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Bacon!

3/24/18 @ 9:25 AM
ORIGNAL POST
BugleTrout
BugleTrout
User since 9/27/01

I smoked a cured 5 lb. pork belly yesterday.  The brine was a dry rub of a salt, brown sugar, nutmeg and thyme mixture.  I coated the belly in raw apple cider vinegar before applying the rub.  I let it cure in the brine for 5 days flipping it in the liquid that formed daily.  I smoked it until the internal temp was 150 degrees F.  Took about 3 hours with the wind yesterday.  I used a blend of pecan and apple woods.  Mmmmm!  Bacon!

DISPLAYING 1 TO 10 OF 60 POSTS
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6/3/20 @ 8:39 AM
kona77
User since 6/20/13

Bugle-  I use a brine recipe from the smokingmeat site for my Canadian bacon and it does have #1 cure. I know there are some concerns about the use of nitrates but several common vegetables (celery etc) also have nitrates and I believe it is OK to use in moderation. Of course that is my take on the subject and understand why others want to avoid them..


 1 gallon of water
 1 cup granulated sugar
 3/4 cup of kosher salt
 1 cup brown sugar
 1 Tbs cure #1
 1 Tbs garlic powder
 1 Tbs onion powder
 1 Tbs molasses (mild flavor)

6/1/20 @ 9:51 PM
Edge
User since 2/28/07

Bugle, I used pink because recipe called for it. Prague powder #1. Had to buy mine from spice jungle, online company. Theres also a # 2 pink but my recipie called for # 1. I looked at a salt chart but know quick cure wouldnt work for my Canadian bacon. Good Luck

6/1/20 @ 2:10 PM
eyesman
eyesman
User since 1/7/02

I use the cure type salt in some of my meat processing and brines recipes. Most cure type salt that contains nitrite is colored pink as an identifier that is contains nitrites rather than to provide color to a finished product. 

6/1/20 @ 1:56 PM
BugleTrout
BugleTrout
User since 9/27/01
For those who have made Canadian Bacon, do you use pink salt/curing salt (with the nitrites)? I follow recipes closely the first time that I try them and the one I used had the curing salt as an ingredient. I used Tender Quick which has 0.5% sodium nitrite. I don't use it when I make regular bacon and would like to not add it to my rub for the Canadian version but I think that's what gives it the pink color. 

5/31/20 @ 10:50 AM
kona77
User since 6/20/13

Polski-  That looks great and I agree there is nothing like home made/smoked bacon.  We had some this morning that I cured and seasoned with rosemary/garlic and then finished with a maple syrup rub before slicing.. Wife's birthday and she loved the bacon.   

5/30/20 @ 7:47 PM
Polski
Polski
MEMBER since 5/11/03

Brined (dry rub) the two bellies I bought for 7 days, smoked them yesterday. Sliced and packaged them today, ended up with about 22 lbs. Tastee tastee.....

5/19/20 @ 8:23 PM
Polski
Polski
MEMBER since 5/11/03

I stopped by my local butcher and asked about getting a couple pork bellies for making some bacon. He laughed and said he really didn't know if he can get them right now and how bad the price will be. He called his supplier and told me they would be $4.99 a pound.  Last fall I paid $4.49 so I didn't think it was terrible. His bellies are always real meatey and trimmed really nice and I never need to cut much off. Told him to get me two. I'm just trying to plan ahead for later this summer when the tomatoes are ready to go (BLT's are my favorite), with all the talks of meat shortages who knows what the price might be by then. SInce making my own now for about 5 years I won't buy that cheap crap that's mostly fat and water.

I also make the Canadian bacon from pork loins which we really like, much cheaper to make but sometimes I just prefer the regular stuff.

BT, that's some good looking stuff you got there.

Edit: picked them up today (2), butcher gave me them for $4.59 (24 lbs) , I'm going to hoarding this batch till August.

 

5/18/20 @ 8:58 AM
kona77
User since 6/20/13

Bugle-  The smoked loins look great.. Can do a lot of different things with those.. Still like my 'Canadian bacon" with eggs/cheese breakfast sandwiches but agree they are great on pizza.. The local Costco store still had the regular 8-9lb pork (top) loins on my last two visits but I still have a couple in my freezer or I would have purchased another one..

5/17/20 @ 1:19 PM
Treeshark
User since 4/5/09

That looks awesome on a sandwich or a pizza topping. Yum!

5/17/20 @ 9:59 AM
BugleTrout
BugleTrout
User since 9/27/01

I cured and smoked some small pork loins. I couldn’t find any big ones at the local store. I smoked the loins over a maple and apple wood mix. Turned out pretty good.

DISPLAYING 1 TO 10 OF 60 POSTS
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