tag:blogger.com,1999:blog-27945607.post4274519646664691308..comments2024-01-12T18:41:52.560-05:00Comments on Dave's Cupboard: Making Bacon at HomeDavehttp://www.blogger.com/profile/17866627809585257034noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-27945607.post-54736585255622272502013-07-07T09:36:09.390-04:002013-07-07T09:36:09.390-04:00We have been using the "wet" method for ...We have been using the "wet" method for over a year now with excellent results. Remember to rinse your belly well after brining it, and S L O W smoke it. Otherwise you won't get that delicious color you are looking for.Anonymoushttps://www.blogger.com/profile/07499253267686412579noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-77140584702537413132013-03-03T15:33:27.453-05:002013-03-03T15:33:27.453-05:00Hi there,
Your bacon looks amazing. I have 2 lo...Hi there, <br /><br />Your bacon looks amazing. I have 2 lots of bacon to be done - one belly and 1 lot of already sliced "green bacon". Do you have any recommendations as to which cure would work the best for each type? I was thinking the dry cure for the belly and the wet for the sliced, because it would be easier to submerge it. Thanks.Dodiehttps://www.blogger.com/profile/07404426862907588198noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-22345790648859772372012-09-11T13:33:21.845-04:002012-09-11T13:33:21.845-04:00Bacon cured with nitrates can hang for a short tim...Bacon cured with nitrates can hang for a short time because the nitrates, salt, and sugar in the cure inhibit bacterial growth. They don't stop it entirely, though, which is why it shouldn't be left out too long without refrigeration. It's usually fine for a few days, or even up to a week if you're hanging it in a cool, airy place while some of the moisture evaporates off.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-65136729907778851362012-08-23T16:34:26.769-04:002012-08-23T16:34:26.769-04:00Dave - I found your blog while looking for informa...Dave - I found your blog while looking for information about a<br />slab of cured bacon which I bought<br />at a Place called Stan's (off of Inst. 65) in Columbia Tn. The bacon was hanging on a rack with a bunch of other slabs without any refrigeration, well wraped in butcher paper inside a mesh cloth bag.<br /><br />So I am wondering how long this type of bacon can be hung up without being refrigerated? Does<br />your cured bacon need to be refrigerated?<br /><br />Thanks - Den Bob, Canal Fulton OhioDen Bobhttps://www.blogger.com/profile/18394113109787485242noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-5652390147879252822012-01-23T15:17:26.890-05:002012-01-23T15:17:26.890-05:00JasonU - You need enough brine to completely subme...<b>JasonU</b> - You need enough brine to completely submerge the pork. What I usually do is make up the brine in however many half-gallon batches I need until I have enough to cover however much pork I'm curing.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-89640504793503583262012-01-22T21:43:05.435-05:002012-01-22T21:43:05.435-05:00What amount of pork is the reciepe for the wet bri...What amount of pork is the reciepe for the wet brine for? I am using a boneless loin with belly and skin attached to make English style bacon.<br />Thanks for your time.JasonUnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-741093829959306942011-12-22T20:04:57.991-05:002011-12-22T20:04:57.991-05:00i have 5- 12lb bellies in fridge right now. i can&...i have 5- 12lb bellies in fridge right now. i can't make enough as my son and my neighbors rob me blind on bacon! had to start ordering bellies by the case as my butcher doesn't make his own and it's they only way he will order it for me.....sucks to me!! hehejerrynoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-68417916748675055442011-10-23T17:41:25.780-04:002011-10-23T17:41:25.780-04:00aI wrapped my honey/peppered/salted pork bellie ve...aI wrapped my honey/peppered/salted pork bellie very tightly in plastic wrap, placed them one on top the other with a stone to add weight to them (I did this cause this is how I treat my salmon when making gravlax - the weight is important, perhaps helping to draw out the moistuer? Anyway. I used a lot more honey than suggested, it was hard to get it to stick to the surface. Did anyone else have this problem? Can't wait til smokin' time! alsibAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-89800323422612112862011-08-27T21:17:33.519-04:002011-08-27T21:17:33.519-04:00Bacon cannot be cured without some nitrite, as in ...Bacon cannot be cured without some nitrite, as in tender quick. Celery powder privides an inkown ammount of nitrate (banned in commercial bacon) that cures the bacon. If you dry and cold smoke the bacon rather than cooking it with hot smoke and do not use a real curing agent it can be a fatal decision.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-61316582013989206262011-08-24T15:09:58.343-04:002011-08-24T15:09:58.343-04:00For cold smoking, anonymous, I would do it in a si...For cold smoking, anonymous, I would do it in a similar manner to fish; out of the brine, allow it to dry in a cool place until a pellicle forms, and then smoke. It's not too different.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-591361788697105762011-08-24T14:09:05.211-04:002011-08-24T14:09:05.211-04:00Thanks for the easy-to-follow directions, with pho...Thanks for the easy-to-follow directions, with photos! I've got 4 pigs worth of bacon brining now, some wet some dry. Any advice on cold smoking? We are fish smoking officianados here on Haida Gwaii, pork is uncharted territory... Thanks again, great site.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-38339285027046909612011-04-21T22:40:44.830-04:002011-04-21T22:40:44.830-04:00Smoking the bacon now after the brine. Will et yo...Smoking the bacon now after the brine. Will et you know how it turns out. Thanks for sharing this!Tegan Beyerhttps://www.blogger.com/profile/03570371414734066477noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-19970404222693607192011-04-15T19:58:26.607-04:002011-04-15T19:58:26.607-04:00As long as there is adequate room for the bacon in...As long as there is adequate room for the bacon in the smoker I think it should be okayDavehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-76174811022407471492011-04-15T19:52:26.824-04:002011-04-15T19:52:26.824-04:00Hy Dave I was wondering if a fish smoker would be ...Hy Dave I was wondering if a fish smoker would be ok for smoking the belly.Unknownhttps://www.blogger.com/profile/15717395150712469414noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-70525464545793692952011-02-12T17:02:38.634-05:002011-02-12T17:02:38.634-05:00I just put it in the fridge. If your refrigerator...I just put it in the fridge. If your refrigerator can't hold a constant temp, you might want to have it looked at.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-19867703722625992852011-02-12T16:42:09.048-05:002011-02-12T16:42:09.048-05:00do you have to keep temp at a certain range for th...do you have to keep temp at a certain range for the dry cure, if so how do you get your fridge to do it mine varies so much.Unknownhttps://www.blogger.com/profile/06914396296262971030noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-6491966954177580352010-12-08T21:41:33.163-05:002010-12-08T21:41:33.163-05:00Amazing! Thanks for sharing!Amazing! Thanks for sharing!Just Shelley...https://www.blogger.com/profile/13402634337323415450noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-84802017402885074692010-09-17T21:15:46.756-04:002010-09-17T21:15:46.756-04:00If you find the cure too salty, reduce the amount ...If you find the cure too salty, reduce the amount of salt in the cure.Davehttps://www.blogger.com/profile/17866627809585257034noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-45974378446042585472010-09-17T20:46:26.114-04:002010-09-17T20:46:26.114-04:00did the dry cure,great taste but it was very salty...did the dry cure,great taste but it was very salty aswell.rinced it of many times,rubed etc.Is there a better way to remove the excess salt,soaking or somethingAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-67264370351077255212010-09-04T03:17:18.187-04:002010-09-04T03:17:18.187-04:00John said...
All the way from New Zealand, came a...John said...<br /><br />All the way from New Zealand, came across this recipe. Giving it a go with N.Z pork. See if it is any good in a week.<br /><br />CheersAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-84771983961489085592010-05-25T00:12:25.646-04:002010-05-25T00:12:25.646-04:00Looks great! I just started a couple batches of b...Looks great! I just started a couple batches of bacon too. A maple-cured style and a savory style with bay leaf, garlic and black pepper. Check it out at www.pickledpig.wordpress.comColehttps://www.blogger.com/profile/00760587432345912838noreply@blogger.comtag:blogger.com,1999:blog-27945607.post-34093441904252936822009-06-30T13:21:45.279-04:002009-06-30T13:21:45.279-04:00I tried your wet cure method with some pork belly ...I tried your wet cure method with some pork belly from a feral hog (nice fat 2 year old sow). Turned out nice but a bit too salty. Should have taken into account the slab being thinner than that of a domestic hog. Definitely worth the (not much)effort and will try it again. Thanks--nice website.Scott in Texasnoreply@blogger.comtag:blogger.com,1999:blog-27945607.post-59636619911655535162009-04-09T13:28:00.000-04:002009-04-09T13:28:00.000-04:00That's some nice looking bacon! Have you ever tri...That's some nice looking bacon! Have you ever tried making "buckboard bacon", which is made from a pork butt rather than belly? Different but very good.<BR/><BR/>Check it out here on my blog: http://texascookin.blogspot.com/2009/02/buckboard-bacon-at-home.htmlMarkhttps://www.blogger.com/profile/12899002472116624245noreply@blogger.com