Had a crack a couple of weeks ago and was happy with the result, so got twice as much pork belly and had another go.
2 parts salt, 1 part sugar and a tablespoon of cracked black pepper. Rubbed all over and into a ziplock bag. Turned daily for a week with the excess juice drained off each night for the first couple.
No pictures of the rub or smoking process. It looks like a pork belly covered in salt not too exciting.
Smoked at 200-220F until it got to 165 internal with Plumb chunks as the smoke source. Once it was out, I took the skin off to make it easier to slice and let it cool.
Sliced nicely.
Cooked up well.
Tasted brilliant, 4 kilos of pork belly made into bacon should last a few weeks.
2nd attempt at making Bacon at home
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2nd attempt at making Bacon at home
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Re: 2nd attempt at making Bacon at home
Is brilliant
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Re: 2nd attempt at making Bacon at home
Yeh, looks good.
Nice colour too considering no cure#1 used.
Nice work.
Shayne
Nice colour too considering no cure#1 used.
Nice work.
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
Re: 2nd attempt at making Bacon at home
that looks great!
i did a bacon with a pork loin on the weekend as well, came out real good like shortcut bacon
i did a bacon with a pork loin on the weekend as well, came out real good like shortcut bacon
BBQ Blog: The Gusface Grillah
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Re: 2nd attempt at making Bacon at home
gussigan wrote:that looks great!
i did a bacon with a pork loin on the weekend as well, came out real good like shortcut bacon
Want to do a pork loin shortly. Just got to make room in the freezer by eating all of the last batch.
Any photos of your finished product?
Vegetarian is an old Indian word for bad hunter.