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First Attempt at Homemade Bacon #9033667 04/13/24 08:40 PM
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TLoving Offline OP
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A few days ago I made my first attempt at curing a pork belly at home. I started with a 4pound piece of pork belly from HEB and went from there.

I thought it tasted pretty good, but just a little sweet.

I gave away 2 packages to some friends hoping to obtained some unbiased opinions.

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Luck favors the prepared mind.
Re: First Attempt at Homemade Bacon [Re: TLoving] #9033674 04/13/24 08:49 PM
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Bet it tastes as good as it looks. food


lf the saying "Liar, Liar your pants on fire" were true
Mainstream news might be fun to watch
Re: First Attempt at Homemade Bacon [Re: TLoving] #9033686 04/13/24 09:09 PM
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Leslie makes it. Always worth it.

Re: First Attempt at Homemade Bacon [Re: TLoving] #9033729 04/13/24 10:33 PM
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Looks like a winner!


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Awake - Not Woke!
Re: First Attempt at Homemade Bacon [Re: TLoving] #9033733 04/13/24 10:36 PM
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I eat that,looks great up

Re: First Attempt at Homemade Bacon [Re: Jimbo1] #9033778 04/14/24 12:30 AM
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Originally Posted by Jimbo1
Looks like a winner!

Re: First Attempt at Homemade Bacon [Re: TLoving] #9033896 04/14/24 01:11 PM
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Re: First Attempt at Homemade Bacon [Re: TLoving] #9033910 04/14/24 01:48 PM
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I'd sure try that. What recipe did you use?

Re: First Attempt at Homemade Bacon [Re: TLoving] #9034065 04/14/24 08:26 PM
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Care to post your process ? I’ve been thinking about trying this myself, looks great BTW!

Re: First Attempt at Homemade Bacon [Re: TLoving] #9034113 04/14/24 10:21 PM
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https://amazingribs.com/

I used the basic recipe found in the website above.

I needed a 2.5 gallon zip lock bag to hold the meat and curing solution. I flipped the bag and squished the contents around early in the morning and then again before I went to bed.

I thought the meat was slightly sweet. My son was given a portion to test. He did not find it sweet.

Next time after rinsing the meat I will add another bit of pepper, since most of the pepper was rinsed off.

Good luck if you try making bacon at home.


Luck favors the prepared mind.
Re: First Attempt at Homemade Bacon [Re: TLoving] #9034236 04/15/24 11:36 AM
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Re: First Attempt at Homemade Bacon [Re: TLoving] #9034258 04/15/24 12:39 PM
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Re: First Attempt at Homemade Bacon [Re: Nolanco] #9034268 04/15/24 01:04 PM
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Originally Posted by Nolanco

I`ve used their process for making bacon lots of times. Always turns out great.
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Re: First Attempt at Homemade Bacon [Re: TLoving] #9034320 04/15/24 02:51 PM
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Looks good. Did you partially freeze it before slicing to get uniform cuts?

Re: First Attempt at Homemade Bacon [Re: Gringo Bling] #9034412 04/15/24 06:33 PM
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Originally Posted by Gringo Bling
Looks good. Did you partially freeze it before slicing to get uniform cuts?

No. I used a 10 inch Forschner knife and 26 years of experience cutting meat. I can slice it so thin that it only has one side.

Last edited by TPACK; 04/15/24 07:28 PM.
Re: First Attempt at Homemade Bacon [Re: TLoving] #9036335 04/20/24 01:17 PM
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Awesome!

Re: First Attempt at Homemade Bacon [Re: TLoving] #9036368 04/20/24 02:03 PM
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This is what I use came out perfect.
TPAK turned me on to this site few years ago.

Re: First Attempt at Homemade Bacon [Re: TLoving] #9036878 04/21/24 04:21 PM
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Mine is in the fridge doing the backstroke in cure. Will pull and smoke it Wednesday afternoon. cool

Re: First Attempt at Homemade Bacon [Re: Nolanco] #9036906 04/21/24 05:28 PM
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Originally Posted by Nolanco
Mine is in the fridge doing the backstroke in cure. Will pull and smoke it Wednesday afternoon. cool

We're waiting with bated breath. juggle

Re: First Attempt at Homemade Bacon [Re: TLoving] #9036929 04/21/24 06:36 PM
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TPACK, in the photo of your lovely slab it looks like you might have reapplied pepper after smoking. Did you? Sixteen mesh?

Re: First Attempt at Homemade Bacon [Re: Nolanco] #9036981 04/21/24 09:30 PM
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Originally Posted by Nolanco
TPACK, in the photo of your lovely slab it looks like you might have reapplied pepper after smoking. Did you? Sixteen mesh?


I only applied the black pepper prior to smoking. It gets redistributed naturally during the slicing process. It was 16 mesh black pepper. More black pepper is always better. up

Re: First Attempt at Homemade Bacon [Re: Nolanco] #9037176 04/22/24 12:41 PM
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Originally Posted by TPACK
Originally Posted by Gringo Bling
Looks good. Did you partially freeze it before slicing to get uniform cuts?

No. I used a 10 inch Forschner knife and 26 years of experience cutting meat. I can slice it so thin that it only has one side.


Originally Posted by Nolanco
roflmao
Awesome!



Looking good up


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Re: First Attempt at Homemade Bacon [Re: TLoving] #9037224 04/22/24 01:51 PM
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Try this recipe, it is cheaper as it uses pork butts and to me just as good. I try to find the pork butt with the most fat.

Buckboard Bacon

Ingredients

4lb boneless pork butt
45.36g/1.6oz of kosher salt
4.54g/0.16oz of pink curing salt
18.16g/0.64oz white sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons cracked black pepper
Instructions

In a bowl, combine the salt, pink salt, sugar, garlic, onion and black pepper.
Rub this curing mix all over the pork butt, ensuring ALL of the cure ends up on the meat.
Place the butt into a large resealable bag, then place it into the fridge to cure for 14 days. Once a day, flip the meat over and massage the contents of the bag to keep the cure distributing.
After 14 days, remove the cured butt from the bag, and rinse under cold water.
Pat the meat dry with a paper towel, then place the butt onto a rack.
Place the rack into a smoker preheated to 180f for 2-3 hours, until the pork measures 160f internal temperature.
Remove from smoker and allow to cool, then store in an airtight container in the fridge. Slice bacon as needed, then cook as usual (oven baked or pan cooked).

Re: First Attempt at Homemade Bacon [Re: aclaimsman] #9037227 04/22/24 02:03 PM
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Originally Posted by aclaimsman
Try this recipe, it is cheaper as it uses pork butts and to me just as good. I try to find the pork butt with the most fat.

Buckboard Bacon

Ingredients

4lb boneless pork butt
45.36g/1.6oz of kosher salt
4.54g/0.16oz of pink curing salt
18.16g/0.64oz white sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons cracked black pepper
Instructions

In a bowl, combine the salt, pink salt, sugar, garlic, onion and black pepper.
Rub this curing mix all over the pork butt, ensuring ALL of the cure ends up on the meat.
Place the butt into a large resealable bag, then place it into the fridge to cure for 14 days. Once a day, flip the meat over and massage the contents of the bag to keep the cure distributing.
After 14 days, remove the cured butt from the bag, and rinse under cold water.
Pat the meat dry with a paper towel, then place the butt onto a rack.
Place the rack into a smoker preheated to 180f for 2-3 hours, until the pork measures 160f internal temperature.
Remove from smoker and allow to cool, then store in an airtight container in the fridge. Slice bacon as needed, then cook as usual (oven baked or pan cooked).

I made some a few years ago using the same method I use for Pork Belly to make bacon. It just didn`t do it for me. Been there and done that. confused2

[Linked Image]

Re: First Attempt at Homemade Bacon [Re: TLoving] #9037256 04/22/24 02:48 PM
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I paid $5.39 a pound for the H-E-B organic belly, so there isn't a cost savings doing it at home. I am just hoping the fun of the experience and the flavor makes sense/cents in the end.

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