c/foodporn · by th0th_Q@lemmy.world · 3yHome Cured and Smoked Bacon 59 points · 7 comments · view on lemmy.world
7 Comments
WestyFlyer@lemmy.world · 3 pts · 3y
This looks delicious. Any recipe or link to how/what you did? I’d love to try making my own bacon.
th0th_Q@lemmy.world · 4 pts · 3y
Np link since it’s a home recipe, but happy to share!
1/3 Cup Brown Sugar 1/2 Cup Black Pepper 1/3 Cup Kosher Salt 3 Tablespoon Paprika 1 Tablespoon Garlic Powder 1.5 Teaspoon of pink curing salt
We use these ratio per 5 lbs of pork belly.
We cure the meat for 4 days in the fridge, and usually once or twice a day flip the meat / rustle the meat around in the cure.
After 4 days we smoke the cured meat on a wood pellet smoker. We smoke it at 200-225 degrees Fahrenheit until it probes at 15g degrees Fahrenheit.
From there it’s good to slice and fry / bake as you please. 😁
th0th_Q@lemmy.world · 3 pts · 3y
Sorry, that should say “until it probes 155 degrees” xD
Pavidus@lemmy.world · 2 pts · 3y
Thanks for sharing! Gonna have to try this.
alokir@lemmy.world · 2 pts · 3y
It looks delicious.
Have you ever tried making it from fatback?
th0th_Q@lemmy.world · 1 pts · 3y
We have not. We opted for pork belly due to its higher meat content, since we both prefer meatier bacon. But I’d definitely like to give it a shot!
alokir@lemmy.world · 2 pts · 3y
Makes sense. You should definitely try it if you feel up to it. In my culture fatback bacon is so common that it has a separate name to differentiate it from other types (and it also has a distinctly different taste).