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Old 05-30-2013, 11:24 AM   #31
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Well that didn't take long to be running at 220. Amazing what an 85F day will do. I'm throttling it back some now.
I'm also doing this belly fat cap up.
150 for the belly, 160 for the back.
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Old 05-30-2013, 05:49 PM   #32
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I noticed the one end of the belly swelled up a little as it cooked.
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Old 05-30-2013, 05:56 PM   #33
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It's really windy here right now. Do you think I will smell that bacon soon?

It looks great!
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Old 05-30-2013, 06:18 PM   #34
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Thanks, Chopper.
I'm not sure about in Colorado, but I'm pretty sure I'm going to smell it soon.

I'm really letting it cool well this time before slicing it, since a lot of it it will be sliced thinner.
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Old 05-30-2013, 06:21 PM   #35
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Originally Posted by pacanis View Post
Thanks, Chopper.
I'm not sure about in Colorado, but I'm pretty sure I'm going to smell it soon.

I'm really letting it cool well this time before slicing it, since a lot of it it will be sliced thinner.
My mouth is watering just thinking about it. Are you serving brunch this weekend?
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Old 05-30-2013, 08:04 PM   #36
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Brunch, breakfast, lunch, dinner...

And there ya have it. Another makin' bacon journey.
I still need to give the bacons the "cooked" taste test but early samplings are a go. The big elation, or sigh of relief, was slicing into the Canadian bacon and seeing that it cured all the way through. The butcher had said it would be gray in the middle if it wasn't. And like I said earlier, most recipes call for a wet brine.

Here's the last of the pics. Even an action shot. Well, psuedo action shot, I'm not that stupid to be taking pictures with one hand and running a meat slicer with half of another
If you look closely you can see the fat larding up by the blade. I didn't have that happen with the first belly, but it was a lot warmer when I sliced it, so maybe that affected things.

I got 4 lbs of streaky bacon and 1-1/4 lbs of Canadian.
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Old 05-30-2013, 08:09 PM   #37
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Job well done! Looks great! Congrats!
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Old 05-30-2013, 08:13 PM   #38
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Extraordinary! Waiting for a taste test report.
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Old 05-30-2013, 08:14 PM   #39
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Extraordinary! Waiting for a taste test report.
Wish I was in PA right now.
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Old 05-30-2013, 08:35 PM   #40
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Whoohoo!!!!

Houston, we have bacon!!!
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Makin' Bacon 2! Canadian too, eh!? I am making bacon again. This time with the addition of Canadian, or back bacon. The more I ate the first batch the more I liked it. I decided it wasn't too sweet, just different. Nonetheless I am changing the recipe up some. After talking with the butcher today it was determined that the main element to making bacon is the pink curing salt. The rest is just flavoring, though it's recommended to use at least some salt. So this time I am trying another recipe I found for a dry cure and going half and half with the salt and sugar. My ingredients were for 5 lbs, but a 4.51 belly was close enough for me. 2 tsp curing salt 1/4c kosher salt 1/4c white sugar Same method. Rub the belly down, put it in a ziploc bag and let it cure for a week. This time I am using a center section from the pork belly, so it's a bit more uniform. It was also about $0.50/lb more :mad: I will slice this thinner and use it for wrapping and doing bacon weaves... after it passes quality control :pig: And this section of the belly was noticeably wider than the first, but I really didn't want to cut it in half or section it. No way it would fit inside my lasagna dish, nor my deep dish pizza pan... Some improvisation had me reaching for my oven's broiler pan. It rested in there just fine. It's important to keep the meat in contact with the liquids once they show up in a few days. [ATTACH]17936[/ATTACH] [ATTACH]17937[/ATTACH] [ATTACH]17938[/ATTACH] Onto the Canadian bacon, being made from a 1.75 lb pork loin. I found one internet recipe using a dry cure. The rest seemed to favor brining. Perhaps because it's a denser meat? The dry cure recipe also said to cure the meat for about a week, so that's what I went with. It also uses a lot more curing salt/lb than typical american bacon. The rub per lb is: 1 TBS curing salt 1 tsp sugar I went 2 and 2 and left some in the bowl. Again, close enough for me. The loin gets trimmed of fat, rubbed and wrapped up. I used plastic wrap to help it hold a round shape. I read someone tying their loin when brining for the same reason. I will find out if the meat takes a "set" and turns from oval to round this time next week. I also used my foodsaver to help keep things tight to the meat. [ATTACH]17939[/ATTACH] [ATTACH]17940[/ATTACH] [ATTACH]17941[/ATTACH] [ATTACH]17942[/ATTACH] And now we wait. 3 stars 1 reviews
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