Homemade bacon. Who does this?
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  1. #1
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    Homemade bacon. Who does this?

    Hi folks,

    I have wanted to try making my own bacon for some time. I found a recipe for peppered bacon that looked good to me and I thought I would try to tackle it.
    Its a seven day curing process followed by two days of refrigerated drying. So far this is day two and things look great.
    if this thread shows interest, I will continue to post more photos and updates.
    This is one 13X9 Pyrex dish. I have two filled with the pork belly.
    IMG_0264.JPG

    Andrew
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    Used to raise my own hogs, but I never tried to make bacon. Is there any smoking involved in the process you're following?
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    Sidewinder
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    It does look good. I will be following Sir.

    Sent from my SM-G950U using Tapatalk
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    Wrangler
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    I'll be following along
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    I smoke pork-bellies often but Ive never made bacon. I'm interested in how this turns out.
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    Never tried it, but have interest. I have corned beef briskets in the past. As I recall, it takes about four weeks in a crock with brine, potassium nitrate and seasonings.

    I'll stay tuned!

    Keith
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    Quote Originally Posted by Judson View Post
    Used to raise my own hogs, but I never tried to make bacon. Is there any smoking involved in the process you're following?
    Yes to answer your question. The slabs will be smoked for 3 hours with apple wood. They will not be cooked by the process due to the low heat used.
    Andrew
    The Gene Pool is in need of a lot of Chlorine!

    Better yet, drain the entire pool!

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    I love cured smithfield hams and have often wanted to try this. I have also toyed with the idea of ageing some venison roasts the next one I knock down. I sure like aged beef steak. interesting thread
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    Marlin Marksman
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    applewood smoked bacon is the awesome. best i've ever had comes from joannes sausage factory in ashburn georgia
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  11. #10
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    The pork belly was done curing yesterday. I removed the extra cure and placed the meat on a wire rack and it will be refridgerated for 48 hours, uncovered. This will give the proteins a chance to get sticky and that will help in the smoking process, which will occur tomorrow night.
    Here is a photo after the cure.
    IMG_1700.JPEG
    Andrew
    RESIII, Mike 2010 and lever30 like this.
    The Gene Pool is in need of a lot of Chlorine!

    Better yet, drain the entire pool!


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