Henry Rifle Forums

it doesn't require much equipment to make bacon .... it does require a source from which to purchase pork belly, a few spices we don't normally buy and a recipe .... none of our local grocery stores stock it and their price per pound for bacon is $6 to $9 .... we finally found it at a local butcher shop for $5 a pound .... my recipe source is " The Smoking Bacon & Hog Cookbook: The Whole Pig & Nothing But the Pig BBQ Recipes" purchased from Amazon .... this morning we mixed up the first batch of spices and have put our first slab in a Ziplock, that will age for 7 days .... we are to turn the bag over once a day .... now the waiting begins

When’s breakfast!

I've been making my own bacon for a few years now. I found a recipe I liked on the internet and have stuck with it. I'm sure it use different seasoning/spices, since everyone has their own twist. A 7-8 day cure then wash off and dry for 1-2 days in fridge, followed by slow smoking to 160 F internal. I've found that slow smoking at 180 F on my pit boss makes tender bacon, that crisps up nice. It's a long slow smoke of about 10 hours, but worth it.

Paul

Sir Henry wrote: ↑

Wed Dec 13, 2023 3:15 pm

When’s breakfast!

late next week

Bacon like that should squeal when it goes into the frying pan!

​well, today was the day .. .. the first slabs both recipes of our bacon were sliced, cooked and sampled .... we were very pleased with both and they will be on the menu at our family's Christmas gathering .... biggest lesson learned today is our slicer doesn't have a sufficient amount of space to slice the slabs length wise ..... to make it work we have to cut the slabs in half​

My mouth is watering reading this.

I must admit that this process has gone much smoother than anticipated .... the credit goes to the recipe book mentioned in the first post in this thread .... today we plan to start the process to make our first run of Canadian Bacon

Yum! looks great! After all, who doesn't like bacon?

Mmmmm meat candy