Bringing home the bacon!!!

[gsganzer]

I just mixed the Cajun cure and have the 2.5# belly, thawed, rubbed and bagged.

I have 2 more 5# bellies. I'll see how the Cajun comes out and if I like it, I'll do the 5# bellies the same and then slice and freeze.

I need to buy a new meat slicer. I don't use one too often, so I'll probably get the Ostba model I've seen reviewed.

 

[gsganzer]

I started the cajun bacon smoke process. I'm smoking it with pecan pellets. When I smoked cheese yesterday, the pecan smoke was very distinctive and smelled great. I'm hoping this turns out well.

Why do all the good things take time? Cure for 5-10 days, smoke for 4-8 hours.

Smoking cheese is even worse! Smoke for 2-4 hours, rest for 24 in parchment paper, then vacuum seal and let mellow for 2 weeks to 2 months!! I need to find some hobbies that require less patience.

Anyway, here's the "before" picture. I'll post another when it's done, and I've sliced it.

 

[gsganzer]

I'm developing a severe smoking habit

While waiting on the Cajun bacon to smoke, I decided to smoke some coarse sea salt using the smoke tube that I used to cold smoke cheese yesterday.

The other year, I had an incredible margarita made with chargrilled oranges with smoked sea salt on the rim. I haven't tried it yet, but I think it was similar to this margarita recipe. I decided to smoke some salt so I can try this recipe when the weather warms.

Chargrilled margarita w/ smoked sea salt

 

[gsganzer]

I just thawed and rubbed down another 5lb. belly. I'm making the Cajun cured bacon recipe again.

 

[HawkinsHollow]

I'm developing a severe smoking habit

While waiting on the Cajun bacon to smoke, I decided to smoke some coarse sea salt using the smoke tube that I used to cold smoke cheese yesterday.

The other year, I had an incredible margarita made with chargrilled oranges with smoked sea salt on the rim. I haven't tried it yet, but I think it was similar to this margarita recipe. I decided to smoke some salt so I can try this recipe when the weather warms.

Chargrilled margarita w/ smoked sea salt

And? How did the salt turn out? I want to try this. Any advice?

 

[OzarkChris]

Anyone make their own bacon?

I have many times with many different brines. I think the best tasting, but really unconventional was soaking it in a mixture of red wine, orange juice and soy sauce - with pink salt, and other spices (pepper, garlic, etc, etc) for several days to a week. Turned out really yummy. Dry rubs, for me, don't get on meat until right before I smoke it.

 

[gsganzer]

And? How did the salt turn out? I want to try this. Any advice?

The salt turned out great! I used coarse sea salt, spread it out on a pie pan and used the same smoke tube. Every once in a while, I'd stir the salt until it all had the color I wanted. I probably smoked it 6 hours or so. I then put it in an empty plastic salt grinder that I saved from some store-bought salt I finished.

My wife even commented about how nice the smoked salt flavor is.

 

[HawkinsHollow]

The salt turned out great! I used coarse sea salt, spread it out on a pie pan and used the same smoke tube. Every once in a while, I'd stir the salt until it all had the color I wanted. I probably smoked it 6 hours or so. I then put it in an empty plastic salt grinder that I saved from some store-bought salt I finished.

My wife even commented about how nice the smoked salt flavor is.

I suppose you can do it on a smoker at low heat. The melting point of salt is REALLY high. But I do have a smoke tube as well. I MUST try this! As far as color, it just kind of turns brown?

 

[gsganzer]

I suppose you can do it on a smoker at low heat. The melting point of salt is REALLY high. But I do have a smoke tube as well. I MUST try this! As far as color, it just kind of turns brown?

I'm sure you could use hot smoke. I just smoked it until it turned a light brown color.

 

[gsganzer]

I just threw a 5# belly on the smoker. It was rubbed with the cajun cure and has sat curing for 10 days.

 

[Sprinkler Fitter]

We are smoking about 30 lbs Friday morning, only ours will be Pork Belly Burnt Ends.

 

[gsganzer]

I smoked it at 165 for almost 12 hours, until it hit 155 degrees internal. It came out spectacular! I just finished slicing it and vac sealing into 1lb bags.

 

[gsganzer]

With dove season (a Texas annual ritual) right around the corner, I was looking up dove recipes and stumbled upon this really cool site. They had a recipe for German bacon that piqued my interest. I have a 5lb belly in the freezer, so I might try this.


German bacon recipe

 

[gsganzer]

I just put a 5lb belly in the cajun cure. I'll smoke it next weekend.

Next time, I'll venture out and try the German bacon cure recipe.

 

[domin]

Would you be so kind to share that recipe? Reading about your haul made me smile; reminds me of my dad when he used to deliver meat and produce before sunrise. He was always calling the Sysco customer service number trying to sort deliveries that went sideways — said it built character! I think that’s what I love most about threads like this: you get these little slices of real life from all over. Keep sharing your updates, they’re surprisingly motivating to read

 

[FullMetalBucket]

My last batch. Cured, smoked and sliced

 

[gsganzer]

Would you be so kind to share that recipe?

Here's the Cajun bacon recipe. Unlike some of the other bacon cure recipes, I do not rinse this one off before smoking. After I finish the 7-10 day cure and pull it out of the bag, I put it in the refrigerator overnight on a wire rack, then smoke it.

Cajun Bacon Recipe

 

[Sprinkler Fitter]

My last batch. Cured, smoked and sliced

View attachment 4181959

You better start some more, that only looks like a few servings.

 

[gsganzer]

I have another 5lb belly from Sam's. I'm going with the German bacon recipe that I posted previously this time. I've made the cajun bacon the last few times and its rock solid. I'll venture out today and get some brandy, marjoram and caraway seeds for the German bacon.

Also making some beef jerky this weekend. I've made this Chipotle Jerky Recipe the last few times with some venison and it's really good. It's from the same guy that that has the German Bacon recipe. On my last batch, I added 1/4- 1/3 cup of Franks hot sauce and that really added a nice kick.

I'm searching this morning for another jerky recipe I might want to try, otherwise I'll do the Chipotle again.

 

[gsganzer]

The pork belly is in the cure and will stay that way for 10 days. I'll massage and flip it every few days.

The jerky is also sliced and marinating overnight. I ended up using this Doc's jerky recipe and added some red chili flakes and a little extra black pepper. I used a 5 lb top round, so I'll be a jerky making machine tomorrow. I have 2 ovens and my traeger pellet grill, so I can do batches simultaneously.