|
I am going to try making some bacon with the recipe in the original post, the butcher wants to know if I want skin-on or skin-off pork belly. Google tells me either works but the skin-on helps protect it during the cooking process. For anyone who has made some bacon, is it hard to remove the skin or better to just get skin-off belly? edit: Upon rereading the thread, I think I will go with Skin-on pork belly Kid fucked around with this message at 22:00 on Jan 5, 2012 |
#
¿
Jan 5, 2012 20:36
|
|
|
|
| # ¿ May 5, 2024 17:50 |
|
|
I made some bacon using the OP recipe! It taste great, with a nice herby taste, however the slices are a little too thick and get chewy after cooking. Next time I will slice them a bit thinner, and probably adjust the seasonings a bit to make a more peppery bacon. I diced up the pork skin and used it for an amazing soup stock base. I bought 10 pounds of skin on pork belly, and cut it in half for easier handling  I tried to do one set of seasoning using brown sugar and the other with honey, but the honey mix didn’t work out and I ended up using brown sugar mix on both pieces.  Then bagged them in 2-gallon ziplocs and placed in the fridge  After a week of curing, with me flipping the bag over each morning, I rinsed the belly off  And baked it. Hopefully I will have a smoker before I make another batch. Once it reached the correct temperature  I pulled it and let it cool before removing the skin. I had a little trouble with this, cutting too deep into the fat, but that was just my inexperience with a knife.  Once that was done, it was time to slice it up. My slicer was too small and could not fit the entire length on the sliding tray so the slices did not come out perfect.   After slicing a mountain of bacon, I wrapped it up in Clingfilm for freezing and fried a few pieces up to try.  
Kid fucked around with this message at 14:59 on Feb 10, 2012 |
|
#
¿
Feb 10, 2012 14:57
|
|
|
I have a baconmergency! I am making another 10-lb of bacon, and I think I messed it up pretty badly. I cured it in the fridge for a week, then forgot to bake it and sliced it right away. Is there any way to fix this? Think i can just heat the slices in the stove now then pack them away? Or would it be better to freeze everything and defrost a few slices as needed? Errant Gin Monks posted:Wow... I don't know. It won't keep as long since it wasn't heat treated or smoked. I think I might freeze it and fry as needed. Kid fucked around with this message at 23:06 on Mar 18, 2012 |
|
#
¿
Mar 18, 2012 22:30
|
|
|
MiTEG posted:The bacon should be fine the fridge for a week or so or in the freezer for a lot longer. The sodium nitrate takes care of most of the harmful bacteria. instead of roasting my bacon in the oven I cold smoked it at around 60 degrees for 8 hours. I've been cooking sliced pieces from the freezer for the past few months to no ill effect. Errant Gin Monks posted:Wow... I don't know. It won't keep as long since it wasn't heat treated or smoked. I think I might freeze it and fry as needed. Thanks for the replies, I was worried I might have to scrap the whole batch. I'll keep it frozen and takes slices out as needed.
|
|
#
¿
Mar 20, 2012 01:58
|
|
|
Time for some more bacon! I found a butcher (around Pine Grove, PA) who butchers his own pigs and got a 10-lb belly (around $2.30 per lb.)   Seasoned it up with the recipe in the OP and tossed it in the fridge for a week.  Pulled it out, washed the seasoning off and let it rest in the fridge overnight then popped the belly into the smoker. Smoked it at 200 with mesquite wood until I hit an internal temp of 145 (about 4-5 hours)    I froze the smoked belly overnight for easier slicing, then cut it up.    Once I go through / give away most of this batch, I think the next belly will be triple-cold smoked, just have to build a cold smoke box to adapt the electric smoker. edit: Sorry, thought I had posted the thumbnail version to start with Kid fucked around with this message at 00:00 on Jun 17, 2012 |
|
#
¿
Jun 16, 2012 21:12
|
|
|
|
| # ¿ May 5, 2024 17:50 |
|
|
So I got another batch of pork belly to make some bacon. But rather than 1 big belly the butcher gave me 10 pounds of pork belly chunks, some big some small. Think it will still work for bacon?
|
|
#
¿
Dec 1, 2012 19:44
|
|