Bacon Thread?


 
RichPB (richlife)

RichPB (richlife)

TVWBB Wizard
Sometime last year, I saw a great thread about preparing and smoking bacon (pork belly). It had a lot of step by step detail about curing the belly, soaking the salt out and smoking with lots of pictures and great advice along the way. Unfortunately, while I thought I had it bookmarked, I can no longer find it.
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I thought it was here in TVWBB, but didn't come up with that thread after several searches. Nor have I found it anywhere else.

So my specific question is whether anyone here knows of a bacon thread that fits my description. I'll be happy to check out any other favorite bacon preparation instructions, but so far none I've found have been as complete or as informative as the one I'm looking for.

I have a few pounds of pork belly in my freezer just waiting to be converted to this delicious self-smoked bacon that I've heard so much about. Any pointers will certainly be appreciated.

Rich
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Terry L:
Rich-check here

http://tvwbb.com/eve/forums/a/...0069052/m/6940022825

This is the one I've used multiple times and it turns out great. </div></BLOCKQUOTE>

Thanks, Terry. Actually, I just did find and saved that link. Good to have the recommendation.

Rich
 
check out the charcuterie forum. there are plenty of bacon related threads.

bacon is very simple. I work with weights and percentages which ensure that my bacon is perfect every time with out soaking.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
check out the charcuterie forum. there are plenty of bacon related threads.

bacon is very simple. I work with weights and percentages which ensure that my bacon is perfect every time with out soaking. </div></BLOCKQUOTE>

yup
 
I have ~10 pounds of belly dry curing in the fridge right now. The recipe I found was in volume and not weight. Should I soak my belly before smoking and for how long?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
check out the charcuterie forum. there are plenty of bacon related threads.

bacon is very simple. I work with weights and percentages which ensure that my bacon is perfect every time with out soaking. </div></BLOCKQUOTE>

Duh! Gee, thanks j. I saw references to that forum in my searches, but thought it only referred to the book. I was going to look eventually, but now you put me where I belong.

It's sort of mind-boggling that in looking for info about bacon I actually missed the forum to "Discuss the art of salting, smoking & curing sausage, bacon, ham and more." But I guess sometimes it is the forest...

Rich
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by S Daigle:
I have ~10 pounds of belly dry curing in the fridge right now. The recipe I found was in volume and not weight. Should I soak my belly before smoking and for how long? </div></BLOCKQUOTE>


This is impossible to answer on the internet, sorry. You'll need to slice a strip of of bacon off and fry it up to check for salt content before smoking it. If it is too salty, soak for a few hours in cold water with one or two changes of the water. More time or more changes of water will remove more salt.
 
Ok, I've been through all the links you folks provided and I see what you mean -- this bacon thing looks like a really simple process. I'll keep ya'll advised on how this thing goes.

I'm planning to split the pork belly in two and keep the whole process simple using one maple syrup cure and one brown sugar. Those both appeal to me and I need a solid success to bring my wife around. Her comments have been along the lines of "it sure looks complicated to me" and "that looks like mostly fat, can you make lean bacon?".

While we don't eat a whole lot of bacon, it's a Sunday morning staple and she always says that the ABTs with bacon are the best. So I just need a small success to hopefully tip her over.

Rich
 
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