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Thread: Makin bacon

  1. #1
    Member Rancid Crabtree's Avatar
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    Default Makin bacon

    I finished the long process of making bacon. I will attempt to explain the 2 week process here. Bacon comes from the pork belly but can be made from any part of the pig. Using shoulders gives me a less fatty bacon with more lean meat to enjoy.

    I bought a 60 pound box of pork trim for sausage making. From this, I set aside 15 pounds of the fatty trim for this bacon. This trim is 72% fat.








    The seasoning, I used was a high Mountain brand. I have had good luck with this brand so I gave it a try.






    I sprinkled the dry cure and seasonings over the meat and mixed it well




    I then placed all the pieces in a container and refrigerated it for ten days. After ten days, I soaked the pieces in cold water for two hours to remove any surface cure.




    I placed the pieces of pork on racks and into my pre-heated smoker at 150F.



    For smoke, I use hickory sawdust. I cover the pan with a lid to starve it of air. This allows smoke but no flare ups.




    With lid removed



    I smoked the meat until the largest piece reached an internal temp of 165F and then let it cool in the smoker.




    I sliced one piece while it was still warm and the fat was still transparent so it's hard to see the fat lines like you see on store bought bacon

    After cooling overnight I will vacuum seal the pieces whole and slice when I want to fry some



  2. #2
    Moderator bkmail's Avatar
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    Rancid,
    Making bacon is soooo easy and delicious.
    We use the bellies and cure about 30-60 lbs at a time. If you haven't already, stuff a chunk into a ziplock and add honey or maple syrup to the contents and soak it for a week or so, rinse well and then smoke with your other cured meat. Only problem is it burns easily when cooking doe to the sugar content so cook it slowly over lower heat than usual.
    I will never buy or eat the store bought stuff again.
    BK

    smoking brisket, bacon, and ribs.jpg
    Bacon on top shelves, brisket and ribs below.

  3. #3
    Member Rancid Crabtree's Avatar
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    Yes I have bought maple sugar cure for bacon. You are right. Nothing beats it. Nice smoker pic. Lot of good eats in there.

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    Where did you buy the 69 lbs of trim. And what were they charging per pound, if you don't mind me asking?

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    Member Rancid Crabtree's Avatar
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    Quote Originally Posted by tastymoose View Post
    Where did you buy the 69 lbs of trim. And what were they charging per pound, if you don't mind me asking?
    Its a 60 pound box. Any meat processor or sausage maker will regularly get in these cases of pork shoulders for the sausage they make. Even larger grocery stores that make and sell fresh sausage will get this stuff. Buy it from them. The local sausage house near me will sell it for what they pay for it plus a small mark up.

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    Quote Originally Posted by bkmail View Post
    Rancid,
    Making bacon is soooo easy and delicious.
    We use the bellies and cure about 30-60 lbs at a time. If you haven't already, stuff a chunk into a ziplock and add honey or maple syrup to the contents and soak it for a week or so, rinse well and then smoke with your other cured meat. Only problem is it burns easily when cooking doe to the sugar content so cook it slowly over lower heat than usual.
    I will never buy or eat the store bought stuff again.
    BK

    smoking brisket, bacon, and ribs.jpg
    Bacon on top shelves, brisket and ribs below.
    Now that pic caused some mid morning drooling.....dang.

  7. #7
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    Quote Originally Posted by bkmail View Post
    Rancid,
    Making bacon is soooo easy and delicious.
    We use the bellies and cure about 30-60 lbs at a time. If you haven't already, stuff a chunk into a ziplock and add honey or maple syrup to the contents and soak it for a week or so, rinse well and then smoke with your other cured meat. Only problem is it burns easily when cooking doe to the sugar content so cook it slowly over lower heat than usual.
    I will never buy or eat the store bought stuff again.
    BK



    smoking brisket, bacon, and ribs.jpg
    Bacon on top shelves, brisket and ribs below.


    Nice looking smoke house there. Would you mind posting a larger picture? What are you using as a heat source for the smoke?

    Thanks

  8. #8
    Moderator bkmail's Avatar
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    P1000024.jpgsmoking reds.jpg

    Heat source is a turkey fryer on low.
    BK

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    Thank you. I can't see where it's vented, but I assume there's a small smoke hole in the roof, or do you not worry about it?

  10. #10
    Moderator bkmail's Avatar
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    The vents are behind the fish silhouette near the top on the 1st pic above.
    If I need more heat I turn up the propane and stuff a piece of cloth in the vent hole. Cooler, I keep the vents open and use low heat.
    I built it with a sepearate door below to access the chips pan without opening the door and letting out the smoke/heat.

    BK

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    Thanks again. Looks like I have a project.

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    wow, this is the single most greatest thread I've read in a long time! home-made bacon, amazing!

  13. #13
    Member Rancid Crabtree's Avatar
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    Quote Originally Posted by mainer_in_ak View Post
    wow, this is the single most greatest thread I've read in a long time! home-made bacon, amazing!
    Bacon is the candy of meats.

  14. #14

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    looks real healthy! Whats your cholesterol count these days? I dont even remember what bacon tastes like...describe it for me, please.

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    Member Rancid Crabtree's Avatar
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    Quote Originally Posted by Larry Bartlett View Post
    looks real healthy! Whats your cholesterol count these days? I dont even remember what bacon tastes like...describe it for me, please.
    I eat it all te time. I weigh 185 pounds and have zero health issue and take no meds of any kind. Im the picture of health and I credit home smoked bacon (and working out and all around general good eating habits)

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    Thank you what a great thread.

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    Quote Originally Posted by bkmail View Post

    Heat source is a turkey fryer on low.
    BK
    Are you talking about a propane turkey fryer or somthng electric?

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