Wet cured Bacon!

sptucker

New member
My first attempt at makin' bacon.

Started with a 10lb belly, and 1 week later, this:





Not shown is a big pile of cutoffs and slices that didn't make the grade but should make for some good bean seasonings, etc..

Froze some, gave even more away.

I will definitely be doing this again...
 

sptucker

New member
Once you taste how good homemade bacon is you won't want to buy store-bought again.

Oh, we've tasted it. It is definitely a hit. My wife likes hers crunchy (ruined), and the hot smoked doesn't lend itself to that very well. So I am thinking about trying cold smoke -- need to read up a bit...
 

TentHunter

Moderator
My wife likes hers crunchy (ruined), and the hot smoked doesn't lend itself to that very well. So I am thinking about trying cold smoke -- need to read up a bit...


I could be wrong, but I don't know that hot or cold-smoking makes any difference. We hot-smoke all of our bacon and have no trouble getting it to crisp up.

The sugar content will play more of a role in that though. What brine recipe did you use?

Our Cider Mill bacon, for example, has a higher sugar content, so we have to cook it at a lower temp if we want it to crisp up without burning.
 

sptucker

New member
I could be wrong, but I don't know that hot or cold-smoking makes any difference. We hot-smoke all of our bacon and have no trouble getting it to crisp up.

The sugar content will play more of a role in that though. What brine recipe did you use?

Our Cider Mill bacon, for example, has a higher sugar content, so we have to cook it at a lower temp if we want it to crisp up without burning.

Well, I did read somewhere else that cold vs hot-smoking definitely makes a difference, but you can't always believe what you read. In any case, I will continue fiddling with my cooking method to see if I can crisp it up, but she basically likes her bacon fried hard and brittle-crunchy (which I find disgusting). So far I have had no luck getting that consistency with my bacon. In reality, this is a don't-care for me as the rest of us like it chewy and delicious like bacon should be. :)

I used brown sugar and maple syrup to sweeten it up, along with a lot of black pepper and the prescribed amounts of kosher salt and curing salt. I may try your recipe next...
 

hariandro001

New member
My first attempt at makin' bacon.

Started with a 10lb belly, and 1 week later, this:





Not shown is a big pile of cutoffs and slices that didn't make the grade but should make for some good bean seasonings, etc..

Froze some, gave even more away.

I will definitely be doing this again...


wow!!! its really super delicious.. and im too going to try this definitely.
 
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