Homemade Bacon?!
Any recipes for homemade bacon!?Www@FoodAQ@Com
Answers:
Alton Brown did an entire show on this topic, look at foodtv!.com under good eats and the show title is Scrap Iron Chef!. They also have 3 other bacon cures on the web site that is not on the show, the honey soy one is divine!.Www@FoodAQ@Com
Making Bacon Recipe Courtesy of Emeril Lagasse
1 cup honey
1 cup kosher salt
1 pound pork belly
3 cups hickory chips, soaked in water
In a mixing bowl, whisk the honey and salt together!. Place the pork belly on a piece of plastic wrap!. Pour the cure over the pork and wrap the pork belly tightly in the plastic wrap!. Place the pork in a plastic zip-lock bag and seal the bag tightly!. Cure the meat for 36 hours under refrigeration!. Remove the bag from the refrigerator!. Unwrap the pork and rinse off the cure!. Pat the pork dry!. Mound 2 1/2 pounds of charcoal briquettes in the center of the grill and light them!. Let burn for 40 minutes!. Add the chips and allow them to smoke for about 10 minutes!. The interior temperature of the grill should be 300 degrees F!. Place the pork near the outermost part of the grill rack!. This is to avoid direct heat!. You want the bacon to absorb the maximum amount of smoke flavor before it is fully cooked!. Smoke the bacon for 30 minutes!. Spray the coals as often as necessary, but remember smoke escapes each time the grill is uncoveredWww@FoodAQ@Com
1 cup honey
1 cup kosher salt
1 pound pork belly
3 cups hickory chips, soaked in water
In a mixing bowl, whisk the honey and salt together!. Place the pork belly on a piece of plastic wrap!. Pour the cure over the pork and wrap the pork belly tightly in the plastic wrap!. Place the pork in a plastic zip-lock bag and seal the bag tightly!. Cure the meat for 36 hours under refrigeration!. Remove the bag from the refrigerator!. Unwrap the pork and rinse off the cure!. Pat the pork dry!. Mound 2 1/2 pounds of charcoal briquettes in the center of the grill and light them!. Let burn for 40 minutes!. Add the chips and allow them to smoke for about 10 minutes!. The interior temperature of the grill should be 300 degrees F!. Place the pork near the outermost part of the grill rack!. This is to avoid direct heat!. You want the bacon to absorb the maximum amount of smoke flavor before it is fully cooked!. Smoke the bacon for 30 minutes!. Spray the coals as often as necessary, but remember smoke escapes each time the grill is uncoveredWww@FoodAQ@Com
Ingredients
* 1 cup sugar
* 1 cup salt
* 8 ounces molasses
* 1/2 gallon water
* 1/2 gallon apple cider
* 2 tablespoons fresh coarse ground black pepper
* 5 lbs raw pork belly, from the loin-end
Directions
1!.In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil!.
2!.Stir to dissolve the sugar!.
3!.Pour into a large container with the remaining water, and the apple cider!.
4!.Place in the refrigerator and cool to 40 degrees F!.
5!.Press the black pepper into the pork belly!.
6!.Once the brine has cooled place the peppered pork belly into the mixture until completely submerged!.
7!.Refrigerate for three days!.
8!.After three days have passed, remove the pork from the brine and pat dry with paper towels!.
9!.Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle!.
10!.Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours!.
11!. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon!.
12!.Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer!.
13!.Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven!.
14!.Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon!.
15!.Remove from rack and drain on paper towels!.
16!.Enjoy!.Www@FoodAQ@Com
* 1 cup sugar
* 1 cup salt
* 8 ounces molasses
* 1/2 gallon water
* 1/2 gallon apple cider
* 2 tablespoons fresh coarse ground black pepper
* 5 lbs raw pork belly, from the loin-end
Directions
1!.In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil!.
2!.Stir to dissolve the sugar!.
3!.Pour into a large container with the remaining water, and the apple cider!.
4!.Place in the refrigerator and cool to 40 degrees F!.
5!.Press the black pepper into the pork belly!.
6!.Once the brine has cooled place the peppered pork belly into the mixture until completely submerged!.
7!.Refrigerate for three days!.
8!.After three days have passed, remove the pork from the brine and pat dry with paper towels!.
9!.Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle!.
10!.Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours!.
11!. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon!.
12!.Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer!.
13!.Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven!.
14!.Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon!.
15!.Remove from rack and drain on paper towels!.
16!.Enjoy!.Www@FoodAQ@Com
Sure!.!.!. First thing You do is buy a Large Pig; at LEAST 300 pounds or so!.!.!. You walk him around to your Backyard, and then!.!.!.!. -Oh Darn, there's the Phone!.!.!. -Hold on!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.Www@FoodAQ@Com
allrecipes!.comWww@FoodAQ@Com
Good eats did a whole show on it!.Www@FoodAQ@Com
Why!? Just buy it, easier and less headache!.Www@FoodAQ@Com