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Cured it for ten daze, let it dry two daze, then smoked it over Hickory this AM.










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Can smell that pig cooking through my computer screen!

Looks DELICIOUS!!

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How can you make such a post without giving instructions? I was not hungry until I saw this post, and now I want to cure some for myself.
So we (all of us) want to know how also.
Thanks,
Copperhead
 

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How can you make such a post without giving instructions? I was not hungry until I saw this post, and now I want to cure some for myself.

So we (all of us) want to know how also.

Thanks,

Copperhead

If you want to try your hand at curing/smoking bacon, here is an easy way to start.

Buy some Morton's Tender Quick.

For slab bacon, buy a pork belly.
For Canadian bacon, buy a pork loin.

Add 1 Tablespoon of TQ for each pound of meat.
Rub it on the meat.
Add brown sugar, and/or spices, if you would like.
Place it in a plastic bag.
Put it in the fridge for 7 days, turning each day.
Day 7, rinse very well in cool water.
After the rinse/soak fry a piece or two to test the salt level.
If too salty, rinse/soak longer.
Pat dry, put on a cookie cooling rack, place in the fridge for a day, or at least several hours.

Cool smoke to around 145/F degrees internal.
After removing from the smoker or grill, bag it air tight and place in ice water to rapidly cool.
Slice, fry/bake, and enjoy!

I've made bacon several ways, for many years, and this is still my preferred method. I like brown sugar the best. I bake it in a 350*F oven until crisp (about 15-18 min depending on thickness).



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