I Want Fresh Smoked Bacon on my Burger Tomorrow Recipe

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RubberToe
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I Want Fresh Smoked Bacon on my Burger Tomorrow Recipe

Post by RubberToe » Sat Apr 12, 2014 12:03 pm

Quick and easy fresh smoked bacon.

You can find fresh thick pork belly slices at the Superstore, for about $2 a pack, give or take.

In the Charcuterie book by Ruhlman & Polcyn there's a dry cure on page 39 for making bacon. I made a big mason jar of it a while back so it would be super convenient.
450g kosher salt
225g regular sugar
50g pink salt
I just sprinkled both sides of the slices with a bit of the cure, put them in a ziploc bagie in the fridge over night. In the morning, remove, rinse, pat dry, get the smoker ready. I used apple wood for the smoke and put them on the kamado at around 175F. I lat the temp rise a bit, it was around 200 for most of the smoke / cook. I let it get up to about 250F, not quite intentionally near the end. I figure they were on there for 2 - 2.5 hours.

I wiped of the greese with some parper towel and into the fridge they went. They'll be going on some decent burgers along with some smoked cheese I have on now.

I could probably used even less cure, or cured for less time, as they seem a bit salty, still not as salty as the last time I did this.

:mmm:
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Re: I Want Fresh Smoked Bacon on my Burger Tomorrow Recipe

Post by NASH » Sat Apr 12, 2014 1:04 pm

Looks delicious! :cheers2:

You should be using your mixture to weight so as to not poison yourself with nitrites/nitrates. 1g pink salt per 5 lbs meat is teh target ratio. So, weigh your pork slices then weigh out the appropriate amount of your cure mixture. Also, I think you're right, that thin it'll likely cure real fast.

:cheers2:

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Re: I Want Fresh Smoked Bacon on my Burger Tomorrow Recipe

Post by RubberToe » Sat Apr 12, 2014 1:09 pm

Thanks. Next time I'll do the math. I'll be careful not to eat it all at once! I'll be sharing it with family on the burgers as least.
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Re: I Want Fresh Smoked Bacon on my Burger Tomorrow Recipe

Post by LeafMan66_67 » Sat Apr 12, 2014 2:36 pm

I don't even bother with the cure for the sliced belly - just hit it with some salt, pepper and brown sugar and let 'er rip on the smoker. Makes a great pizza topping as well.
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Re: I Want Fresh Smoked Bacon on my Burger Tomorrow Recipe

Post by dexter » Sat Apr 12, 2014 3:27 pm

For just a quick bacon I wouldn't even worry about the pink, just use salt, you don't need to cure it unless you plan on keeping pit for a while, if it's just to cook that day salt sugar and onto the smoker IMHO.

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Re: I Want Fresh Smoked Bacon on my Burger Tomorrow Recipe

Post by RubberToe » Sat Apr 12, 2014 6:24 pm

Yeah you guys are totally right there. I'll try it dome different ways next time. I love this stuff cut up in pasta too.
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