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Topic: Making homemade bacon  (Read 1491 times)
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txweekendchef
« on: November 06, 2012 08:52:53 AM »

There have been a lot of stories about an upcoming bacon shortage popping up lately. Turns out it is just going to be a slight price increase.

But I thought I would go ahead and bone up on my bacon making skills. Just in case...



Bacon is cured pork belly and is actually easy to make. I guess the hardest part is finding a pork belly to cure.
I was able to find some at my local Asian market for $2.50 a pound. That is actually a lot cheaper than buying bacon.

The key to making bacon is curing it, which is pretty easy. I use 1 tablespoon Morton Tender Quick curing salt (my local Kroger carries it), 1 tablespoon sugar (white, brown or maple), 1 teaspoon garlic powder and 1 teaspoon pepper per pound of pork belly and rub that all over the belly.



Then seal the pork belly into vacuum-sealed bag or a large resealable plastic bag with all the air forced out. Place bag with pork belly into a pan (in case the bag leaks) and place in refrigerator and let cure for 7 days, flipping the bag once a day.



After 7 days you have bacon. Just rinse the cure off and let it air dry in the refrigerator.
Here s a link to a more detailed step-by-step recipe along with pictures of each step.

If you have a smoker you can finish it with a little smoke. But smoking is optional, after it is cured it is bacon.







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Steve from Cowtown (Fort Worth)
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« Reply #1 on: November 06, 2012 10:16:28 AM »

Thank you for sharing this! I never knew bacon was something you could make at home!
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« Reply #2 on: November 06, 2012 10:29:20 AM »

we love making our own bacon.  I'm not sure why, but it's just so much tastier! 
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« Reply #3 on: November 06, 2012 04:27:31 PM »

do you have to use curing salt? or is there a substitute? I really want to do this, I'm just not sure if I can find curing salt up here - or if i'd know where to go
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txweekendchef
« Reply #4 on: November 06, 2012 08:00:33 PM »

do you have to use curing salt? or is there a substitute? I really want to do this, I'm just not sure if I can find curing salt up here - or if i'd know where to go


Most bacon is cured like ham, but there are some recipes out there for uncured bacon. My local Kroger's carries Tender Quick, you can also get it online here.

http://morton.elsstore.com/view/category/178-meat-curing/
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« Reply #5 on: November 18, 2012 10:59:29 AM »

Mmmmm...I may try this during my christmas break...
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