Post by drivinmike on Jul 15, 2024 18:08:29 GMT -5
Ok, I'm obsessed. I'll admit it. I got the urge to cure my own bacon about 6 months ago. Now I've got the bug bad. All other bacon sucks now. I finally got a recipe down, and thought I'd share it with the carnivore brain trust here. Don't hate me if you get the same addiction I've got. I don't even share bacon with my sisters anymore. It took some trial and error, but even the error was better than the watery stuff you get from the store. Here you go, it's a lot easier than i thought it would be.
Start with looking up online an equilibrium method bacon cure calculator. You will need a very accurate gram scale... . For some reason I had one from a very long time ago? And, it still worked! If not, $ 12 bucks or so on Amazon.
1/2 or whole bacon belly. 1/2 belly's should be around 5 - 6 pounds. If you buy a whole belly ( 10 - 12 pounds), go ahead and cut in in half. It's way easier to vacuum pack that way.
Sea salt according to the calculator
Prague powder #1, according to the calculator. A 4 ounce bag will last a lifetime. You can also use celery juice powder. It does turn the belly a little green, but the same results.
Raw sugar, according to the calculator
1/4 - 1/3 cup maple syrup, per 1/2 belly
2 shots espresso, cold, per 1/2 belly
You will need:
gram scale for measuring down to the .1 gram
vacuum packer and large bags
smoker able to get down to 185- 200 at the highest
somewhere in a fridge to air dry the belly overnight
meat slicer
grill safe remote thermometer
a burning desire to eat bacon often
Use the belly weight from the butcher to enter in the calculator.
Measure and mix the salt /sugar / cure amounts very precisely. DO NOT over measure the cure.
This recipe is aiming for a total salt / cure ratio of 2.25% of the belly weight. No more than a total of 2.5 percent total salt.
Rub the belly on all sides.
Put the belly in the bag.
Add the maple syrup and the coffee. If you drank the first batch, make more.
Seal up the bag and throw it in the bottom of your fridge for 10-14 days.
Turn the bag over every day.
At the end of the cure time, open the bag and drain the juices.
Some folks rinse the cure off the belly, but I haven't bothered with that step.
Put the belly on a cookie sheet with a rack in it to let air flow under the belly.
Let it air dry in the fridge for at least 12 hours, 24 is better.
Fire up the smoker. I use lump charcoal and a big chunk of apple wood.
Keep the fire as low as possible. I have a big green egg, and it gets down to 185 +/- pretty easy.
This needs to be indirect heat. Direct heat will render the fat no matter the temp.
Insert a thermometer in the meat, and you're off.
Aim for 150 degrees internal temp. No turning or intervention necessary.
Mine usually take about 2 hours or so. Do not overcook it. If your grill is running hot, it will just take less time.
When it's done, put it back on the cookie sheet with a rack, and let it air dry in the fridge for at least 12 hours, but 24 is better to slice it.
My meat slicer only has about 8-10 inches of travel, so I take my 1/2 belly's and cut them in half to slice. Pay attention to the grain of the meat / fat to see what direction to slice it.
If the meat gets warm, chill it in the freezer for 20 minutes. It makes slicing way easier. I like my slices medium thick. I think my slicer says 3mm? Don't quote me on that.
Package in small vacuum bags, weigh and throw in the freezer.
Cooking is a touchy subject. We don't cook our bacon until it's unrecognizable. We like it cooked to the point it still has a little bend to it when you pick it up.
We do ours in the convection oven on a cookie sheet with with a raised rack so the bacon doesn't sit in the fat.
I start with a cold oven. Put a bunch of your precious bacon on the rack, and set the convection over to 375.
No need to turn the bacon if it is on a raised rack. This is really a bonus if you're cooking Sunday breakfast for a crowd.
Keep a very close eye on it. There is a bunch of sugar in it, and it will burn in a heartbeat. You may also have to pull a few pieces early if they are thinner than others.
Timing is generally between 10-17 minutes depending on thickness.
If you don't have a convection oven, then add either more time, or 10-15 degrees more heat.
This will be the best bacon you've had in a long time. I'm serious. I had no idea how generic store bought bacon is. They all taste the same. You can't taste the coffee, but I think it adds a nice touch.
Don't blame me for the resulting feeding frenzy.
Enjoy.
DrivinMike
