Homemade bacon is better. (Pic heavy)

Discussion in 'Geek Recipes' started by kodos78, Nov 14, 2010.

  1. Cypher

    Cypher Member

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    Thought I would post back with some results:
    [​IMG]

    Words cannot describe how good this stuff tastes. I will be making another batch. It will be at least twice as big.
     
  2. scon

    scon Member

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    I made some bacon. Cured it in thyme, garlic, pepper and curing mix. Smoked for a few hours in hickory smoke before moving it into the oven.

    Results:

    [​IMG]
    Bacon 1 by sc0n, on Flickr

    [​IMG]
    Bacon 2 by sc0n, on Flickr

    [​IMG]
    Bacon 3 by sc0n, on Flickr

    [​IMG]
    Bacon 4 by sc0n, on Flickr

    [​IMG]
    Bacon 5 by sc0n, on Flickr

    [​IMG]
    Bacon 6 by sc0n, on Flickr
    Thanks GrueHunter!
     
  3. CacTuar

    CacTuar Member

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    I might have to try this out! I've noticed the last few years that all the crappy bacon in supermarkets a) doesn't have rind on it, only the fat if you're lucky, and b) all comes from bloody overseas! (Made from local and imported ingredients) Why the hell can't we have locally killed pig anymore!
     
  4. Renza

    Renza Member

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    ok im off to the markets after exams to give this a shot!

    only question is, where do you get the sodium nitrite in adelaide?
     
  5. scon

    scon Member

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    Finished another batch of savoury bacon yesterday - a whole belly this time.
     
  6. pugsley

    pugsley Member

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    Master butchers
     
  7. OP
    OP
    kodos78

    kodos78 Member

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    Wow. This thread is the energizer thread. I hadn't checked back to see how people were going for a fair while. It's awesome to see you guys are still cranking out great looking bacon. Keep posting all that bacony goodness.
     
  8. Andrew357

    Andrew357 Member

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    This will sound stupid... but do you have to smoke the bacon?
     
  9. lithos

    lithos Member

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    Not at all. You just won't get the smoky bacon.

    Most bacon in the supermarkets is unsmoked (I believe the preferred nomenclature is "green") bacon, that's just cured.
     
  10. Andrew357

    Andrew357 Member

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    Excellent. Been looking at this thread heaps and Scon's last set of pics has tipped the balance.

    I don't have access to a smoker so I'll just cure the meat with some maple syrup and see how we go.

    Thanks :)

    edit: Gah! I asked around at a few butchers and none of them would sell me any of their curing salt! Ended up placing an order with Red Back Trading and may see my salt by the end of the week :)
     
    Last edited: Jun 27, 2012
  11. GrueHunter

    GrueHunter Member

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    I thought supermarket bacon has smoke flavour in the brine.

    I did a batch of unsmoked bacon a couple of months ago. Wasn't real impressed. The smoke is a big part of the flavour profile for me.
     
  12. Andrew357

    Andrew357 Member

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    I've ordered a bottle of that hickory liquid smoke stuff so I will make a batch of plain/maple/bottled smoke stuff and see how we go.
     
  13. OP
    OP
    kodos78

    kodos78 Member

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    Estimate about how much of the liquid smoke you think you need for the mix then use about 1/10 of that. I think i only used about 4 drops in the whole cure in my last batch and it was perfect. Depending on the strength of the liquid ymmv.
     
  14. Andrew357

    Andrew357 Member

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    I hear the stuff is quite potent. I'll probably do a maple and smoke blend as well just for good measure.

    I didn't get my delivery from Redback Trading yet so there goes 2 days of the curing stage!
     
  15. renagade

    renagade Member

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    OK guys. I have some pork bell that has been cut up into strips that have been marinating in vacuum sealed bags with salt, pepper, brown sugar and maybe other spices.
    They have been there for roughly 6 months. If I cooked them in the next couple of weeks would they be OK to eat? They have been refrigerated the entire time.
    Toss em or Cook em?
     
  16. m3k

    m3k Member

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    i am. so jelly... going to make my own bacon now :<
     
  17. OldnBold

    OldnBold Member

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    If they are vacuum sealed they should be fine mate.
     
  18. OP
    OP
    kodos78

    kodos78 Member

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    Was there any curing salt in the mix? If not i'd be concerned about the botulism risk. Has any gas formed in the bags since they were sealed?
     
  19. renagade

    renagade Member

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    They weren't vacuum sealed :(

    No curing salt. Just ordinary table salt. :(
     
  20. username_taken

    username_taken Member

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    chuck it. even if its okay .. table salt tastes like ass. gotta go sea salt or go home.
     

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