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bosco

Pork Belly Bacon ... let's do this

19 posts in this topic

My buddy and I were st our local butcher this morning and they had full pork sides on sale.  The butcher offered to remove the rib and some skin and groom up as much as we wanted for bacon. We ended up with a 7 lb. belly. 

 

I used the the art of charcuterie brine recipe and we decided on a smoked paprika and maple syrup for flavour.  If all works out this should be a good go and something that I may do more often.  May need to look into a slicer now....

 

anyways letting this go for 7-10 days in our cure before we smoke it.  

 

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Bosco can't wait to see the finish product, first sausage now bacon wow!

 

Garvin

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bosco - this should be a gastronomic delight.  Can't wait to see the finished product.

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You have a hard time going back to store bought bacon after you do your own. Keep us posted on your journey.

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Well after a week in the cure, I removed the belly and it was nice and firm.  I rinsed it and then soaked it for 2 hours in fresh water to help remove some salt. 

 

Set up the traeger and smoked the bacon at 200 degrees for just shy of 3 hours until an IT of 150.  

 

Brought it in and let it cool... but my buddy and I decided to try a few pieces and fried some up.  It was really good.  Perfect amount of salt and a nice sweet maple smoked flavour.  

 

Let it cool in fridge over over night and sliced today with my slicer knife.  Easier than I had expected.  

 

Bagged them up in packs of 12 and got 5 packs out of the deal!   Can't wait to try it again. It was so neat because the fat was literally melting as I was bagging it.  This is going to be some seriously good bacon!

 

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6 hours ago, bosco said:

 

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If a picture says a thousand words... Than this one says... YUM (x 1,000).

 

Bravo Bosco!  Looks phenomenal.

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Great job.  Homemade bacon is the best.

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Very nice!! How did the paprika turn out? I haven't tried that in a cure before.

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It really wasn't meant to add flavour.  I just thought it would add some nice colour.  I could omit it next time as it really only added colour on the outer layer.  

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It really wasn't meant to add flavour.  I just thought it would add some nice colour.  I could omit it next time as it really only added colour on the outer layer.  


I was curious as I have noticed that some flavours "work" with the curing and get absorbed and others may as well not be there although you do have a good point about colouring.

I tried a number of times to get a Hawaiian Pizza bacon with hot chiles and pineapple juice that I simmered down to a syrup but I never got uptake on the pineapple flavour and eventually gave up. Maybe I should do a web search for pineapple sugar and see if there is such a thing....

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