Homemade bacon

[Fire Me Boy!]

Anyone ever made it?

My brother got me America's Test Kitchen's DIY cookbook (they're the peeps that do Cook's Illustrated), and it includes a good lookin' recipe for homemade bacon that they swear beats the pants off most anything you can buy... plus, since you have it in slab form (which seems to be pretty hard to find unless you order it), you can do nice things like lardons.

Anyhoo, after wandering all over the butcher shops and grocery stores in Montgomery (only one could get it, and it was $8/pound), I asked the meat manager at Publix if he could get any, and he said yes. And it was only going to be $3.19/pound. I went to pick it up this morning and the guy had made a mistake - my 5-pound order was 11.44 pounds, but it was marked at $2.69/pound. The manager said he knew that was more than I wanted, but if I'd take the whole thing, he'd take another 40 cents off per pound. :rockon:

So I have 11 pounds of pork belly in my fridge, some pink salt on the way for the cure, and a box full of apple wood in my shed. And bacon will be made.

They also have a recipe for pancetta, which I'll attempt at some point, too.

[cabletech94]

i'd put my money that Mo has.

[Mr. Laz]

brother in-law smokes his own bacon



not sure if that is 'making it' or just smoking it. :shrug:

[Fire Me Boy!]

brother in-law smokes his own bacon



not sure if that is 'making it' or just smoking it. :shrug:

Well, to make it bacon you do have to do stuff to it, otherwise it'd just be smoked pork belly.

[boogblaster]

i used to smoke the belly when i cooked whole hog bbq .. id take tyhe bellies off let em kool out in brownsugar brime then rinse kool longer then slice up .. was real yummy .. i used any fruit wood plus oak .....

[NewChief]

One of my friends makes his own and it's amazing. Also delicious is thick cut (like little nuggets) smoked then grilled. Holy shit. Bacon nuggets.

[BigMeatballDave]

You need to cure it first.

[seclark]

love it.
never made it.
mo should be able to help, i bet.
sec

[LiveSteam]

Best thread ever

[Fire Me Boy!]

You need to cure it first.

You talkin' to me?

(I've ordered pink salt for the cure, but don't have it yet.)

[BigMeatballDave]

You talkin' to me?

(I've ordered pink salt for the cure, but don't have it yet.)

Just a comment. :)

Every recipe I've seen for bacon has a method for curing. Like 7 days.

[Fire Me Boy!]

The Cook's Illustrated one I'm using is 7-10 days. Need to find maple sugar, too.

[Bump]

I have a friend who smokes his own bacon. He doesn't have a meat slicer though and cutting it is a pain in the butt though.

[BigOlChiefsfan]

This just proves how good it is to eat LOW on the hog.

I used to help my grandparents make bacon when we'd butcher hogs. Totally worth the grief. Here's your goal: Burger's Bacon (http://www.smokehouse.com/burgers.nsf/product/Dry-Cured-Country-Bacon)

[Rain Man]

No posts yet about how homemade bacon gives us a lardon? Tsk, tsk.

[Fire Me Boy!]

No posts yet about how homemade bacon gives us a lardon? Tsk, tsk.

ROFL

Rep, good sir.

[Buck]

When you cook it, put it in the oven cold on a foiled tray, turn the oven on to 300 degrees and let it cook for 20-24 min until perfectly golden brown.

It literally melts in your mouth.

[Fire Me Boy!]

When you cook it, put it in the oven cold on a foiled tray, turn the oven on to 300 degrees and let it cook for 20-24 min until perfectly golden brown.

It literally melts in your mouth.

That's how I do my regular bacon. With the recipe I'm using, you smoke the bacon to 150. They say after that, the bacon is ready to eat, so you can eat it cold or put it in a skillet (or oven) and cook as you normally would.

[KCUnited]

I've never cured pork belly, but I cure pork loin into back bacon often. It's a 5-7 day cure, I've never used pink salt, I use Tender Quick. I smoke it at 150 degrees to around 145/150 internal.

[Fire Me Boy!]

I've never cured pork belly, but I cure pork loin into back bacon often. It's a 5-7 day cure, I've never used pink salt, I use Tender Quick. I smoke it at 150 degrees to around 145/150 internal.

Hmm. CI says not to use Tender Quick, but they don't say why.

[Buck]

That's how I do my regular bacon. With the recipe I'm using, you smoke the bacon to 150. They say after that, the bacon is ready to eat, so you can eat it cold or put it in a skillet (or oven) and cook as you normally would.

I can't eat it any other way now. I can't stand the non-uniform cooked level of bacon in a pan. This is my weekend breakfast every weekend.

http://i.imgur.com/Wulk2.jpg

[KCUnited]

Hmm. CI says not to use Tender Quick, but they don't say why.

There are several pink salt/tender quick debates all over the Internet. I use tender quick out of convenience of availability and have always been happy with how my cures have turned out.

[rockymtnchief]

I can't eat it any other way now. I can't stand the non-uniform cooked level of bacon in a pan. This is my weekend breakfast every weekend.

http://i.imgur.com/Wulk2.jpg

One plate??? That's just an appetizer for my bacon dinner!:drool:

[Buck]

One plate??? That's just an appetizer for my bacon dinner!:drool:

Only 9 pieces of bacon can fit on my tray at one time or else I would make the whole package.

[Fire Me Boy!]

There are several pink salt/tender quick debates all over the Internet. I use tender quick out of convenience of availability and have always been happy with how my cures have turned out.

I bought a pound of pink salt on Amazon. That should last me about 400 pounds of meat.

[lewdog]

If you have extra and would like to donate to feed the children, you could send me some and I would take care of your donation. :D

[hometeam]

This just proves how good it is to eat LOW on the hog.

I used to help my grandparents make bacon when we'd butcher hogs. Totally worth the grief. Here's your goal: Burger's Bacon (http://www.smokehouse.com/burgers.nsf/product/Dry-Cured-Country-Bacon)

Burgers is about 3 miles down the road from me. If you can recreate that, your gonna be in hog heaven~

[Fire Me Boy!]

I'll be starting my cure tomorrow. I didn't order quite enough maple sugar, but I added some grade B dark amber real maple syrup to some sugar (like you would for homemade brown sugar) and did a side-by-side taste comparison and feel confident it'll taste great. So next Sunday I should be smoking my pork belly and have an 11-pound slab of bacon!

[Buck]

Thank you for reminding me of bacon. I was getting hungry. Now I know what I'm eating.

[Hog's Gone Fishin]

Bacon is high in cholesterol. It will choke your arteries down and KILL you. I'd advise eating a Turkey breast instead.

[SAUTO]

I have a customer that makes his own bacon and brings me a slab every couple weeks, needless to say he usually gets free oil changes.


On another note I also have a guy who makes the absolute best deer and beef jerky. Doesn't dry it all the way out oh my fucking god. He hooks us up too. I love those guys

[Crush]

Bacon is high in cholesterol. It will choke your arteries down and KILL you. I'd advise eating a Turkey breast instead.

You can't jack off a turkey though.

[SAUTO]

You can't jack off a turkey though.

Why. It's on the other end from the beak

[listopencil]

Holy shit. Bacon nuggets.

Fuck me, seriously? Bacon nuggets? It's on now.

[Fire Me Boy!]

One of my friends makes his own and it's amazing. Also delicious is thick cut (like little nuggets) smoked then grilled. Holy shit. Bacon nuggets.

Yep, you can't do bacon nuggets (lardons) unless you get it as a slab. That pre-sliced shit just don't work.

[listopencil]

I just told my son about the bacon nuggets thing.

First he was all:

http://images4.wikia.nocookie.net/__cb20120121025132/randomstuffstuff/images/b/b4/CM_Punk_Derp_Face.png


And then he went:

http://clarksvillewtf.com/wp-content/uploads/2011/05/walrus_bucket.jpg

SHUT UP AND TAKE MY MONEY!

[Pepe Silvia]

Bacon rules. FTW!

[listopencil]

I was in the DC forum arguing about God and guns then bacon.

[Planetman]

brother in-law smokes his own bacon



not sure if that is 'making it' or just smoking it. :shrug:
How big is his pipe?

[Planetman]

Bacon is high in cholesterol. It will choke your arteries down and KILL you. I'd advise eating a Turkey breast instead.
You're going to die anyway. May I suggest you die with bacon on your breath?

[Fire Me Boy!]

How big is his pipe?

That's kinda personal.......

[Planetman]

That's kinda personal.......
I withdraw the question. :p

[TrebMaxx]

Interesting, I may have to try this myself. Just looked up the price for pork belly here and found it for $2.29 lb at the university's butcher shop.

[EagleRob]

If I have 10 pieces of bacon and my friend wants two pieces of bacon, how many pieces do I have left? Correct, I still have 10 because you're not getting any.

[Jenson71]

When you cook it, put it in the oven cold on a foiled tray, turn the oven on to 300 degrees and let it cook for 20-24 min until perfectly golden brown.

It literally melts in your mouth.

Never heard of that. Thanks. I'll have to try that next weekend.

[Buck]

Never heard of that. Thanks. I'll have to try that next weekend.

Cool. I usually have a thick-cut bacon and have to let it go closer to 24. If I buy really cheap, thin bacon, 20 is enough. I'm about to go make some at halftime.

[Fire Me Boy!]

Cool. I usually have a thick-cut bacon and have to let it go closer to 24. If I buy really cheap, thin bacon, 20 is enough. I'm about to go make some at halftime.

Best way to make bacon. I learned that trick on Good Eats (Alton Brown).

[SAUTO]

If I have 10 pieces of bacon and my friend wants two pieces of bacon, how many pieces do I have left? Correct, I still have 10 because you're not getting any.

Lol. Great post
Posted via Mobile Device

[Fire Me Boy!]

If I have 10 pieces of bacon and my friend wants two pieces of bacon, how many pieces do I have left? Correct, I still have 10 because you're not getting any.

Well, what do you have if your friend steals two pieces of bacon?

Ten pieces of bacon and a dead body.

[Buck]

Best way to make bacon. I learned that trick on Good Eats (Alton Brown).

I learned it from someone on r/keto. That must be where they got it from.

I accidentally bought some baby bitch bacon (thin sliced) so I was able to get like 15 pieces on the tray compared to the 9 I usually get. I don't know wtf I was thinking. I think it was on sale for $1.50.

[lewdog]

Cool. I usually have a thick-cut bacon and have to let it go closer to 24. If I buy really cheap, thin bacon, 20 is enough. I'm about to go make some at halftime.


What are you wearing?

[Fire Me Boy!]

The bacon trials have begun.

Spice rub made up of maple sugar, Kosher salt, peppercorns, thyme, bay leaf and pink salt.

http://imageshack.us/scaled/medium/850/img3958f.jpg

I learned very early on you must have a fine tip and a very sharp knife for skinning the pork belly. This is not hard, but patience is a virtue.

http://imageshack.us/scaled/medium/5/img3959j.jpg

Leftovers (skin).

http://imageshack.us/scaled/medium/33/img3960s.jpg

I don't have a big enough pan to fit the whole pork belly, so I split it between two. Now, we wait. It'll sit in the fridge for the next 7-10 days and cure; I'll flip them every other day.

http://imageshack.us/scaled/medium/715/img3962i.jpg

Mmmmm, bacon.

http://imageshack.us/scaled/medium/692/img3964nq.jpg

[Dave Lane]

When you cook it, put it in the oven cold on a foiled tray, turn the oven on to 300 degrees and let it cook for 20-24 min until perfectly golden brown.

It literally melts in your mouth.

Does it make a mess in the oven?

[mnchiefsguy]

Does it make a mess in the oven?

I tried this method this week, and it was not messy at all. Once the bacon was removed, I carefully took out the foil, and there was no grease at all on the pan. Let the pan cool, gave it a quick rinse, and that was it. Oven looked good on the inside. I imagine some grease will wind up sizzling its way into the oven, but if you clean your oven semi-regularly, I imagine you would be fine.

[crispystl]

I tried this method this week, and it was not messy at all. Once the bacon was removed, I carefully took out the foil, and there was no grease at all on the pan. Let the pan cool, gave it a quick rinse, and that was it. Oven looked good on the inside. I imagine some grease will wind up sizzling its way into the oven, but if you clean your oven semi-regularly, I imagine you would be fine.

I worked at the main dining hall of the college down here and they cooked ALL of their bacon that way, and I'm talking about a metric fucking shit ton and there was never any problem. That's the way I always cook bacon. if you don't want to wait 24 minutes you can just put that shit on the bottom rack and turn the oven on broil too.

[Buck]

Does it make a mess in the oven?
No, thats why you put foil on the cookie sheet, to collect the fat. Once you're done, there should be a considerable amount of bacon grease, which you can pour into a glass jar.
I tried this method this week, and it was not messy at all. Once the bacon was removed, I carefully took out the foil, and there was no grease at all on the pan. Let the pan cool, gave it a quick rinse, and that was it. Oven looked good on the inside. I imagine some grease will wind up sizzling its way into the oven, but if you clean your oven semi-regularly, I imagine you would be fine.
Hmm...sounds sorta messy unless you poured the bacon grease out first...I usually have a lot of grease and couldn't even think of taking the foil off unless I poured it into a jar.

[Fire Me Boy!]

No, thats why you put foil on the cookie sheet, to collect the fat. Once you're done, there should be a considerable amount of bacon grease, which you can pour into a glass jar.

Hmm...sounds sorta messy unless you poured the bacon grease out first...I usually have a lot of grease and couldn't even think of taking the foil off unless I poured it into a jar.

Me too. Fat goes in a jar and then in the fridge for use later.

[mnchiefsguy]

No, thats why you put foil on the cookie sheet, to collect the fat. Once you're done, there should be a considerable amount of bacon grease, which you can pour into a glass jar.

Hmm...sounds sorta messy unless you poured the bacon grease out first...I usually have a lot of grease and couldn't even think of taking the foil off unless I poured it into a jar.

It certainly could have been messy, but the trash can was close by, so I basically took off the foil and slid it straight into the trash can.

[houstonwhodat]

I have a friend who smokes his own bacon. He doesn't have a meat slicer though and cutting it is a pain in the butt though.


Partially freeze it to cut it. Lots easier.

[Fire Me Boy!]

Partially freeze it to cut it. Lots easier.

Or use a good meat slicer. I like this one:

http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=O7Q32H3SD7AY&coliid=I1YWPTMB58APFT

[tooge]

FMB, you've got to save a little for just grillin as an appetizer.

[Fire Me Boy!]

FMB, you've got to save a little for just grillin as an appetizer.

I have 11 pounds curing. I don't think that'll be a problem.

[Groves]

MO has yet to give us his grandaddy's recipe. We're waiting.

We've gotten in the habit of mixing up a pound of fresh sausage just about every morning. I'm a local hero! (at least in my house)

[mlyonsd]

I have a friend who smokes his own bacon. He doesn't have a meat slicer though and cutting it is a pain in the butt though.I wonder if he could take it to a local specialty meat shop and pay them to slice it.

[Great Expectations]

Do you put the bacon on the foil or on the rack above the foil?

[Fire Me Boy!]

Do you put the bacon on the foil or on the rack above the foil?

Rack.

[Great Expectations]

Rack.

Thanks, that was what I thought, but I was reading it differently.

[CHENZ A!]

Tell me more about these "bacon nuggets" please. What is the process?

Also, are you going to make chicharonnes with that pork skin?

[CHENZ A!]

Rack.

wait, you guys are saying to put directly on the oven rack? Or some sort of rack that stands on your cookie sheet/foil?

I'm a little slow. :(

[Buck]

Here is the order of how it should be from bottom to top.

Oven Rack, Cookie Sheet, foil, bacon.

[BIG_DADDY]

God I wish I had the time to do this. Can't wait to see how it comes out.

[dtebbe]

You are my idol.

[CHENZ A!]

Here is the order of how it should be from bottom to top.

Oven Rack, Cookie Sheet, foil, bacon.

That's what I thought originally.

[CHENZ A!]

they're saying something else though it seems.

[Buck]

I don't know what they're talking about, but I'm talking about cooking Bacon in the oven.

[CHENZ A!]

Yep. I'm doing it that way next time. I used to only cook a big breakfast maybe once or twice a month on the weekend, but my girlfriend loves breakfast and is always hooking up some good shit on weekends. I'm usually stuck cooking the bacon though. And cooking sausage/making gravy for B&G.

[Fire Me Boy!]

Here is the order of how it should be from bottom to top.

Oven Rack, Cookie Sheet, foil, bacon.

Not how I do it. Oven rack, cookie sheet, foil... INSIDE the cookie sheet, put a cooling rack like this (http://www.amazon.com/Bakers-Secret-1061483--16-Inch-Nonstick/dp/B00091PNTI/ref=sr_1_1?ie=UTF8&qid=1357648787&sr=8-1&keywords=cooling+rack). Then put the bacon on the cooling rack. Keeps it from sitting in the bacon grease.

[Fire Me Boy!]

Day 5. The pork belly has lost quite a bit of liquid, which has turned the cure into a marinade of sorts:

http://imageshack.us/scaled/medium/33/54092841541339808627235.jpg

[Fire Me Boy!]

I have 11 pounds of this stuff. That's a lot of bacon. I'm thinking of smoking half, and finishing the other half in the oven for unsmoked bacon (which is a more of a UK thing).

Thoughts?

[Jenson71]

I have 11 pounds of this stuff. That's a lot of bacon. I'm thinking of smoking half, and finishing the other half in the oven for unsmoked bacon (which is a more of a UK thing).

Thoughts?

I'm thinking host a chiefsplanet bbq?

[Fire Me Boy!]

Bacon, trimmed and ready for the smoker. I've got some hickory and cherry wood. Getting ready to fire it up.

http://imageshack.us/scaled/medium/534/img3965nd.jpg

[Buehler445]

Dude. That's like bacon porn.

[Chief Roundup]

Bacon, trimmed and ready for the smoker. I've got some hickory and cherry wood. Getting ready to fire it up.

http://imageshack.us/scaled/medium/534/img3965nd.jpg

So after it is smoked will you slice it and put it in packaging and freeze it?

[Fire Me Boy!]

So after it is smoked will you slice it and put it in packaging and freeze it?

Some of it, certainly. Even after skin and trimming, I have like 8 pounds.

[Fire Me Boy!]

Won't be long now... once it hits 150 we're set.

http://imageshack.us/scaled/medium/4/img3966td.jpg

[Fire Me Boy!]

Holy crap. If you need me, I'll be in a bacon-induced coma.

Sweet, salty, smoky, bacony. I wonder if my doctor will OK this as part of a healthy diet if I bring him a slab?

http://imageshack.us/scaled/medium/541/img3970i.jpg

[Fire Me Boy!]

This is seriously every bit as good as any store-bought bacon I've had. Now, I've never tried any of the artisan bacons out there, but damn... I recommend doing this. It's easy, and it's WONDERFUL.

[EagleRob]

Holy crap. If you need me, I'll be in a bacon-induced coma.

Sweet, salty, smoky, bacony. I wonder if my doctor will OK this as part of a healthy diet if I bring him a slab?

http://imageshack.us/scaled/medium/541/img3970i.jpg

I'm lovin the looks of this. Excellent work.

[Fire Me Boy!]

I'm lovin the looks of this. Excellent work.

It is SOOOO good.

[Just Passin' By]

It looks great. It's on the list of things to try next month.

[Buck]

Do you need to fry/bake it after smoking or is it ready to eat?

[Fire Me Boy!]

Do you need to fry/bake it after smoking or is it ready to eat?

Since it's smoked to 150 degrees, it's ready to eat - hot or cold. I only smoked at about 225 for a couple hours, so t's still very fatty. If you want to render more of the fat out, it needs round in a pan.

Straight out of the smoker, it's meaty and has that awesome bacon flavor, but more the texture of a piece of steak. After it's cooled, it's more like traditional bacon.

I'll be oven frying some of it this morning for breakfast, so I'll report back then.

[silver5liter]

wellll... we're waiting

[Buehler445]

GODDAMN YOU FMB!!!!

We HAVE to know!

[Fire Me Boy!]

Sorry. I've been in a bacon coma. Out of the oven, absolutely fantastic. The fat rendered really well. I don't care for super crispy bacon, and being thick cut it came out meaty and crispy on the outside. Really just about perfect.

[Fire Me Boy!]

I also used some of the slab to make lardons for some parmesan pasta... holy crap, that was like manna from heaven.

[silver5liter]

Damnit where are the pictures?

[Fire Me Boy!]

Round 2 was better than the first. Nailed the curing liquid this time, not quite as sweet (though I think the maple sugar is wasted here), the saltiness comes through better, and hickory wood is a better smoke for this than cherry.

I also roasted some in the oven for unsmoked bacon. It's good, but isn't as good to just eat outright; however, it will probably work better in recipes where you don't want that smokiness (like carbonara in place of pancetta).

http://img542.imageshack.us/img542/1838/img4284h.jpg

[Dr. Gigglepants]

Just bought 2 slabs, plan on starting the cure on Saturday. Got the pink salt coming. FMB, can you recommend 2 different curing solutions? I was initially going to just cure them both in the salt, then hit one with a pork rub and leave one plain (maybe some black pepper), then smoke both with apple wood. But I see you had a fancy cure mixture...care to elaborate on it a little?
Posted via Mobile Device

[Fire Me Boy!]

Just bought 2 slabs, plan on starting the cure on Saturday. Got the pink salt coming. FMB, can you recommend 2 different curing solutions? I was initially going to just cure them both in the salt, then hit one with a pork rub and leave one plain (maybe some black pepper), then smoke both with apple wood. But I see you had a fancy cure mixture...care to elaborate on it a little?
Posted via Mobile Device

If you've got the freezer space, I'd freeze one of the slabs. You'll learn some things on the first one that you can put to use on the second. And because of the fat content, pork belly freezes really well.

Let me pull out my instructions when I get home. But it was Diamond Kosher salt (not Morton's), cracked peppercorns, some fresh thyme, some maple sugar, pink salt... pretty basic, but darn tasty.

I would also highly recommend skinning the belly BEFORE you cure it.

[Dr. Gigglepants]

Well its already frozen so that would be easy, and by the quick look I got at it I would say its already skinned. Will look closer when I get home. The problem with only doing 1 slab is that my dads smoker is fairly good sized. I'd hate to go through all that for 1 slab. But I'd also hate to have 2 ruined slabs...is it easy to ruin? Were bacon noobs, but not overall rubes or anything.
Posted via Mobile Device

[angelo]

Round 2 was better than the first. Nailed the curing liquid this time, not quite as sweet (though I think the maple sugar is wasted here), the saltiness comes through better, and hickory wood is a better smoke for this than cherry.

I also roasted some in the oven for unsmoked bacon. It's good, but isn't as good to just eat outright; however, it will probably work better in recipes where you don't want that smokiness (like carbonara in place of pancetta).

http://img542.imageshack.us/img542/1838/img4284h.jpg

FMB,
Very nice. You spoke of cherry not working. I do a blend of 3 parts pecan, 1 part hickory, 1 part sweet wood (apple, cherry).
It works great for me.

Ang

[Fire Me Boy!]

FMB,
Very nice. You spoke of cherry not working. I do a blend of 3 parts pecan, 1 part hickory, 1 part sweet wood (apple, cherry).
It works great for me.

Ang

Not that the cherry wasn't good. Just that I thought the hickory was better. I generally do a 50/50 split hickory and apple or cherry.

[Dr. Gigglepants]

yep, gonna have to skin It
Posted via Mobile Device

[Fire Me Boy!]

You'll need to adjust for the weight of your belly, but this was mine:

1 c. maple sugar (do not use white), could sub brown, but I'd use less of it
1/2 c. Diamond Crystal kosher salt
1 Tbsp cracked peppercorns
2 tsp. minced fresh thyme
3/4 tsp. pink salt
1 bay leaf crumbled
4 lb. pork belly, skinned

Everything can be modified, except the pink salt. It's important to keep that ratio so the curing salt does it's job properly.

It'll take 7-10 days to cure, and you'll need to flip it daily. Mine have taken right at 7 days. I smoked mine until it hit 150, then I took it out.

[angelo]

yep, gonna have to skin It
Posted via Mobile Device

Wait to skin until you pull it off the smoker and it will slip right off.
Then you can fry it for smoked pork rinds. Dust the pork rinds with cheddar powder for an awesome snack.

Ang

[Fire Me Boy!]

Wait to skin until you pull it off the smoker and it will slip right off.
Then you can fry it for smoked pork rinds. Dust the pork rinds with cheddar powder for an awesome snack.

Ang

Disagree here. Not only didn't it slip right off, it toned the flavor down quite a bit bacause the cure doesn't penetrate the skin as easily.

[In58men]

Looks pretty simple

<iframe width="560" height="315" src="http://www.youtube.com/embed/SYH3Z0Hp1Wo" frameborder="0" allowfullscreen></iframe>

[In58men]

Won't be long now... once it hits 150 we're set.

http://imageshack.us/scaled/medium/4/img3966td.jpg

You have the same thermometer as shown in the YouTube vid.


Perhaps these are just pictures from their site or cookbook your posting?

[Fire Me Boy!]

You have the same thermometer as shown in the YouTube vid.


Perhaps these are just pictures from their site or cookbook your posting?

I have a thermapen.

[In58men]

I have a thermapen.

That's cute.

[Fire Me Boy!]

That's cute.


Good enough?


http://img824.imageshack.us/img824/38/therma.jpg

[Fire Me Boy!]

Would you like a picture of the leftover frozen bacon I have in my freezer with my Chiefs cap?

[In58men]

Good enough?


http://img824.imageshack.us/img824/38/therma.jpg

Photoshopped?

[In58men]

Would you like a picture of the leftover frozen bacon I have in my freezer with my Chiefs cap?

I would like to see this. Even the best photoshop experts can't pull that off.

[Fire Me Boy!]

I would like to see this. Even the best photoshop experts can't pull that off.

Nothing better than to troll a bacon thread?

[In58men]

Nothing better than to troll a bacon thread?

Now, if you was to send about 10 slices of this stuff to my house I'm willing to taste it and compare to store bought bacon. This is the only way ill believe you.

[Fire Me Boy!]

Now, if you was to send about 10 slices of this stuff to my house I'm willing to taste it and compare to store bought bacon. This is the only way ill believe you.

OK. I'll drop it in the mail. You go wait by the box for it.

[angelo]

Disagree here. Not only didn't it slip right off, it toned the flavor down quite a bit bacause the cure doesn't penetrate the skin as easily.

FMB
Are you brining or curing?
I use the salt box method to cure. I have never had a problem with flavor penetration, although I do used both skin on and off.
The minute you take it off the smoker lay it skin side down and run a sharp slicer just on top of the skin (like filleting a fish) the skin should come off easily.

Ang

[In58men]

OK. I'll drop it in the mail. You go wait by the box for it.

http://img.tapatalk.com/d/13/05/24/ha9y8y7e.jpg


How long do I have to wait?

[Fire Me Boy!]

http://img.tapatalk.com/d/13/05/24/ha9y8y7e.jpg


How long do I have to wait?

Until it gets there. It shouldn't be long.

[Dr. Gigglepants]

Just going to break into the middle of this weirdness real quick to say thanks, I'll try to post some pics, hopefully they do not bring shame upon me and my family.

[Fire Me Boy!]

Just going to break into the middle of this weirdness real quick to say thanks, I'll try to post some pics, hopefully they do not bring shame upon me and my family.

You'll be fine as long as you have a different colored thermometer.

[In58men]

Don't be pulling no funny business Dr. Giggles

[Dr. Gigglepants]

Bacon is serious business around here, no messing around.

[In58men]

I trust you completely, but Fire Me Boy has me scratching my head.

[Mr. Flopnuts]

Come on homeboy. Spill the beans. You've earned it.

[Fire Me Boy!]

Come on homeboy. Spill the beans. You've earned it.

ROFL

OK. I was thinking I'd wait until it was done, but guess I can just double up.

I just did a "reader's spotlight" interview with America's Test Kitchen (the Cook's Illustrated peeps) about my bacon.

[Mr. Flopnuts]

ROFL

OK. I was thinking I'd wait until it was done, but guess I can just double up.

I just did a "reader's spotlight" interview with America's Test Kitchen (the Cook's Illustrated peeps) about my bacon.

:clap: Pretty fucking HUGE! How did they find you? Twitter? I saw that's where they contacted you. I take it they follow you? That's a damned honor in itself. FMB, one of these days, can I please eat some of your food? :D

[Fire Me Boy!]

:clap: Pretty ****ing HUGE! How did they find you? Twitter? I saw that's where they contacted you. I take it they follow you? That's a damned honor in itself. FMB, one of these days, can I please eat some of your food? :D

Yeah, Twitter and Facebook.

C'mon down to Alabama, Floppy. I'll even let you stay at the house.

[Mr. Flopnuts]

Yeah, Twitter and Facebook.

C'mon down to Alabama, Floppy. I'll even let you stay at the house.

I'm not that far away, and it just so happens I'm thinking about a little fall excursion to Orange Beach. I may just take you up on that offer. I'll bring a nice bottle of wine. :)

Pretty awesome in any case. Congratulations again, my friend.

[ptlyon]

Don't forget your Barry White mixed tape

[Mr. Flopnuts]

Don't forget your Barry White mixed tape

ROFL Nice.

[Fire Me Boy!]

Don't forget your Barry White mixed tape

Al Green. I prefer Al Green.

[Dr. Gigglepants]

that is awesome. Mine turned out good, but salty. I found a cure recipe that has jalapenos in it, thinking of trying that next time.
Posted via Mobile Device

[Fire Me Boy!]

that is awesome. Mine turned out good, but salty. I found a cure recipe that has jalapenos in it, thinking of trying that next time.
Posted via Mobile Device

Did you use the Crystal Kosher salt?

[Ace Gunner]

awesome. congrats!

[Dr. Gigglepants]

Did you use the Crystal Kosher salt?


It was Kosher, is Crystal a brand or a type? I will confirm tomorrow exactly what it was.
Posted via Mobile Device

[Fire Me Boy!]

It was Kosher, is Crystal a brand or a type? I will confirm tomorrow exactly what it was.
Posted via Mobile Device

Yes, I thought I mentioned to be sure to use that brand.

[Just Passin' By]

It was Kosher, is Crystal a brand or a type? I will confirm tomorrow exactly what it was.
Posted via Mobile Device

Diamond Crystal Kosher salt, Diamond is the brand:

If you've got the freezer space, I'd freeze one of the slabs. You'll learn some things on the first one that you can put to use on the second. And because of the fat content, pork belly freezes really well.

Let me pull out my instructions when I get home. But it was Diamond Kosher salt (not Morton's), cracked peppercorns, some fresh thyme, some maple sugar, pink salt... pretty basic, but darn tasty.

I would also highly recommend skinning the belly BEFORE you cure it.

[Fire Me Boy!]

Diamond Crystal Kosher salt, Diamond is the brand:

Thanks, blanked on the Diamond.

[Just Passin' By]

Thanks, blanked on the Diamond.

My pleasure, sir, and congratulations on your interview.

[Fire Me Boy!]

Here's the blog interview: http://www.americastestkitchenfeed.com/do-it-yourself/2013/06/reader-spotlight-timothy-donley-makes-diy-bacon/

[ptlyon]

Way to go Timothy!

Was Charlotte hot?

[Stewie]

Very cool FMB! I love ATK. Glad you got some attention for your work.

[Fire Me Boy!]

Now my blog post on the bacon is up.

http://recipenotincluded.com/2013/06/bacon-bacon-bacon-omnomnom/

[In58men]

Just ordered some pink salt yeaterday. Hopefully it gets here this weekend.

I'll be trying this myself, I'm goin to use the DIY recipe, but adding about 1 teaspoon of cayenne pepper for a little heat. I'll post pics when everything gets here.

[Fire Me Boy!]

Just ordered some pink salt yeaterday. Hopefully it gets here this weekend.

I'll be trying this myself, I'm goin to use the DIY recipe, but adding about 1 teaspoon of cayenne pepper for a little heat. I'll post pics when everything gets here.

:thumb:

I made some last week at the wife's request. Ended up with about 4 pounds of brown sugar cured, hickory and apple wood smoked bacon. It's the best one I've made yet.

[Just Passin' By]

:thumb:

I made some last week at the wife's request. Ended up with about 4 pounds of brown sugar cured, hickory and apple wood smoked bacon. It's the best one I've made yet.

Are you finding it cost effective, or would you have to increase the amount to reach that point?

[In58men]

:thumb:

I made some last week at the wife's request. Ended up with about 4 pounds of brown sugar cured, hickory and apple wood smoked bacon. It's the best one I've made yet.

You cured it with brown sugar?

[In58men]

Are you finding it cost effective, or would you have to increase the amount to reach that point?

I ordered 4 oz of pink curing salt and it was $9. I still have to buy the pork belly. I think it'll cost more making it homemade, but heard it's well worth it.


http://www.thespicehouse.com/spices/curing-salt

[Fire Me Boy!]

Are you finding it cost effective, or would you have to increase the amount to reach that point?

The best thing I can say is since I started making my own, I literally haven't bought bacon since. It's cost effective, depending on how much you're paying for pork belly. I get mine for about $2.20 per pound. But what I like most is having the choice to cut it as thick or thin as I want. There is no treat more fantastic than homemade bacon lardons.

[Fire Me Boy!]

You cured it with brown sugar?

I used brown sugar as part of the cure.

[In58men]

I used brown sugar as part of the cure.

If you think it's better than maple, I'll try the brown.


Did you use light or dark?

[Fire Me Boy!]

If you think it's better than maple, I'll try the brown.


Did you use light or dark?

I liked the maple, but I didn't feel like the cost of maple justified the very faint maple flavor. I've used white sugar spiked with Grade B maple syrup, maple sugar, and brown sugar, and brown is my favorite. I used dark brown.

[Just Passin' By]

The best thing I can say is since I started making my own, I literally haven't bought bacon since. It's cost effective, depending on how much you're paying for pork belly. I get mine for about $2.20 per pound. But what I like most is having the choice to cut it as thick or thin as I want. There is no treat more fantastic than homemade bacon lardons.

Thanks for the info. I'd planned to do this earlier in the (last) year, but something came up. It looks like I'll want to find a good price on the salt before trying it.

[Fire Me Boy!]

Thanks for the info. I'd planned to do this earlier in the (last) year, but something came up. It looks like I'll want to find a good price on the salt before trying it.

By salt, I presume you meant to say the pork belly. Try the meat market in a local grocery store. I get mine from Publix, which is the only place I can get it without ordering from a butcher (who wants to charge me 4x the price).

[In58men]

Could be salt. Because I paid $9, can you find it somewhere cheaper than $9 FMB?



I ordered it from that link I just posted.

[Fire Me Boy!]

Could be salt. Because I paid $9, can you find it somewhere cheaper than $9 FMB?



I ordered it from that link I just posted.

I bought a pound for $13.50 from Amazon (http://www.amazon.com/gp/product/B0050IM4MY/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1). Didn't really get worried about the cost because a pound will be more salt than I can use in 10 years when you use one teaspoon at a time.

[Just Passin' By]

It was the salt. I like $13.50 a pound a lot better than I like $9 for a quarter pound. Part of this, for me, is to make it at least a somewhat cost effective alternative to the crappy stuff we're now spending $4 and more a pound on, so every bit helps.

[In58men]

It was the salt. I like $13.50 a pound a lot better than I like $9 for a quarter pound. Part of this, for me, is to make it at least a somewhat cost effective alternative to the crappy stuff we're now spending $4 and more a pound on, so every bit helps.

Yeah I sorta blew it :-(

[Just Passin' By]

Yeah I sorta blew it :-(

Nah..... First time is usually the learning time, and those things matter less. I'm just trying to get a head start and get right to it, because I really don't like the direction food prices have been going.


I was going to corn some briskets. I took one look at the price of the briskets, laughed, and decided that I'd stick with the commercially made corned beefs for about 1/3-1/4 the price.

[Fire Me Boy!]

So I'm making bacon again, but I'm going to take part of this 12-pound belly and not cure/smoke it.

Any ideas for what to do with pork belly besides make it into bacon?

[GloucesterChief]

Has anybody used raw sugar in the cure? I think that would be a good in a cure?

How about peppered bacon?

[GloucesterChief]

So I'm making bacon again, but I'm going to take part of this 12-pound belly and not cure/smoke it.

Any ideas for what to do with pork belly besides make it into bacon?

Pancetta, it is cured but not smoked.

[Groves]

There's a relatively new BBQ joint here in Springfield called City Butcher &BBQ.

They have pork belly as a regular menu item. It tastes like heaven, but while I'm eating, it also tastes like I might just be eating raw hot bacon. Tasty though.

[Fire Me Boy!]

Pancetta, it is cured but not smoked.

I've thought about that. Was really wanting to something that didn't involve curing the belly, though.

[Fire Me Boy!]

Has anybody used raw sugar in the cure? I think that would be a good in a cure?

How about peppered bacon?

Never used raw sugar. The last batch I did, I used maple sugar. And it was good, but that maple sugar is bloody expensive and there wasn't near enough maple flavor from it.

[Unsmooth-Moment]

There's a relatively new BBQ joint here in Springfield called City Butcher &BBQ.

They have pork belly as a regular menu item. It tastes like heaven, but while I'm eating, it also tastes like I might just be eating raw hot bacon. Tasty though.


Love city butcher.

[Fire Me Boy!]

Tomorrow will be smoking of the bacon. I have an electric I got for free a few years ago, but I've never been really impressed with anything I've taken off it. So I think I'm going to smoke in the Weber kettle.

[Fire Me Boy!]

Just put 10 pounds of pork belly in a cure. Next weekend will smoke it in my new pit barrel.

[Fire Me Boy!]

My Costco has started carrying pork belly, too. That's awesome. Good price, AND it's already been skinned.

[srvy]

You will now need to start a Whats for breakfast? Here's mine. It is many peoples favorite meal including mine. Just not as wide a variety I suppose.

[Buehler445]

You will now need to start a Whats for breakfast? Here's mine. It is many peoples favorite meal including mine. Just not as wide a variety I suppose.

We won't discriminate. Post up the breakfast, bud.

[In58men]

Is it okay to cut the belly in half before the curing process or will be ruined?
Posted via Mobile Device

[Pasta Little Brioni]

Just go to a damn butcher

[In58men]

Just go to a damn butcher

I went to Costco.

[Fire Me Boy!]

Is it okay to cut the belly in half before the curing process or will be ruined?
Posted via Mobile Device



It's fine. Done that every time but once. Keep in mind, once you cute and smoke, the cut edges are going to be stronger flavored. You'll want to trim them off more than likely.

[In58men]

It's fine. Done that every time but once. Keep in mind, once you cute and smoke, the cut edges are going to be stronger flavored. You'll want to trim them off more than likely.



Thanks. The curing process starts now.

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http://uploads.tapatalk-cdn.com/20160713/94841fc619ddbac58c432a2128248ac5.jpg


Sent from my iPhone using Tapatalk

[Fire Me Boy!]

Thanks. The curing process starts now.

http://uploads.tapatalk-cdn.com/20160713/147463fe7ae11ef31f675c8354a3768d.jpg

http://uploads.tapatalk-cdn.com/20160713/94841fc619ddbac58c432a2128248ac5.jpg


Sent from my iPhone using Tapatalk



What's your cure?

[Dinny Bossa Nova]

What's your cure?

.

[In58men]

What's your cure?

I went with coconut sugar, black coarse pepper, onion powder and pink salt.

[In58men]

FMB did you drain the juice everyday?

[BucEyedPea]

Wow! Making your own bacon. Never heard of that before. How adventurous.

A very good read.

I thought when I saw the title you actually had to slaughter your own pig first. :D

[In58men]

Wow! Making your own bacon. Never heard of that before. How adventurous.

A very good read.

I thought when I saw the title you actually had to slaughter your own pig first. :D

This is my first time. I've done my fair share of researching, more tips the better.

[raybec 4]

Wow! Making your own bacon. Never heard of that before. How adventurous.

A very good read.

I thought when I saw the title you actually had to slaughter your own pig first. :D

I actually do that, we raise and slaughter all our own meat

[Fire Me Boy!]

FMB did you drain the juice everyday?



No, the water the fire pulls fr the Nelly becomes a pseudo brine. Flip every other day.

[In58men]

No, the water the fire pulls fr the Nelly becomes a pseudo brine. Flip every other day.

I drained it yesterday, so I'll let it sit for the next 7-8 days in the juice.

[ping2000]

.
Nice.

[In58men]

Bacon has cured for 8 days. On the smoker as we speak.

http://uploads.tapatalk-cdn.com/20160720/4e13de46189f607a36ceb2cddbfd89ab.jpg

[In58men]

http://uploads.tapatalk-cdn.com/20160720/776257783bfe5123c9ba9ffe6b7bba34.jpg

Popped them in the fridge to chill. It'll make it easier to slice. I got the internal temp up to 160.


Sent from my iPhone using Tapatalk

[Fire Me Boy!]

http://uploads.tapatalk-cdn.com/20160720/776257783bfe5123c9ba9ffe6b7bba34.jpg

Popped them in the fridge to chill. It'll make it easier to slice. I got the internal temp up to 160.


Sent from my iPhone using Tapatalk

TRY IT WHILE IT'S WARM!

http://i.qkme.me/3vn8ru.jpg

[In58men]

TRY IT WHILE IT'S WARM!

http://i.qkme.me/3vn8ru.jpg

You know my fat ass took off a chunk lol. It's was damn good, might be a bit smokey though. I used hickory.

[Fire Me Boy!]

You know my fat ass took off a chunk lol. It's was damn good, might be a bit smokey though. I used hickory.

Trim all four sides of your bacon. Save 'em, use 'em sparingly (they're pretty great in carbonara). The edges are all really smoky.

[In58men]

I was able to separate 4 saran wrapped bacon servings with 9 slices in each wrap. I have about 3/4 of a sandwich bag full of bits and chunks. Can't wait to fry it up.

http://uploads.tapatalk-cdn.com/20160720/8719cdc9a331e40c741f0a5faec33ce5.jpg

http://uploads.tapatalk-cdn.com/20160720/7294cbaeb754886def4c590b197c74ca.jpg


Sent from my iPhone using Tapatalk

[Fire Me Boy!]

I was able to separate 4 saran wrapped bacon servings with 9 slices in each wrap. I have about 3/4 of a sandwich bag full of bits and chunks. Can't wait to fry it up.

http://uploads.tapatalk-cdn.com/20160720/8719cdc9a331e40c741f0a5faec33ce5.jpg

http://uploads.tapatalk-cdn.com/20160720/7294cbaeb754886def4c590b197c74ca.jpg


Sent from my iPhone using Tapatalk



So you went ahead and sliced it all? I usually slice it as needed, but that's just me.

[In58men]

So you went ahead and sliced it all? I usually slice it as needed, but that's just me.

Yeah, I didn't want to mess with it later on. Now when we have breakfast, I'll just take out 1 package and be done.

[Fire Me Boy!]

It's National Bacon Day. Y'all eat some bacon.

Totally coincidental, I'm cold smoking some bacon right now.