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Featured Replies

I did a search and could not find anything.  I want to try my hand at making bacon.  Anyone ever tried it.  If so, any preferred curing rubs or tips?

Makin' bacon, rubs, tips, anyone tried it . . . a euphemism, right?

18 minutes ago, Jerry Callo said:

Makin' bacon, rubs, tips, anyone tried it . . . a euphemism, right?

you've never tried rubbing tips?

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I've done it a couple times.  Here was the last batch.  

After a week in the fridge with cure, salt, brown sugar. black and red pepper

 

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On the smoker.

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Edited by Judge Roybeanbag

On 9/13/2022 at 9:30 AM, Dry Elbows said:

I did a search and could not find anything.  I want to try my hand at making bacon.  Anyone ever tried it.  If so, any preferred curing rubs or tips?

Forgot to post the recipe.  

2 tsp Pink Curing Salt (Prague Powder #1)

½ cup brown sugar

½ cup honey (I used maple syrup instead)

¼ cup red pepper flakes

¼ cup smoked paprika

MIx all ingredients together thoroughly. Spread and rub into pork belly. Place in bags and remove all air. Cure 7 to 10 days, turning daily. On last day rinse off rub and pat dry, coat with black pepper and place uncovered in the fridge 24 hours so it can form a pellicle.  Smoke 3 ½ hours or so, internal temp should reach 150.

My brother smokes bacon, often. Sells it for $25/lb, sells out every batch. He buys it at costco, always a brine. Different rubs / flavors. It’s very good bacon. A slicer really helps 

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Edited by tx 3 putt

On 9/13/2022 at 9:58 AM, Jerry Callo said:

Makin' bacon, rubs, tips, anyone tried it . . . a euphemism, right?

 

I've done the quick 6-7 day one. Forget my recipe, but it was only salt and coarse black pepper. Cured in fridge inside of two gallon bag. Flipped over every day. Smoked over pecan with a tick of mesquite. Was great. 

10 minutes ago, Braff Zacklin said:

These bacon pics ... are making me hangry!!!


it’s very good bacon 

On 9/15/2022 at 11:18 AM, UncleBuck said:

I've done the quick 6-7 day one. Forget my recipe, but it was only salt and coarse black pepper. Cured in fridge inside of two gallon bag. Flipped over every day. Smoked over pecan with a tick of mesquite. Was great. 

It’s not a difficult process.   

On 9/14/2022 at 11:04 PM, tx 3 putt said:

My brother smokes bacon, often. Sells it for $25/lb, sells out every batch. He buys it at costco, always a brine. Different rubs / flavors. It’s very good bacon. A slicer really helps 

C369E349-6B08-437C-B65E-2FC9F09D56CF.jpeg

820D409E-015E-4289-BCD0-0A557F35125B.jpeg

0A783D83-B52B-4B0D-A55C-88C101EBBA53.jpeg

Looks great. $25 a pound is an impressive haul. We have a butcher around the corner who sells the best bacon I've ever had, 5 different house-made varieties (5 pepper, habanero, coffee whiskey, korean bbq, herbs de provence), that he sells for just $12/lb, sliced to order.

23 hours ago, tx 3 putt said:

I’ll verify his price. $12 is a great price 

Yes, definitely. Priced on a per pound basis it's less expensive than Applegate or Pederson's, which run $15 or $16. He prices all of his stuff really, really well, esp considering it's locally and organically sourced.  

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