Page 1 of 51 12311 ... LastLast
Results 1 to 10 of 505

Thread: Bacon made easy

  1. #1
    TVWBB 1-Star Olympian Bob Correll's Avatar
    Join Date
    Jul 2009
    Location
    Near St Louis, MO
    Posts
    14,105
    Edit, August 28, 2016.
    Chris has posted my process in Cooking Topics found here.
    A big thank you to Chris for starting this great website and maintaining it with such high standards.
    Thanks also to the members for all the inspiration provided over the years, and for the wonderful friendship.

    I'm not knocking any posts/recipes on bacon making, but if you want to try your hand at curing/smoking bacon, here is an easy way to start.

    Buy some Morton's Tender Quick, locally if available, or online.

    For slab bacon, buy a pork belly.
    For Canadian bacon, buy a pork loin.

    Add 1 Tablespoon of TQ for each pound of meat.
    Rub it on the meat.
    Add brown sugar, and/or spices, if you would like.
    Place it in a plastic bag.
    Put it in the fridge for 7 days, turning each day.
    Day 7, rinse very well in cool water, pat dry, put on a cookie cooling rack, place in the fridge for a day, or at least several hours.
    Cool smoke to around 145/F degrees internal.
    Slice, fry, and enjoy!

    I've made bacon several ways, for many years, and this is still my preferred method.

    Edit to add:
    After removing from the smoker or grill, bag it air tight and place in ice water to rapidly cool.

    Another edit:
    After the rinse/soak fry a piece or two to test the salt level.
    If too salty, rinse/soak longer.
    Last edited by Bob Correll; 02-10-2017 at 06:44 AM.

  2. #2
    TVWBB Olympian Wolgast's Avatar
    Join Date
    Jun 2010
    Location
    SWEDEN,Karlshamn
    Posts
    9,618
    Thats not hard enough B0B!


    Sssshhh....dont make it sound this simple. Now its not even fun to post a bacon batch anymore.



    Will try this next time...Thanks for sharing.
    Bless//Me&Emilie

    More is better,too much is just about right!
    Weber One-Touch Platinum 22.5" -08 Weber WSM 22.5" -10 Primo Oval Xl - 11

  3. #3
    TVWBB Wizard Geir Widar's Avatar
    Join Date
    Jun 2010
    Location
    Norway
    Posts
    1,544
    One tablespoon is 20 grams. Two pounds of meat is 908 grams, so then you add 4.5% tender quick to the bacon.

    I guess MTQ must have some sugar in it. Then the salt content would be around 3%..

    As far as i can see, the "easy" part her must be the tablespoon?

    A tablespoon, at least a regular one, is a very unprecise measurement tool. You should at least use a special maeasure spoon.

    I'm sure you'll get good results with this recipe, as it is the same one that I use.
    Norway, powered by nature

  4. #4
    TVWBB 1-Star Olympian Bob Correll's Avatar
    Join Date
    Jul 2009
    Location
    Near St Louis, MO
    Posts
    14,105
    A tablespoon, at least a regular one, is a very unprecise measurement tool. You should at least use a special maeasure spoon
    You got it Geir, goldfish!


    Tender Quick contains the cure agent, salt, and sugar.

    My hopes are to get more folks making their own bacon, and thought some recipes sound daunting, with all the precise measurements, and additional ingredients.

  5. #5
    TVWBB Wizard Geir Widar's Avatar
    Join Date
    Jun 2010
    Location
    Norway
    Posts
    1,544
    Well, then we have the same hopes. I do not have access to Mortons tender quick, but I do own a couple of the the goldfishish spoon sets. One for wet, and one for dry.

    My point is not to say anything wrong about your excellent approach, just to point out that the basic recipe is the same, just presented in different ways.

    As far as I can see, you americans are much more used to buy ready made mixtures than we are here in Europe. But we are catching up, the latest product I have seen is "scrambled eggs in a box". How diffucult is it to take four eggs, add four tablespoons of water, a half teaspoon of salt, and some white pepper?

    The answer for me is "not so difficult that I'm willing to spend more money to get the not-so fresh eggs in the container for a higher price and chemicals added".
    Sorry for the rambling.

    More people making their own bacon, now that's something I can like!
    Norway, powered by nature

  6. #6
    TVWBB Platinum Member j biesinger's Avatar
    Join Date
    Jul 2008
    Location
    Buffalo, NY
    Posts
    4,394
    My point is not to say anything wrong about your excellent approach, just to point out that the basic recipe is the same, just presented in different ways.
    What would be even easier is to buy a scale and go metric .

    I get the point that people like their recipes in tsp and Tbs, but switching to metric weights is truly the easier way to go. I'd gladly dump my drawer full of measuring cups and spoons for my scale, but hardly any recipes are published in metric.
    j biesinger
    nickel city smokers

  7. #7
    TVWBB 1-Star Olympian Bob Correll's Avatar
    Join Date
    Jul 2009
    Location
    Near St Louis, MO
    Posts
    14,105
    Too bad they didn't force the metric system on us, here in the USA, several years ago as was planned.

    As a land surveyor (retired) we used feet for measurements, but tenths & hundredths of a foot instead of inches.
    So much easier than fractions for me when I build something.
    I still have and use an engineers tape and folding ruler.

  8. #8
    TVWBB Platinum Member j biesinger's Avatar
    Join Date
    Jul 2008
    Location
    Buffalo, NY
    Posts
    4,394
    Too bad they didn't force the metric system on us, here in the USA, several years ago as was planned.
    some times our pride gets in the way of progress

    on a side note, I wonder how much recipe cooking has been determined by the tsp, Tbs, cup system? When I used to work on recipes, I kind of had a psychological bias to make additions equal a standard measure. When I switched to metric weights, I feel free to add whatever I want. I still kind of tend towards ending a weight in a 0 or a 5 though
    j biesinger
    nickel city smokers

  9. #9
    TVWBB All-Star
    Join Date
    Oct 2010
    Location
    Rockford, IL
    Posts
    1,073
    Originally posted by Geir Widar:
    How diffucult is it to take four eggs, add four tablespoons of water, a half teaspoon of salt, and some white pepper?
    wait wait wait...
    you add water to your eggs when you scramble them!?

  10. #10
    TVWBB Wizard Geir Widar's Avatar
    Join Date
    Jun 2010
    Location
    Norway
    Posts
    1,544
    I sure do.
    It makes the scrambled eggs much more fluffy. Cold water.

    I thought everybody used this trick to get fluffy scrambled eggs??
    Norway, powered by nature

Page 1 of 51 12311 ... LastLast

Similar Threads

  1. BACON made easy
    By russ olin in forum Photo Gallery
    Replies: 30
    Last Post: 11-07-2013, 12:48 AM
  2. Bacon made easy - thanks Bob Correll
    By Mildo in forum Photo Gallery
    Replies: 23
    Last Post: 10-12-2013, 09:44 AM
  3. Wednesday Dinner Made Easy....
    By Tony R in forum Photo Gallery
    Replies: 21
    Last Post: 02-20-2013, 01:11 PM
  4. Buckboard Bacon..So easy..So good..Pics Inside!!!
    By Nick Burns in forum Barbecuing
    Replies: 11
    Last Post: 06-06-2008, 02:19 PM
  5. Good Greens Made Easy
    By in forum Side Dish Recipes
    Replies: 0
    Last Post: 03-17-2004, 04:28 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •