MENU
Lake-Link Home
LOGIN
Lake-Link
LOG IN

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 41 TO 50 OF 60 POSTS
FILTER OPTIONS
12/6/18 @ 7:20 PM
dodger
dodger
MEMBER since 9/3/01

Bugle, Zep and others. Absolutely Beautiful. We bought a hog from my cousins farm. We butchered and packaged the meat ourselves. 

We have about 17 pounds of belly for smoking. 

I would appreciate any tips and suggestions.  I want to do a wet brine. By the way the meat has been in the freezer for a month now.

Thank you !

11/30/18 @ 9:58 AM
HotPockeT
User since 3/18/11

Eyesman 

That's how we make our venison bacon. Get our seasoning from P&S seasoning in Ironridge.   You won't be disappointed.  Great for blts

11/23/18 @ 9:40 PM
Edge
User since 2/28/07

Thanks zep for recipe and thanks bugle for the tips. Bacon turned out really good for a first try!! This will be my new game for awhile

11/23/18 @ 7:40 PM
eyesman
eyesman
User since 1/7/02

Looking for tips and comments on making venison bacon. Will be making the type using ground venison. My plan is a 50/50 mix venison/pork. Season mix I have says to mix meat and seasoning, place in pans, age in fridge 24 hours then smoke. I plan on using 9x13 cake pans, smoke at 100/110 degrees three hours with applewood smoke. Finish at 160 degrees till internal is 145 degrees. Cool and slice with a meat slicer, place slices on wax paper and vacuum seal a pound at a time. Input?

11/22/18 @ 11:21 AM
BugleTrout
BugleTrout
User since 9/27/01

I go with the grain.

11/22/18 @ 10:56 AM
Edge
User since 2/28/07

Do you slice with the grain or against

11/3/18 @ 11:37 PM
swamp people
swamp people
User since 5/14/12

Today's finished product 

11/1/18 @ 8:06 AM
zeplure
zeplure
MEMBER since 2/11/02

I have tried this a few times now and this seems to be the best brine recipe I can find. I did cut out the maple syrup because it makes the outside edges burn easily.

11/1/18 @ 7:48 AM
BugleTrout
BugleTrout
User since 9/27/01

I've never brined a ham, only bacon.  And I don't use the pink salt, just sea or pickling salt.  Once the bacon is cured and smoked, it keeps in the freezer for months.

But I do believe that I've seen the pink curing salt at Festival Foods here in Green Bay.  Might want to check there if you have a Festival in Ripon.

11/1/18 @ 6:25 AM
Edge
User since 2/28/07

Well, butchered a hog and I'm going to give it a whirl on smoking up some bacon and hams. I can't seem to find a store that has the pink curing salt. Anybody around Ripon area have any ideas?

DISPLAYING 41 TO 50 OF 60 POSTS
Advertise here
Advertise here
Please take a moment to visit our sponsors. Without them we would not be here.