Makin Bacon
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    Bubber's Avatar
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    Makin Bacon

    I decided a while back to cure our own bacon. Here's our smoker in a full tilt smoke session from this morning

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    I start my process on a Wednesday. That's when I order my pork belly. It comes in on the following Friday like this

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    When I start to break it apart, it looks like this

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    For 25 pounds of belly like this, I mixed up 3 pounds of rub

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    The belly produces a lot of liquid while it is curing.

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    Ready for the smoker

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    Done deal

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    I'll be addng more pics as I can. Slicing bacon is awesome.
    2014 2032r Classic...


    -Dan

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    Senior GTT Super Slacker Gizmo2's Avatar
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    Quote Originally Posted by Bubber View Post
    Slicing bacon is awesome.
    Eating bacon is what is awesome!
    arlen, PaDave, farmgirl19 and 5 others like this.
    Keith

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    Ultrapile's Avatar
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    Mmmmmm You are making me hungry!
    Kenny
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    GTT's Pilot in Command (PIC) farmgirl19's Avatar
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    Hogs raised right, and processed right are SO much better than what you can buy in the store. I have a friend that raises hogs on non-GMO grains and healthy foods, and the taste difference is unbelievable, between those and store bought. The bacon smells fresh cooking, and the drippings are great to save and use for cooking later!

    You are going to enjoy that bacon!!!
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    Senior GTT Super Slacker Gizmo2's Avatar
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    Quote Originally Posted by farmgirl19 View Post
    Hogs raised right, and processed right are SO much better than what you can buy in the store. I have a friend that raises hogs on non-GMO grains and healthy foods, and the taste difference is unbelievable, between those and store bought. The bacon smells fresh cooking, and the drippings are great to save and use for cooking later!

    You are going to enjoy that bacon!!!
    I'm not certain you can even buy good bacon any more.
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    Keith

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    2LaneCruzer's Avatar
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    Great post, Bubber. I am intrigued now, and hope that you provide complete details later. I am interested myself, and have a lot of questions.
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    Senior GTT Super Slacker Gizmo2's Avatar
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    Quote Originally Posted by 2LaneCruzer View Post
    Great post, Bubber. I am intrigued now, and hope that you provide complete details later. I am interested myself, and have a lot of questions.
    I want a sample!
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    Keith

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    GTT's Pilot in Command (PIC) farmgirl19's Avatar
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    Quote Originally Posted by Gizmo2 View Post
    I want a sample!
    That would work for me too!!

    (Although details would be great!)
    Fozsey likes this.
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    Bubber's Avatar
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    I wish that I could get local/non gmo belly, but the only place that I have been able to find it wanted $14.00 per pound and I just can't do that. The bacon that they sell is $12.00 per pound, so they clearly don't want to play. I'm currently paying $2.09 per pound at Publix. If anyone has a source for belly that I could contact, please let me know. The biggest mistake that I ever made was telling anyone that I was making bacon. Everybody wants it! It is very good, I must say.

    My cure is derived from Rhulman's dry cure base.

    1 pound/450 grams kosher salt
    8 ounces/225 grams sugar
    2 ounces/50 grams pink salt

    I make that up at a 5% by weight ratio, then add dark brown sugar and crystallized maple syrup to make it a 2 to 1 sugar to salt combination.

    The pink salt mentioned above is the nitrate in bacon. By law, bacon has to have nitrate in it as a cure. If you buy nitrate free bacon. what you are getting is bacon that has nitrates from sources like celery. It isn't nitrate free, it just comes from different sources.

    I'm by no means an expert, but feel free to shoot questions my way. I love doing this and will answer what ever questions that I can.
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    2014 2032r Classic...


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    I too make bacon. I like a wet cure.

    For my cold smoke, I capture smoke from my egg but little heat, not shown I have two meat thermo's one in the meat one in the box capturing air temp.

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    Blah blah blah
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    Newbe
    JD 2350

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