Bacon

[Jogeephus]

The chickens are finally back to laying so its just in time. We'll be having plenty of bacon sandwiches and hearty breakfasts for a while.

Left is belly bacon cured with neighbors cane syrup and the right is butt bacon cured with molasses and seasoned with garlic and onion. All smoked over pecan.

 

[hillsdown]

:clap: :clap: :clap:

Where is the drooling emoticon. :tiphat:

 

[Kathie in Thorp]

:clap: :clap: :clap:

Where is the drooling emoticon. :tiphat:

Yeah, really!!

 

[kenny thomas]

Dont you never work. :lol: Just play around the smoker? :devil2: Sure looks good though.

 

[slick4591]

Looks really good.

 

[LRTX1]

You my sir are a genious.

 

[Anonymous]

Please explained to me your cure. When you say molasses cured are you adding molasses to the regular cure? Same with maple. I'd like to start experimenting with the different cure flavors myself

 

[Jogeephus]

I used Cure 2 per the weight of the meat (Morton's tenderquick will work just don't add salt.) then added that to the salt then added mollases, garlic and onion powder then just let it cure for a while. The butt, depending on the size needs at least two weeks more like 3 or 4 if its large to fully cure (hence cure 2 and not 1). Then you just take it out and wash all the sugary salty mess off of it and soak for about a half hour then hang it to dry for a day or so. (The butt needs to be a boned piece and you need to take butchers twine and tie it like you would a roast) After its dried it will take the smoke. Now this is where things can get complicated since some people cold smoke and others use a warmer smoke. I smoked these at 175F till the belly got to 130 then and the belly got to 140 then took out and hung it for the night in the cooler. You gotta keep the heat down else it will render the fat. If you have the butt tied and the heat low then the meat will reform into the shape its tied.

Here is the breakdown for a six pound butt.

1 cup of mollasses - syrup or anything sweet. but mollasses has more depth
3/4 cup noniodized salt
2 1/4 cups packed dark brown sugar
6 TBS liquid smoke
3 TBS garlic powder
3 TBS onion powder
Cure 2 per instructions.

 

[inbredredneck]

Jo the stuff ont the right looks like what they sell up here as cottage bacon. Why would they charge double the price for cottage over the regular belly bacon? Is it just a time deal or does every part of making cottage just cost more, so the price would be justified.

 

[Anonymous]

Thanks. I've got a bunch of bacon to do here soon and wanted to add the flavor too it. Also, remember when you said it was cooking up fast, could it have been carmelizing residual sugars if you do the molasses or syrup on a regular basis?
Inbred, the butt bacon is off the Boston butt. Higher dollar cut of meat in general.
Jo, have you done Canadian yet off the loin? How'd you like that?

 

[Jogeephus]

Here's some Canadian bacon. This is "the one who smells pretty's" favorite. Its pretty simple to make. Its sortof bland for my taste cause I like things that are more complex in taste and different from store bought meats but she likes it cause it is so lean and healthy yada yada.

The honey cured bacon and the syrup cured bacon will caramalize on you if you cook it too fast or too long. The molasses will too but not as easy. If you like the honey baked hams that company sells then you will like the butt bacon cause they taste very similar when eaten raw but when pan fried all sorts of flavors come out.

Then there is the jowl bacon. I intend to use everything but the squeel on these pigs. Look at the spices and garlic in this bacon. Garlic, rosemary and sage.

Inbred, other than the cut of meat being more valuable I don't know why it would cost that much more. It does take longer curing but the yield is much better than belly bacon.

 

[3waycross]

Then there is the jowl bacon

Yer makin Georgia Guanciale Jo. Good for you. Keep that up and I will make you an honorary eyetalian!

 

[Jogeephus]

Then there is the jowl bacon

Yer makin Georgia Guanciale Jo. Good for you. Keep that up and I will make you an honorary eyetalian!

Your figured right. Just don't know how to pronounce it. Got some coppa curing too. Dry cured coppa will be a first for me.

 

[3waycross]

Then there is the jowl bacon

Yer makin Georgia Guanciale Jo. Good for you. Keep that up and I will make you an honorary eyetalian!

Your figured right. Just don't know how to pronounce it. Got some coppa curing too. Dry cured coppa will be a first for me.

wan chal a

 

[Jogeephus]

Thanks sounds more appetizing than my initial pronunciation.

 

[Anonymous]

Once things slow down I'll be curing out all kinds of things.

 

[Jogeephus]

It doesn't take but a minute to put it together. The slow part is the cure wait then the smoke but the smoke isn't that big a deal if you don't mind sitting there drinking beer at night and tending the fire.

 

[gonzo]

is this ady cure for the butts jo

 

[highgrit]

Sure looks good, one of these days I'am going to build a smoker. It's on my bucket list.

 

[Jogeephus]

is this ady cure for the butts jo

What is ady?