SmokerInSeattle Posted July 31, 2021 Share Posted July 31, 2021 Greetings everyone! As I mentioned in my intro post my first homemade bacon try was a bit salty due to errors made. My latest try was awesome and it has been nice having a few slices per pack I vacuum sealed and froze I can just pull out when I want some. Now I think I want to try some other flavorings maybe Maple, what are some of your favorite homemade bacon recipes? Quote Link to comment Share on other sites More sharing options...
K_sqrd Posted July 31, 2021 Share Posted July 31, 2021 Jalapeno or pepper come to mind. Welcome to the forum. SmokerInSeattle 1 Quote Link to comment Share on other sites More sharing options...
A.O. Posted July 31, 2021 Share Posted July 31, 2021 Any bacon I have made has just been bacon flavored, I like it that way. Most would be maybe heavy pepper. Quote Link to comment Share on other sites More sharing options...
philpom Posted July 31, 2021 Share Posted July 31, 2021 17 hours ago, SmokerInSeattle said: Greetings everyone! As I mentioned in my intro post my first homemade bacon try was a bit salty due to errors made. My latest try was awesome and it has been nice having a few slices per pack I vacuum sealed and froze I can just pull out when I want some. Now I think I want to try some other flavorings maybe Maple, what are some of your favorite homemade bacon recipes? Garlic Black pepper Hatch Real maple syrup Honey Brown sugar Tabasco sauce Peach Marmalade Etc... I like savory with a touch of sweet. Good luck! SmokerInSeattle 1 Quote Link to comment Share on other sites More sharing options...
SmokerInSeattle Posted August 8, 2021 Author Share Posted August 8, 2021 On 7/31/2021 at 9:29 AM, A.O. said: Any bacon I have made has just been bacon flavored, I like it that way. Most would be maybe heavy pepper. Purist, totally understand that. Quote Link to comment Share on other sites More sharing options...
SmokerInSeattle Posted August 8, 2021 Author Share Posted August 8, 2021 On 7/31/2021 at 10:51 AM, philpom said: Garlic Black pepper Hatch Real maple syrup Honey Brown sugar Tabasco sauce Peach Marmalade Etc... I like savory with a touch of sweet. Good luck! Some of those are very nice ideas. this time I went to this maple recipe from AmazingRibs for 1/3 the pork belly. https://amazingribs.com/best-maple-bacon-recipe It turned out OK, partner said it needs more maple flavor. Both the other 2/3rds had base mix of pink salt/salt/dark brown sugar. One of the other 1/3rds was plain smoked using KJ coal, other I tried to use some apple wood, haven't tasted it yet. I smoked it after the other 2 1/3 rd slabs as to not crowd. I do not think im using other/flavored wood right though. Using some lump apple wood and i put it beside the piece i light and it either burns right through and smoke galore (too much) or doesn't catch at all. I need to read up more on using extra woods I guess. Quote Link to comment Share on other sites More sharing options...
A.O. Posted August 8, 2021 Share Posted August 8, 2021 So where do you get your meat for this? And what cut of meat do you use? The times I've made bacon it was with the meat off a wild pig, and there isn't much there because wild pigs are way leaner than the fattened up commercial ones.. Quote Link to comment Share on other sites More sharing options...
scdaf Posted August 8, 2021 Share Posted August 8, 2021 Pork bellies at Costco are generally large, meaty and have the skin removed. I have skinned pork bellies, but without the experience of a butcher, it's really a two person job, because it takes one hand to pull the skin, one hand to hold down the meat and that third hand to run the knife. Also, I really like grinding up a few bay leaves to add to a standard bacon cure. This takes awhile, as bay leaves are tough little buggers, but I love the extra flavor they impart. A.O. 1 Quote Link to comment Share on other sites More sharing options...
MikeRobinson Posted August 9, 2021 Share Posted August 9, 2021 Well ... the only "bacon flavor" that I've ever actually used on a grill so far has to do with corn. Wrap the cobs with uncooked bacon, maybe secure the bacon strips with toothpicks broken in half, then wrap them in aluminum foil. When the ears are done, you won't need to use butter. Simply consume the tasty, fully-cooked (but not crispy ...) bacon strips, then enjoy the corn as-is. You won't even need to use salt. "Delicious!" Quote Link to comment Share on other sites More sharing options...
SmokerInSeattle Posted August 19, 2021 Author Share Posted August 19, 2021 On 8/8/2021 at 11:49 AM, A.O. said: So where do you get your meat for this? And what cut of meat do you use? The times I've made bacon it was with the meat off a wild pig, and there isn't much there because wild pigs are way leaner than the fattened up commercial ones.. For this time I was using a costco pork belly for the first time after seeing mention of them here and other sites. My first smoke I used a pork belly from my local butcher. I just got back from there actually and picked up a ham to try making my own deli ham. They said it was a "heritage" pig today not sure about other times. I need to look up what that means. :D A.O. 1 Quote Link to comment Share on other sites More sharing options...
SmokerInSeattle Posted August 20, 2021 Author Share Posted August 20, 2021 52 minutes ago, SmokerInSeattle said: They said it was a "heritage" pig today not sure about other times. I need to look up what that means. :D I gave them a ring and what I have today is a "Full Blood Berkshire Heritage Hog" So i guess that is pretty good, one article I read called them the Kobe of pork. also found this https://americanberkshire.com/history/ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.