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Hello, I'm an addict #6831692 07/23/17 08:12 PM
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booger Offline OP
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Homemade bacon addict that is!! Just bought a case of pork belly at HEB FOR $2.79 a pound. Packaged from packer in 4-5 pound sections with skin removed. Currently have a little more than 9 pounds curing with another 4.5. pounds marinating in a home grown pepper purée for the next could of days.


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Re: Hello, I'm an addict [Re: booger] #6831759 07/23/17 09:19 PM
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I have to try making my own bacon. I've been curing my own hams and bacon is on the list to do.

Re: Hello, I'm an addict [Re: booger] #6831788 07/23/17 09:51 PM
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MacDaddy21 Online Content
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Also addicted to homemade bacon. I'm going to need to get another batch started soon.

Re: Hello, I'm an addict [Re: Dink Dodger] #6832074 07/24/17 03:09 AM
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booger Offline OP
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It's not hard at all! Wish I'd have done this years ago and not wasted my money on all of that junk that wears the name BACON.


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Re: Hello, I'm an addict [Re: booger] #6839528 07/31/17 08:07 AM
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I aged my steak up to 100 days but never try cure my own bacon. Will do that this weekend.

Re: Hello, I'm an addict [Re: booger] #6839758 07/31/17 02:44 PM
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Herbie Hancock Offline
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What are the cost savings on curing your own bacon, or how much more a lb does it cost?


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Re: Hello, I'm an addict [Re: Herbie Hancock] #6839787 07/31/17 03:05 PM
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Originally Posted By: Herbie Hancock
What are the cost savings on curing your own bacon, or how much more a lb does it cost?


I just picked up a 9.5 lb slab of pork belly from Costco the other day for $3.49/lb. I believe the store bought bacon I was buying before I got into making my own was $8-10/lb. Cost of the cure is not much. A simple but great cure for 5 lb of belly is 1/4 cup kosher salt, 1/2 cup maple syrup or brown sugar, and a teaspoon of pink salt. It is definitely worth it.

I also already had a Vacmaster chamber vacuum sealer and a Berkel meat slicer and those two pieces of equipment really help in the process. I can perfectly slice 10 lbs of bacon in about 5 minutes. It takes longer to clean the dang slicer than it does to do the slicing, lol.

Once you start making your own you'll never want to buy the "bacon" they sell in stores.

Re: Hello, I'm an addict [Re: booger] #6839896 07/31/17 04:24 PM
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I'll have to look deeper into this curing my own bacon.


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Re: Hello, I'm an addict [Re: MacDaddy21] #6839933 07/31/17 04:47 PM
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booger Offline OP
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You are so right!! I love the bacon and truly love the faces of friends when I give them a package.


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Re: Hello, I'm an addict [Re: booger] #6840250 07/31/17 08:56 PM
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Leave it uncured, slice, add garlic and onion powder, black pepper, and just a little salt. Better than cured.

Re: Hello, I'm an addict [Re: booger] #6840313 07/31/17 09:54 PM
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I've made some from wild hogs. I just use salt, pepper, maple syrup. Let cure in that for 4-5 days then lightly smoke it. Put in freezer and slice it when frozen. You will never want to buy the store variety again.

Re: Hello, I'm an addict [Re: booger] #6840947 08/01/17 11:04 AM
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Just finished making some home grown jalapeño and chili pepper marinated bacon with brown sugar... WOW! I had to wait 2 days for it marinate then cure for 5 days. GAME CHANGER!!!!


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Re: Hello, I'm an addict [Re: booger] #6841607 08/01/17 09:08 PM
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Addicting, making it and eating it.


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Re: Hello, I'm an addict [Re: booger] #6842272 08/02/17 02:04 PM
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I will be buying a pork belly this weekend and begin the curing process!


It takes beer to make thirst worthwhile - J. Fred Schmidt

The internet is an I.Q. Test, people post their scores in the comment section.
Re: Hello, I'm an addict [Re: Herbie Hancock] #6842297 08/02/17 02:30 PM
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Originally Posted By: Herbie Hancock
I will be buying a pork belly this weekend and begin the curing process!


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