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Old 05-02-2013, 10:56 AM   #1
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Makin' Bacon!

My first attempt at making my own bacon
I will start this week long process by showing the pics from last night.

The pork belly.
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The rub, or cure.
Sugar- 1/2c + 3TB
Kosher salt- 2TB + 2tsp
Pepper- 1/2tsp
Pink curing salt- 1-1/2tsp
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Placed in a lasagna pan and rubbed all over.
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And then placed into a ziploc bag and back into the pan.
This will now be cured for seven days in the refrigerator.
During this time it is supposed to prodice liquids which will be "massaged" back into the belly so the cure stays evenly distributed.
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To be continued...
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Old 05-02-2013, 11:06 AM   #2
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This will be interesting to follow. Do you massage during the seven days or after?

What will you smoke it with?
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Old 05-02-2013, 11:32 AM   #3
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A pork belly, for Mother's Day!

I guess it's the thought that counts!

This is going to be very interesting!
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Old 05-02-2013, 11:47 AM   #4
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Andy, I will massage it as the liquids appear, during its seven days in the fridge. I suppose it's like marinating any meat, turn it, flip it, try to keep all parts in the liquid as much as possible. It will be firm when cured.

And I'll be using hickory. The butcher told me to use a lot of smoke at first (which will be like making pastrami). The kicker is; All my internet research said to smoke at normal smoking temps, 225F, until the belly reaches 150F. My butcher told me he smokes his at 128 overnight and the meat is 128 when he pulls it... He said that the higher temps will shrink the belly.
So I plan on doing a hybrid. Maybe 180 until 150 is reached.

Aunt B, funny place to advertise Mothers Day, isn't it? I don't recall if the chicken I bought was also stamped that way on the price tag, but it probably was.
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Old 05-02-2013, 01:46 PM   #5
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This will be an awesome post to follow .. you sure have everyone's attention!
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Old 05-02-2013, 02:08 PM   #6
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Quote:
Originally Posted by MrsLMB View Post
This will be an awesome post to follow .. you sure have everyone's attention!
Still waiting for my first signs of liquid being drawn out
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Old 05-02-2013, 06:07 PM   #7
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Betcha this thread won't even need to be flagged as it will stay pretty near towards the top.
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Old 05-02-2013, 06:19 PM   #8
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Bac-o-vision!
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Old 05-02-2013, 06:35 PM   #9
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Yeah, well don't expect me to set up a web cam in my refrigerator.
I don't want y'all to see how many times a day I'm in there
But dang... it's not even 24 hours yet and I have to wait seven days for it to cure
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Old 05-02-2013, 06:37 PM   #10
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Quote:
Originally Posted by MrsLMB View Post
This will be an awesome post to follow .. you sure have everyone's attention!
+1
Quote:
Originally Posted by pacanis View Post
Still waiting for my first signs of liquid being drawn out
If it's like corning beef, you will have some liquid within 12 hours.
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Originally Posted by Dawgluver View Post
Bac-o-vision!
Good one.
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bacon, recipe

Makin' Bacon! My first attempt at making my own bacon :pig: I will start this week long process by showing the pics from last night. The pork belly. [ATTACH]17816[/ATTACH] [ATTACH]17818[/ATTACH] The rub, or cure. Sugar- 1/2c + 3TB Kosher salt- 2TB + 2tsp Pepper- 1/2tsp Pink curing salt- 1-1/2tsp [ATTACH]17817[/ATTACH] Placed in a lasagna pan and rubbed all over. [ATTACH]17819[/ATTACH] And then placed into a ziploc bag and back into the pan. This will now be cured for seven days in the refrigerator. During this time it is supposed to prodice liquids which will be "massaged" back into the belly so the cure stays evenly distributed. [ATTACH]17820[/ATTACH] To be continued... 3 stars 1 reviews
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