Bacon Recipe?

[TrickyDick]

Had it on my "things to do list" to clean out my office at home. I have a stacks of magazines piling up that I've either read partially or never will. In going through those (I usually like to tear out those fragrance samples and save them to take on trips to pass through airline security - don't think the regular spray bottles you buy will pass TSA rules), I stumbled upon a recipe for making Bacon (June 2012 Men's Health p 172)

Calls for getting a 5 pound pork belly, halving, and then curing in a mix of salt sugar and spice for 2 days in a plastic bag - pouring off liquid each day.
Then you're supposed to roast or smoke if possible. Of course I would smoke it once I get my grill (I hear its gonna ship any day now...). For roasting it says internal temp to 145 at 200 degrees. Then it tells to rest an hour at room temp, remove skin after rest, then freeze or use. Obviously not ready to eat until you fry or otherwise cook...
I intend to make bacon as my first smoke on my new (not here yet) grill.
For smoking on a pellet grill, does this sound like a good way to??

Thanks

TD

 

[TentHunter]

Ironically I am wet curing some jowl bacon right now (same process as belly bacon). http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/jowl-bacon-5369/


Hmmm, this seems OK with one exception; 2 days doesn't seem quite long enough for a dry cure to penetrate, especially if the skin is still on. It takes longer for the salt to penetrate the skin. A few others here have more experience dry curing and hopefully with chime in.

Second, If your cure mix doesn't contain some kind of nitrite, then it's considered "uncured" and SHOULD NOT be cold smoked. A smoking chamber creates the perfect breeding environment for botulism. Hot smoking at a higher temp (like the recommended 200°) will get you through the danger zone quick enough that you don't have to worry about it, but 145° is the BARE MINIMUM internal temp. I think if its uncured then it's safer to take it to at least 150° - 154° to be sure.

It also won't stay pink when you cook it without the aid of a nitrite cure. Now, this is fine and doesn't affect the flavor, it will just turn gray like any other meat when you cook it.

 

[TrickyDick]

Thanks for the safety info. Safety first here. Is there a way to go from the raw pork, to just a final ready-to-eat bacon without the curing process, and still have it taste like "bacon" ?

 

[TentHunter]

Is there a way to go from the raw pork, to just a final ready-to-eat bacon without the curing process, and still have it taste like "bacon" ?

In a nutshell, No; the curing process is what makes it bacon.

You can use a 24 hour cure method like they do commercially. That is to thoroughly inject a brine cure that includes Curing salt blend #1 (contains 6.25% sodium nitrite - also called Prague Powder #1 or InstaCure #1). With that method, the cure is quick enough that you can thoroughly inject one day and smoke it the next day.

 

[TrickyDick]

Isn't the benefit of home curing to avoid using Nitrites though?

What method do YOU use when making Bacon? Do you use the Nitrite blend salt? Saw the Jowl post, what's the ratio on the brine?

For any that can comment on DRY cure, please lemme know your experience. Also, saw I mis-read the article, which calls for FOUR days (not 2) of dry curing.

Thanks

TD

 

[Scallywag]

I dry cure with a curing salt in a zip lock bag for 7 days.. turning every day. Soak in fresh water for a good hour or so and smoke until an IT of 170. Chill overnight.. slice the next day.

 

[Tatonka3A2]

TD - here is my bacon post we did last winter. I just ordered 2 more cases of bellies that I will be picking up on Friday. Look for some more bacon post from me in a few weeks!! Even at 4 days I wouldn't think that would be enough cure time - especially if the skin is on.

http://www.pelletsmoking.com/pellet-smoking-com-lounge-9/have-some-belly-bacon-questions-3536/

Here is a preview of some pics...

 

[TentHunter]

Isn't the benefit of home curing to avoid using Nitrites though?

This is a really good question, which opens up what I think is an important discussion about Nitrites/Nitrates.

First, Yes, some people cure at home to avoid using Nitrites/nitrites. Again this is fine, but just be aware that your final product will not stay pink when you cook it.

Second, understand that while similar, nitrites & nitrates are different. I believe Nitrates are banned from being used commercially for Bacon in the U.S. Bacon is usually pan fried at high heat which can convert Nitrates to Nitorsamines, which can be carcinogenic. Therefore ONLY nitrites are used in the curing of bacon commercially.

Third, You can set your mind at ease about nitrates/nitrites! I used to worry about them too, but I guarantee you that you consume more Sodium Nitrate by eating vegetables than you do meat. Most leafy green veggies are very high in Sodium Nitrate, such as spinach and celery. And it's chemically the same !

There are some meats, hot dogs, bacon & such, now being sold as "Uncured - NO Nitrates/Nitrites Added." Look at the label on a pack of Coleman Beef Hotdogs for instance, these products are using celery juice, which is very high in Sodium Nitrate. But because Sodium Nitrate/nitrite is not being added as a separate ingredient, they are considered, for labeling purposes ONLY, to be "Uncured".

Celery juice powder is now available for curing meat as a more "Natural" alternate to synthetic.

According to this website, "Can cured meats be produced without sodium nitrite?" The amount of sodium nitrite consumed from these types of products versus traditionally cured meat products is virtually the same.

Here's an article written by Michael Ruhlman on the subject: The ?No Nitrites Added? Hoax | Michael Ruhlman

What method do YOU use when making Bacon? Do you use the Nitrite blend salt? Saw the Jowl post, what's the ratio on the brine?

I prefer the Wet brine/cure method using a small amount of Sodium Nitrite cure, because I can create a lower salt/sodium product that still tastes like ham/bacon.

Here is the basic ham/bacon brine I use:

Ingredient Amounts
6 quarts Cold Filtered or Distilled Water
1¼ cups Pickling Salt (250 grams by weight)
2 cups Brown Sugar
4 tsp. Cure #1 (Contains Sodium Nitrite 6.25% -also called Prague Powder #1 or Insta-Cure #1)


Simply mix all ingredients in a large pot and stir for a couple minutes until dissolved. There is no need to boil this mixture. In fact...

DO NOT BOIL after adding curing salt or add curing salt to a boiled brine until it has cooled down to room temperature! Heat kills the Sodium Nitrate and thus will not cure the meat!


Let the bacon soak submerged in the brine for 6 - 7 days, or inject thoroughly and let it sit in the brine for 24 - 72 hours.

 

[TrickyDick]

I think the link in your last post "Have some belly bacon questions" qualifies as bacon Porn!

I'm literally salivating.... gonna read up on this thread before I ask any more bacon questions..... Only question I have is when is my grill gonna be here
TD

 

[TrickyDick]

OK-

Nice read on that article BTW. I think in addition to potential botulism concerns, that in pork products, there is a parasite called cysticercosis. It is why I believe USDA tells everyone to cook their pork to 175 or whatever crazy temp they say. The parasite is indeed bad news. At any rate, I think that is also a reason they use the nitrite cure.

Regardless, on to the bacon!

I've read first cook should be pig candy, so I hope to do that for good JuJu.

I'm going to try the wet cure method you mention above on a 5 lb slab of pork belly.
Once it's done with the wet cure, what next?

Would I then smoke it whole maybe applying a rub first, then cool and slice? Or would I need to cold smoke, slice then cook/fry/hot smoke?

Bacon newbie here. Good news is MAK grill is coming, and will be home Wednesday, so I want to be ready to use it

Thanks!!

TD

 

[TentHunter]

Bacon newbie here. Good news is MAK grill is coming, and will be home Wednesday, so I want to be ready to use it

Can't wait to see your first bacon turned out on your new MAK!

 

[TrickyDick]

I'll post my first pics... I promise!

More questions please...

So I have carefully read the linked and sub-linked posts on bacon.

I am doing the wet cure like in the apple mill cider bacon thread, per your instructions on brining.

Once it is out of the brine, is there any need for further flavoring (such as pepper or sugar or rubs?) I am guessing no, since I didn't read anything. BUT... In order to do "pig candy" or candied bacon, I assume I would need to rub it with some brown sugar or something to Carmelize once I cook it?

Also if I do 5 pounds, that's more than my family can eat at one time. If I wanted to split the assumed 5 pound belly of brined meat into 1 pound portions, so I can eat some now and save some for later, what is the recommended process? I see you smoke at two temps. Would I smoke it all up to 120 at the lower temp then pull divide and freeze portion to be saved, and continue smoking the part to be eaten?

TD

 

[KyNola]

I have made a lot of bacon, last batch was 16 lbs so in regard to your last question, here is what I would do. I would smoke/cook the entire 5lb slab until done. After that you can do one of two things. Slice the entire 5 lb slab, package into individual packages, vac seal and freeze or cut the 5 lb slab into 1 pound chunks, vac seal and freeze them individually and then slice when needed. Either way will work fine.

 

[TentHunter]

Let's break your questions down into sections, so the answers make more sense.

Once it is out of the brine, is there any need for further flavoring (such as pepper or sugar or rubs?)

That's totally optional. I personally wouldn't add any rubs that are high in sugar, but if you like peppered bacon, then add a layer of pepper to the outside. For Hungarian style add a layer of paprika to the outside, etc. etc.

Before coating and/or smoking you do need to let the slab air/drip dry for 2 hours or more to form a sticky layer called a pellicle. This allows the smoke particulates to stick to the bacon better.

In order to do "pig candy" or candied bacon...

Don't put the cart before the horse. Pig Candy is done later, as a snack. Let's get your bacon made first!

I see you smoke at two temps.

Understand there are different ways to smoke bacon. I don't really use two "temperatures" per se, rather I use two smoking ranges; Cold & Hot Smoke.

Cold Smoke: temps below 100° - This is optional, but allows a deeper smoke flavor. I like to cold smoke for about 2 hours before hot smoking.

Hot Smoke: temps from 165° - 185° (smoke mode for the MAK) - I hot smoke the bacon to final internal temp of 150° - 154°. This partially cooks & sets the bacon while adding smoke. This step can take several hours, so patience is required!

If I wanted to split the 5 pound belly of brined meat into 1 pound portions, ...would I smoke it all up to 120 then divide and freeze portion to be saved, and continue smoking the part to be eaten ...what is the recommended process?

First, I'll bet you that 5 pounds will be gone quicker than you think!

KyNola gave the same advice I would give, but I'd add one more thing. After you smoke the entire slab to your finish temp, allow it to cool and rest, wrapped or covered, in in the fridge for a good 48 hours. This allows the smoke to permeate throughout.



One more note: Keep in mind, when you hot-smoke it you will loose about 15 - 17% weight, plus end trimmings. So if you want 5 pounds of finished bacon, start with a 6 lb slab.


And do NOT hesitate to ask more questions if needed! These questions help everyone and that's what these forums are about!

 

[TrickyDick]

Thanks guys! Really appreciate the advice!
I think I will try a bit of cold smoke with my AMAZIN-TUBE smoker in the MAK for an hour or two, before I turn the MAK on to "smoke".
I hear what you are saying about 5 pounds not lasting, and ending up with less than 5 pounds. I think for my first effort I'll keep it easy before going for a larger batch.
So sounds like I got a handle on the process thanks to all the helpful posts.
Ordered my InstaCure, and looking for a pork belly now!

So what's this about pig candy now?

TD

 

[TrickyDick]

HAH! Local meat market has em in stock all the time, they got a 10-ish pounder! that'll keep me in bacon bliss for a while

 

[TentHunter]

That's a good size to start with.

OK, Pig Candy is a snack you can make with bacon. Basically you lay strips of bacon on a rack, layer on a generous helping of brown sugar mixed with spices, and BBQ it low & slow until done.

I like a simple mix of brown sugar with just a bit of cayenne pepper. I have also done a maple glaze with cayenne - Delicious!

 

[TrickyDick]

OK,

so tomorrow is the bacon smoking day.

I've got my pork belly submerged in the wet rub recipe from TentHunter for 7 days as of tomorrow.
Gonna drain it to let a pellice form and allow to air dry for 2 hours, but first, a couple more questions.

Should I soak it in water for an hour? Can I fry a small piece to test the salt content first to see if too salty?
Should I remove the skin before cold smoking, and if I do not, will this affect the smoking time?

Going to cold smoke with my Amazin' Tube smoker using Hickory pellets. I have the 18" tube, and was thinking about lighting both ends and letting smoke for 3-4 hours. After that I was going to proceed directly to warm smoking on the smoke setting to an IT of 152. Maybe I might just supplement the MAK smoke setting with the tube smoker light on one end though.


Some folks have suggested to warm smoke to 170. I was wondering that if I smoked to 170 I would still be able to fry or otherwise cook it like I normally like bacon for breakfast if its already been "smoked/cooked" to 170?

Then I was planning to cool to room temp and refrigerate until I can borrow or buy a slicer and vac-sealer, so I can slice package and freeze. Also, in a concurrent thread, there is mention of a 12" slicer being too small to slice the bacon without halving it? I've never used a slicer before, but don't the strips just fall below the blade as it is sliced off the block of bacon?

Thanks!

TD

 

[TentHunter]

Some folks have suggested to warm smoke to 170.

!70° seems really high. I wouldn't do it. At 170° the fat will really start melting away. 150° - 154° works really well.


As far as the slicer goes, the cutting capacity depends not only on the blade size, but also on the food carriage: how far it slides and the angle in relation to the blade. If the food carriage sits at a sharp enough angle, like some of the higher end commercial units, then it can handle bacon lengthwise.

Otherwise, just do like the rest of us and trim the bacon on the short end.

 

[TrickyDick]

Turns out I did NOT smoke the bacon today. No Pellicle.

It was day #7 going on #8 of the wet cure process. I pulled it out of the cure solution and set it our to air dry for two hours or so while we went to church. I of course fried up a tiny slice to see if it was too salty, and seemed fine on the salt level so I didn't soak it. When we got home a little over 2 hours later, no pellicle. Looked just like I left it. So I put it in the fridge on cooling racks in pans to dry further for a day or so. I'll see how the pellicle is looking tomorrow. It might be smoking day on Wednesday if overnight isn't enough, cause Christmas dinner is getting done on the MAK this year.

Anyway, the fry test tasted a bit like, well, pork in the shape of bacon but without the great smoky flavor...
Ordered a slicer will be here on Thursday. Setup the MAK so I could put the Bacon on racks and the Amazin tube smoker below, so I am really hoping tomorrow is the day for makin' Bacon! From the looks of it tonight, I can't seem to tell much difference... I guess I could let it sit out on the counter and run a fan on it to dry it up if there is no sign of pellicle in the morning.

UPDATE: No Pellicle yet in morning. I pulled it from the fridge and set it outside, chilly but far from fridge temps, and set some fans to work on the slabs. Slicer was a $99 Amazon top seller someone said they sliced bacon with so I figure why not try it out.

TD