Bacon questions

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Nath
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Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

Bacon questions

Post by Nath » Tue Aug 13, 2013 1:47 am

Ok, so I want to cure and smoke some homemade bacon.
However, I am unable to find a clear thread in which can help me get through my first go.
The questions are;

Best cut? I was thinking belly.

What type of cure/how long should I be curing

Is it nessecary to cold smoke and then hot smoke, or just cold smoke?.

Sorry if it has been outlined in a thread before, I just could not locate a "101"
happy for someone to point me in the right directions.

Also planning on doing some cold smoked salmon soon, If anyone can point me in the right direction to a thread containing cure methods for cold smoked salmon that would be fantastic.

Thanks in advance to the brainstrust.






Nath
Nath


Jars
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Post by Jars » Tue Aug 13, 2013 2:31 am

Hey mate, making your own bacon van be very rewarding, beats anything I have ever bought in the shops by far.

I used this website to start off my bacon adventure, http://www.localfoodheroes.co.uk/?e=541 it has heaps of useful info, and a handy calculator to help you out. Just keep in mind, if your using KWIKURIT, it is actually 11% nitrate, so you only need to use half of what the calculator tells you to.

So far I have only ever hot smoked my bacon, but with my current batch, I will be doing cold and then hot. I believe you can do either hot, cold or cold+hot. All really comes down to how much smoke flavour you want I think.

I usually cure my belly for 7 to 10 days.

Hope that all helps, if not I'm sure someone else will help you out shortly.

Cheers,
Jars
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Gary
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Re: Bacon questions

Post by Gary » Tue Aug 13, 2013 3:39 pm

I've only done it once, using pork belly, with this recipe from AmazingRIbs.com: http://www.amazingribs.com/recipes/pork ... ratch.html it was fantastic and I'll be doing it again soon!

Hammer
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Re: Bacon questions

Post by Hammer » Tue Aug 13, 2013 4:09 pm

just started looking into this as well. Was planning on a hot smoke.

I was considering this cure: http://www.ebay.com.au/itm/250-Gram-Cur ... 4855bc570b

which has sodium nitrate @ 7.8%.

anyone able to comment on it?

titch
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Location: Sth East Melbourne

Re: Bacon questions

Post by titch » Tue Aug 13, 2013 4:36 pm

First off read this Blog please.

http://saucissonmac.blogspot.com.au/200 ... bacon.html

If you want cure try
http://www.redbacktrading.com.au/index1.html
use his very basic recipe here but use your own flavouring,
http://www.redbacktrading.com.au/index1.html

Most of all enjoy it, if your hot smoking the Bacon you do NOT need to use cure as long as you are not cold smoking for hours first
, just salt will do.
its easy and you can be a bit loose with your own method.
Cheers
Titch

Nath
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Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

Bacon questions

Post by Nath » Tue Aug 13, 2013 5:22 pm

I was planning in just cold smoking it I think. Thanks for all your input guys I'll have a good read over the links tonight and take down some notes ready to get it underway


Nath
Nath

gnol
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Location: Werribee

Re: Bacon questions

Post by gnol » Tue Aug 13, 2013 8:13 pm

I have premade a batch with sugar salt and Curing salt #1.
I then use that according to the weight of the pork.

Sourced from the book *Charcuterie*

Nath
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Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

Bacon questions

Post by Nath » Tue Aug 13, 2013 9:12 pm

I'm thinking of using a brine cure to shorten the cure time as outlined in one of the links above.

Also, is there benefit gained from hot smoking? Or is it fine to just cold smoke


Nath
Nath

Burnt offerings
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Location: Currans Hill NSW

Re: Bacon questions

Post by Burnt offerings » Tue Aug 13, 2013 9:20 pm

Here is a good thread started by Shayneh2006,

http://www.aussiebbq.info/forum/viewtop ... con#p94954

Here is the cure I use for my bacon,

http://www.ebay.com.au/itm/Cure-1-500gr ... cfa&_uhb=1

It is being sold by one of our well known members, it is 12% so you only need 1gm per kg.

The link that Jars posted is the same calculator I use, the bacon I have made using it is great.

I cold smoke then hot smoke, this is my preference, others have their preference.

Once you make and try your home made bacon, you will not go back to store bought bacon!

I hope this helps.

Warren
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Smokey
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Location: Terranora- Tweed

Re: Bacon questions

Post by Smokey » Tue Aug 13, 2013 9:37 pm

Busio90 wrote:I was planning in just cold smoking it I think. Thanks for all your input guys I'll have a good read over the links tonight and take down some notes ready to get it underway


Nath
If cold Smoking its my opinion that one should have a real handle on the cure process.
I would start on a hot smoke first as it shows up incorrect curing sins. (Gray spots)
A biggie that will affect cold smoking is the belly not cured through
Those sins are made safe by means of hot cooking and can put you in the cold ground if not done right cold smoked

So my recomendation is to do a dry rub brine/ cure and hot smoke it.
You wont be disapointed and what you do will be safe provided you follow the guidlines.
Once you get "Based" , Then move on.
Too late for me to cold smoke this year as day time temps are 22-24C and Night time is 16C.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

Nath
Posts: 2095
Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

Bacon questions

Post by Nath » Tue Aug 13, 2013 10:01 pm

Smokey Mick wrote:
Busio90 wrote:I was planning in just cold smoking it I think. Thanks for all your input guys I'll have a good read over the links tonight and take down some notes ready to get it underway


Nath
If cold Smoking its my opinion that one should have a real handle on the cure process.
I would start on a hot smoke first as it shows up incorrect curing sins. (Gray spots)
A biggie that will affect cold smoking is the belly not cured through
Those sins are made safe by means of hot cooking and can put you in the cold ground if not done right cold smoked

So my recomendation is to do a dry rub brine/ cure and hot smoke it.
You wont be disapointed and what you do will be safe provided you follow the guidlines.
Once you get "Based" , Then move on.
Too late for me to cold smoke this year as day time temps are 22-24C and Night time is 16C.
Thanks Mick,
I will look at hot smoking for sure.
Do you think there is any benefit from curing in a brine solution as apposed to a dry rub?
I was going to try a peice of belly and also some neck ala shaynes pork neck bacon.


Nath
Nath

Chargrilled
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Re: Bacon questions

Post by Chargrilled » Tue Aug 13, 2013 11:07 pm

Smokey Mick wrote: Too late for me to cold smoke this year as day time temps are 22-24C and Night time is 16C.
16c at night should be ok for cold smoking?
The ideal temp for cold smoking is between 20-30c is it not?
The main reason why you cannot cold smoke bacon unless you use nitrite.

Smokey
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Location: Terranora- Tweed

Re: Bacon questions

Post by Smokey » Tue Aug 13, 2013 11:27 pm

Nath , You are going too fast.
Wet or dry has its own skill set. The blokes you see showing raw smoked pig belly (It aint bacon until its cooked) are old hands that moved through process of learning
What you need to do is just start and do the dry cure, its the easyest to begin with and start with a simple 2 kg of belly
Once you do that a whole bunch of other questions will come into your head. Like why is it too salty.
Deal with that first (of course with our help) and you will find a penny drop for you.
Soon after you will be saying my words to others
Not trying to bum you out mate, Just want you to start at the begin and work up safely and with confidence.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

Nath
Posts: 2095
Joined: Wed Mar 13, 2013 1:15 am
Location: Perth WA

Bacon questions

Post by Nath » Tue Aug 13, 2013 11:31 pm

Smokey Mick wrote:Nath , You are going too fast.
Wet or dry has its own skill set. The blokes you see showing raw smoked pig belly (It aint bacon until its cooked) are old hands that moved through process of learning
What you need to do is just start and do the dry cure, its the easyest to begin with and start with a simple 2 kg of belly
Once you do that a whole bunch of other questions will come into your head. Like why is it too salty.
Deal with that first (of course with our help) and you will find a penny drop for you.
Soon after you will be saying my words to others
Not trying to bum you out mate, Just want you to start at the begin and work up safely and with confidence.
Understood, I may be getting a little excited! I will start with a piece of belly, dry cured, then smoked. I'm in Perth and were still getting below 10c nights over here.


Nath
Nath

BBQ&BEERS
Posts: 229
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Re: Bacon questions

Post by BBQ&BEERS » Wed Aug 14, 2013 11:59 am

Smokey Mick wrote:Nath , You are going too fast.
Wet or dry has its own skill set. The blokes you see showing raw smoked pig belly (It aint bacon until its cooked) are old hands that moved through process of learning
What you need to do is just start and do the dry cure, its the easyest to begin with and start with a simple 2 kg of belly
Once you do that a whole bunch of other questions will come into your head. Like why is it too salty.
Deal with that first (of course with our help) and you will find a penny drop for you.
Soon after you will be saying my words to others
Not trying to bum you out mate, Just want you to start at the begin and work up safely and with confidence.
Hey Mick I think I might give this a go in the offset, do you have a 1 2 3 basic step for the dry cure?

Cheers


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