I got asked in a different thread about curing an smoking my own bacon, so here it goes
1. Call the local butcher shop and ask for a half belly(6-8 pounds) with the skin off.
2. lightly spread a layer of maple syrup over the meat side, nothing gets done to the skin side.
3. Next generously sprinkle with coarse kosher salt.
4. Finally spices of your choice; I use garlic salt, dried onion flakes, white pepper, and different prepared pork rubs.
5. Slip into a plastic bag, seal and refrigerate for 5-7 days, turning over each day. You'll see the juices building up in the bag that is drawn out of the bell which helps to spread the flavor around.
6. On the day I'm smoking, I pull the belly out of the fridge and bag, rinse well then soak for 15 minutes to get excess salt off
7. Pat dry on both sides, and add back any spices you want, I'll lightly sprinkle again with garlic powder then generously cover with coarse black pepper.
8. Into the fridge until I get home from work
9. My smoker is a 55 gallon barrel, I have #10 can set on a grate in the bottom of the barrel. I fill that 2/3 of the way with charcoal, then start 10 briquets in my charcoal chimney. Once they are red, I pour them on top of the charcoal in the #10 can, then set a couple pieces of wood on top of the charcoal; usually apple but I also use cherry and pear from pruning my friot trees.
10. Once the charcoal is in place the belly goes on a rack, about 10 inches from the top. My smoker has 3 valves to help regulate the temps. Two are closed, one open to start, this gets the temp up to about 100-125 degrees, I try to keep it at that temp for about 2 hours to help absorb the smoke flavor and slowly bring the temp of the belly up. After 2 hours I'll open a second valve to raise the temp up to about 200 degrees and then let it go until the belly temp comes up to 150 degrees at the thickest part. In the summer when its warm, total time will be about 4-5 hours. In the winter it can take longer and I might have to go to a second #10 can to finish up with a longer smoking time.
I havent had store bought bacon in 10 years. Simple to make, and really the whole process only takes 15 minutes(minus the soaking time).
Once smoked, I'll cut the belly in quarters, keeping one out for eating, and the rest into the freezer until they are needed.
1. Call the local butcher shop and ask for a half belly(6-8 pounds) with the skin off.
2. lightly spread a layer of maple syrup over the meat side, nothing gets done to the skin side.
3. Next generously sprinkle with coarse kosher salt.
4. Finally spices of your choice; I use garlic salt, dried onion flakes, white pepper, and different prepared pork rubs.
5. Slip into a plastic bag, seal and refrigerate for 5-7 days, turning over each day. You'll see the juices building up in the bag that is drawn out of the bell which helps to spread the flavor around.
6. On the day I'm smoking, I pull the belly out of the fridge and bag, rinse well then soak for 15 minutes to get excess salt off
7. Pat dry on both sides, and add back any spices you want, I'll lightly sprinkle again with garlic powder then generously cover with coarse black pepper.
8. Into the fridge until I get home from work
9. My smoker is a 55 gallon barrel, I have #10 can set on a grate in the bottom of the barrel. I fill that 2/3 of the way with charcoal, then start 10 briquets in my charcoal chimney. Once they are red, I pour them on top of the charcoal in the #10 can, then set a couple pieces of wood on top of the charcoal; usually apple but I also use cherry and pear from pruning my friot trees.
10. Once the charcoal is in place the belly goes on a rack, about 10 inches from the top. My smoker has 3 valves to help regulate the temps. Two are closed, one open to start, this gets the temp up to about 100-125 degrees, I try to keep it at that temp for about 2 hours to help absorb the smoke flavor and slowly bring the temp of the belly up. After 2 hours I'll open a second valve to raise the temp up to about 200 degrees and then let it go until the belly temp comes up to 150 degrees at the thickest part. In the summer when its warm, total time will be about 4-5 hours. In the winter it can take longer and I might have to go to a second #10 can to finish up with a longer smoking time.
I havent had store bought bacon in 10 years. Simple to make, and really the whole process only takes 15 minutes(minus the soaking time).
Once smoked, I'll cut the belly in quarters, keeping one out for eating, and the rest into the freezer until they are needed.
