Homemade bacon

[backwoodswalker]

I know pretty close to where you are. I see people move up here all the time from the city and they never make more than the second winter. Cant stand the isolation or the way of life. We had some people from Green Bay buy some property by a lake I fish. We had them over for supper, They could not believe we have 3 freezers and a pantry built in our basement. It is a 12X12 room with 3 chest freezers and the rest is shelving 18" deep floor to cieling. I told them where thier property is they better buy atleast 1 ski doo to get out in winter. They asked around others in area to see if we were paranoid or something.  Found out it is the way it is up here.  They sold the property to me. I was born and raised this way. I can't imagine anything else, Don't want anything else. My kids were raised without computer games and such. They were taught to fish, hunt, cut wood, and work as a way of life. Finally broke down a few years ago and got a computer ourselves because my wife went back to college and got her R.N degree, Otherwise I would not have one now. Life is hard here but fair. We all help each other as we can. Biggest thing is I cannot imagine looking out a window and seeing a neighbor. Can't imagine tying my dogs up either. Yup Harry we live in the best place on earth, Except maybe Alaska. My wife won't let me go there, She knows I won't come back. And at 50 I don't want to start over.   Steve

[NorthWoods Harry]

I know pretty close to where you are. I see people move up here all the time from the city and they never make more than the second winter. Cant stand the isolation or the way of life. We had some people from Green Bay buy some property by a lake I fish. We had them over for supper, They could not believe we have 3 freezers and a pantry built in our basement. It is a 12X12 room with 3 chest freezers and the rest is shelving 18" deep floor to cieling. I told them where thier property is they better buy atleast 1 ski doo to get out in winter. They asked around others in area to see if we were paranoid or something.  Found out it is the way it is up here.  They sold the property to me. I was born and raised this way. I can't imagine anything else, Don't want anything else. My kids were raised without computer games and such. They were taught to fish, hunt, cut wood, and work as a way of life. Finally broke down a few years ago and got a computer ourselves because my wife went back to college and got her R.N degree, Otherwise I would not have one now. Life is hard here but fair. We all help each other as we can. Biggest thing is I cannot imagine looking out a window and seeing a neighbor. Can't imagine tying my dogs up either. Yup Harry we live in the best place on earth, Except maybe Alaska. My wife won't let me go there, She knows I won't come back. And at 50 I don't want to start over.   Steve

My wife won't even let me VISIT Alaska anymore! Last time I went up for a week long trip, I stayed 6 weeks and didn't want to come home!

My retirement plan is to move up to the UP. I used to work up near Wallace and Carney. I would love to live near Carney. The isolation would be wonderful! I live with 3 freezers myself.....funny thing, they are never empty! I only have a 30 mile drive to work though....

[backwoodswalker]

Carney, Wallace, and nadeau, Ahh the flatlands as we call it over here. They have some good deer herds there. Have some farmlands. Stephenson has about the best herd now. I am sure I will stay where I am till I tip over. I know what you mean about drive to work. I worked in Mqt for 3.5 years, 110 mile a day round trip. I only drive 12 miles to work now.  By the way it is 28 degrees and snowing at a good pace right now. Everything is white. Looks so clean. Winter is sooooo beautiful.  Steve

[NorthWoods Harry]

I couldn't believe the deer herds I seen in that area! That's the area I want to retire in! Someplace north of Stephenson....

[esox_xtm]

I've not made bacon (yet) but we cold smoke venison sausage mixed with pork. We use the Prague powder and the meat never internal temp never reaches 120. For all practical intents and purposes it's raw venison and raw pork. No one sick on this...........ever.

That said, I have toyed with the idea of makin' bacon. Toward that end I saved this recipe from Good Eats' Alton Brown. Sounds like a reasonable procedure with pretty basic ingredients. I'll bet you could insert some flavor tweaks if you wished.........

Homemade Bacon

1 cup sugar
1 cup salt
8 ounces molasses
2 quarts water
2 quarts apple cider
2 tablespoons coarse ground black pepper
5 pounds piece raw pork belly from "lion end"

In a large non- reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Stir to dissolve the sugar. Pour into a large container with the remaining water, and the apple cider. Place in the refrigerator and cool to 40 degrees F. Press the black pepper into the pork belly. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. Refrigerate for three days.

After three days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.

Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

Yield: approximately 4 pounds of bacon

/m

[Skipper]

I had some side pork at a friends house while watching the Vikings game this afternoon. It was fried in ham drippings from last night, truly heavenly! Don't shortsell the side pork!

[backwoodswalker]

Skipper;
Yes side meat is delicious. I like it better than bacon and easier to make.  Steve
 

[NorthWoods Harry]

Skipper;
Yes side meat is delicious. I like it better than bacon and easier to make.  Steve

x2!!!

[diverdown]

2 cups Kosher Salt
2 cups Brown Sugar
Mix thoroughly

Cut pork belly into 2lb slabs and coat in salt/sugar mix. Work the mix into the pork, both sides and dont forget the ends. Put slabs into ziplock bags and squeeze out as much air as possible. Put into the boom drawer/shelf of fridge and make sure temp is 38degrees. Every day drain any fluids and add more mix as needed. I found the perfect curing time to be 6 days but that also depends on the thickness of the cuts.
After rinsing the slabs under cold water you now have cured the meat and it is ready to smoke or cook as is. Cut a slice off and fry it up. If its a bit salty for your taste soak the slabs in cool water for an hour or so and retest. I smoke mine with full smoke at 225 until I get an internal temp of 145degrees.
No complaints in this house, no one has gotten sick and the bacon doesnt last very long!!!!

[tench]

I've smoked pork belly to eat much like a roast and it is AWESOME! Don't be afraid to sear the outside first if it doesn't have skin on it. Before it is done cooking cut a checker pattern on the top side to help the fat firm up a bit. Use a drip pan with a bit of apple cider vinegar and you will have the best gravy you can imagine.

[rugby ice]

FWI, Split a pork belly with the neighbor. We each got 2 quarters with the same brine rub. Nice and firm after almost a week in the fridge taking a bath!! On the smoker it goes Sunday after a dry out on Sat in the garage. Wish us luck!!!  Looks and feel just like the pictures say its suppose to. 

Question is after I smoke it do I still need to 'cook' it? can I just slice and warm up in the microwave? Or is frying the crispy way to finish it?

Thanks

[Skipper]

A secret I learned from a real chef.... they call it bacon, not fryon or microwavon.

Put it in the oven!!!!

Place bacon strips on a cookie sheet, line it with foil if you choose. Place it in a COLD oven on a middle rack and set it to 400 degrees. Bake for about 20 min. when it is starting to brown up nicely, it is done.

It leaves more room on the stove top for frying potatoes too!

[MILLERMANKT]

depending on the internal temp after smoking,yes you could eat it. i did with mine. i'm gonna make another batch soon. still gotta have my son show me how to post pics.

[MILLERMANKT]

finished product


trimmed and ready for the brine.


all brined


smoked and ready to be cooled and sliced

[Mr. Bean Head]

I made Canadian Bacon with a pork loin and it turned out good. Found a reciepe for the brine on the web, soaked the loin for four days and there you go.