Thread: Making Bacon

Results 1 to 4 of 4
  1. 10-04-2018, 08:13 PM #1
    jwh7399
    jwh7399 is offline
    Member
    Join Date
    Sep 2013
    Location
    Granger, IN
    Posts
    453

    Making Bacon

    Anybody make their own bacon? I've done it once and it was extraordinary. I have 10 pounds of pork belly curing right now. It will be ready for the smoker on Sunday!
    Reply With Quote Reply With Quote
  2. welding inspector
    welding inspector is offline
    Member
    Join Date
    Apr 2013
    Location
    damascus, ar
    Posts
    13
    #2 10-05-2018, 07:00 AM
    Yes sir we order midlands in January, 4 days of salt cure then 12 hours in the smoke house. Not much better.
    Reply With Quote Reply With Quote
  3. jwh7399
    jwh7399 is offline
    Member
    Join Date
    Sep 2013
    Location
    Granger, IN
    Posts
    453
    #3 10-05-2018, 09:24 AM
    Do you dry cure or is there liquid in your cure?
    Reply With Quote Reply With Quote
  4. Axkiker
    Axkiker is online now
    Member
    Join Date
    Sep 2016
    Location
    Louisville Ky
    Posts
    15,409
    #4 10-06-2018, 11:57 AM
    Ive made it a couple different ways. One where you use the seasoning and actual cure. (pink salt). And one where I just used a brown sugar / salt combo I think. Been a long while since I made any.

    I might be mistaken but I think true bacon doesn't need to be kept cold. I think over the years the process has just changed with the times and availability of refrigeration.
    Reply With Quote Reply With Quote
« Previous Thread | Next Thread »