Bringing home the bacon!!!

[gsganzer]

I was at a local butcher and on a whim, bought a pork belly and decided I'll try making my own bacon on the pellet grill.

I trimmed it and made up my dry rub mix, although it's not really dry because it has a couple of tablespoons of maple syrup. It'll cure for 7 days, then I'll smoke it.

The recipe I used called for Prague powder #1, kosher salt, brown sugar, maple syrup and some red pepper flakes. I'll keep notes and keep experimenting with other recipes.

Anyone make their own bacon?

 

[MossRoad]

I was at a local butcher and on a whim, bought a pork belly and decided I'll try making my own bacon on the pellet grill.

I trimmed it and made up my dry rub mix, although it's not really dry because it has a couple of tablespoons of maple syrup. It'll cure for 7 days, then I'll smoke it.

The recipe I used called for Prague powder #1, kosher salt, brown sugar, maple syrup and some red pepper flakes. I'll keep notes and keep experimenting with other recipes.

Anyone make their own bacon?

No, but I'll be watching for your results. Sounds tasty!

Bacon here is often under $4 a pound. I'll put some brown sugar and cracked black pepper on it and bake it in the oven. Pretty good.

 

[FullMetalBucket]

I do my own bacon as well as other stuff. Got the recipe from Here

I bought a decent slicer which is key to getting nice consistent slices. I then lay them out on wax paper and layer them in large freezer bags. I will have to find a pic. I cleared the old photos from my phone.

 

[CloverKnollFarms]

I was at a local butcher and on a whim, bought a pork belly and decided I'll try making my own bacon on the pellet grill.

I trimmed it and made up my dry rub mix, although it's not really dry because it has a couple of tablespoons of maple syrup. It'll cure for 7 days, then I'll smoke it.

The recipe I used called for Prague powder #1, kosher salt, brown sugar, maple syrup and some red pepper flakes. I'll keep notes and keep experimenting with other recipes.

Anyone make their own bacon?

I make all of our bacon. Dry cure method is my favorite. Then I smoke it on the charcoal grill with hickory, cherry, apple..

Homemade bacon is like a completely different food product when compared to commodity bacon.

 

[HawkinsHollow]

I tried a few years back, came out REALLY salty. Not quite sure what I did wrong. It was still good chopped up and added into dishes, too salty to eat on its own. @CloverKnollFarms that looks phenomenal!!

 

[gsganzer]

I tried a few years back, came out REALLY salty. Not quite sure what I did wrong. It was still good chopped up and added into dishes, too salty to eat on its own. @CloverKnollFarms that looks phenomenal!!

I fear that mine might come out really salty too. I made the rub based on a recipe. I then realized after I rubbed the belly down, that the original recipe was for a 5# belly and mine was only 3#. I guess I'll find out in another 5 days. Trial and error. I'll go into the next attempt much better educated.

 

[HawkinsHollow]

I fear that mine might come out really salty too. I made the rub based on a recipe. I then realized after I rubbed the belly down, that the original recipe was for a 5# belly and mine was only 3#. I guess I'll find out in another 5 days. Trial and error. I'll go into the next attempt much better educated.

You can always rinse a little early. I think I left mine with the brine too long if I had to venture a guess on what I did wrong.

 

[gsganzer]

You can always rinse a little early. I think I left mine with the brine too long if I had to venture a guess on what I did wrong.

Did you use the correct type of salt? I only use kosher salt, never table salt. Regular table salt can also contain iodine, which can also add a bitter taste.

 

[HawkinsHollow]

Did you use the correct type of salt? I only use kosher salt, never table salt. Regular table salt can also contain iodine, which can also add a bitter taste.

Hmmm, good question. I am not sure. It has been 5 or 6 years.

 

[gsganzer]

Hmmm, good question. I am not sure. It has been 5 or 6 years.

I learned that table salt can taste 2x saltier than Kosher or sea salt, partly due to the smaller size (greater surface area) of the crystals.

 

[CloverKnollFarms]

It should reach an equilibrium, at some point not getting saltier. The sodium content of the cure should pretty directly affect the sodium content of the bacon. If you used the recipe for 5#, on 3#, it will be salty. You can't really just remove it from the cure early either, because the time in the cure is predicated on the cure going through the entire thickness of the pork belly. If it doesn't, it will taste like ham, not bacon.
I've left mine in the cure for almost two weeks, because of my schedule... It wasn't saltier... There is a finite amount of sodium in solution.

 

[HawkinsHollow]

I learned that table salt can taste 2x saltier than Kosher or sea salt, partly due to the smaller size (greater surface area) of the crystals.

Yep, makes sense to me. Thanks for that info.

 

[gsganzer]

I pulled the bacon out of the cure this morning and rinsed it off. I then sprinkled coarse ground pepper on it, and it's been sitting on a wire rack in the fridge for the day. Tomorrow, I'll smoke it.

Fingers crossed.

 

[HawkinsHollow]

It's going to be a Christmas Miracle!!!!

 

[gsganzer]

I already bought another pork belly for the next attempt.

 

[Sprinkler Fitter]

I already bought another pork belly for the next attempt.

we sell a boat load of pork belly burnt ends on our food trailer each week

 

[CloverKnollFarms]

I bought 10lbs of pork belly this week!

 

[gsganzer]

I bought 10lbs of pork belly this week!

I'll need to find a meat market that has a better supply, or maybe it's because it was so close to the holiday, and they've sold out. They had (3) 2lb. packs and only one of those looked any good. I'll see if they'll let me place an order next time.

Meat markets are certainly a dying breed. I guess it's like a lot of things we grew up with, the milk man, fish monger, butcher, farm stand etc. Now you just go to the grocery store, and you're stuck with the mediocre product they have.

 

[CloverKnollFarms]

We buy a pig every year from a local farm, and that produces the BEST pork belly. But now I have to settle for Costco

 

[gsganzer]

It's been 5 hours smoking at 165 degrees. The internal temp is at 135 degrees, probably another hour and it will hit the desired 150- 155 degrees. I can bump the temperature up a little, if I need to.