BACON!!!!!

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ReelinRaiderRich
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BACON!!!!!

Postby ReelinRaiderRich » Sat Aug 05, 2017 9:12 pm

Pork Belly cured 7 days with curing salts and maple syrup. Washed-dried-peppered and hanging out uncovered in the fridge over night.

Hitting it with smoke at 200-225 fat side up until internal of 180...probably about 4-5 hours. Image


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Russ
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Re: BACON!!!!!

Postby Russ » Sat Aug 05, 2017 9:32 pm

I've never done my own bacon, how long is this from start to finish please?

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Re: BACON!!!!!

Postby outlaw » Sun Aug 06, 2017 6:23 am

^^^^ What he said, plus I would like an idea of how much it costs? I cant say I have ever priced pork belly. How do you pick them?
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Re: BACON!!!!!

Postby bsooner75 » Sun Aug 06, 2017 8:50 am

Samples?


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Re: BACON!!!!!

Postby ReelinRaiderRich » Sun Aug 06, 2017 1:56 pm

Method has been adapted from a book called Charcuterie by: Mark Ruhlman. He has a pretty interesting segment in there about weighing salts opposed to measuring them. Apparently not all salts are created equal. His articles suggest a 3:1 ratio of kosher salt to Pink curing salts.

Put a nice rub of your salt concoction on the pork belly and place it in a ziplock inside the fridge for 7 days...rub it once a day...the maple syrup is something I'm trying for the first time.

After 7 days take it out and wash all the salt off with fresh water and dry. I opted to additionally air dry in the fridge over night this time just as an experiment.

I got the belly for 2.49 a lb. at the Pearland Costco.

It's on the smoke now, I'll update with pictures as it goes.


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Re: BACON!!!!!

Postby ReelinRaiderRich » Sun Aug 06, 2017 2:01 pm

Image

Set'n Purty !!



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Re: BACON!!!!!

Postby ReelinRaiderRich » Sun Aug 06, 2017 3:48 pm

ReelinRaiderRich wrote:[img]https://uploads.tapatalk-cdn.com/20170806/67c8af3a1a7cdec59fb74d3e795f7bb8.jpg[/img]

Set'n Purty !!



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Image

On the home stretch.

Opened for a temp check and to add some chicken I'll be eating on throughout the week...bacon temp was 165...guessing it'll be another hour or so until done.



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Re: BACON!!!!!

Postby Russ » Sun Aug 06, 2017 6:50 pm

Looking mighty fine.

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Re: BACON!!!!!

Postby ReelinRaiderRich » Sun Aug 06, 2017 8:42 pm

Russ wrote:Looking mighty fine.

Russ


Done--test test

ImageImage


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Re: BACON!!!!!

Postby Russ » Sun Aug 06, 2017 10:42 pm

Looking good. Even better knowing ya made it yaself.kudos

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Re: BACON!!!!!

Postby Sailor Kenshin » Mon Aug 07, 2017 12:37 pm

Wow! :tup:

That is very lean bacon.
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Re: BACON!!!!!

Postby outlaw » Mon Aug 07, 2017 1:12 pm

Sailor Kenshin wrote:Wow! :tup:

That is very lean bacon.


Doesn't even look like bacon does it? I must try this.
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Re: BACON!!!!!

Postby Txdragon » Tue Aug 08, 2017 3:48 pm

That make for some goooood sandwiches!
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Re: BACON!!!!!

Postby ReelinRaiderRich » Tue Aug 08, 2017 7:13 pm

Cut it as thick as you like, leaner on the ends and more like bacon you buy from the store as you work your way inward.


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