First homemade bacon

Discussion in 'Cooking & Spirits' started by Lux Man, Dec 1, 2017.

  1. Lux Man

    Lux Man Super Member

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    I made my first homemade bacon. First: the pros and then the cons.
    Pros: nice and lean, not so dang salty, smoked as much or as little as you want Cons: none yet- oh you do have to slice it.

    I bought a couple of 3 lbs.slabs of pork belly but it was very lean, maybe 75/25 meat to fat ratio. Side pork is more lean this looked more like side pork.

    Cured it for the recommended 3 days in pink-salt/sugar/pepper and smoked it for 6 hours. Kept the smoker down to 60 degrees. I could only do this in the winter here in Minnesota. Our weather is perfect for cold smoking, colder the better. The whole family really likes it, even the health conscience wife, in fact the other night at about 9:00 she said let's have bacon. She likes the mellow smoke. Next time I will take one out after 6 hours and leave the other in for 9. I like more smoke.

    I just used my weber. I created a line of charcoal, like domino's and had applewood leaning up against the string. I do have a meat slicer which was pretty sweet but at first I just used a chef knife which is fine too.

    This stuff is a lot cheaper than primo designer bacon. This is less than $5.00/lb. and it ain't all fat and sodium.
     
  2. dcreek

    dcreek Active Member

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    I'm not really a bacon fan but that sounds fantastic!

    We used to lightly smoke Ling Cod and then pan fry it. Mmmmmm.
     
  3. DustyOldPile

    DustyOldPile Vinyl Goddess

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    How do you keep a Weber down at 60? I live in central Wisconsin.
     
  4. Lux Man

    Lux Man Super Member

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    How do I keep a Weber down to 60 degrees. Well you are in Wisconsin and I am in Minnesota. To start with the ambient is about 10 degrees on a good day. Next- I have the 24" Weber. Next- I use a 1 briquet line, leaning up against each other like dominoes. Each one lights the next and produces very little heat and I keep the vents wide open. I put the hickory pieces on top of the charcoal every once in awhile. A string 18" of charcoal easily lasts 8-10 hrs.

    I just found a new source for side pork- so much leaner than belly. I called several places who said pork belly and side pork were the same. How can they be in the business and not know the difference?
     
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  5. IPADave

    IPADave AK Subscriber Subscriber

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    They probably just want to sell you what they have on hand!

    -Dave
     
  6. Djcoolray

    Djcoolray Addicted Member

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    A rocks throw from JBLM !!!!
    How do you arrange the briquettes and how many do you use ??
     
  7. Lux Man

    Lux Man Super Member

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    I lay one down and then lean the next one at about 45 degrees against it. I do that for about 18" or so and it lasts for 8 hours or so. I wish I had just taken a picture the last time. I will next time...
     
  8. Wildcat

    Wildcat Spring ain't here... Subscriber

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    Hmmm...never thought of such a low-temperature smoke for bacon, but that's a pretty neat idea. I could see snaking a row of "domino'ed" coals around the bottom of my 18" Weber smoker to do about the same. I have a temperature controller, but I don't know if it would maintain a temp that low. Hmmm...that has me thinking...I might have to experiment. (I was able to do a pork shoulder for 18½ hours on one load of Kingsford with apple wood chunks last week Thursday/Friday, and the temps topped out around 52° on Friday. The controller kept it at a perfect 225° the whole time, except for one stretch where I had to go get some of the ashes off the briquettes.)
     
  9. Lux Man

    Lux Man Super Member

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    About 18 lbs. of side pork will go in the smoker probably Friday night. it is curing now. I'll try to take pictures of the setup before the lid goes on. I think I am planning on just letting it smoke over-night because once the coals/smoke go out it doesn't really matter with the temps well below freezing.
     
  10. Lux Man

    Lux Man Super Member

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    I promised pictures so here they are. The sun is about to go down so I thought now is the time. It's about 20 degrees and a good breeze so the grill temp should stay low. I add a small grate at the bottom so any heat is is as far away as possible. I also add tin foil to the normal coal grate to disperse any direct heat. and then the slabs. This is side pork which is more lean than pork belly. The coals you see will burn for 8 hours at least. I don't care when they go out because nothing will spoil in this climate, I'll be sleeping when they do.
     

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