Nope, still haven't gotten up my nerve to use my smoker!!
Hey Harttless, It takes absolutely no courage to use a smoker, remember everything is done low and slow so your chances of messing anything up are the same, low and slow :^) Dust it off and gear it up! You don't know what your missing.
Cheers; Mass
Would you believe?
How much you making, and how long you gonna let it cure before you need it?
Made much the same as making salt pork cepting you put some smoke to it.
Mass, never done this before, but I know Irish bacon is salt cured,and air dryed, treated more like pancetta. So, I found this for ya.
The traditional preparation of bacon involves salt - and lots of it. Once the pig has been slaughtered, the belly is removed and rubbed with dry salt. The moisture that is drawn out of the pork due to simple osmosis quickly forms a brine. The belly is left to steep and cure in this salty liquid and turned daily, for up to 2 weeks. Once fully cured, the belly is washed of excess salt and then given one of three treatments - air-drying, cold-smoking or hot-smoking. The first two result in raw bacon, much in the same manner that gravlax and smoked salmon result in raw fish. Hot smoked bacon on the other hand has been cooked through.
I also know the Irish tend to cook it whole, like a brisket, braising or boiling it, to serve with cabbage and potatoes.
I hope this helps ya some. Good luck, I'm not sure I'd try it!
Mass here is another method of curing a pork belly.
Bacon Curing
8 lb Sea salt
3/4 lb Brown sugar
3/4 lb Saltpeter
4 gal Water
Boil for 20 minutes, removing scum. When cold put in pork and leave about 10 days. Turn every day. It does not need to be rubbed.
Farmer's Weekly paper.
if it's bacon ya want want then bacon you shall have!!!
this is a down and dirty way to do one 10 pound belly.
1 lb salt,use canning salt
2 oz prague powder #1
1 pint honey
mix salt and prague and rub into the belly
rub all the honey on and wrap the belly
hold in a reefer for 6 days at 36f +/-
wash with lukewarm water and let dry at room temp 30 mins or so.
move to preheated smoker set 135 to finish drying.
apply heavysmoke to an internal of 128f and remove.
drop smoker to 120f and place bacon back in.
leave until the color you like and then chill in reefer.
slicecold.
and that's about it.
jack
ps. best wood is hickory followed by pecan,apple,cherry and maple.
And yet another one?
Cure with 1/2 oz. (1 Tbsp.) Morton Sugar cure, (Plain, or Smoke Flavored,) mix per pound of meat.
Rub the entire surface of the belly and apply the excess mix on the meat side of the belly it it has not been skinned.
Place the belly in a food quallity plastic bag and store skin side down.
Cure at 36 to 40 f. for 7 days per inch of thickness.
After curing is completed , scrub the excess salt off the belly inn lukr warm water, dry with paper towelsor place skin side down on an open shelf in the refrigerator 1-2 days.
Cut the finished bacon in 1-2 pound chinks, wrap and refrigerate until consumed. Use the bacon within 2 weeks or freeze.
Smoking is optional, smoking after curing is option many people may choose. It improves the apearance of the curedmeat, and gives it a characteristic aroma and flavor.
(Home Meat Curing Guide.)
Mass;
Just cause it is you.
Canadian Bacon.
1 boneless pork loin.
1 Tbsp Morton Tender Quick per pound of loin.
1 tsp. brown sugar per pound of loin.
Trim fat from the loin.
Mix the sugar, and cure.
Rub the mixture into the loin.
Place the loin in a food quallity plastic bag. Tie the end shut.
Refrigerate and allow to cure for 3-5 days.Rinse in fresh water, and pat dry with paper towels.
Refrigerate uncovered to help dry out before cooking.
Slice 1/8" thick, fry on low heat turning to brown evenly.
Pea Meal Bacon.
After the loins are dry rub liberally with a mixture of cornmeal and black and red pepper to taste.
Oh I forgot the first mix for a brine is a commercial batch, cut the amounts back to what best fits your needs.
I have more recipes for bacon, but they are all pretty much the same.
You got them if you want.
Rusty.
