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Bacon curing recipes
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Tatoosh View Drop Down
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Joined: 27 August 2012
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Points: 18 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Tatoosh Quote  Post ReplyReply Direct Link To This Post Posted: 28 August 2012 at 00:15
Hello Pitrow, how is beautiful Newberg?  I had many Filipinos working where I did too and enjoyed their company.  The short ribs sound kind of Korean to me but the lumpia are pure Filipino (well with some influence from the Chinese, of course) and my wife loves to make those and to innovate new ones, her recent lumpia consisted of crab and cream cheese and she often does mashed potato and cheese lumpia. 
 
Later: I saw your blog about doing apple molasses.  That looks really good!  And the cinnamon rolls were nice too.  My wife loves to make those.  How much did they charge for the cured and smoked pork chops?  I do those here, using 1 to 2 inch chops, cured for 2 day in a wet brine and then smoked for 2 or 3 hours with hickory.  Wonderful to eat, but your molasses glaze sounds like a step up the ladder!
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Originally posted by Tatoosh Tatoosh wrote:

Could you give me an idea of the weight of your "slab of bacon"?  Is it in the 3 kilo/6.5 pound area?  A bit heavier or lighter?  I like making bacon, but have only done it a few times.  I smoke mine on a Weber Kettle usually, though I have finished it by heating it until 150F internally in my oven without smoke.  Thank you!

Hello Tatoosh, and welcome to the forum!Clap
When I prepared the belly bacon above, I had one pork belly and split it into two pieces. I don't know exactly, but would estimate the weight of each piece as about 1.5-2 kilos. 

The weber kettle is a perfect place to smoke bacon...I would start it low and slow and bring it up gradually to that 150°.
Good luck and happy smoking.
Go ahead...play with your food!
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Points: 18 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Tatoosh Quote  Post ReplyReply Direct Link To This Post Posted: 28 August 2012 at 02:59
Yeah, that is my approach.  I smoke at 150F to 175F (smoker temp) for 3 or more hours.  Then if weather permits, I bring the bacon to 150F internal temperature by raising the smoker to 200F to 230F.  Last time we made bacon it was in a typhoon.  We had blankets hung to protect the Weber from the wind, but I never could get it over 160F smoking temp, so we finished the bacon in the kitchen oven after smoking. 
 
Lots of great recipes here, so I really look forward to exploring the forum and sharing with my family! 
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 28 August 2012 at 12:20
Don't worry too much about getting the bacon to an IT of 160 or so...it's cured. It will be fine as long as you cook it before using even if it is cold smoked the whole time.

Here's a good link on bacon curing:
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Tatoosh View Drop Down
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Points: 18 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Tatoosh Quote  Post ReplyReply Direct Link To This Post Posted: 29 August 2012 at 04:07
I only take it to the 150F range because I share it with folks that are over 60 years old (including myself) so I like to be on the safe side.  Thanks for the link.  I am looking it over closely. 
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Originally posted by Hoser Hoser wrote:


2. I have to find a way to cut down the salt in the initial cure recipe..wound up soaking one batch over three hours and12 water changes just to get it to where I could choke down the sample fry.
Any suggestions? I only used a cup of salt, but man, was it powerful

Thanks for stopping by to check out my Q-View.



  Hi Hoser!

  I'm getting ready to start two whole bellys myself.  My basic cure contains a lot less salts than yours does, and have had no problems with the ratio. 

basic bacon cure recipe

1.One 10lb slab of pork belly, rind removed
2.2 tsp pink salt (Prague Powder)
3.1/2 cup of salt  1/3rd cup salt
4.Generous cup of sugar - maple syrup, honey or brown sugar.

5.Any desired spices

 

 

  Rinse, dry, set on racked sheet in fridge overnight before smoking


Here's a picture of what looks to be a single belly cut into thirds.  The most I ever did at one time was six full bellys...that was too much to do at one time.  Skinning and slicing that much was a pain!



Dan
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 30 November 2012 at 15:40
Thanks for the suggestion Dan...I think old Rytek's recipe was a bit too heavy on the salt.
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Points: 8 		Post Options Post Options   Thanks (1) Thanks(1)   Quote PitFiend Quote  Post ReplyReply Direct Link To This Post Posted: 21 March 2013 at 11:42
Has anybody experimented at all with bourbon in the cure? I am attempting a 4lb slab, no rind with a basic maple syrup cure and just adding a shot or two of a decent enough bourbon. It's been in the cure a little over a week and I have been flipping it every day. Just trying to figure out what to expect. 
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 March 2013 at 11:46
I tried a Canadian Bacon once using a pork tenderloin that had "bourbon-flavour" in it. It came from the meat plant that way, so I am not sure if it was true bourbon or some sort of artificial "bourbon flavouring."
 
The flavour did add a little something - depth, character, call it what you will. Not sure how to describe it, but it was good!
 
Welcome to the FotW! hope to see you around ~ Beer
 
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Very often when bourbon or other whiskey is added it contributes a sense of umami to the finish. You don't taste the booze, as such. But there's an underlying mellowness and all the other ingredients taste more like themselves.

It's simple enough to see how this works. Make your favorite barbecue sauce, adding bourbon (or, better yet, Southern Comfort) to one batch and not to the other. Taste them both, and you'll see the difference.
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Originally posted by PitFiend PitFiend wrote:

Has anybody experimented at all with bourbon in the cure? I am attempting a 4lb slab, no rind with a basic maple syrup cure and just adding a shot or two of a decent enough bourbon. It's been in the cure a little over a week and I have been flipping it every day. Just trying to figure out what to expect. 


   Hello Pitfiend!

  Welcome to FOTW!


   I gotta say...that's one fine idea!  Please post your results when the cure gets done, as I'll probably give this a try next time I make my bacon...and seeing as how the last batch is finished up...it should be within the next few weeks.

    I hope you don't mind me asking, but would you mind cutting off a small piece before you smoke it?  I'd be interested to hear your thoughts of how the simple cure (with Bourbon addition) tasted.  I think it may be helpful to get the flavor profile before smoke and after smoke.

    Can't wait to hear your thoughts! 

   Dan
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I think Brook hit the nail on the head....it will come through in the finished product, but I would not worry about it being overpowering at all. 

I use bourbon in my barbecue sauce, and have used it in many applications...it just seems to give a really nice depth of flavor.
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Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 22 March 2013 at 16:24
Bourbon sounds like it would work for me!
I use Ruhlmans recipe for Maple bacon, I also sub Apple Molasses and Honey for the Maple syrup - my favorite!
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Oops, I forgot to check prior to smoking, but as historicfoodie said, it didn't really give the bourbon taste I kind of wanted but did seem to bring some of the maple to the forefront. Pretty tasty overall, but I was really after that hint of bourbon. It cured about 10 days.
Next up is a 5lb slab I just grabbed that I am going to try curing in coffee and see what happens there. I'll try to remember to try it before and after smoking.
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PitFiend, you sure do come up with some good ideas! Looking forward to seeing how it goes ~
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   Thanks for the update pitfriend.  For the coffee, I wonder if adding instant coffee to the rub would offer more flavor than adding some made coffee.

   Can't wait to hear the results!

   Actually, I need to make some more bacon, I'm all out...again!
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I opted to get a nice dark espresso roast from a place I go to. I am a little hesitant to try an instant coffee since I don't really care for that flavor. Since I am going to be drinking the coffee too, I figured may as well get something I like. I used a pretty basic cure that I have done a couple times and just substituted a couple things.

5lb rind on slab
2oz of kosher salt
1/4 cup brown sugar
About 1/4 cup of really strong brewed coffee
Extra 1tbsp of grounds for good measure
2tsp of all purpose cure

I am going to try to see if I can wait 2 weeks to let the flavor really get in there. I am a big fan of strong flavors, so hopefully this will work out to my liking. Some will be going in to a bacon jam recipe that is already accented with coffee, so it should work out nicely there even if the bacon on its own isn't where I want it to be.
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Originally posted by woodywoodduck woodywoodduck wrote:

You would not happen to have a recipe for Maple Cured Bacon and hams, would you?
 
A Buddy and I are trying to find a Maple Cured Bacon and ham recipe...his Mom and Dad used to raise many hogs per year and made maple cured bacon and hams and sold them at the Broad Street Farmers Market in Harrisburg Pennsylvania.
 
He has looked thru all his Mom and Dad's old recipe books and can not find the maple cured recipe anywhere.
 
I've tried searchs for it thru Google and have yet to come up with a recipe (Yeah watch, you or someone else will find it thru Google in a matter of Seconds!  Always goes that way for me..I can never find it, but let someone else who understands the secrets to Google and they have it in Seconds!)


I cure and smoke bacon regularly and get my MAPLE SUGAR CURE at AlliedKenco.com.  A two pound bag of cure will cure 100 pounds of belly.  The typical pork belly down here weighs around 11 pounds give or take.  Some weigh closer to 12 or 13 pounds.  And each belly is cut into thirds to fit inside of my Weber Smokey Mountain Smoker.
A foodie here. I know very little but the little that I know I know quite well.

best,
-T
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t -

that's great news for me, since i am always trying to find a way to maple cure meats; i think that the maple cured/maple smoked flavour is just about as good as it can get! Pig

i currently have two sections of pork loin curing; since there aren't too many options available to me, i'm using 3/4 cup of genuine maple syrup for each loin section - each section is just over 2 pounds. my curing agent is tenderquick, which i have found to work very well for my needs. i'll be smoking these in maple using my AMNPS. this is an experiment, because i'm not sure if the maple syrup will work. even if it will work, i may or may not have enough, i don't know - but i figure it will be a good learning experience, either way. they're due out of the cure this weekend, so we'll see ~
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I am not a representative of AlliedKenco.  But they sell everything needed for meat processing, everything ranging from spices, mixtures to equipment.
A foodie here. I know very little but the little that I know I know quite well.

best,
-T
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