CAT | smokin
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Making bacon batch 2 done. Decent, but I can do better
1 Comment · Posted by beerorkid in bacon, making bacon, smokin
So my goal when I decided to try making bacon was to try to make my favorite commercial bacon. First try was waaaaaaaaaaaaaaay too salty and I had to mess with it a bunch and well it was not all that great. This time I cut the cure time to 6.5 days instead of 14 […]
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SO I headed to Ideal a few times and asked for pork belly and they and I misunderstood that I wanted pork side. Anyway I am curing this batch and only curing for one week. Plus salt is 70% while sugar is 30% plus 1 oz of cure. I have learned from the last time. […]
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Oncee I saw pastrami on the smoking forums I get that bug. I hit a few places till I found some corned beef at Super saver. Yup pastrani is just smoked corned beef. I soaked it for a day to pull some salt out. Coated it with some cracked peppercorns and smoked the heck out […]
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I loves me some smoked cheese, but the Hoffmans stuff runs about $5 for a small chunk. Headed to the store and got some cheap sharp cheddar and monterey jack. Cut them into chunks and since it was 35 degrees outside I knew I could get my cold smoke on. I put some hickory chunks […]
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So I learned a ton with this whole bacon making experience. Main lesson: Be careful how much salt you use. Man it was literally innedible. The salt burned the lips and I could only make it through two pieces. I asked over on the smoking meat forums and they said I was kinda hosed. I […]
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Just a slight update for now. I sliced some up and ate a few pieces with a friend that stopped by. I was worried about the color for a while when curing, soaking, and putting it on the smoker grate. The smoke brought out the color really well as you can see in the pic […]
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This has turned out to be quite the experiment. I am two weeks in and am about ready to taste my bacon for the first time. I never weighed the pork bellies, but I am guessing 20 pounds easy. $30 Two weeks of cure in kosher salt and brown sugar. $10 lump charcoal / smoking […]
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These have been curing in kosher salt and brown sugar for almost 12 days. About every two days I pour the liquid out and repack / rub the slabs with fresh and reused salt and sugar. The pretty red is gone. I am doing this all natural so no preservatives and the red color is […]
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