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  • Makin' Bacon

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    <title>Mon Dec 26 2005 05</title></head><body>

    <b><center><font face="Times New Roman">
    <h1>
    <span id="subject0">Makin' Bacon With bbally NOT Wife Alone Follow Up!</span>
    </h1>
    </font></center></b>&nbsp;<p><font size="2">
    <img height="75" alt="" hspace="10" src="http://forums.chef2chef.net/avatars//11169.jpg" width="65" align="left" vspace="10">
    As I have been finishing my own hog that was butchered in early
    September I thought it might be good to go through pork fresh side and
    converting that belly to bacon.<br>
    <br>
    First, the trichinosis has to be dealt with, I doubt the hogs I purchase
    have it, but I am not willing to take the chance. So into the deep
    freeze they go after butchering until they have been at 0 F for 3
    months. Now the new guidelines allow a shorter period in the freezer,
    but I really don't need the meat we butcher for our own consumption
    faster so I still stick with what I was taught in the mid 1970s. If you
    find references allowing a shorter period from the U.S. FDA or USDA that
    is fine have at it. These times and ratios are stuck fast in my head and
    so for the same reason I can not get divorced (hate the idea of being
    retrained by a new women!) I have not retrained my brain to the new
    shorter time tables.<br>
    <br>
    I use the dry box method for bacon curing. We are talking a real cure
    here so I am using sodium nitrate to chemically cook the meat prior to
    the smoking process. This allows me to use the cold smoke method if I
    want to for a deeper smoke flavor.<br>
    <br>
    So first we trim the sides up to square them off and make them even.
    This is mostly done so the sides are ready to slice at the end of the
    cure period.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/alginsu/baconnosmk.JPG">
    <br>
    <br>
    I lay them out and wash them, then place them in a bussing tub lined
    with plastic wrap or a large plastic bag. The two sides we are working
    today will be maple cured with a hickory smoke. So 4 pounds of salt, 2/3
    cup of sodium nitrate cure salt (6.25 percent sodium nitrate, pink salt
    in most places) 2/3 cup white pepper, and three pounds of maple syrup,
    mix the dry ingredients and rub the belly side and the fat cap liberally
    and place in the plastic bag. Roll over and coat all surfaces with maple
    syrup. I use a squirt bottle to get a nice even coating. remove air from
    the bag and tie shut. Place in the cooler for 7 to 10 days. After two
    days the meat should be covered and in contact with a lot of juice that
    has been created. If not mix a little pickle up at the same ratio and
    add to the bag so the bellies are covered. Realize that in three days
    the meat is basically cured but the sugar moves into the fiber slower
    than the sodium nitrate and salt. The salt is carrying the sugar into
    the meat so the salt creates the conduit, but time creates the depth and
    strength.<br>
    <br>
    After they have been in the cooler for 10 days they come out like this:<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/alginsu/bacnbelyside.JPG">
    <br>
    <br>
    When we add them to the smoker we are looking for low heat and lots of
    smoke. So I use a green wood that will smolder for a long long time with
    lots of smoke. You can use the dry chunks that the stores sell now in
    bags, but soak them in water overnight so they don't just burn up
    without creating smoke.<br>
    <br>
    I run my up to 152 F to finish them up in the end. At this point you
    don't need smoke at they have already absorbed what they need to absorb
    for flavor.<br>
    <br>
    Then I slice them up on a regular deli slicer.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/alginsu/bacnslicer.JPG"><br>
    <br>
    Or if you have Big Dog Chef sousing for you and he has the secret
    slicing weapon that Derek sent him for Christmas you can use big Al
    and the Ginsu knives<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/alginsu/baconclicethin.JPG">
    <br>
    <br>
    After slicing I am a big fan of these new vacuum packers, my is the
    V1205 in stainless steel from FoodSaver. I really think this is one of
    the best methods (vacuum packing not necessarily foodsaver) to prepare
    food for freezer storage.<br>
    <br>
    This url will take you to a place that sells the rolls in bulk so you
    don't have to pay full retail for the bags
    <a target="_blank" href="http://foodsaver.jardendirect.com/products.ad2?ProductID=2820&CatalogID=1007">
    FoodSaver supplies</a> I find this system to be a great way to package
    veggies, and soup and anything else you want to put in the freezer to
    preserve.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/alginsu/baconpackvac.JPG"><br>
    <br>
    So in the end you produce about 21 pounds of very nice bacon.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/alginsu/bagbacon.JPG">
    <br>
    <br>
    So there you have it, makin' bacon with bbally. Next I am going to
    create my own proscuitto I will take pictures of the process and post it
    when I complete the methodology.<br>
    <br>
    I have a picture story of making the octopus salad I will post in a few
    days. Until then cook something you have not tried before, hey if it
    turns out bad you can always make one of my favorites for
    dinner........... reservations! </font></p>
    <p>&nbsp;</p>
    <p><font size="2">Til we talk again<br>
    Chef Bob Ballantyne<br>
    The Cowboy and The Rose Catering<br>
    Grand Junction, Colorado, USA<br>
    &nbsp;</font></p></body></html>
    Tour the New Rig Here!

    Sgt. USMC '79-'85

    S-M inmate number 12

    RIP ronP

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