Smokin' a pig...
Well, recently I got it in my head that I should try something new and make my own bacon. Those of you who know me well, know that I am prone to do things like this.
Anyway, I went to our local Asian market, and got myself a slab of pork belly.
Pork belly. Not really a lot more I can say there.You may notice from the photo that it still has skin on it. I decided that the skin had to go, so I went about cutting it off. In doing so, I learned something. Pigs have really, really tough skins. Like, bulletproof tough. I honestly don't know how anyone can kill a pig, that's how tough we are talking here. Anyway, I eventually got it off.
Let's go throw the ol' pigskin around!
I then rubbed the pieces with my salt mixture and got them in the bags, ready to go.
Pork belly in Ziplocs.
Let's go throw the ol' pigskin around!I then rubbed the pieces with my salt mixture and got them in the bags, ready to go.
Pork belly in Ziplocs.Now the really hard part. I had to put these bags in the fridge, and turn them over once a day. For an entire week, I had to do that. I almost didn't make it. It took at least 15 seconds each morning, turning the bags over.
Then, after a week, I had to take the slabs out, rinse them, and let them dry. I put them back in the fridge overnight and called it good.
At this point, I could have fried and eaten it, but what fun would that be? I figured, I've already come this far, let's go the whole hog. Ha ha, lord I'm funny.
So, I decided to smoke them. I put them on my grill and wrapped some apple chips in aluminum foil. Then I put those on the burner, set it fairly low, and three and a half hours later, I got:
BACON!!!
We have fried some up, and it came out pretty good for being my first try. I am definitely going to try it again, but I am going to change a few things. First, I will leave the skin on. I can take it off after I smoke it if need be. Next, I would soak it for a half hour or so and then let it dry after it cures, because it is a little bit salty for me. Amy disagrees with this. Last, I might need to invest in an actual smoker and try to get some cooler smoke on it. I had it about 20° hotter than I wanted it, and it cooked it a little more than I'd hoped. But all in all, for a first go, it didn't come out half bad. And we are having BLT's tonight.
With that, take it easy, all.
Then, after a week, I had to take the slabs out, rinse them, and let them dry. I put them back in the fridge overnight and called it good.
At this point, I could have fried and eaten it, but what fun would that be? I figured, I've already come this far, let's go the whole hog. Ha ha, lord I'm funny.
So, I decided to smoke them. I put them on my grill and wrapped some apple chips in aluminum foil. Then I put those on the burner, set it fairly low, and three and a half hours later, I got:
BACON!!!With that, take it easy, all.
posted by J @ 12:26 PM
3 Comments:
Hi, I have been smoking meat and fish for ever. Try using a brine. Pure apple juice equal parts salt and brown sugar, you can add maple extract,if you wish.: the temp you want is 140 and you should smoke at least 6 hours min. you are wasting your smoke if you leave the skin on it's too tuff for the smoke to absorb into the bacon. 1 cup kosher salt 1 cup packed brown sugar to 1 gallon pure apple juice. enjoy and tell me how it comes out.capt.Vinnie
This is fantastic. I love bacon, and I may have to try this on my blog, with a little inspiration from Capt. Vinnie
Hi I tried something new. I used maple sugar instead of brown sugar in the brine I also added pickling spice, and fresh black pepper corns. I kept in brine for a week in the fridge and then smoked for 12 hours at 140 and it came out Fantastic.
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