First time home cured bacon
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Nice job and too good to be in the WDYC thread.
Can we have some detail on your method ?
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Ok, went and saw the great man Dwayne to purchase some rubs and grabbed a bacon cure while I was there. He has a few to choose from.
I’m not really into the sweet flavours so he directed me to the Deep South East one.
Bought a 2kg piece of pork belly from the local supermarket and followed the instructions. This one requires giving it a liberal coat of the cure and into an air sealed container or zip lock bag which is what I used.
Into the fridge for 6-8 days and then washed off and dried and onto the smoker.
I cooked it on the Masterbuilt with iron bark for smoke at 230f until it hit 150f internal.
Overall really impressed and definitely will be doing lots more.!
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Yep it’s pretty simple 👍🏼
Looks good
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Looks sensational. I've only cured loin never belly. So weird question here, what did the fat taste like once fried?
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werewolf tasted great. This one had underlying flavours of fennel as it was in the cure.
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Interesting thanks! I've only ever followed the Jess Pyrles method, with loin, and thought each time the fat/ came out tasting rank. The meat itself amazing flavour, just a much denser texture than shop bacon. I cut off the rind before curing too
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werewolf i use Jesses mix also and never had any complaints- I have modified it slightly over time - more salt less paprika. Brown suger or maple .
And it’s always turned out great .
I also use “misty gully “ bacon cure and it’s very hard to fault if you ask a me .!
And I love me bacon !
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Yeah right. Thanks for the feedback. I'll just have to try it again
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Ok, went and saw the great man Dwayne to purchase some rubs and grabbed a bacon cure while I was there. He has a few to choose from.
I’m not really into the sweet flavours so he directed me to the Deep South East one.
Bought a 2kg piece of pork belly from the local supermarket and followed the instructions. This one requires giving it a liberal coat of the cure and into an air sealed container or zip lock bag which is what I used.
Into the fridge for 6-8 days and then washed off and dried and onto the smoker.
I cooked it on the Masterbuilt with iron bark for smoke at 230f until it hit 150f internal.
Overall really impressed and definitely will be doing lots more.!
great work I've been seeing a few taking the leap recently at the end of the day quite proud of themselves bacon has never tasted so good enjoy mate 👌👍🍻
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