I do this thing… any time I drive past a butcher shop I have to stop; my wife doesn’t understand, I would bet some, or most, on this forum would get it though. A few years back I happened upon a small town old style meat shop while out of town on business. Small place, not much to look at, everything here looked old…. Real old; come to find out they have been in business since 1883. I think some of the spices were almost that old.
I didn’t find much that could handle a long trip without a cooler, but the peppered bacon looked good so I bought a pound. WOW! This is by far the best bacon I have eaten. I have made plenty of homemade bacon, much better than the supermarket; but this was different. Firm, smoky, sweet, cooked fast, substantial.
I enjoy the occasional trip to pick up a few pounds, but I get great enjoyment from making something spectacular at home, something I can share with others to blow their mind, and say I did it myself! Challenge accepted.
My friend called and asked If I wanted any pork this month from our regular group buy; I haven’t been smoking enough lately and my supply of bacon rashers was getting low in the freezer so I ordered two rind less bellies. They were both about 12 pounds each so I cut them in half, rubbed them with Morton’s Tender quick, and stuffed them in 2-1/2 gallon bags. It has now been 10 days of flipping, massaging, and waiting. Tonight’s the night that we take this to the next level.
The plan: 4 pieces of belly = 4 different tests – Generally, trying to reduce weight to improve flavor and texture.
Test 1: 4 - 30 minute water soaks, overnight pellicle formation, cold smoke 4 hours, hot smoke to finish temp, hang in cheesecloth (much like pancetta) for about 14 days.
Test 2: 4 - 30 minute water soaks, 3 day pellicle formation, cold smoke 4 hours, hot smoke to temp, rest 1-2 days to mellow flavors.
Edit:
Test 3: Continue to cure for total of 21 days, 2 hour water soak, 2 day pellicle formation, cold smoke 8 hours day 1, cold smoke 8 hours day 2, rest day 3, and cold smoke 8 hours day 4, 4 days refrigerated to bloom.
Edit:
Test 4: Continue to cure for total of 21 days, 2 hour water soak, 2 day pellicle formation, cold smoke 8 hours day 1, cold smoke 8 hours day 2, rest day 3, and cold smoke 8 hours day 4, 4 days refrigerated to bloom then 10 days hanging at room temp in cheesecloth to air dry.
I will update this thread as I progress through these different slabs, I am anxious to see if the curing time has more effect on the finished product or the hang drying. I hope to follow the weight (loss) and show pictures of the slabs as comparisons. Worst case... yeah I don't see one.
What is your opinion?
Am I wasting my time?
Should I be trying something different? (Other than pig breed or type of cure used – things that I can still change)
I didn’t find much that could handle a long trip without a cooler, but the peppered bacon looked good so I bought a pound. WOW! This is by far the best bacon I have eaten. I have made plenty of homemade bacon, much better than the supermarket; but this was different. Firm, smoky, sweet, cooked fast, substantial.
I enjoy the occasional trip to pick up a few pounds, but I get great enjoyment from making something spectacular at home, something I can share with others to blow their mind, and say I did it myself! Challenge accepted.
My friend called and asked If I wanted any pork this month from our regular group buy; I haven’t been smoking enough lately and my supply of bacon rashers was getting low in the freezer so I ordered two rind less bellies. They were both about 12 pounds each so I cut them in half, rubbed them with Morton’s Tender quick, and stuffed them in 2-1/2 gallon bags. It has now been 10 days of flipping, massaging, and waiting. Tonight’s the night that we take this to the next level.
The plan: 4 pieces of belly = 4 different tests – Generally, trying to reduce weight to improve flavor and texture.
Test 1: 4 - 30 minute water soaks, overnight pellicle formation, cold smoke 4 hours, hot smoke to finish temp, hang in cheesecloth (much like pancetta) for about 14 days.
Test 2: 4 - 30 minute water soaks, 3 day pellicle formation, cold smoke 4 hours, hot smoke to temp, rest 1-2 days to mellow flavors.
Edit:
Test 3: Continue to cure for total of 21 days, 2 hour water soak, 2 day pellicle formation, cold smoke 8 hours day 1, cold smoke 8 hours day 2, rest day 3, and cold smoke 8 hours day 4, 4 days refrigerated to bloom.
Edit:
Test 4: Continue to cure for total of 21 days, 2 hour water soak, 2 day pellicle formation, cold smoke 8 hours day 1, cold smoke 8 hours day 2, rest day 3, and cold smoke 8 hours day 4, 4 days refrigerated to bloom then 10 days hanging at room temp in cheesecloth to air dry.
I will update this thread as I progress through these different slabs, I am anxious to see if the curing time has more effect on the finished product or the hang drying. I hope to follow the weight (loss) and show pictures of the slabs as comparisons. Worst case... yeah I don't see one.
What is your opinion?
Am I wasting my time?
Should I be trying something different? (Other than pig breed or type of cure used – things that I can still change)
Last edited: