Bacon Project 002

Time for another bacon project–this time with a 1.5# piece of pork belly. The cure will remain the same as in the first homemade bacon (due to unused leftover cure from the first batch), but I will be curing the bacon for a shorter time (4 days) and cold smoking half of it.

Update 8-19: 4 day cure (instead of 6). Still very salty (i.e., “savoury”). Tastes very much like the first batch, perhaps slightly less salty. Future dry-cures designed for breakfast slices will have higher sugar ratio and / or addition of molasses, honey or maple syrup. I have also heard of bacon that is single-cured and stored in a zip-lock bag (instead of being rubbed with cure every morning, the bag is simply flipped). The leaching of the liquid may perhaps require a longer cure time (7 days), but the convenience might be worth the wait.

Further update: Given the fact that it is too hot in VA to cold smoke at the moment, I decided to “hot smoke” a portion of this bacon–actually I just used the oven (200 degrees F) until the internal temp. reached 150. Removed skin; cooled to room temp; sampled a piece; blanched for 1 minute to reduce salt content; dried after blanching; refridgerated (will keep 1-3 weeks no problem. Could be cut into slices, lardons, etc., and frozen for up to 3 months.

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One Response to “Bacon Project 002”

  1. Cromagnon Says:

    Ba-con! Ba-con! Ba-con!

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