Recently purchased 12 pounds of pork belly to make into bacon. Cured for 8 days in the fridge and then smoked at 250° until 150° internal. No going back to store bought bacon after this.
by Moronic-jizz-rag
15 Comments
Jamescovey
No way. Just fry it in bacon grease!
uglyfatjoe
Interesting. I guess I always thought bacon was “cold” cured. I think I need to give this a go!
exnihilo77
It really is that much better, that you can’t go back to store bought!
jacksraging_bileduct
It really is better, and now that you know how, you can cure a pork loin for Canadian bacon , or pork shoulder for a buckboard bacon.
Legal_Lynx_5230
Wow! I bet that is phenomenal. What’s the curing process?
SkittlesDangerZone
Once you get it to 150 internal, what do you do next? Just cool it and then pack it up until you want to fry it?
IMakeBaconAtHome
I make bacon at home too!
jordyatworklol
I’ve never made bacon at home before but you might’ve swayed me to try! Looks delicious and quite simple!
KindheartednessNo181
I’ve been doing this for years – and my vacuum sealed packages are about the same size as yours. They defrost quickly in a water bath and I don’t eat more than I need.
One thing I did was buy a commercial chamber vacuum sealer. They’re a bit pricey, but the bags are far cheaper. And they handle soups, stews, and almost everything better than the countertop sealer I was using before. I put it on a sliding shelf in my pantry and use it almost every day. Think Costco trips, leftovers, cheeses, marinades. Today it was a vacuum marinade for some lime-chili shrimp. And another bag soaking the wood skewers.
pa_bourbon
Next thing you need is a deli slicer. Makes cutting so much easier. Look at the Besswood 10” on Amazon. That’s what I use. It’s not cheap but you can cut any thickness you want with uniformity.
Financial_Coach4760
Until you find a hog’s hair in your teeth.
VarietyAppropriate
I should research how to make home made bacon. Great job! It looks delicious!
X_Ego_Is_The_Enemy_X
Please share your curing process?
OlafTheAverage
You’re on the horse, now stand on its back and give the middle finger to all around you: the next step is guanciale and you’ll never go back.
15 Comments
No way. Just fry it in bacon grease!
Interesting. I guess I always thought bacon was “cold” cured. I think I need to give this a go!
It really is that much better, that you can’t go back to store bought!
It really is better, and now that you know how, you can cure a pork loin for Canadian bacon , or pork shoulder for a buckboard bacon.
Wow! I bet that is phenomenal. What’s the curing process?
Once you get it to 150 internal, what do you do next? Just cool it and then pack it up until you want to fry it?
I make bacon at home too!
I’ve never made bacon at home before but you might’ve swayed me to try! Looks delicious and quite simple!
I’ve been doing this for years – and my vacuum sealed packages are about the same size as yours. They defrost quickly in a water bath and I don’t eat more than I need.
One thing I did was buy a commercial chamber vacuum sealer. They’re a bit pricey, but the bags are far cheaper. And they handle soups, stews, and almost everything better than the countertop sealer I was using before. I put it on a sliding shelf in my pantry and use it almost every day. Think Costco trips, leftovers, cheeses, marinades. Today it was a vacuum marinade for some lime-chili shrimp. And another bag soaking the wood skewers.
Next thing you need is a deli slicer. Makes cutting so much easier. Look at the Besswood 10” on Amazon. That’s what I use. It’s not cheap but you can cut any thickness you want with uniformity.
Until you find a hog’s hair in your teeth.
I should research how to make home made bacon. Great job! It looks delicious!
Please share your curing process?
You’re on the horse, now stand on its back and give the middle finger to all around you: the next step is guanciale and you’ll never go back.
Curious what your curing ingredients were.