Makin' Bacon! (Literally...)

[Redstar]

Alright, now that I have your attention...

After bribing me for two years with his awesome homemade bacon, Mr. Woodchuck finally convinced me to try making my own bacon this year. I started the process yesterday!

Starts out simple enough, measure out enough cure for the weight of pork. I'm doing about 14.5 lbs, and that translated to about 1 and 2/3 cup of cure. Rub the cure all over into the pork. In this case I'm using a pork butt instead of pork belly so I'm technically making "buckboard" bacon. I did this because where I am pork belly costs almost as much $ per lb as a decent steak...

Cover and stick in the fridge for 10 days. After that, smoking.

(Pork side tangent... Boston or picnic butt is actually a shoulder, I've never understood why they call it a butt... maybe because shoulder butt sounds funny?)

Here's the pork butts covered in cure marinating in the fridge:


Here's the bacon cure I'm using
https://www.amazon.com/Hi-Mountain-Buckboard-Bacon-Cure/dp/B004RDON22

Instructions say we flip the bacon on Friday and then wait at least another 5 days before smoking it. I'll post another picture of what it looks like after the flip!


((Side-side tangent, "cure" seems to be a fancy word for "salt, but not the normal kind of salt + some other stuff." Wonder if it would cure my wife's stuffy nose...))

** I had some technical difficulties with the original post. All better now. No, the beer had nothing to do with my interneting abilities...**

[garrett89]

Save your picture to your desktop and post. Picture host apps/websites occasionally fail. Hard saved picture to desktop, never fail.

[Redstar]

Save your picture to your desktop and post. Picture host apps/websites occasionally fail. Hard saved picture to desktop, never fail.

Thanks for the tip! I didn't realize I could upload directly to the forum from my desktop!

[NRA4LIFE]

A good start!  Curing time depends on the thickness of the pork.  A whole butt will take probably 10 days.  Soak for at least 2 hours in water, changing water a couple times, before smoking or it will be way too salty.  I soak my BBB cured bellies for 2 1/4 hours, changing water after every 45 minutes.  That is about the right saltiness for me.

[garrett89]

Save your picture to your desktop and post. Picture host apps/websites occasionally fail. Hard saved picture to desktop, never fail.

Thanks for the tip! I didn't realize I could upload directly to the forum from my desktop!

NP, I've always been frustrated with online based photo storage. Stuff goes missing, forgot password, change from free to charge. I got used to doing it direct from the desktop.

[Blacklab]

Great start, what flavor of wood lots to choose from 

[Redstar]

A good start!  Curing time depends on the thickness of the pork.  A whole butt will take probably 10 days.  Soak for at least 2 hours in water, changing water a couple times, before smoking or it will be way too salty.  I soak my BBB cured bellies for 2 1/4 hours, changing water after every 45 minutes.  That is about the right saltiness for me.

Do you let the meat dry after soaking or put it right into the smoker?

[Redstar]

Great start, what flavor of wood lots to choose from 

I'm partial to hickory, I'll probably stick with that for my first attempt. What's your favorite?

[Blacklab]

Hickory by it's self or mix in some apple 50/50. Pecan is a great one as well.

[Rick]

((Side-side tangent, "cure" seems to be a fancy word for "salt, but not the normal kind of salt + some other stuff." Wonder if it would cure my wife's stuffy nose...))

The cure is sodium nitrite, AKA Pink Salt #1,  or Prague Powder #1

Its an essential part of the curing process.  It helps prevent Botulism.  Skipping the sodium nitrite is a good way to end up really sick/dead

[Redstar]

((Side-side tangent, "cure" seems to be a fancy word for "salt, but not the normal kind of salt + some other stuff." Wonder if it would cure my wife's stuffy nose...))

The cure is sodium nitrite, AKA Pink Salt #1,  or Prague Powder #1

Its an essential part of the curing process.  It helps prevent Botulism.  Skipping the sodium nitrite is a good way to end up really sick/dead

Thank you for the extra info.

I'm having fun trying this for the first time, but you bring up a good point. There is potential to make yourself and others sick.

I re-read the ingredients on the high mountain box, it does have sodium nitrate in the cure.

[Woodchuck]

Great start, what flavor of wood lots to choose from 

I'm partial to hickory, I'll probably stick with that for my first attempt. What's your favorite?

Mine was with apple. I did let the meat air dry after rinsing. 

[NRA4LIFE]

After soaking, I dry mine off with a clean towel and then air dry until the surface is no longer tacky.  For me, if it's hog meat, it gets hickory.

[Redstar]

The bacon is amazing.
I might be makin' all my own bacon from now on...

If you haven't tried it yet, do it. It's not hard and it's way better than store bought bacon!

[Boss .300 winmag]

Looks wonderful, how long did you smoke it for and what temp?

[Redstar]

Looks wonderful, how long did you smoke it for and what temp?

About 4 hours at 200 degrees. Pulled them off the BBQ when the internal temp hit 140-145.

[grundy53]

I have 4 curing right now. Wife is going to Mexico next week so I am staying home with the kids. Figured it would be a good time to smoke a bunch of bacon.

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[Woodchuck]

You done good mister, good stuff. 

[Redstar]

You done good mister, good stuff. 

Glad you liked it! Thanks for convincing me to finally try making my own instead of bumming bacon from you.

[carpsniperg2]

  I have a few more slabs of side pork I need to get done as well.

[HUNTINCOUPLE]

Outstanding! Thanks for the reminder. 

[Blacklab]

looks great 

[bearpaw]

Is it ready to eat or do you still need to cook it after slicing?

[Dan-o]

Man, that looks...........................................................  GOOD!

Especially that bottom pic.

[JKEEN33]

I've been wanting to try this for a long time. Just ordered the cure. Some of the reviews said it was to salty. Any input on this? Is there any way to cut it if it is?

[grundy53]

Is it ready to eat or do you still need to cook it after slicing?

Still have to cook it.

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[Redstar]

I've been wanting to try this for a long time. Just ordered the cure. Some of the reviews said it was to salty. Any input on this? Is there any way to cut it if it is?

After curing for 10 days, you soak it in water. The longer you soak it the less salty it is.

I fried up a piece after soaking for 1.5 hours, it was saltier than I wanted. I let the it soak another hour and fried up another piece, perfect.

[JKEEN33]

I've been wanting to try this for a long time. Just ordered the cure. Some of the reviews said it was to salty. Any input on this? Is there any way to cut it if it is?

After curing for 10 days, you soak it in water. The longer you soak it the less salty it is.  I fried up a piece after soaking for 1.5 hours, it was saltier than I wanted. I let the it soak another hour and fried up another piece, perfect.

Perfect! Thanks. Going to give it a try this week.

[Redstar]

Is it ready to eat or do you still need to cook it after slicing?

You will want to cook it like you would normal bacon.

I did smoke mine until the internal temp was about 145, I have eaten some without frying it. It tastes kind of like bacon flavored lunch meat.

[JKEEN33]

 Cure came in yesterday and going to go pick up some pork. Couple of questions. Smoke at 200 until 140 internal is the common practice? I love peppered bacon. Thought I coul roll in pepper during the drying before smoking process. Anyone try this? Is this the correct stage to add pepper or would you add earlier. I've been watching these bacon threads for a while and pretty excited to finally trying it out.

Thanks

[grundy53]

Cure came in yesterday and going to go pick up some pork. Couple of questions. Smoke at 200 until 140 internal is the common practice? I love peppered bacon. Thought I coul roll in pepper during the drying before smoking process. Anyone try this? Is this the correct stage to add pepper or would you add earlier. I've been watching these bacon threads for a while and pretty excited to finally trying it out.

Thanks

I've add the pepper. I liked it. Yeah, put it on when drying pre smoker.

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[JKEEN33]

Thanks!

[NRA4LIFE]

I add some pepper during the entire curing time and wash as much off as possible before smoking.  I don't care for the large hunks of pepper on the bacon as it tends to burn and get bitter when frying. 

[JKEEN33]

I add some pepper during the entire curing time and wash as much off as possible before smoking.  I don't care for the large hunks of pepper on the bacon as it tends to burn and get bitter when frying.

I use to buy the Fletchers pepper crusted bacon and loved it. That's what I'm looking to do.

[JKEEN33]

Read the instructions so I see all the cook and temp times. Picked up a loin and going to try the Canadian style first. It's in the fridge and process has started.

[lamrith]

What did you do to "thin" the butt down to get it to fit in your slicer?  Looks like you had it down to 3-4" thick slab?  Most of the pork butts I see are 8# range and easily double that thickness..  The 1st picture, looks like you are working with about the same size and kept it one big roast for curing and smoking.

Did you half it after smoking just before you sliced it?  Do you let it cool to room temp before you do anything with it, or straight into fridge so it does not grow bugs?

You guys got me curious now!

[Woodchuck]

When I do mine, they come off the smoker and straight to the fridge. Then cut down and run across the slicer, so much easier when cool.
The instructions in the Hi Mountain cure are really good and I like their cure. 

[Redstar]

What did you do to "thin" the butt down to get it to fit in your slicer?  Looks like you had it down to 3-4" thick slab?  Most of the pork butts I see are 8# range and easily double that thickness..  The 1st picture, looks like you are working with about the same size and kept it one big roast for curing and smoking.

Did you half it after smoking just before you sliced it?  Do you let it cool to room temp before you do anything with it, or straight into fridge so it does not grow bugs?

You guys got me curious now!

For smoking and curing I kept them whole, as they came out of the package. After smoking I let them sit for about 45 min before putting them in the fridge. I cut the butts in half to fit on the slicer. Put them in the freezer for about 20 min before slicing also helps keep them firm so they slice nicely.

[Redstar]

Read the instructions so I see all the cook and temp times. Picked up a loin and going to try the Canadian style first. It's in the fridge and process has started.

Awesome! I'm curious to hear how the loin turns out.

[grundy53]

Slicing up yesterday's batch.



Of course have to test out the batch.



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[Redstar]

When I do mine, they come off the smoker and straight to the fridge. Then cut down and run across the slicer, so much easier when cool.
The instructions in the Hi Mountain cure are really good and I like their cure. 

I agree, the high mountain kit had everything you needed and clear instructions. Thanks for the tip in the first place!

That said... I picked up some pink curing salt and am already tweaking my next batch. It goes on the smoker tomorrow.

[Redstar]

Slicing up yesterday's batch.



Of course have to test out the batch.



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  looks tasty!

[Redstar]

If anyone is interested, I put together a more complete outline of what I did with a lot more pictures.

It's on instructables here:

https://www.instructables.com/id/Makin-Buckboard-Bacon/

[grundy53]

Sliced up another batch today.



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[Redstar]

Sliced up another batch today.



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Yum!

I have a slicer question for you guys. How do you sharpen your slicer blades? My slicer is a manual crank and it's a pita to line up a sharpening stone to the blade. Any tips or tricks?

[grundy53]

I've never sharpened mine. So I don't know. Sorry

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[NRA4LIFE]

My Globe has it's own built in sharpener but to be honest, I've never sharpened it.  It's a 12" model and huge.  I've had it now 5 years and have sliced probably 200 lbs of bacon, ham, cheese, pastrami and god knows what else that I can't think of.

[JKEEN33]

Fresh off the smoker. Cooling before I slice. Stomach is growling it smells so good.