T
Tenpoint5
Guest
Someone had to post something on making bacon in the Bacon Thread might as well be me!! I made this in my Bradley smoker
Maple Bacon
Cure
2 oz. Kosher salt (about 1/4 cup)
2 tsp. Cure #1 (pink salt, InstaCure #1, Prague Powder #1)
¼ C. Maple sugar or packed brown sugar
¼ C. Maple syrup
(Makes enough for a 5 lb. belly)
1. Combine all dry ingredients in a bowl and mix well. Add syrup and stir until well combined.
2. Rub cure mixture on belly making sure to cover the entire surface. Place skin side down in a 2 gallon seal-able bag, and expel all air, and fold the empty end of the bag under so that the belly is in close contact with the bag. During the curing time the belly will release liquid, and it is important that this liquid stay in contact with the meat.
***Note - The skin was already removed at the Locker Plant on this one.
3. Refrigerate at 34° c“/40°f (the closer to 40°F the better) for 5 to 7 days, until belly is firm to the touch with no soft spots. During the curing time, turn the bag over once a day or once every other day to redistribute the cure.
4. When belly is fully cured, rinse it thoroughly, and pat it dry. *Place it on an inverted Bradley rack set over a baking sheet, and air dry in the refrigerator overnight (12 to 24 hours).
* *If you dont't have the refrigerator space to air dry the bacon you can do this step in the Bradley. Preheat the Bradley to 100 c / 120°F with vent wide open, and place your room temperature bacon in the smoker. To get these low temperatures you will need to use the a cold smoke setup. Do not apply smoke at this time. You just want to dry the bellies until they are tacky when touched. This generally takes about 2 hours, depending on the load.
Smoking/Cooking
1. Once bacon has been air dried allow it set at room temperature for 1 -2 hours, then place into a 120 - 140° preheated smoker with vent half open.
* *If you air dried it in the Bradley, increase the temperature to 120 - 140°, close to vent to half open, and begin to apply your smoke. The amount of smoke is up to you. I generally will only apply 2 hours, using maple.
2. After you have applied your smoke, increase the heat to 160°F, and smoke/cook the bacon until an internal temperature of 150°F is reached.
Or increase the temperature to 150°F, and smoke/cook until an IT of 140°F is reached.
3. After the desired internal temperature has been reached, remove from smoker and allow to cool slightly. When cool enough to handle, but still warm pull the skin off (you may need a sharp knife to help) making sure you leave as much fat on the bacon as possible.
4. After the bacon has cooled. Wrap in plastic wrap and refrigerate over night, then slice.
Sliced up
Ready for a freezer paper wrap and into the freezer.
Maple Bacon
Cure
2 oz. Kosher salt (about 1/4 cup)
2 tsp. Cure #1 (pink salt, InstaCure #1, Prague Powder #1)
¼ C. Maple sugar or packed brown sugar
¼ C. Maple syrup
(Makes enough for a 5 lb. belly)
1. Combine all dry ingredients in a bowl and mix well. Add syrup and stir until well combined.
2. Rub cure mixture on belly making sure to cover the entire surface. Place skin side down in a 2 gallon seal-able bag, and expel all air, and fold the empty end of the bag under so that the belly is in close contact with the bag. During the curing time the belly will release liquid, and it is important that this liquid stay in contact with the meat.
***Note - The skin was already removed at the Locker Plant on this one.
3. Refrigerate at 34° c“/40°f (the closer to 40°F the better) for 5 to 7 days, until belly is firm to the touch with no soft spots. During the curing time, turn the bag over once a day or once every other day to redistribute the cure.
4. When belly is fully cured, rinse it thoroughly, and pat it dry. *Place it on an inverted Bradley rack set over a baking sheet, and air dry in the refrigerator overnight (12 to 24 hours).
* *If you dont't have the refrigerator space to air dry the bacon you can do this step in the Bradley. Preheat the Bradley to 100 c / 120°F with vent wide open, and place your room temperature bacon in the smoker. To get these low temperatures you will need to use the a cold smoke setup. Do not apply smoke at this time. You just want to dry the bellies until they are tacky when touched. This generally takes about 2 hours, depending on the load.
Smoking/Cooking
1. Once bacon has been air dried allow it set at room temperature for 1 -2 hours, then place into a 120 - 140° preheated smoker with vent half open.
* *If you air dried it in the Bradley, increase the temperature to 120 - 140°, close to vent to half open, and begin to apply your smoke. The amount of smoke is up to you. I generally will only apply 2 hours, using maple.
2. After you have applied your smoke, increase the heat to 160°F, and smoke/cook the bacon until an internal temperature of 150°F is reached.
Or increase the temperature to 150°F, and smoke/cook until an IT of 140°F is reached.
3. After the desired internal temperature has been reached, remove from smoker and allow to cool slightly. When cool enough to handle, but still warm pull the skin off (you may need a sharp knife to help) making sure you leave as much fat on the bacon as possible.
4. After the bacon has cooled. Wrap in plastic wrap and refrigerate over night, then slice.
Sliced up
Ready for a freezer paper wrap and into the freezer.
oints1: