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Posted: 4/26/2015 1:57:40 PM EDT
ive been wanting to make my own bacon from raw pork belly but another thread about English/Canadian/austrailian bacon gave me an idea and I'm running with it.
Salt, sodium nitrate, paprika, cumin, red pepper flakes, brown sugar, honey. 3lbs of pork tenderloin. It will sit in the fridge a week and cure and if ready, I'll smoke it for three hours on hickory. 
ETA So it came out tasting like a sweet and spicy ham. A very tender one at that. It was in the smoker with cherrywood and charcoal for about 2.5 hours at 275 
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Posted: 4/26/2015 2:03:21 PM EDT
[#1]
Try the above with pork belly, FTW
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Posted: 4/26/2015 2:03:39 PM EDT
[#2]
Bacon is made from side pork thats like seasoning Lucky Charms and calling them hot wings.
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Posted: 4/26/2015 2:04:42 PM EDT
[#3]
And thats pork tenderloin not a loin.
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Posted: 4/26/2015 2:15:23 PM EDT
[#4]
Quote HistoryQuoted:
Try the above with pork belly, FTW Well yeah. That would be bacon
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Posted: 4/26/2015 2:15:37 PM EDT
[#5]
Quote HistoryQuoted:
And thats pork tenderloin not a loin. Fixed |
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Posted: 4/26/2015 2:19:26 PM EDT
[#6]
Always wanted to make bacon but have been unable to find pork belly.
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Posted: 4/26/2015 2:37:06 PM EDT
[#7]
Quote HistoryQuoted:
Always wanted to make bacon but have been unable to find pork belly. Look in the Asian markets. That's where I get pork belly here in PHX. ETA - There's a big Asian market in South Jordan or Draper near I-15. I've gotten pork belly there. |
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Posted: 4/26/2015 2:37:30 PM EDT
[#8]
Quote HistoryQuoted:
Always wanted to make bacon but have been unable to find pork belly. Asian grocery stores around here have it. But not everywhere has Asian grocery stores. |
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Posted: 4/26/2015 2:38:28 PM EDT
[#9]
Quote HistoryQuoted:
Look in the Asian markets. That's where I get pork belly here in PHX. Quote HistoryQuoted:
Quoted:
Always wanted to make bacon but have been unable to find pork belly. Look in the Asian markets. That's where I get pork belly here in PHX. We've got a couple but they don't have pork belly. |
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Posted: 4/26/2015 2:39:38 PM EDT
[#10]
Quote HistoryQuoted:
Always wanted to make bacon but have been unable to find pork belly. Any butcher or grocery store that actually cuts their own meat will sell you a whole or partial belly. I've had no problem finding them. |
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Posted: 4/26/2015 2:45:22 PM EDT
[#11]
Quote HistoryQuoted:
Bacon is made from side pork thats like seasoning Lucky Charms and calling them hot wings. |
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Posted: 4/26/2015 2:47:34 PM EDT
[#12]
Quote HistoryQuoted:
Bacon is made from side pork thats like seasoning Lucky Charms and calling them hot wings. Yes, that's the exact analogy I would've used as well. 
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Posted: 4/26/2015 2:47:36 PM EDT
[#13]
Order belly from your local grocery store, they can get it.
I want to make buckboard bacon from a pork butt....maybe next weekend. Give me a new pork project to undertake. |
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Posted: 4/26/2015 2:52:39 PM EDT
[#14]
I've cured loin and belly. Both turned out very good.
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Posted: 4/27/2015 1:52:14 PM EDT
[#15]
Quote HistoryQuoted:
Yes, that's the exact analogy I would've used as well. Quote HistoryQuoted:
Quoted:
Bacon is made from side pork thats like seasoning Lucky Charms and calling them hot wings. Yes, that's the exact analogy I would've used as well. I'm not saying that I'm making something better than bacon. Just trying something out. It will be cured and smoked pork. It can't be bad! 
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Posted: 5/4/2015 9:31:12 AM EDT
[#16]
So it came out tasting like a sweet and spicy ham. A very tender one at that.
It was in the smoker with cherrywood and charcoal for about 2.5 hours at 275
I intend to slice it and use it for sandwiches and stuff. |
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Posted: 5/4/2015 10:29:43 AM EDT
[#17]
Damn, people on here will criticize ANYTHING. I'll take a sandwich, please!
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Posted: 5/4/2015 10:32:00 AM EDT
[#18]
Quote HistoryQuoted:
So it came out tasting like a sweet and spicy ham. A very tender one at that. It was in the smoker with cherrywood and charcoal for about 2.5 hours at 275 http://www.ar15.com/media/viewFile.html?i=76065 http://www.ar15.com/media/viewFile.html?i=76064 I intend to slice it and use it for sandwiches and stuff. Looks great. Do you have specific measurements for amount of salt and spices used? |
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Posted: 5/4/2015 10:39:45 AM EDT
[#19]
Quote HistoryQuoted:
Damn, people on here will criticize ANYTHING. I'll take a sandwich, please! Looks good to me. 
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Posted: 5/4/2015 11:04:25 AM EDT
[#20]
Quote HistoryQuoted:
Looks great. Do you have specific measurements for amount of salt and spices used? Quote HistoryQuoted:
Quoted:
So it came out tasting like a sweet and spicy ham. A very tender one at that. It was in the smoker with cherrywood and charcoal for about 2.5 hours at 275 http://www.ar15.com/media/viewFile.html?i=76065 http://www.ar15.com/media/viewFile.html?i=76064 I intend to slice it and use it for sandwiches and stuff. Looks great. Do you have specific measurements for amount of salt and spices used? 3lbs pork 1/5 cup kosher salt 1.6 teaspoons pink curing salt 1/4 cup light brown sugar 1/4 cup honey 2 tablespoons red pepper flakes 2 tablespoons paprika 1 teaspoon cumin I took the recipe from online for 5lbs of pork belly. I reduced the salt but kept the other stuff at normal level. It is rather salty(but good). If I did it again I would reduce the salt a bit more. |
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Posted: 5/4/2015 11:13:10 AM EDT
[#21]
Quote HistoryQuoted:
3lbs pork 1/5 cup kosher salt 1.6 teaspoons pink curing salt 1/4 cup light brown sugar 1/4 cup honey 2 tablespoons red pepper flakes 2 tablespoons paprika 1 teaspoon cumin I took the recipe from online for 5lbs of pork belly. I reduced the salt but kept the other stuff at normal level. It is rather salty(but good). If I did it again I would reduce the salt a bit more. Quote HistoryQuoted:
Quoted:
Quoted:
So it came out tasting like a sweet and spicy ham. A very tender one at that. It was in the smoker with cherrywood and charcoal for about 2.5 hours at 275 http://www.ar15.com/media/viewFile.html?i=76065 http://www.ar15.com/media/viewFile.html?i=76064 I intend to slice it and use it for sandwiches and stuff. Looks great. Do you have specific measurements for amount of salt and spices used? 3lbs pork 1/5 cup kosher salt 1.6 teaspoons pink curing salt 1/4 cup light brown sugar 1/4 cup honey 2 tablespoons red pepper flakes 2 tablespoons paprika 1 teaspoon cumin I took the recipe from online for 5lbs of pork belly. I reduced the salt but kept the other stuff at normal level. It is rather salty(but good). If I did it again I would reduce the salt a bit more. Thanks
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