colt banner

Author Topic: Curing bacon again.  (Read 62 times)

Offline Electric Miner

  • Moderator
  • Hero Member
  • *****
  • Posts: 1838
  • Newbie
    • View Profile
Curing bacon again.
« on: September 27, 2019, 07:59:07 PM »
Almost out of green chile bacon. Broke into the Thai red curry bacon. Tine to start two more batches of bacon. One will be Dirty Chai bacon, which is a spiced coffee bacon. The other I haven't put together an exact recipe for the other, but it will contain both Chipotle Morita chile powder and Cayenne powder.

Offline Electric Miner

  • Moderator
  • Hero Member
  • *****
  • Posts: 1838
  • Newbie
    • View Profile
Re: Curing bacon again.
« Reply #1 on: September 27, 2019, 08:45:15 PM »
Tentative ingredient list for the chile bacon...

Chipotle Morita Bacon

Ingredients

2% Coarse kosher salt
2% Sugar
0.5% Chipotle Morita chile powder
0.5% Cayenne chile powder
0.5% Granulated garlic
0.5% Granulated onion
0.5% Ground cumin
0.5% Mexican oregano
0.25% White pepper
0.25% Cure #1

Percentages are a percentage of the weight of the pork belly being cured.

Offline Hewy

  • Hero Member
  • *****
  • Posts: 831
    • View Profile
Re: Curing bacon again.
« Reply #2 on: September 28, 2019, 11:42:31 AM »
Wow EM, that would be a nice mix for home made Jerky when I go to the range.
What cooking procedure do you use ? BBQ fry , bake ???
Hewy
BETTER TO GETTIN than GETTIN GOT.

Offline Electric Miner

  • Moderator
  • Hero Member
  • *****
  • Posts: 1838
  • Newbie
    • View Profile
Re: Curing bacon again.
« Reply #3 on: September 28, 2019, 01:03:44 PM »
Full directions


Cut pork belly into smaller slabs for easier handling.

Weigh each piece of pork belly. The percentages of cure ingredients used is a percentage of the pork belly slab.

Weigh and mix the ingredients according to the weight of the piece of pork belly.

For example

Assume the piece of pork belly weighs 1000 grams. The list of ingredients by weight would be as follows...

20g of salt
20g of sugar
5g of Chipotle Morita
5g of Cayenne
5g of garlic
5g of onion
5g of cumin
5g of Oregano
2.5g of white pepper
2.5g of cure #1

I rub the pork belly with the mix, then place the pork belly in a vacuum bag along with all of the spice mix, rubbing the mix in as well as I can before vacuum sealing the bag.

The sealed bag then goes into the refrigerator for 10-14 days, flipping it over each day, and massaging it to make sure all the spice mix gets distributed around the bag. During this time, the moisture will get drawn out of the meat forming a curing liquid in the bag.

After 10-14 days, I remove the belly from the bag and wipe it down well. It then goes back into the refrigerator on a rack over a tray. The next morning it gets smoked. During the winter, when the temp stays below 40 degrees, I can cold smoke for many hours. During warm weather, I cold smoke for around three hours. It then gets vacuum packed and then quick chilled in an ice bath before going into the refrigerator for another seven days before slicing.

If you don't have the ability to cold smoke, hot smoke it at no more than 150 degrees to an internal temp of no more than 130 degrees or 3 hours, whichever is less. Then pack, chill and refrigerate for a week before slicing.


This produces raw bacon. It must be fried like you would any store bought bacon before eating it.

Offline Electric Miner

  • Moderator
  • Hero Member
  • *****
  • Posts: 1838
  • Newbie
    • View Profile
Re: Curing bacon again.
« Reply #4 on: September 28, 2019, 02:49:58 PM »
Sixteen pounds of bacon curing now. Half of it is Dirty Chai, and half of it is Chipotle Morita/Cayenne. This will get smoked on the 10th of October.


Offline ShotgunDave

  • Hero Member
  • *****
  • Posts: 925
  • Black Powder Syndicate
    • View Profile
Re: Curing bacon again.
« Reply #5 on: September 28, 2019, 09:04:23 PM »
My mouth is watering.............
"Never trust quotes from the internet"
-Abe Lincoln