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!
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 !
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
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
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?
I go with the grain.
Do you slice with the grain or against
Today's finished product
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.
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.
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?