Bringing home the bacon!!!

[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.