Comments on: Homemade Bacon Experiments – Part 1 – Curing

By: salar

salar — Sat, 09 Nov 2013 16:19:49 +0000

Sorry for the late reply! I look for the slam to be somewhat firm when I touch it – it’s hard to say exactly as it’s pretty subjective. If you cure your bacon and then cut into and notice a kind of grey spot in the middle, that’s part of the meat that the cure didn’t get to – so if you notice that, then it needed more time. It’s not ruined, it just won’t last as long and should be cooked pretty quickly. With average sized bellies, I’ve never had a problem with a 5 day cure.

By: Rob O

Rob O — Thu, 31 Oct 2013 20:06:55 +0000

Terrific post but I have a question. You say 5-10 days for the cure. That’s a wide range. How do you know when the piece is cured enough? Is it color or texture or what? What do you look for?? Thanks!

By: Salar

Salar — Wed, 08 May 2013 16:39:48 +0000

Thanks! I really need to try out a cold smoke… next batch for sure.

By: Protopigeon

Protopigeon — Wed, 08 May 2013 10:40:15 +0000

Nice post thanks! I’ll definitely try some of your combinations. I’ve been home curing bacon for a while – much as you have. My favourite is maple syrup, a bit of honey, black pepper and crushed juniper berries. I then cold smoke it over applewood for about 10 hours, and finish it off in the oven until it’s 150F in the middle. I will never buy bacon from a supermarket again

By: Salar

Salar — Thu, 02 May 2013 02:46:10 +0000

Chef Andy – those wings sound good! The 2 bacon types you described sound great, and I’ll be checking out your site for more info. Looking forward to sharing more bacon experiments with ya.

By: Chef Andy

Chef Andy — Thu, 02 May 2013 02:34:34 +0000

I make all kinds of bacon too. I really like the sriracha honey idea, I use that as a base for some great chicken wings!

I did a wet cured Asian bacon with soy sauce, fresh ginger, lemon grass, sriracha, and chinese chilis, but once that is gone I’m going to try honey sriracha.

I’m curing a Cinco De Mayo bacon for the Mexican festivities this weekend. I used cilantro, jalapeno puree, poblano puree and fresh lime zest. I’ll let you know how it turns out. I am really intrigued by the berkshire pork jowl. I have been looking for pork jowl for quite some time, but I can’t seem to source it anywhere locally. I love the site and love the name, I’ll check back often!

By: Salar

Salar — Wed, 01 May 2013 04:20:09 +0000

Thanks – I noticed the same thing. I plan on trying quite a few different types of bacon methods / recipes, so there will be plenty more posts! Check out my facebook page if you want to be sure to catch them when they come out. Also – check out this site: http://frombellytobacon.com/ – I like it a lot, and it has a bunch of different bacon recipes as well.

By: Burlydog

Burlydog — Wed, 01 May 2013 03:41:38 +0000

Nice post. It’s tough to find folks talking about their bacon experiments. Googling “bacon recipe” doesn’t come anywhere near what you’ve got going on here. Looking forward to the next post!

By: Honey Sriracha Bacon

Honey Sriracha Bacon — Tue, 30 Apr 2013 20:12:46 +0000

[…] Sriracha Bacon Homemade Bacon Experiments – Part 1 – Curing | MeatVentures! R.I.P. Guitars Etc RHLC Chief Promotions […]

By: Homemade Bacon Experiments – Part 2 – Smoking | MeatVentures!

Homemade Bacon Experiments – Part 2 – Smoking | MeatVentures! — Sat, 27 Apr 2013 13:51:55 +0000

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