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h4ppy-chris BBQ Fan

Joined: 18 Feb 2012 Posts: 258 Location: Burnley
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Posted: Mar 08 2012 Post subject: ***making bacon from day 1*** |
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i am using the recipe from here the first one on the list honey bacon.
http://lpoli.50webs.com/Sausage%20recipes.htm#DRY
i am only doing 2 1/2 lb belly pork as a tester and i did not want some of the stuff.
this is what i have used: does this look right to you?
2 1/2 lb belly pork
50g salt
50g brown sugar
5g cure #1
 _________________ should i play with the wife or the UDS? hmm, the UDS took some playing with. |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Mar 08 2012 Post subject: |
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The recipe on Poli's site is heavy on cure, by at least 1/3rd
I have a honey-cured bacon recipe farther down in this thread, It is very popular with my customers.
The lower the grade of honey, the better the bacon turns out, so if you know a honey producer, ask them for the real dark almost inedible stuff. The A grade is too light of a flavor IMO _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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GF BBQ Super Pro

Joined: 30 Apr 2011 Posts: 2792 Location: Greenwich, CT.
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Posted: Mar 09 2012 Post subject: |
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h4appy-chris, If you want honey cured bacon, I highly recommend harry's recipe.
I tried it myself, very good stuff.  |
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h4ppy-chris BBQ Fan

Joined: 18 Feb 2012 Posts: 258 Location: Burnley
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Posted: Mar 09 2012 Post subject: |
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Harry Nutczak wrote: | The recipe on Poli's site is heavy on cure, by at least 1/3rd
so is this gona kill me?
I have a honey-cured bacon recipe farther down in this thread, It is very popular with my customers.
The lower the grade of honey, the better the bacon turns out, so if you know a honey producer, ask them for the real dark almost inedible stuff. The A grade is too light of a flavor IMO |
i just want to make bacon no honey no feck all JUST BACON.
am i on my own with this? _________________ should i play with the wife or the UDS? hmm, the UDS took some playing with. |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Mar 09 2012 Post subject: |
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Nope, I make some of mine without honey, I make some of mine without Maple Sugar too!
On your belly pork, you have a choice, skin on or skin off, I do some of my bacon with a full rind, but that's the bacon I eat, if I want my family to eat it I skin the belly pork first and then trim some of the fat off the skin side too.
If you are used to eating bacon with a nice rind on it, leave it on... if you prefer streaky bacon without the rind take it off. The only difference in curing the bacon, is that I allow 2 extra days with the skin on, as the penetration is a little slower IMO, for skin on bacon.
I managed to slip one lot of skin on bacon past the family, by removing all the nipples!
Then when I cooked it I snipped the rind every inch, and ones the bacon was cooked, I cut the rind off before I served it to everyone, I had one fantastic BLT and a side of bacon rinds, with the kids all trying not to rubberneck my eating the rinds!  _________________ Here's a change Robert.
I still work here! |
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h4ppy-chris BBQ Fan

Joined: 18 Feb 2012 Posts: 258 Location: Burnley
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Posted: Mar 09 2012 Post subject: |
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Harry Nutczak wrote: | The recipe on Poli's site is heavy on cure, by at least 1/3rd
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how will mine be affected by this using 5g, is my bacon safe to eat? _________________ should i play with the wife or the UDS? hmm, the UDS took some playing with. |
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h4ppy-chris BBQ Fan

Joined: 18 Feb 2012 Posts: 258 Location: Burnley
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Posted: Mar 09 2012 Post subject: |
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GF wrote: | h4appy-chris, If you want honey cured bacon, I highly recommend harry's recipe.
I tried it myself, very good stuff.  |
cheers GF once i have this down i will try the honey bacon  _________________ should i play with the wife or the UDS? hmm, the UDS took some playing with. |
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h4ppy-chris BBQ Fan

Joined: 18 Feb 2012 Posts: 258 Location: Burnley
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Posted: Mar 09 2012 Post subject: |
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thanks SoEzzy gona leave the rind on  _________________ should i play with the wife or the UDS? hmm, the UDS took some playing with. |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Mar 09 2012 Post subject: |
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I do not dabble in metric measurements too much, so I do apologize for not being able to answer that.
Could someone else do the conversion please?
I typically use 1 level tsp of cure #1 per each 5 pounds of meat.
So if you can weight a tsp and break it down from there, it will give you the answer. If you are heavy, do not worry unless you are eating 5 pounds of the stuff at each seating. Just don;t make a habit of being heavy on cure
My other ratios are as follows, I worked this up according to my customers taste preferences, and mine too.
.75 TBS salt per each pound
.5 TBS sugar per each pound
and black pepper to taste.
rinse well after the cure time, hang to dry, smoke heavily, cool slice, fry eat. _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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h4ppy-chris BBQ Fan

Joined: 18 Feb 2012 Posts: 258 Location: Burnley
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Posted: Mar 09 2012 Post subject: |
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thanks a lot Harry. 5g=1/4 Tbsp
next time i will go with your "1 level tsp of cure #1 per each 5 pounds of meat."
and just so am clear is:
.75 TBS salt per each pound- is it .75 =>3/4 TBS
.5 TBS sugar per each pound- is it .5 => 1/2 TBS
Harry Nutczak wrote: | I do not dabble in metric measurements too much, so I do apologize for not being able to answer that.
Could someone else do the conversion please?
I typically use 1 level tsp of cure #1 per each 5 pounds of meat.
So if you can weight a tsp and break it down from there, it will give you the answer. If you are heavy, do not worry unless you are eating 5 pounds of the stuff at each seating. Just don;t make a habit of being heavy on cure
My other ratios are as follows, I worked this up according to my customers taste preferences, and mine too.
.75 TBS salt per each pound
.5 TBS sugar per each pound
and black pepper to taste.
rinse well after the cure time, hang to dry, smoke heavily, cool slice, fry eat. |
_________________ should i play with the wife or the UDS? hmm, the UDS took some playing with. |
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Maniac BBQ Super Pro

Joined: 02 Oct 2010 Posts: 2433 Location: Pa
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Posted: Mar 10 2012 Post subject: |
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not speaking for harry....but i would take .75 to = 3/4
and .5 to = 1/2 _________________ RF Smoker
20" disc
uds |
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h4ppy-chris BBQ Fan

Joined: 18 Feb 2012 Posts: 258 Location: Burnley
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Posted: Mar 10 2012 Post subject: |
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thanks Maniac _________________ should i play with the wife or the UDS? hmm, the UDS took some playing with. |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Mar 10 2012 Post subject: |
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Yup, that is correct.
For instance, most of the bellies I see are almost exactly 12.5 pounds.
So I Use 8 TBS kosher salt
4 TBS sugar
2.5 tsp cure #1
and 2 TBS blk pepper
If you break that down , those are the .75 & .5 TBS measurements I was referring to.
As per the honey bacon, the recipe can also be used for maple bacon if you substitute pure maple syrup for the honey. And you can also replace the white sugar with maple sugar for a stronger maple flavor. Do not use that fake maple syrup that is nothing more than corn syrup with imitation flavor and color.
I have almost 50 pounds of belly hitting the smoker tonight, I got peppered, Maple, Garlic, and traditional bacon ready to smoke, it is rinsed and hanging in the walk-in cooler right now.
Anyone wanna stop by later and help me load it up? _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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GF BBQ Super Pro

Joined: 30 Apr 2011 Posts: 2792 Location: Greenwich, CT.
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Posted: Mar 11 2012 Post subject: |
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Harry, I'd be happy to stop by and give you a hand loading.
If you want it on toight though, I may be a little late.  |
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h4ppy-chris BBQ Fan

Joined: 18 Feb 2012 Posts: 258 Location: Burnley
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Posted: Mar 11 2012 Post subject: |
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if i had the time and the moneys my ass would be on a plane right now to help you out thanks Harry
my belly is about 1"1/2' inch thick so should i leave it to cure for about 5 day?
Harry Nutczak wrote: | Yup, that is correct.
For instance, most of the bellies I see are almost exactly 12.5 pounds.
So I Use 8 TBS kosher salt
4 TBS sugar
2.5 tsp cure #1
and 2 TBS blk pepper
If you break that down , those are the .75 & .5 TBS measurements I was referring to.
As per the honey bacon, the recipe can also be used for maple bacon if you substitute pure maple syrup for the honey. And you can also replace the white sugar with maple sugar for a stronger maple flavor. Do not use that fake maple syrup that is nothing more than corn syrup with imitation flavor and color.
I have almost 50 pounds of belly hitting the smoker tonight, I got peppered, Maple, Garlic, and traditional bacon ready to smoke, it is rinsed and hanging in the walk-in cooler right now.
Anyone wanna stop by later and help me load it up? |
_________________ should i play with the wife or the UDS? hmm, the UDS took some playing with. |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Mar 11 2012 Post subject: |
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Cure will generally penetrate 1/4" from each side per day, so if you cure from both sides but I also add a day just because.
So;
1/2" thick = 2 days
1" thick = 3 days
1 1/2" = 4 days
2" thick = 5 days
2 1/2" = 6 days
3" thick = 7 days
These work for me, some folks do nearly double the time, and that's fine if that's the way you like it.
I like to rinse well in water that is just dripping out of the tap / bowl, the water changes out completely every hour or so in a big bowl, and I will rinse for 6 - 8 hours.
Then I like 12 - 24 hours to air dry before it goes in the smoker. _________________ Here's a change Robert.
I still work here! |
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h4ppy-chris BBQ Fan

Joined: 18 Feb 2012 Posts: 258 Location: Burnley
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Posted: Mar 11 2012 Post subject: |
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SoEzzy wrote: | Cure will generally penetrate 1/4" from each side per day, so if you cure from both sides but I also add a day just because.
So;
1/2" thick = 2 days
1" thick = 3 days
1 1/2" = 4 days
2" thick = 5 days
2 1/2" = 6 days
3" thick = 7 days
These work for me, some folks do nearly double the time, and that's fine if that's the way you like it.
I like to rinse well in water that is just dripping out of the tap / bowl, the water changes out completely every hour or so in a big bowl, and I will rinse for 6 - 8 hours.
Then I like 12 - 24 hours to air dry before it goes in the smoker. |
thanks soEzzy its all going in my head  _________________ should i play with the wife or the UDS? hmm, the UDS took some playing with. |
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h4ppy-chris BBQ Fan

Joined: 18 Feb 2012 Posts: 258 Location: Burnley
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Posted: Mar 11 2012 Post subject: |
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sorry guys i could not take any more
i had to have a taste 2 days in to the cure
this is it in the bag out of the fridge after 2 days..
two slices 1 thick for me 1 thin for the wife.
hitting the frying pan.
getting there
and on the plate..........
i did not soak it just a quick wash, but OMFG THIS IS NOT BACON THIS IS GOLD PIG. it takes me back to about 20 years ago when bacon was bacon.
you guys are the best no #hit.......................... _________________ should i play with the wife or the UDS? hmm, the UDS took some playing with. |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Mar 12 2012 Post subject: |
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SoEzzy wrote: |
I like to rinse well in water that is just dripping out of the tap / bowl, the water changes out completely every hour or so in a big bowl, and I will rinse for 6 - 8 hours.
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, I also used to soak cured belly for a few hours with water changes to remove excess salt, But now I replace about 30% of the salt in my recipe with sugar, I found that I do not need to soak the belly to remove excess saltiness anymore. _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Mar 12 2012 Post subject: |
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That's a good tip Harry.
I do have some sugar in my cure, but I could balance it out a little more by reducing the salt and increasing the sweetness. _________________ Here's a change Robert.
I still work here! |
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