Comments on: Makin Bacon http://www.bsbrewing.com/blog/2007/08/makin-bacon/ Musings from the BS Brewing Brew Crew Mon, 08 Mar 2010 13:53:03 +0000 http://wordpress.org/?v=2.8.6 hourly 1 By: Adam http://www.bsbrewing.com/blog/2007/08/makin-bacon/comment-page-5/#comment-125598 Adam Mon, 01 Mar 2010 22:09:11 +0000 http://www.bsbrewing.com/blog/?p=261#comment-125598 The slab is on the smoker (dome temp 170, belly temp 120 deg) so I don't know yet. This is my second attempt... first cooked way faster than I thought it would so it's internal temp was 180, tasted good, but was essentially ham. This belly's skin had the nipples on it. It disturbed me much less than I would have thought. If nothing else I have learned I am certainly NOT a vegan in hiding. A The slab is on the smoker (dome temp 170, belly temp 120 deg) so I don’t know yet. This is my second attempt… first cooked way faster than I thought it would so it’s internal temp was 180, tasted good, but was essentially ham.
This belly’s skin had the nipples on it. It disturbed me much less than I would have thought. If nothing else I have learned I am certainly NOT a vegan in hiding.

A

]]> By: Porky the Pork Pig in a Bacon Blanket : BS Brewing's The Champagne of Blogs http://www.bsbrewing.com/blog/2007/08/makin-bacon/comment-page-5/#comment-124619 Porky the Pork Pig in a Bacon Blanket : BS Brewing's The Champagne of Blogs Thu, 25 Feb 2010 04:54:46 +0000 http://www.bsbrewing.com/blog/?p=261#comment-124619 [...] category called “Meat Stunts.” That’s where you’ll find instructions for home made bacon, the legend of the curiously named “La Caja China,” and our last Superbowl centerpiece, [...] [...] category called “Meat Stunts.” That’s where you’ll find instructions for home made bacon, the legend of the curiously named “La Caja China,” and our last Superbowl centerpiece, [...]

]]> By: rob http://www.bsbrewing.com/blog/2007/08/makin-bacon/comment-page-5/#comment-118220 rob Sun, 31 Jan 2010 09:23:07 +0000 http://www.bsbrewing.com/blog/?p=261#comment-118220 I followed the brown sugar maple syrup and kosher salt suggestion had two slabs left the rind on one and took it off the other before i sliced them. both tasted the same just a little different to chew. we like the rind by itself so i'm taking it off both this time. at first we thought the bacon was too salty but didn't notice that the next day although it was salty it didn't seem too salty anymore. still this next batch i soaked for a couple hours after washing off the cure and was told to throw in a potato to absorb some of the salt i sliced the potato in half. the slabs are forming up now and i'll push them skin side up into a pan of cracked black pepper tomorrow before i smoke them. we are loving this bacon. I followed the brown sugar maple syrup and kosher salt suggestion had two slabs left the rind on one and took it off the other before i sliced them. both tasted the same just a little different to chew. we like the rind by itself so i’m taking it off both this time. at first we thought the bacon was too salty but didn’t notice that the next day although it was salty it didn’t seem too salty anymore. still this next batch i soaked for a couple hours after washing off the cure and was told to throw in a potato to absorb some of the salt i sliced the potato in half. the slabs are forming up now and i’ll push them skin side up into a pan of cracked black pepper tomorrow before i smoke them. we are loving this bacon.

]]> By: David http://www.bsbrewing.com/blog/2007/08/makin-bacon/comment-page-5/#comment-116028 David Sun, 24 Jan 2010 13:37:22 +0000 http://www.bsbrewing.com/blog/?p=261#comment-116028 Fellow epicures, You all sound inspired and so you should...try this (or any combination thereof)for a more Euro bacon experience: 3/4 cup of salt 3/4 cup of brown sugar 1 tblsp ground pimento/allspice 2 tblsp ground black pepper 2 tsp ground coriander seeds 4 clove garlic finely crushed 2 bay leaves finely chopped Just coat the belly (I usually manage two 3 pound pieces with this much cure) with the mix, stick it in a freezer bag and cure for 6 days. Rinse thoroughly, dry (in the fridge, uncovered - best get rid of that rotten lemon!)and cook on the bbq or add this flavour bomb to stews, omelettes etc...also try this rub on pork chops and cure for six to eight hours - you'll love it. Sometimes I just cure chops in sugar, salt and crushed juniper berries for 6 hours or so as this seems to keep the meat juicy, especially if you've landed a particularly lean chop. Anyway, getting carried away. Enjoy yourselves and remember you will lose the occasional ham/bacon/batch of salami to a bacterial infection. Frustrating but can't do nowt about it. All the best, David Fellow epicures,
You all sound inspired and so you should…try this (or any combination thereof)for a more Euro bacon experience:
3/4 cup of salt
3/4 cup of brown sugar
1 tblsp ground pimento/allspice
2 tblsp ground black pepper
2 tsp ground coriander seeds
4 clove garlic finely crushed
2 bay leaves finely chopped
Just coat the belly (I usually manage two 3 pound pieces with this much cure) with the mix, stick it in a freezer bag and cure for 6 days. Rinse thoroughly, dry (in the fridge, uncovered – best get rid of that rotten lemon!)and cook on the bbq or add this flavour bomb to stews, omelettes etc…also try this rub on pork chops and cure for six to eight hours – you’ll love it. Sometimes I just cure chops in sugar, salt and crushed juniper berries for 6 hours or so as this seems to keep the meat juicy, especially if you’ve landed a particularly lean chop.

Anyway, getting carried away. Enjoy yourselves and remember you will lose the occasional ham/bacon/batch of salami to a bacterial infection. Frustrating but can’t do nowt about it.

All the best,
David

]]> By: Jewish bacon boy http://www.bsbrewing.com/blog/2007/08/makin-bacon/comment-page-5/#comment-114326 Jewish bacon boy Sun, 17 Jan 2010 12:25:04 +0000 http://www.bsbrewing.com/blog/?p=261#comment-114326 To get most of the saltiness out, you need to thoroughly wash the salt brine off the bacon before you dry it to form the pellicle. Can't just put the pieces under the tap; you have take your hands and rub the salt/sugar mixture off as best you can. To get most of the saltiness out, you need to thoroughly wash the salt brine off the bacon before you dry it to form the pellicle. Can’t just put the pieces under the tap; you have take your hands and rub the salt/sugar mixture off as best you can.

]]> By: Mmmmm… Bacon… — Beer Haiku Daily http://www.bsbrewing.com/blog/2007/08/makin-bacon/comment-page-5/#comment-110820 Mmmmm… Bacon… — Beer Haiku Daily Sun, 03 Jan 2010 13:35:19 +0000 http://www.bsbrewing.com/blog/?p=261#comment-110820 [...] This is truly spectacular: Makin Bacon. As my brother Garlic Jones always says, “Never trust a person who says they don’t like [...] [...] This is truly spectacular: Makin Bacon. As my brother Garlic Jones always says, “Never trust a person who says they don’t like [...]

]]> By: Dave Althouse http://www.bsbrewing.com/blog/2007/08/makin-bacon/comment-page-5/#comment-107597 Dave Althouse Wed, 16 Dec 2009 14:04:46 +0000 http://www.bsbrewing.com/blog/?p=261#comment-107597 MAde my first attempt at curing bacon. My only issue is it's way to salty tasting. Any thoughts to reduce the end product saltyness? MAde my first attempt at curing bacon. My only issue is it’s way to salty tasting. Any thoughts to reduce the end product saltyness?

]]> By: shawn http://www.bsbrewing.com/blog/2007/08/makin-bacon/comment-page-5/#comment-100996 shawn Tue, 17 Nov 2009 20:17:16 +0000 http://www.bsbrewing.com/blog/?p=261#comment-100996 Actually your supposed to drain out any liquid and re-season with your curing rub every day or so. When I do my own pork belly, I simply use salt/sugar. Cut it into squares and pan fry it then bake for about 30 minutes @400 brushing with maple syrup every so often. Much easier way for if you don't have a smoker. Actually your supposed to drain out any liquid and re-season with your curing rub every day or so. When I do my own pork belly, I simply use salt/sugar. Cut it into squares and pan fry it then bake for about 30 minutes @400 brushing with maple syrup every so often. Much easier way for if you don’t have a smoker.

]]> By: Oakman http://www.bsbrewing.com/blog/2007/08/makin-bacon/comment-page-5/#comment-83640 Oakman Wed, 28 Oct 2009 04:00:10 +0000 http://www.bsbrewing.com/blog/?p=261#comment-83640 I have just started the fisrt process. I am making the salt/maple/brown sugar one. I will smoke it is hickory smoke in a weeks time. I will put the results on my website. You have made a Kiwi who misses Canada/USA very happy. I have just started the fisrt process. I am making the salt/maple/brown sugar one.

I will smoke it is hickory smoke in a weeks time.

I will put the results on my website.

You have made a Kiwi who misses Canada/USA very happy.

]]> By: Gary http://www.bsbrewing.com/blog/2007/08/makin-bacon/comment-page-5/#comment-80920 Gary Sat, 10 Oct 2009 07:11:03 +0000 http://www.bsbrewing.com/blog/?p=261#comment-80920 BTW Start your oven off cold and let it come to temp with the bacon in, on a rack check every 3 mins after it reaches temp, (that's why they call it "bake-on" lol) BTW
Start your oven off cold and let it come to temp with the bacon in, on a rack check every 3 mins after it reaches temp, (that’s why they call it “bake-on” lol)

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