Well I found some belly, got it cured and now smoked. Had bacon with sourdough cakes and eggs for breakfast. All in all I'm pretty pleased. It was a little salty, so will have to pay more attention to that in the future, really couldn't tell much difference between the honey, maple, or brown sugar batches. The little old Oster slicer came through for me too, although I had to slice on the short side to fit it. Now ready for the freezer.
Yeah subtle flavourings in bacon can be hard to taste. You generally have to pull back on the salt to let any other flavours through. Or maybe use more of them.
Salt wise - what cure did you use ?
And how long did you soak it before smoking ? (also don't forget to add sliced raw potato to the soaking water - no really, it helps)
But at the end of the day you're eating bacon you made - feels good don't it
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Bilbo decided to get in on the bunny munching gig by bringing his own bunny !
Yeah subtle flavourings in bacon can be hard to taste. You generally have to pull back on the salt to let any other flavours through. Or maybe use more of them.
Salt wise - what cure did you use ?
And how long did you soak it before smoking ? (also don't forget to add sliced raw potato to the soaking water - no really, it helps)
But at the end of the day you're eating bacon you made - feels good don't it
I followed Ryteks Honey Bacon recipe. I soaked about a half hour after the rinse. It's still better than 99% of the store bought bacon you get.
Ryteks recipe are pretty much all full on commercial recipes, so heavy on the salt - cos it's cheap. I find it's usually best to modify them quite a bit.
The book is aimed as much at professional butchers as at the hobbyist like us.
Did you use tq or prague for cure ?
__________________
Made In England - Fine Tuned By The USA
Just call me 'One Grind'
Bilbo decided to get in on the bunny munching gig by bringing his own bunny !
Ryteks recipe are pretty much all full on commercial recipes, so heavy on the salt - cos it's cheap. I find it's usually best to modify them quite a bit.
The book is aimed as much at professional butchers as at the hobbyist like us.
Did you use tq or prague for cure ?
I used an Instacure (Prague #1) type cure.
Quote:
Originally Posted by rpmorey
Very nice work!! Someday maybe I will be able to make my own.
If you've got a smoker, and access to bellies, you can make bacon. It's really that easy, if you use the kiss formula.
nice looking bacon MP!!! i still have a slicer like that too. is my backup now but gave me years of good service. i used that recipie once also, and i thought was a lil salty as well. i also had prblems with mine burning..., the maple syrup just too much sugar pulled into the meat i believe. but you got the main thing right... better than the stuff you can buy in stores by long shot...
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