monty pictorial - makin' bacon [General]
Jan 29
Ingredients
1/4 cup Kosher Salt
2 tsp Cure #1 (aka Pink Salt, InstaCure #1, Prague Powder #1)
1/4 cup Brown Sugar
1/4 cup Maple Syrup
5 lb Pork Belly
Jan 29
Combine all dry ingredients in a bowl and mix well. Add syrup and stir until well combined.
Rub cure mixture on belly making sure to cover the entire surface. Place skin side down in a large sealable bag, expel all air, and fold the empty end of the bag under so that the belly is in close contact with the bag. During the curing time the belly will release liquid, and it is important that this liquid stay in contact with the meat.
Jan 29
Refrigerate 7 – 10 days until belly is firm(er) to the touch with no soft spots. During the curing time, turn the bag over once a day or once every other day to redistribute the cure (this is called overhauling).
When belly is fully cured, rinse thoroughly with water or soak for 1-2 hours depending on your preference for saltiness. You can test the flavour by slicing off a small piece of the belly and frying it.
Pat dry and place belly on a cooling rack set over a baking sheet. Air dry uncovered in the refrigerator overnight (12 – 24 hours).
[my girlfriend was HORRIFIED to see this in the sink hahaha]
Jan 29
Once bacon has been dried place into a 120 - 140° preheated smoker with damper half open and apply smoke. I usually apply 2-3 hours of maple wood.
After you have applied your smoke, increase heat to 160°F and cook the bacon to your desired internal temperature. There are generally two internal temperatures that are used to smoke bacon - if you want to bacon raw, the recommended temperature is 137°F - 139°F. For fully cooked smoked bacon it is generally 150°F - 155°F.
Jan 29
After the desired internal temperature has been reached, remove from smoker and allow to cool. When cool enough to handle pull the skin off, making sure you leave as much fat on the bacon as possible.
Jan 29
Cool overnight in the fridge, slice/package or feast on the next day.
You will never buy bacon again :)
Jan 30
Looks great monty. I just got back from South Texas where every small town we drove through the only thing you could smell was mesquite. We ate lots of smoked brisket. You should see the set ups they have down there large smoke houses right in the front of their places. If it wasn't so cold I would do a brisket today.
Jan 30
Well done monty! Funny, I woke up this morning with a major hankering for some of my own home made bacon. I've got a bunch of it in the freezer - it stores really well vacuum sealed
Jan 31
BTW monty, you are slowly winning me over to one of these electric smokers. The convenience just seems unbeatable. Especially the ability to control the temperature so well. But where are you smoking this time of year?
Another note on the cure - I do it differently and do a fully-immersed brine for 2 days in my standard brining solution. My solution is similar to what you list here, though, except I don't use any chemicals. I may experiment next time with leaving it brine longer.
EDIT: also - where are you getting your pork bellies? My only source at the moment comes with a whole pig attached :-) I'd like to be able to buy reasonably priced, local bellies if possible.
Another note on the cure - I do it differently and do a fully-immersed brine for 2 days in my standard brining solution. My solution is similar to what you list here, though, except I don't use any chemicals. I may experiment next time with leaving it brine longer.
EDIT: also - where are you getting your pork bellies? My only source at the moment comes with a whole pig attached :-) I'd like to be able to buy reasonably priced, local bellies if possible.
Jan 31
zym - the Bradley is really versatile. the temperature holds nicely because of the design and the heating element seems to have pretty minute control. it's a great tool. can't sing enough praises.
the cabinet is insulated so i can smoke year-round. stuffed full of food, it is hard to get it much above 200F in this weather though. we did some entertaining yesterday and i did ribs. since it was -20C, after smoking for 2 1/2 hours i just pulled them and finished in the oven. the Bradley cabinet is essentially a 500W oven anyways - food is never smoked to completion, you just apply the smoke for the first few hours.
re: curing. using the Instacure #1 or another pre-mixed cure imparts that cured "flavour", and gives the meat a nice colour. it also acts as an anti-bacterial agent against botulism. smoking at very low temperatures, in a smoker, without oxygen, is a recipe for bacteria growth - the meat is in the prime 'danger zone'. using a nitrate or nitrite prevents the bacteria growth. Instacure #1 is only 6.25% sodium nitrite - the rest is salt. 1 pound of Instacure will cure 480lbs of meat. the "chemicals" are miniscule. perhaps someone more well-versed in curing can chime in here, but IMO it's a necessity!
pork bellies are plentiful in Chinatown. i got to Kowloon Market. they're also available at T&T (along with pig hoof).
Ken - was this a vacation based around food destinations? awesome! the Bradley mesquite is STRONG. be careful with that stuff.
the cabinet is insulated so i can smoke year-round. stuffed full of food, it is hard to get it much above 200F in this weather though. we did some entertaining yesterday and i did ribs. since it was -20C, after smoking for 2 1/2 hours i just pulled them and finished in the oven. the Bradley cabinet is essentially a 500W oven anyways - food is never smoked to completion, you just apply the smoke for the first few hours.
re: curing. using the Instacure #1 or another pre-mixed cure imparts that cured "flavour", and gives the meat a nice colour. it also acts as an anti-bacterial agent against botulism. smoking at very low temperatures, in a smoker, without oxygen, is a recipe for bacteria growth - the meat is in the prime 'danger zone'. using a nitrate or nitrite prevents the bacteria growth. Instacure #1 is only 6.25% sodium nitrite - the rest is salt. 1 pound of Instacure will cure 480lbs of meat. the "chemicals" are miniscule. perhaps someone more well-versed in curing can chime in here, but IMO it's a necessity!
pork bellies are plentiful in Chinatown. i got to Kowloon Market. they're also available at T&T (along with pig hoof).
Ken - was this a vacation based around food destinations? awesome! the Bradley mesquite is STRONG. be careful with that stuff.
Jan 31
I'm not worried about that because I cook my bacon first monty :-) Nothing like some sizzling pork fat to kill any and all bacteria.
But I may try some for the sake of comparison just the same - to see if it makes better bacon.
But I may try some for the sake of comparison just the same - to see if it makes better bacon.
Jan 31
it does add a distinct cured flavour.
i was leery about using curing agents in food so i did a bit of reading first (Great Sausage Recipes and Meat Curing, Rytek Kutas).
there are different types/mixtures of cures, and as such different measured amounts for each depending on the level of sodium nitrite/nitrate in them. it's not like a BBQ rub where you can be liberal with the stuff ;)
i was leery about using curing agents in food so i did a bit of reading first (Great Sausage Recipes and Meat Curing, Rytek Kutas).
there are different types/mixtures of cures, and as such different measured amounts for each depending on the level of sodium nitrite/nitrate in them. it's not like a BBQ rub where you can be liberal with the stuff ;)
Feb 1
Monty - That's awesome. I should clip and save all of these hints for when we have a smoker of our own.
Does this mean that the Bradley has an adjustable thermostat, or are you controlling the temperature just by fiddling with the dampers?
Does this mean that the Bradley has an adjustable thermostat, or are you controlling the temperature just by fiddling with the dampers?
Feb 1
There are 2 models of Bradley - one more expensive than the other. Not sure what the differences are. If you search the Crappy Tire website on "smoker" you'll see one is just called the "Bradley Smoker" and the other is "Bradley Digital Smoker"
Feb 1
momo/zym - the OBS (Original Bradley Smoker) just has a 'slider' to control the cabinet temperature. i monitor it with a pit thermometer. once you hit the sweet spot, the Bradley will hold a pretty steady temperature. like when i did the bacon, it was holding 160F +/- 2 or 3 degrees.
the DBS (Digital Bradley) can be set digitally, just like you would an oven.
to improve accuracy and/or temp swings a lot of smokers use a PID controller (proportional–integral–derivative controller). the PID uses an algorithm to automatically adjust power to the cabinet heater in order to compensate for temp swings. the temperature control can hold the smoking temperature within one degree precision. the new models even have food temperature probes, so you can have the smoker turn off (or hold warm) once your food hits the internal temperature of your liking.
www.auberins.com
if you're looking into getting one, get the Original Bradley when it's on sale (< $300), and get the PID.
the DBS (Digital Bradley) can be set digitally, just like you would an oven.
to improve accuracy and/or temp swings a lot of smokers use a PID controller (proportional–integral–derivative controller). the PID uses an algorithm to automatically adjust power to the cabinet heater in order to compensate for temp swings. the temperature control can hold the smoking temperature within one degree precision. the new models even have food temperature probes, so you can have the smoker turn off (or hold warm) once your food hits the internal temperature of your liking.
www.auberins.com
if you're looking into getting one, get the Original Bradley when it's on sale (< $300), and get the PID.
Feb 1
Hmmm, the gears are turning monty! See my response in the bradley thread ...
ottawafoodies.com/forum/2529
ottawafoodies.com/forum/2529
Feb 19
hey Orleansfoodie - it's been mentioned on OF that that Nicastro's has it. i wanted to make sure i got the real deal Instacure #1, so i bought some online. the Sausage Maker is a reputable source - www.sausagemaker.com
FYI Le Baron on Merivale also sells Bradley branded pre-mixed cures (Maple, Demerara) and Bradley pucks/bisquettes, which are cheaper and better stocked than Canadian Tire.
FYI Le Baron on Merivale also sells Bradley branded pre-mixed cures (Maple, Demerara) and Bradley pucks/bisquettes, which are cheaper and better stocked than Canadian Tire.
Feb 20
Monty,
I managed to pick up some curing salt at Lavergne Western Beef, $3/kg. They make enough sausage there so I figured they would have the right stuff.
I picked up some bisquettes at Le Baron already, they are considerably cheaper than anywhere else.
Thanks for the link, I'll check that out.
I managed to pick up some curing salt at Lavergne Western Beef, $3/kg. They make enough sausage there so I figured they would have the right stuff.
I picked up some bisquettes at Le Baron already, they are considerably cheaper than anywhere else.
Thanks for the link, I'll check that out.
Feb 20
Monty the bacon king!!! Your bacon looks so good!
This link is for you, Monty : gadgets and designs inspired by bacon
www.toxel.com
This link is for you, Monty : gadgets and designs inspired by bacon
www.toxel.com
Mar 5
how'd the bacon turn out? or is it still curing ;)
by the way you should get 3 'pucksavers' - saves a ton of cash on partially burned pucks
www.smokeandstuff.com
by the way you should get 3 'pucksavers' - saves a ton of cash on partially burned pucks
www.smokeandstuff.com
Mar 7
I smoked it yesterday, I cooked up a bit of it right away but found it too smokey so I wrapped it up and am letting it mellow out a little before I try it again.
I smoked it with 2 hours of pecan, maybe another wood (maple or fruit) will be required next time.
I'm very pleased with the look of it at least, I'll report back once I try it again.
I smoked it with 2 hours of pecan, maybe another wood (maple or fruit) will be required next time.
I'm very pleased with the look of it at least, I'll report back once I try it again.
Mar 7
how long did you smoke it for? for me, 4-6 pucks (1hr20min - 2hrs) is usually more than enough smoke for most applications except brisket and pork butt.
letting it mellow will make a HUGE difference too. especially true with cheeses and nuts.
letting it mellow will make a HUGE difference too. especially true with cheeses and nuts.
Mar 7
it was smoked 2 hours - 6 pucks.
I noticed the nuts did mellow out with time, I've yet to try cheese.
I noticed the nuts did mellow out with time, I've yet to try cheese.
Mar 9
Eastcoast.chef - still haven't used maple sugar. agreed it would work quite well. quite a few users on another forum i read have done it in place of the brown sugar and gave some rave reviews!
if anyone is trying this, for the love of god don't use Aunt Jemima ;)
if anyone is trying this, for the love of god don't use Aunt Jemima ;)
Mar 10
Just tried the bacon again, much nicer now.
I found that it caramelized faster because of the maple syrup in the brine so I have to cook it at a lower temp once it gets going.
According to my wife this will have to be made again. I'll be more than happy to oblige.
I found that it caramelized faster because of the maple syrup in the brine so I have to cook it at a lower temp once it gets going.
According to my wife this will have to be made again. I'll be more than happy to oblige.
Mar 14
So I'm about to embark upon my own bacon adventures and this time around I was going to do some with nitrates, and some without. Where is a good source locally? Looks from above that Nicastro's? On Merivale? I can just walk in and get it?
Mar 14
I don't use nitrates in my bacon. have never had any trouble with it in the past this way.
Have 4 pork legs curing right now for the past 2 weeks, used nitrates for these. starting smoking tomorrow maybe...4-5 hours a day for 5 days
Mar 15
I've never used nitrites either for my bacon but want to do half with and half without this time around to compare
Mar 25
Hey monty, where did you get 2 tsp insta-cure per 5 lbs of meat?
The manufacturer's website says to use 1 tsp per 5 lbs of meat.
www.sausagemaker.com
The manufacturer's website says to use 1 tsp per 5 lbs of meat.
www.sausagemaker.com
Mar 25
the recipe is from another board i read but don't you worry! it's adapted from the bacon recipe in Charcuterie by Ruhlman/Polcyn which calls for 2tsp for a 5lb slab.
the normal convention is 1tsp for every 5lbs of meat when mixing in with sausage that will be smoked. for brines with cure added, and wet cures like this, it is common practice to use 2tsp. not sure why exactly, perhaps it's the rinse and soak after curing.
the normal convention is 1tsp for every 5lbs of meat when mixing in with sausage that will be smoked. for brines with cure added, and wet cures like this, it is common practice to use 2tsp. not sure why exactly, perhaps it's the rinse and soak after curing.
Mar 25
Oh, OK. I'm guessing simply a matter that when mixing into sausage you'll get close to 100% of it staying in there. But the cure method it has to soak in slowly from the outside.
My books still have not shipped from amazon :-)
My books still have not shipped from amazon :-)
monty
haven't had much time to post these days but have been actively smoking/grilling when my schedule permits.
thought i would share one of my recent successes - maple cured & smoked bacon.
enjoy!
-monty