I usually aim for 10 days, but leave it in for up to 15 depending on when my schedule will allow me to smoke. It can be ordered from amazon or procured from butchers or outdoor stores. Salt and sugar may be adjusted if desired, and additional seasonings may be added. If you’re pressed for time, it can also be left out on the counter for an hour or two with a fan blowing air towards it. I do not recommend using it for bacon due to its nitrate content. If you have any kind of a smoker (electric, gas, pellet), simply heat it to about 175 F. Smoke your cured bacon as you would any other meat, until it reaches an internal temperature of 145 F (usually 2-3 hours). I slice by hand. Bacon, Ham, Corned Beef). However, the safest choice is to hot smoke to an IT of 145F – cold smoke at your own risk. You can also make back bacon (Canadian bacon) from pork loin, or buckboard bacon from pork shoulder/butt. Further info on curing salts is here:    Prague Powder #1 or Cure #1, or Insta Cure #1 can be found on the internet,  for example at, http://www.sausagemaker.com/10104instacure14oz.aspx. Learn how your comment data is processed. I use it to make corned beef brisket and buckboard (rasher) bacon regularly (1T per pound of meat, cured in the fridge at 5 days per 1" thickness) and German-style pork chops occasionally, smoking the pork chops adds tons of depth. Do not taste solution after adding the pink salt. When I use 2%, it can go directly into the smoker. You can pop over to How to Cook Bacon for more details if you’d like. After just overnight in the fridge the sliced strips were quite nice as is. It also provides food safety when curing or drying meat in low temperature conditions such as extended duration cold smoking. Cook as desired. You do not need to run out and purchase a smoker in order to make bacon. It will be chewier than you’re used to, but still delicious! After 10+ days, remove bellies from cure. How much cure #1 should you use? Please pin and share this page if you enjoyed it, and sharing it on social media helps it to reach more people. Before you know it you’ll have your first batch curing in the refrigerator and you’ll be counting down the days until you can try your first slice. I’ve been there, so I can walk you through the process. You can hot smoke bacon in a smoker, on the grill, or even in your oven in a pinch. USDA safety info on curing is here: The extra maple syrup coating is a good addition to perk up the flavor even though there is maple syrup in the immersion cure. Paste as plain text instead, × I am lazy and just use the high mountain cure.. LOL. Berbere Buckboard Bacon. Boston Butt (boneless) - Can be used for: Boneless style ham, or Buckboard Bacon (butterfly into two thinner sections). I keep mine in a cupboard away from my other spices, on the top shelf where my kids can’t access it. My personal preference is for cold smoked, dry cured bacon, but not by much. Fantastic! Approximately every 2 days, flip bellies and massage.
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