Bacon Shortage

DarkWeb

DarkWeb

Well-Known Member
rkymtnman said:
i tried to shoot you a PM about how you do your pork belly bacon.

what temp do you smoke it at? and do you wet brine it or dry rub it or both? our local butcher shop has bellies by request now.
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About 200°-220°
I do a rub then vac n seal. The salt pulls some moisture and makes it's own brine. And it's not entirely dry......little maple syrup too. I haven't tried a full wet brine on that but the loin was done wet. That came out great, Eggs Benedict tomorrow :bigjoint:
 
T

toastedleaf

Well-Known Member
rkymtnman said:
i tried to shoot you a PM about how you do your pork belly bacon.

what temp do you smoke it at? and do you wet brine it or dry rub it or both? our local butcher shop has bellies by request now.
Click to expand...
i play with pork belly all the time, at work,(chef), and at home for fun. I have great results with a 50/50 rub of kosher salt and brown sugar.
Rub it down liberally, let sit for 1 week refrigerated, flip every day as juices will start to form.
Rinse under water, to remove any remaining salt and sugar. pat dry with paper towel.
Smoke at 225 until internal temp read 155. allow to cool before cutting.
to really cut it thin it will need to be cold, chilled overnight.
It would be easy to add anything else to the above mentioned 50/50 blend, cracked black pepper, herbs, chiles etc

Id recommend getting the whole belly if possible and you have the space. You don't just have to make bacon with it, you can slow roast it, braise it, sous vide it. Get all kinds of deliciousness out it!
 
xtsho

xtsho

Well-Known Member
DarkWeb said:
What's your corned beef and pastrami recipes? That looks good :blsmoke:
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I just use Meatheads recipes. He's on Amazing Ribs. He also has a book called Meathead: The Science of Great Barbecue and Grilling he wrote with a Food Scientist with a PhD. It's all based on science. I haven't bought it as much of the content and science behind curing meat, etc... is online. I highly reccomend checking him out if you haven't already.

"With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.

He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:

* Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it.
* Myth: Bone-in steaks taste better.
* Myth: You should sear first, then cook.

The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author,"
 
zeddd

zeddd

Well-Known Member
Someone bought me a pigs head in a plastic bag as a moving in gift, a warm cosy housewarming present, I lived in surburban Britain at the time so it was somewhat unusual. I had absolutely no use for it so chucked it in the trash. Head bacon? Is it a thing
 
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