Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking


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Step 1: Video Guide - Cold Smoked Bacon

That's because, sadly, most shoppers see bacon as a commodity. As consumers, we reinforce this behavior when we shop by price alone. Even the labels with boutiquey names like Farmer John are usually made by the big mass producers Hormel. Share This Recipe:.


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Print Recipe. Makin' bacon at home is surprisingly easy and the results are quantum leaps better than the stuff from large commercial producers. Once you have the basic recipe down, you can vary the ingredients to make a flavor profile to suit your taste.

It is a simple two-step process: 1 Curing, and 2 smoking. But pay attention to the raw material. The muscle should be pink, and the fat creamy white.

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Side Dish. About 75 thick slices, about ppm nitrites. Make your first batch according to this recipe. For your second batch, if you wish you can add fresh garlic or dried garlic, citrus zest, herbs such as thyme, bay leaf powder, celery seed, chile pepper, fennel, or coriander. Watch this video showing how to make my favorite bacon—Maple. For exact timing see our curing calculator. About the maple syrup. I use real maple syrup in this recipe, but it is expensive.

The darker grades have more flavor. If you scale up, be sure to count the maple syrup as liquid so this recipe has 1. To scale up or down, do not simply multiply or divide. Please use our curing calculator. The total fluids are about 1. It is sometimes hard to tell if it is still there. It is usually a darker tan color compared to creamy colored fat.

You should be able to make a cut in fat with your thumbnail. Your thumbnail will only make a dent in skin. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won't like the texture. Removing the skin can be tricky. Sometimes you can grip a corner and with a knife and peel it back by running the knife between the skin and fat. Sometimes you just have to shave it off with a sharp knife.

A 1 gallon bag will hold a single 3 pound slab. Zip the bag and squish everything around until well mixed. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. If the belly is thicker than 1.

Hot Smoking of Fish

The belly will release liquid so every day or two you want to gently massage the bag so the liquid and spices are well distributed, and flip the bag over. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. Thickness matters! Quick rinse it to wash off any thick deposits of salt on the surface. Most recipes tell you to let the slab dry for 24 hours so the smoke will stick better, but, as the AmazingRibs.

Greg Blonder has proven, smoke sticks better to wet surfaces , so this extra step isn't necessary. You can use any wood you like. Hickory is the tried and true. I'm partial to cherry and applewood.

Salting, Curing and Smoking your own meat

After smoking you should slice off the ends, which may be very dark and more heavily seasoned, and taste them right away. They will be more salty than the innards and the fat will be a bit stringy, but you'll love it all the same. Just wait til you cook up an inside slice! Cold bacon is easier to slice. Use on a slicer if you have one, or use a long thin knife to slice it.

Try some thin and some thick slices. You can also cut bacon in cubes to make lardons see the sidebar , and use them like bacon bits in salads, mashed potatoes, mac and cheese, baked beans, in sauces or to garnish chops, or roasts. Do not wrap in foil alone because it can react with the salt. When you are hungry, cook it just like you do storebought bacon. Slice across the grain. For perfect even thickness slices, a slicing machine is the best choice, but I rarely use mine because it is a pain to clean.

Besides I like to keep the slab intact and tightly wrapped in the fridge or freezer to reduce exposure to oxygen which can make the fat taste funny in a week or two. When I make bacon I usually shoot for hunks 6 to 8" wide across the grain to make sure my thin 9" knife and frying pan fit.

If you put a slab in the freezer for 15 minutes or so it gets stiffer and easier to slice.

How to Make Smoked Bacon at Home - It Is So Much Better Than Store Bought

I really don't have to tell you how to cook bacon, but here are some ideas that you might want to try. Keep in mind, my recipe is cooked on the smoker so it will not get hard when cooked like commercial bacon. Roasting or baking. Most of us just lay the bacon in a frying pan. That works fine, but tends to overcook it easily. Try roasting it.


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Line a baking sheet or sheet pan with foil. Lay rashers slices of bacon on the foil so they are not touching or overlapping. Better still, put them on a rack in the pan.

Check in about 15 minutes. Take it out when it is just a little less cooked than you like it because it will continue to cook after you remove it from the oven. Amp up the smokiness of the bacon. On a grill: Set up a 2-zone grill. One side hot, the other side not. Put the bacon in a foil lined pan on the indirect side or on a rack in the pan on the indirect side. Throw some wood chips on the hot side to amp up the smoke. If it has a water pan, yank it out of there. You can also cook bacon in the microwave. Lay down some newspaper, cover it with papertowels, and jolt it for about two minutes to start.

Your microwave may need longer. When the water evaporates the taters will fry in the bacon fat while the bacon crisps! After you have made the bacon, click here to see my recipes for candied bacon. While your bacon is cooking lay out a section of newspaper several sheets thick, and cover it with a layer of paper towels. As soon as you take the bacon out of the oven, move it to the paper towel to drain. Let the fat in the pan cool a bit and then pour it in a glass jar and refrigerate. Hot bacon can melt a plastic tub, so be careful.

Save the fat for up to a month and use it to fry. Broccoli and potatoes are especially good cooked in bacon grease. According to food historians, to European peasants in the Middle Ages pork was a rare treat and a sign of affluence. American bacon or streaky bacon is what this page is all about: Cured and smoked pork side 1 part meat to 2 parts fat or belly Some commercial American bacons are wet cured by brining or injecting, and almost all use sodium nitrite as a preservative and coloring agent.

Some are dry cured with a rub. Most have some sugar or maple flavor in the cure. Some are smoked, and some get a smoke flavor from liquid smoke. Hickory and apple are the most popular smoking woods. There are a number of small artisan bacon manufacturers in the US who make wonderful crafted meats with creative flavor combinations, exotic woods, and astronomic prices. American bacon must be cooked before use. But save the drippings rendered during cooking. Bacon fat is wonderfully tasty and makes a superb cooking oil but, like butter, it can burn at high temps.

Try pan frying broccoli or potatoes in bacon fat over moderate heat to see what I mean. British bacon is made by taking a boneless pork loin with "nose on" or a bit of fatty belly on one end. It is then cured much like Canadian Bacon below. Candied bacon can be made from American bacon. It is much leaner than side bacon or belly. The meat to fat ratio is about or more. Because there is much less fat than American bacon belly it does not need more time in the cure unless it is really thick.

Canadian bacon or back bacon is made from lean loin meat only, the longissimus dorsi muscle. It is much leaner, perhaps meat to fat, and, because it is thicker, the curing time will be about two weeks instead of one week. In the US, it is called back bacon. Order boneless loin not tenderloin if you want to make this. In Canada you can also find peameal bacon which has been rolled in cornmeal. Just follow the Simple Bacon recipe on the left side of the page. Click here for a recipe.

Guanciale, jowls, or pork cheek bacon, hams , and other parts of the animal. Pretty much any part of the hog and be cured and smoked. That's pretty much the story of most American wet-cured hams. Cheeks are especially good for making bacon. They are thin and not as fatty, so they normally need only a three to four days in the cure. Use the recipes on this page for cheeks. Bacon from other animals. According to USDA, bacon is made from swine only. But creative chefs have been known to use the bacon process on duck breast, turkey breast, boneless leg of lamb, beef, goat, whatever.

Pancetta is Italian streaky bacon that is cured and rolled into a log, but not smoked. Lardons are little cubes of bacon, great for flavoring other dishes like soups, beans, salads, stir fries, eggs, etc. Here's how to make lardons:. Chef Rick Gresh inspired my method for homemade bacon. Then pour in an Asian BBQ sauce, perhaps a teriyaki sauce or a yakitori sauce and simmer a few minutes. Heck, you can even use a Kansas City style barbecue sauce and make bacon burnt ends. Salt pork. Although it is salted, it is much fattier, and, unlike bacon, it is not smoked.

It is generally cut from the hog's belly or side. Because salt pork is so salty, cooks often blanch or soak it to extract some of the salt before using.

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In Germany, Austria, and Northern Italy, dry cured belly, with more muscle than fat is smoked and dried and sliced like American bacon. It is a cross between prosciutto and American bacon. Commodity American bacon is usually from the belly and chest where the ratio of meat to fat can be My favorite bacon is made from the layers of fat and meat that lie on top of the spare ribs, called "side bacon" or "streaky bacon".

It can be about or , with more meat, depending on the breed of hog, age of the hog, feed, and other variables. When shopping, ask your butcher to order some fresh, unfrozen, raw side or belly bacon slab, unsliced. It should look like the picture here. Make sure you explain that you want raw bacon, not cured, and not sliced. Ask your butcher to remove the skin, but save it for you so you can make cracklins. You can freeze the skin until you are ready to make the cracklins. These recipes are designed for a solid unsliced slab of meat. There is too much surface area on sliced belly for it to be used.

If you got sliced by mistake, marinate it in your favorite marinade or cook it straight or adapt this recipe for pork belly. But don't try to cure it. As soon as you get it home, start the cure because raw pork fat does not age gracefully. It gets rancid and smells funky in only 5 to 6 days. That's a flavor beloved in many European and Asian countries, but not so much in the US. Once it is cured and smoked, it will keep in the fridge for a couple of weeks, and it freezes well for up to two months. According to Chef Stephen Gerike of the National Pork Board, commodity grocery store bacon uses Prague Powder 2 which has a blend of salt, sodium nitrite, and sodium nitrate for better, longer, preserving properties.

Therefore, only those meat products that have been fermented, salted, or cured, should be cold-smoked. However, not all cold-smoked foods are treated this way, e. Most food scientists cannot recommend cold-smoking methods because of the inherent risks and as such, at-risk consumers are encouraged to avoid these foods US FDA a. Many consumers and commercial operations use liquid smoke to add smoke flavor to their foods. Liquid smoke has advantages over traditional smoking in that it can be more precisely controlled and the smoke flavor is instantaneous.

Fermenting and drying, as food preservation methods, are covered in separate National Center for Home Food Preservation literature reviews. For the purposes of this review, some cured sausages are also fermented and dried, e. Particular attention has been given to this category of sausage since it has been responsible for several food poisoning outbreaks that were generally regarded as low risk. Post Processing of Cured Foods Cured meats can be consumed as is or undergo further processing to achieve a final product.

Smoking The smoking process both preserves and flavors food.

Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking
Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking
Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking
Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking
Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking
Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking
Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking
Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking Made at Home: Curing & Smoking: From Dry Curing to Air Curing and Hot Smoking, to Cold Smoking

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