Maken Bacon

Share your cooking methods and tips.

Maken Bacon

Postby rancid crabtree » Tue Jan 27, 2009 7:57 pm

I will attempt to explain the 2 week process of making bacon here. Bacon comes from the pork belly but can be made from any part of the pig. Using shoulders gives me a less fatty bacon with more lean meat to enjoy.

I bought a 60 pound box of pork trim for sausage making. From this, I set aside 15 pounds of the fatty trim for this bacon. This trim is 72% fat.

Image

Image

Image


The seasoning, I used was a high Mountain brand. I have had good luck with this brand so I gave it a try.

Image

Image


I sprinkled the dry cure and seasonings over the meat and mixed it well

Image


I then placed all the pieces in a container and refrigerated it for ten days. After ten days, I soaked the pieces in cold water for two hours to remove any surface cure.

Image


I placed the pieces of pork on racks and into my pre-heated smoker at 150F.

Image

For smoke, I use hickory sawdust. I cover the pan with a lid to starve it of air. This allows smoke but no flare ups.

Image


With lid removed

Image

I smoked the meat until the largest piece reached an internal temp of 165F and then let it cool in the smoker.


Image

I sliced one piece while it was still warm and the fat was still transparent so it's hard to see the fat lines like you see on store bought bacon

After cooling overnight I will vacuum seal the pieces whole and slice when I want to fry some


Image
http://innovativeoutdoorsmanllc.com
Wisconsin Bowhunters Association
Wisconsin Traditional Archers
User avatar
rancid crabtree
4X4 Bull
 
Posts: 149
Joined: Tue Jan 27, 2009 9:13 am
Location: Wisconsin

Re: Maken Bacon

Postby JMartin » Wed Jan 28, 2009 10:20 pm

Rancid...what a great post! I will definitely try this! Thanks.
JMartin
4X4 Bull
 
Posts: 157
Joined: Mon Jan 12, 2009 7:28 pm

Re: Maken Bacon

Postby Full Quiver » Thu Jan 29, 2009 8:45 pm

Wow, that looks really good, I've got to try that some time.
Did you build your smoker?
Donnie Wilson
Charter Member Oklahoma Selfbow Society
Member Compton Traditional Bowhunters
User avatar
Full Quiver
Royal (6X6) Bull
 
Posts: 638
Joined: Sun Sep 28, 2008 8:05 pm
Location: Lake Keystone, OK

Re: Maken Bacon

Postby TradRag » Thu Jan 29, 2009 8:53 pm

silly question... how would you add the Maple flavoring? When you smoke it?
"Ne Desit Virtus" ("Let Valor Not Fail")
Oklahoma Selfbow Society Charter Member
Bowhunting Council of Oklahoma Member
PBS Associate Member
Founder of TradRag.com
User avatar
TradRag
Site Admin
 
Posts: 3101
Joined: Wed Jun 25, 2008 3:59 pm
Location: Colorado

Re: Maken Bacon

Postby rancid crabtree » Thu Jan 29, 2009 10:04 pm

Full Quiver wrote:Wow, that looks really good, I've got to try that some time.
Did you build your smoker?


The smoker is an old steel lined chest freezer that I tipped on it's side and added a smoke stack to.
http://innovativeoutdoorsmanllc.com
Wisconsin Bowhunters Association
Wisconsin Traditional Archers
User avatar
rancid crabtree
4X4 Bull
 
Posts: 149
Joined: Tue Jan 27, 2009 9:13 am
Location: Wisconsin

Re: Maken Bacon

Postby rancid crabtree » Thu Jan 29, 2009 10:06 pm

TradRag wrote:silly question... how would you add the AMple flavoring? When you smoke it?


Ample meaning?.......... Lots of flavor? Or............ Maple flavoring?
http://innovativeoutdoorsmanllc.com
Wisconsin Bowhunters Association
Wisconsin Traditional Archers
User avatar
rancid crabtree
4X4 Bull
 
Posts: 149
Joined: Tue Jan 27, 2009 9:13 am
Location: Wisconsin

Re: Maken Bacon

Postby TradRag » Thu Jan 29, 2009 10:14 pm

rancid crabtree wrote:
TradRag wrote:silly question... how would you add the AMple flavoring? When you smoke it?


Ample meaning?.......... Lots of flavor? Or............ Maple flavoring?

:lol: :oops: I'm glad we can EDIT. The keyword there was MAPLE. Thanks for keeping me straight.
"Ne Desit Virtus" ("Let Valor Not Fail")
Oklahoma Selfbow Society Charter Member
Bowhunting Council of Oklahoma Member
PBS Associate Member
Founder of TradRag.com
User avatar
TradRag
Site Admin
 
Posts: 3101
Joined: Wed Jun 25, 2008 3:59 pm
Location: Colorado


Return to Camp Cooking & Recipes

Who is online

Users browsing this forum: No registered users and 1 guest

















cron