Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

Home-Cured Bacon
ruhlman ^ | October 12, 2010 | ruhlman

Posted on 10/16/2010 9:07:52 AM PDT by JoeProBono

—Order five pounds of fresh pork belly from your grocery store, the pork guy at your farmers market, or from a local butcher shop.

—Buy a box of 2-gallon zip-top bags if you don’t have a container big enough to hold the belly.

—Mix the following together in a small bowl:

2 ounces (1/4 cup Morton or Diamond Crystal coarse kosher) salt

2 teaspoons pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2)

4 tablespoons coarsely ground black pepper

4 bay leaves, crumbled

1 teaspoon freshly grated nutmeg

1/4 cup brown sugar or honey or maple syrup

5 cloves of garlic, smashed with the flat side of a chef’s knife

2 tablespoons juniper berries, lightly crushed (optional)

5 to 10 sprigs fresh thyme (optional)

—Put your belly in the zip-top bag or on a sheet tray or in a plastic container. Rub the salt and spice mixture all over the belly. Close the bag or cover it with plastic wrap, and stick it in the refrigerator for seven days (get your hands in there and give the spices another good rubbing around midway through).

—After seven days, take it out of the fridge, rinse off all the seasonings under cold water and pat it dry.

—Put it on a sheet tray and put it in the oven (put it on a rack on a sheet tray if you have one) and turn the oven on to 200 degrees F. (if you want to preheat the oven, that’s fine, too). Leave it in the oven for 90 minutes (or, if you want to measure the internal temperature, until it reaches 150 degrees F.).

—Let it cool and refrigerate it until you’re ready to cook it. But I know. You won’t be able to wait. So cut off a piece and cook it. Taste it, savor it. Congratulations! It’s bacon!

Notes: If you don’t have five pounds of belly, either guesstimate salt based on the above or, if you have a scale, multiply the weight of the belly in ounces or grams by .025 and that’s how many ounces or grams of salt you should use.

If for any reason you find your bacon to be too salty to eat (it happens, especially if you measure your salt by sight, which I sometimes do), simply blanch the bacon and dump the water before sautéing it.

Pink curing salt means “sodium nitrite,” not Himalayan pink salt. It’s what’s responsible for the bright color and piquant bacony flavor. You don’t have to use it, but your bacon will turn brown/gray when cooked (you’re cooking it well done, after all), and will taste like pleasantly seasoned spare ribs, porky rather than bacony.

If you have a smoker or a grill, you can smoke the bacon (strictly speaking, it needs to have the pink salt in the cure if you’re going to smoke because, in rare instances, botulism bacteria from spores on the garlic could grow; pink salt eliminates this possibility; but I never worry about this, you’re going to cook it again in any case).

You can also, instead of roasting it or smoking, hang it to dry, in the manner of pancetta.

There are plenty of reasons not to cure bacon: fear should not be among them.

Bacon is life itself: embrace it!


TOPICS: Food
KEYWORDS: bacon
Navigation: use the links below to view more comments.
first 1-5051-71 next last

1 posted on 10/16/2010 9:07:56 AM PDT by JoeProBono
[ Post Reply | Private Reply | View Replies]

To: JoeProBono; Eaker; humblegunner; Squantos

I see that my coffee is NOT involved anywhere, so the bacon shall be deemed safe.

Though I can magine somebody condensing the coffee down to a sludge to try an dflavor the bacon.


2 posted on 10/16/2010 9:10:25 AM PDT by Darksheare (I shook hands with Sheryl Crow and all I got was Typhus and a single sheet of toilet paper.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

My sister and I have a solemn pact. If either of us is ever in the hospital and dying, we are sworn to supply whoever is terminal and under absurd hospital diet restrictions. I am pledged to bring her chocolate truffles, she is pledged to bring me bacon.

I will try this recipe.


3 posted on 10/16/2010 9:11:12 AM PDT by Psalm 144
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

Oooooooo...


4 posted on 10/16/2010 9:11:43 AM PDT by livius
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

Thank you Mr. Bono. I shall give this a try.


5 posted on 10/16/2010 9:12:19 AM PDT by Lurker (The avalanche has begun. The pebbles no longer have a vote.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

Will send this to grandson. He gave me some uncured bacon that basically tasted like fired ham.


6 posted on 10/16/2010 9:13:51 AM PDT by SouthTexas ("Global Climate Disruption" = More bovine excrement)
[ Post Reply | Private Reply | To 1 | View Replies]

To: All

thanks...


7 posted on 10/16/2010 9:14:13 AM PDT by Maverick68
[ Post Reply | Private Reply | To 1 | View Replies]

To: Darksheare

8 posted on 10/16/2010 9:15:08 AM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
[ Post Reply | Private Reply | To 2 | View Replies]

To: SouthTexas

fired = fried

Need more coffee.


9 posted on 10/16/2010 9:16:32 AM PDT by SouthTexas ("Global Climate Disruption" = More bovine excrement)
[ Post Reply | Private Reply | To 6 | View Replies]

To: JoeProBono

Tonight, a gruesome scene!
See it on “Who’s Bakin’ Kevin Bacon?!”


10 posted on 10/16/2010 9:17:13 AM PDT by Darksheare (I shook hands with Sheryl Crow and all I got was Typhus and a single sheet of toilet paper.)
[ Post Reply | Private Reply | To 8 | View Replies]

To: SouthTexas

Coffee?
*perks up*

Try the following:

In 12 cup drip percolator pot, fill to 6 cup mark with water.
In filter, put 6 heaping scoops of coffee.
Medium roast works best, just make sure it’s a robust blend.
Found a maxwellhouse ‘medium roast’ that was rather anemic.
Put pinch of salt in filter, about as much as it would take to cover the surface of a dime with one even layer.
This keeps the coffee from tasting burned too quickly, it doesn’t age well brewed this way.

Brew, recirculate if need be, usually not.
Add sugar and dairy creamer.
Creamora and coffeemate are not recommended unless you like the heart racing that Ranger Pudding gives.
That, and the nondairy creamer will give you both a headache and a buzz with the coffee.

I usually put about 8 spoons of sugar in this stuff, it ends up being like Russian Kava, thick and sweet with that bitter overtone to it.

Oh, and I am NOT responsible for seeming demonic possession of the coffeepot, or the coffeepot ending up acting as if it has been damaged.


11 posted on 10/16/2010 9:18:45 AM PDT by Darksheare (I shook hands with Sheryl Crow and all I got was Typhus and a single sheet of toilet paper.)
[ Post Reply | Private Reply | To 9 | View Replies]

To: JoeProBono

http://baconunderground.com/
LOTS OF BACON RECIPES HERE Would you believe bacon apple pie?

FoodTV’s Alton Brown uses a waffle iron to cook bacon: VillaWare V2002 UNO Belgian Waffler. Set the waffle maker to medium, slice the bacon in half, cook 2 ½ minutes then move them around a bit and cook 2 ½ minutes more.

HOW-TO VIDEO http://www.youtube.com/watch?v=J-KzBVbwUdE


12 posted on 10/16/2010 9:20:39 AM PDT by Liz (Nov 2 will be one more stitch in Obama's political shroud.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Darksheare

13 posted on 10/16/2010 9:25:03 AM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
[ Post Reply | Private Reply | To 2 | View Replies]

To: Darksheare

I’d be so buzzed from all that sugar, I wouldn’t even notice the coffee! LOL


14 posted on 10/16/2010 9:25:03 AM PDT by SouthTexas ("Global Climate Disruption" = More bovine excrement)
[ Post Reply | Private Reply | To 11 | View Replies]

To: BartMan1; Nailbiter

ping


15 posted on 10/16/2010 9:26:07 AM PDT by IncPen (Educating Barack Obama has been the most expensive project in human history.)
[ Post Reply | Private Reply | To 12 | View Replies]

To: Liz

16 posted on 10/16/2010 9:26:52 AM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
[ Post Reply | Private Reply | To 12 | View Replies]

To: JoeProBono

I have inspired madness.


17 posted on 10/16/2010 9:31:52 AM PDT by Darksheare (I shook hands with Sheryl Crow and all I got was Typhus and a single sheet of toilet paper.)
[ Post Reply | Private Reply | To 13 | View Replies]

To: SouthTexas

It needs it to be rendered friendly to the drinkers face.
Otherwise, it’s like being mugged by coffee on crack.


18 posted on 10/16/2010 9:32:49 AM PDT by Darksheare (I shook hands with Sheryl Crow and all I got was Typhus and a single sheet of toilet paper.)
[ Post Reply | Private Reply | To 14 | View Replies]

To: JoeProBono

Maple Glazed Donut w/ Bacon Bits topping.

19 posted on 10/16/2010 9:34:09 AM PDT by Liz (Nov 2 will be one more stitch in Obama's political shroud.)
[ Post Reply | Private Reply | To 16 | View Replies]

To: JoeProBono

Candy Bacon, Real Maple Glaze.


20 posted on 10/16/2010 9:34:37 AM PDT by seoul62
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono
Photobucket

Photobucket

21 posted on 10/16/2010 9:36:23 AM PDT by IYellAtMyTV (Workday Forecast--Increasing pressure towards afternoon. Rum likely by evening.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

*gasp* I’m in love!


22 posted on 10/16/2010 9:36:35 AM PDT by kimmie7 (I don’t think BO is the antichrist, but he may very well be 665.)
[ Post Reply | Private Reply | To 16 | View Replies]

To: Liz

23 posted on 10/16/2010 9:36:50 AM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
[ Post Reply | Private Reply | To 19 | View Replies]

To: JoeProBono

Do I really have to cure the bacon before sliping it to a muslim?


24 posted on 10/16/2010 9:37:53 AM PDT by umgud (Wear your Border Patrol hats to the polls)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Darksheare

25 posted on 10/16/2010 9:39:19 AM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
[ Post Reply | Private Reply | To 17 | View Replies]

To: JoeProBono

I’m going to have to find that.


26 posted on 10/16/2010 9:40:19 AM PDT by Darksheare (I shook hands with Sheryl Crow and all I got was Typhus and a single sheet of toilet paper.)
[ Post Reply | Private Reply | To 25 | View Replies]

To: Psalm 144

I know what I am going to demand from my wife and children before too long, a pledge to bring me bacon on my deathbed.


27 posted on 10/16/2010 9:41:55 AM PDT by B4Ranch (Conflict is inevitable; Combat is an option. Train for the fight.)
[ Post Reply | Private Reply | To 3 | View Replies]

To: umgud

No, of course not.


28 posted on 10/16/2010 9:44:52 AM PDT by B4Ranch (Conflict is inevitable; Combat is an option. Train for the fight.)
[ Post Reply | Private Reply | To 24 | View Replies]

To: Darksheare

mmmmmmmmmm...... Bacon !


29 posted on 10/16/2010 9:47:49 AM PDT by Squantos (Be polite. Be professional. But have a plan to kill everyone you meet)
[ Post Reply | Private Reply | To 2 | View Replies]

To: Darksheare

I barely use any sugar in my coffee, basically one spoonful in the thermos.

I save my sugar intake for cookies, Blue Bell, and pie. :)


30 posted on 10/16/2010 9:47:49 AM PDT by SouthTexas ("Global Climate Disruption" = More bovine excrement)
[ Post Reply | Private Reply | To 18 | View Replies]

To: Darksheare
If you like coffee black , I find about half or less the salt helps.

Without the sugar you can taste the salt if you use too much.

I also put small (maybe cover half a dime one layer) of oriental 5 spice.

The secret is like in French cooking "not so much that you can taste it, but just enough to have an beneficial alliterative effect."

31 posted on 10/16/2010 9:49:17 AM PDT by yesca (..belief is the enemy)
[ Post Reply | Private Reply | To 18 | View Replies]

To: JoeProBono

Bacon Chocolate Crunch Bar / Recipe courtesy of chefs Jon Shook and Vinny Dotolo of LA' Animal Restaurant

Melt over low heat 4 lb Gianduja chocolate, lb peanut butter, 8 oz praline paste. Stir in 4 cups feuillitine (or chopped-up cornflakes) 1½ tsp. sea salt. Spread on large sheetpan; refrigerate until solid. Cut chocolate bar into strips. Using a crème brûlée torch, quickly heat the top of the chocolate strips to soften. Cover top with bacon.

32 posted on 10/16/2010 9:49:33 AM PDT by Liz (Nov 2 will be one more stitch in Obama's political shroud.)
[ Post Reply | Private Reply | To 23 | View Replies]

To: Darksheare

http://www.bocajava.com/


33 posted on 10/16/2010 9:50:35 AM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
[ Post Reply | Private Reply | To 26 | View Replies]

To: Squantos

Knew that would get your attention.
Sounds like good stuff.
I’ll let someone else attempt the coffee flavored bacon.


34 posted on 10/16/2010 9:51:03 AM PDT by Darksheare (I shook hands with Sheryl Crow and all I got was Typhus and a single sheet of toilet paper.)
[ Post Reply | Private Reply | To 29 | View Replies]

To: SouthTexas; yesca

Stuff brewed the way I described it can be quite brutal.
Of course, there was that one maxwellhouse that was like frightened water even afer being recirced.
Feel free to tinker with The Death Sludge as it is called, let me know what manner of construct you manage to devise from it.


35 posted on 10/16/2010 9:53:24 AM PDT by Darksheare (I shook hands with Sheryl Crow and all I got was Typhus and a single sheet of toilet paper.)
[ Post Reply | Private Reply | To 30 | View Replies]

To: JoeProBono

Next up we need coffee flavored bacon.


36 posted on 10/16/2010 9:54:58 AM PDT by Darksheare (I shook hands with Sheryl Crow and all I got was Typhus and a single sheet of toilet paper.)
[ Post Reply | Private Reply | To 33 | View Replies]

To: Darksheare

That same recipe was on Lifehacker this AM.....:o)

Here......

http://lifehacker.com/5665589/make-high+quality-bacon-by-curing-your-own

Leading to this......

http://ruhlman.com/2010/10/home-cured-bacon-2.html

I stay up on my bacon recipes in case I have a Islamazazi move into the neighborhood.

stay safe !


37 posted on 10/16/2010 10:19:00 AM PDT by Squantos (Be polite. Be professional. But have a plan to kill everyone you meet)
[ Post Reply | Private Reply | To 34 | View Replies]

To: JoeProBono

I don’t know where you got that recipe but it has a few flaws. I have been curing and smoking my own bacon for years.

>>rinse off all the seasonings under cold water and pat it dry.<<

That will leave the bacon way to salty for most tastes. It should be soaked in clean fresh water for half an hour then change the water and soak again for 20 minutes or so.

>>or, if you want to measure the internal temperature, until it reaches 150 degrees F<<

150 degrees internal temperature is a cooked product. Remember that the salt cures the bacon and cooking isn’t necessary until you want to eat it. The salt actually preserves the bacon. Bacon is cold smoked using a temperature of between 80 and 100 degrees but no higher.

I have a larger smoker which handles about 10 slabs of bacon but a smaller, and one I have built and used myself before building the larger one, can be built very cheaply. I used a single hotplate purchased for Wal Mart for about $10. build or find a wooden box about 2ft x 2ft x 3ft. and set it with the tall end up and put a plywood door on it. Set the hotplate in the bottom and put a cast iron pan on the hotplate. Put some hooks in the top of the box for hanging the bacon. Put wood chips in the pan. (hickory, apple, or whatever you choose. I use apple)
Put a cord through one end of the slab of bacon and hang it on the hook. Turn the hotplate to high and the chips will begin to smoke. Smoke for about 10 hours or so.

I put an indoor/outdoor thermometer with the sensor inside the box to watch the temperature. If it gets too hot open the door slightly. (I put a sliding adjustment off an old grill on the door.)


38 posted on 10/16/2010 10:19:41 AM PDT by CynicalBear
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

Am I the only one who sees irony in using kosher salt to cure bacon? (Is the bacon sick?)


39 posted on 10/16/2010 10:21:30 AM PDT by Daveinyork
[ Post Reply | Private Reply | To 1 | View Replies]

To: JoeProBono

Bacon is an almost unique food, because it possesses six ingredient types of umami “savory”, which elicits an addictive neurochemical response in the brain. This is in addition to also stimulating the other tastes of salty, sweet, and ideally a slight bitterness.

The one missing flavor is sourness, which is why bacon goes exceptionally well with sour foods, and is also complementary to bitter flavors as well.


40 posted on 10/16/2010 10:21:59 AM PDT by yefragetuwrabrumuy
[ Post Reply | Private Reply | To 1 | View Replies]

To: Darksheare

I use one of the dark roasted, typically Folgers. To me it’s not bitter, everyone who drinks it swears it’s way too strong and it’ll curl your toes. I drink a pot everyone morning.

Only use one scoop, but have no idea what size it is. LOL


41 posted on 10/16/2010 11:18:44 AM PDT by SouthTexas ("Global Climate Disruption" = More bovine excrement)
[ Post Reply | Private Reply | To 35 | View Replies]

To: JoeProBono

lolz


42 posted on 10/16/2010 1:25:52 PM PDT by martin_fierro (< |:)~)
[ Post Reply | Private Reply | To 8 | View Replies]

To: yefragetuwrabrumuy

43 posted on 10/16/2010 1:38:47 PM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
[ Post Reply | Private Reply | To 40 | View Replies]

To: JoeProBono
Not just your average BLT anymore.


44 posted on 10/16/2010 2:01:02 PM PDT by Liz (Nov 2 will be one more stitch in Obama's political shroud.)
[ Post Reply | Private Reply | To 43 | View Replies]

To: Liz

45 posted on 10/16/2010 2:06:18 PM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
[ Post Reply | Private Reply | To 44 | View Replies]

To: JoeProBono

46 posted on 10/16/2010 2:24:49 PM PDT by Liz (Nov 2 will be one more stitch in Obama's political shroud.)
[ Post Reply | Private Reply | To 45 | View Replies]

To: JustaDumbBlonde; Diana in Wisconsin; tubebender; Red_Devil 232; afraidfortherepublic

Bacon, coffee, apple pie, BLT, recipe ping


47 posted on 10/16/2010 3:04:18 PM PDT by rightly_dividing
[ Post Reply | Private Reply | To 46 | View Replies]

To: JoeProBono; Pete-R-Bilt; glock rocks; SouthTexas; B4Ranch; NormsRevenge; Red_Devil 232

Please help us root out Big Bacon...


48 posted on 10/16/2010 4:05:44 PM PDT by tubebender (Life is short so drink the good wine first...)
[ Post Reply | Private Reply | To 1 | View Replies]

To: rightly_dividing; JoeProBono
Photobucket
49 posted on 10/16/2010 4:08:37 PM PDT by JustaDumbBlonde (Don't wish doom on your enemies. Plan it.)
[ Post Reply | Private Reply | To 47 | View Replies]

To: rightly_dividing

50 posted on 10/16/2010 4:10:31 PM PDT by JoeProBono (A closed mouth gathers no feet - Visualize)
[ Post Reply | Private Reply | To 47 | View Replies]


Navigation: use the links below to view more comments.
first 1-5051-71 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson