Man, I need to do this. I need to learn what it takes to prepare the shoulder for curing. Go go gadget Google!
Same as any other curing - get off most of the fat and skin, as well as any silver skin on the outside. It takes longer, of course, because it's thicker. It's as easy as belly!
I've never cured meat before, so this would be very interesting. I'm kind of excited to try it.
I've never cured meat before, so this would be very interesting. I'm kind of excited to try it.
Before your cure, are you supposed to trim down the fat at all? Or is it skin? I dunno, never bought a pork belly. Or do you cure it as it is from the butcher?
I've started using heavy duty double zip ziploc bags. They're properly air/water proof when closed carefully, and if you squeeze them between two cushions with only a small opening remaining you can get most of the air out so they take up less space.... Wondering what the heck I'm going to use to cure all those as far as containers.... TD
I've started using heavy duty double zip ziploc bags. They're properly air/water proof when closed carefully, and if you squeeze them between two cushions with only a small opening remaining you can get most of the air out so they take up less space.
I was going to suggest this. If you can get the 2 or 2.5 gallon bags, a 5+ pound piece will fit. But put them on a tray of some kind in case of leaks.
Does curing in vacuum bags work?
Vacuum bags would suck the cure solution out at the point when a vacuum would be generated, so no, they would be no different than a regular ziplock except in cost perhaps. You would need to stop the vacuum once the air is removed, but you won't be able to generate negative or vacuum pressure and retain the cure solution in the bag. I suppose a vacuum canister if large enough might work, but not a bag.
TD.
I've only made bacon once. In FL, there are not many times of year where it is cool enough to cold smoke outdoors (below 50º). Last year I missed out and the year before was my first venture. This year I am on the verge of buying bellies, probably later this week, for a much larger batch. I did a wet cure last year which is the only way I know. I am highly interested in hearing about the dry rub method (and specific recipe). I'd love to take some of the bellies and do a couple of riffs with black pepper, brown sugar, maple syrup, bourbon, and perhaps a couple combos with a portion of the bellies. I'm thinking that I can do probably 150# on my smoker at once. I'll have to buy my bellies from whatever source I can find. I think I have located a market that I can buy them from. Should be enough to last me a year or two plus gifts for Holidays to friends and family.
So #krackin, can you share your dry rub info for a NooB (please!)
TD
There is/was a guy on here who made some homemade bacon. I got to try it at a get-together last year.
INCREDIBLE!
I guess I'm lucky that we get belly regularly in the store!
Was it mine? At Yooper's place?
I don't have a whole lot of pictures of my bacon making process, but here's one right off the smoker:
"Bacon" is a broad church, and very accepting of different forms
That said, to me it is cured and ideally cold smoked around 10C (50F), which makes our current warm spell in the UK double-plus annoying.
What cut is back board? Seems to be shoulder from what I can see, but isn't it risky having an boned joint of meat? I was told every open surface is an invitation to bugs...not criticising, just looking to learn.
Read those links. Sounds like they are doing a hot smoke (as opposed to a cold smoke) in the part two. I think the last time I did mine, I did a cold smoke for an hour or three, then hot smoke (ambient temps were high 70's) Is it a misconception of mine that bacon should be cold smoked with ambient temps in low 50's at most (and in the smoker too)?
I scored about 6 slabs (roughly the size of a computer keyboard if you snapped off the keypad section with the numbers, but probably twice as thick as a keyboard). I think each piece is about 4.5-5.5 pounds, frozen, and I believe skin removed. paid $68. The market was the seediest place I probably ever set foot into, in a bad low rent part of "town". Hoping to find some more from another source. Planning to thaw and cure once the ten day forecast shows a chilly day coming. Will post pics too.
TD
Am I reading that right - you're going to do 150 pounds of belly bacon, planning to last you for a year or two? First, you have a GIANT smoker.
Secondly, I don't think you're getting the most bang for your buck when you're eating two year old bacon, even if it is vacuum packed and frozen. Smaller portions done more frequently would be better, but of course you're fighting the weather.
Nearly any grocery store with a meat counter that cuts meat should be able to get belly for you. They may not carry it all the time, but they should be able to add a belly to their order for you. They should also be able to cut it into 5 pound portions as well.
The cure is all about the proportions of sugar, salt, and curing salt you use. Aside from that, you can vary it as you like.
I have two posts that run through the basic process from curing through slicing:
http://thejewelofthemidwest.com/2015/08/13/bacon-part-1/
http://thejewelofthemidwest.com/2015/09/03/bacon-part-2/
One comment I will make is that cutting small pieces (2 lbs or less) to experiment with is not satisfying because you lose some of the edges after you're done.
I've only made bacon once. In FL, there are not many times of year where it is cool enough to cold smoke outdoors (below 50º). Last year I missed out and the year before was my first venture. This year I am on the verge of buying bellies, probably later this week, for a much larger batch. I did a wet cure last year which is the only way I know. I am highly interested in hearing about the dry rub method (and specific recipe). I'd love to take some of the bellies and do a couple of riffs with black pepper, brown sugar, maple syrup, bourbon, and perhaps a couple combos with a portion of the bellies. I'm thinking that I can do probably 150# on my smoker at once. I'll have to buy my bellies from whatever source I can find. I think I have located a market that I can buy them from. Should be enough to last me a year or two plus gifts for Holidays to friends and family.
So #krackin, can you share your dry rub info for a NooB (please!)
TD
Give me a day or two, I'll be rubbing up a fresh belly, 20 lbs at a reasonably experienced guess. Most likely you don't want to cure and smoke a much larger quantity at a given time unless you have a very large consumer base and large smoker.
Bacon, ham and sausage do not freeze well. Not at all. Yes, the actual product will be edible for a long time, years, but the salt causes the fats to go rancid over a fairly short time. In 6 months you will see degradation for certain. Maybe not a lot but you will taste it. Best to go shorter term storage for such a great product. Besides, it is fun to do.
Homer can you burn charcoal in your smoker? If so lump charcoal is your friend
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