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I have done several videos on back bacon, chipotle bacon, pepper bacon etc. However, it has been pointed out that I haven't done a video on how to make basic bacon.
I got a hunk of side pork and was decided to do a detailed video of how I make a basic bacon. I will walk through the process in this post and the video is at the end.
I got a small slab of side pork (pork belly) in the supermarket. I cut the skin off and measured the thickest part of the slab. For each kg of pork I mixed the following together (I have included dry and weight measures):
30 ml/25.8 grams brown sugar
15 ml/19.2 grams kosher salt
2.3 ml/3 grams Prague powder #1
If you are behind the rest of the world and are still using US measures, that works out to the following per pound of pork:
2 1/2 tsp/0.35 oz brown sugar
1 1/2 tsp/0.3 oz kosher salt
1/5 tsp/0.04 oz pink salt
I put the slab on a plate and rubbed the mixture into it.
I put the slab into a vacuum seal bag with one end sealed. I made sure to scrape any rub that fell onto the plate in the bag. I sealed the bag without sucking the air out.
I put the meat in the refrigerator for 2 days per inch of thickness plus 2 days. My meat was 1 1/2 inch thick so that is (1 1/2 times 4 plus 2) 8 days. I turned and massaged it every day or so.
I took the meat out of the bag and soaked it in cold water for 60 minutes, changing the water once.
I put it on a rack and patted it dry with a paper towel.
I put the slab in the fridge, uncovered, overnight to dry out and develop pellicle.
The next day, I used my A-Maze-N tube smoker to cold smoke the slab for 4 to 5 hours.
I put it in the fridge for 2 days to let the smoke even out.
I preheated my smoker to 180 F and smoked it to an internal temperature of between 130 to 140 F. I let it cool to room temperature and refrigerated overnight.
I sliced it to a little less than 1/8 inch thick.
A test fry.
The movie:
[yt]https://www.youtube.com/watch?v=1hRnMNvR8K4&feature=youtu.be[/yt]
https://youtu.be/1hRnMNvR8K4
The Verdict
This is great bacon. I really like dry cured bacon and this has a nice smokey taste with a touch of sweet! Enjoy!
The Old Fat Guy
I got a hunk of side pork and was decided to do a detailed video of how I make a basic bacon. I will walk through the process in this post and the video is at the end.
I got a small slab of side pork (pork belly) in the supermarket. I cut the skin off and measured the thickest part of the slab. For each kg of pork I mixed the following together (I have included dry and weight measures):
30 ml/25.8 grams brown sugar
15 ml/19.2 grams kosher salt
2.3 ml/3 grams Prague powder #1
If you are behind the rest of the world and are still using US measures, that works out to the following per pound of pork:
2 1/2 tsp/0.35 oz brown sugar
1 1/2 tsp/0.3 oz kosher salt
1/5 tsp/0.04 oz pink salt
I put the slab on a plate and rubbed the mixture into it.
I put the slab into a vacuum seal bag with one end sealed. I made sure to scrape any rub that fell onto the plate in the bag. I sealed the bag without sucking the air out.
I put the meat in the refrigerator for 2 days per inch of thickness plus 2 days. My meat was 1 1/2 inch thick so that is (1 1/2 times 4 plus 2) 8 days. I turned and massaged it every day or so.
I took the meat out of the bag and soaked it in cold water for 60 minutes, changing the water once.
I put it on a rack and patted it dry with a paper towel.
I put the slab in the fridge, uncovered, overnight to dry out and develop pellicle.
The next day, I used my A-Maze-N tube smoker to cold smoke the slab for 4 to 5 hours.
I put it in the fridge for 2 days to let the smoke even out.
I preheated my smoker to 180 F and smoked it to an internal temperature of between 130 to 140 F. I let it cool to room temperature and refrigerated overnight.
I sliced it to a little less than 1/8 inch thick.
A test fry.
The movie:
[yt]https://www.youtube.com/watch?v=1hRnMNvR8K4&feature=youtu.be[/yt]
https://youtu.be/1hRnMNvR8K4
The Verdict
This is great bacon. I really like dry cured bacon and this has a nice smokey taste with a touch of sweet! Enjoy!
The Old Fat Guy
for sharing .you make it look to easy I may have to give it a shot
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