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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: RGK on January 14, 2008, 07:20:00 PM

Title: Maken Bacon
Post by: RGK on January 14, 2008, 07:20:00 PM

On Sunday, I finished the long process of making bacon. I will attempt to explain the 2 week process here. Bacon comes from the pork belly but can be made from any part of the pig. Using shoulders gives me a less fatty bacon with more lean meat to enjoy.
 
I bought a 60 pound box of pork trim for sausage making. From this, I set aside 15 pounds of the fatty trim for this bacon. This trim is 72% fat.
 
 (http://i28.photobucket.com/albums/c239/212007154/sausage/bacon1.jpg)
 
 (http://i28.photobucket.com/albums/c239/212007154/sausage/bacon2.jpg)
 
 (http://i28.photobucket.com/albums/c239/212007154/sausage/bacon5.jpg)
 
 
The seasoning, I used was a high Mountain brand. I have had good luck with this brand so I gave it a try.
 
 (http://i28.photobucket.com/albums/c239/212007154/sausage/bacon3.jpg)
 
 (http://i28.photobucket.com/albums/c239/212007154/sausage/bacon4.jpg)
 
 
I sprinkled the dry cure and seasonings over the meat and mixed it well
 
 (http://i28.photobucket.com/albums/c239/212007154/sausage/bacon6.jpg)
 
 
I then placed all the pieces in a container and refrigerated it for ten days. After ten days, I soaked the pieces in cold water for two hours to remove any surface cure.
 
 (http://i28.photobucket.com/albums/c239/212007154/sausage/bacon9.jpg)

Title: Re: Maken Bacon
Post by: RGK on January 14, 2008, 07:21:00 PM

I placed the pieces of pork on racks and into my pre-heated smoker at 150F.
 
 (http://i28.photobucket.com/albums/c239/212007154/sausage/bacon91.jpg)
 
For smoke, I use hickory sawdust. I cover the pan with a lid to starve it of air. This allows smoke but no flare ups.
 
 (http://i28.photobucket.com/albums/c239/212007154/sausage/bacon92.jpg)
 
 
With lid removed
 
 (http://i28.photobucket.com/albums/c239/212007154/sausage/2006_sticks3.jpg)
 
I smoked the meat until the largest piece reached an internal temp of 165F and then let it cool in the smoker.
 
 
 (http://i28.photobucket.com/albums/c239/212007154/sausage/bacon93.jpg)
 
I sliced one piece while it was still warm and the fat was still transparent so it's hard to see the fat lines like you see on store bought bacon
 
After cooling overnight I will vacuum seal the pieces whole and slice when I want to fry some
 
 
 (http://i28.photobucket.com/albums/c239/212007154/sausage/bacon94.jpg)

Title: Re: Maken Bacon
Post by: Horney Toad on January 14, 2008, 11:55:00 PM

I'll be over in the morning with some eggs!

Title: Re: Maken Bacon
Post by: Mint on January 15, 2008, 04:24:00 PM

I know you said you started out at a preheat of 150 degrees but what did you set it at to get the bacon up to 165 degrees?

Title: Re: Maken Bacon
Post by: RGK on January 15, 2008, 05:39:00 PM

200F

Title: Re: Maken Bacon
Post by: 702plmo on January 15, 2008, 10:19:00 PM

How long does it take the meat to reach 165 degrees?

Title: Re: Maken Bacon
Post by: RGK on January 15, 2008, 10:23:00 PM

These are pretty small pieces. The process took about 5 hours. 15 pound bellies would take longer depending on how many you were smoking at one time.

Title: Re: Maken Bacon
Post by: Al Dente on January 16, 2008, 07:16:00 PM

Way to go!!!!  That bacon looks delicious.  I gotta try that.

Title: Re: Maken Bacon
Post by: Mint on January 17, 2008, 04:45:00 PM

Thanks, I've got an upcoming hog hunt and will try that out with a couple of front shoulders.

Title: Re: Maken Bacon
Post by: BigRonHuntAlot on January 17, 2008, 06:58:00 PM

AL and Ron, I am REALLY considering a Bradley Smoker... should I get the digital electric, or the propane or ... do you have a better recommendation??    :help:

Title: Re: Maken Bacon
Post by: RGK on January 17, 2008, 10:29:00 PM

I have always used electric and homemade smokers.

Title: Re: Maken Bacon
Post by: DMM on January 18, 2008, 07:51:00 AM

I was looking into the Bradley also, but I wondered if there is a different brand that allows you to use any type of wood chunk or sawdust, not just the disks.