The Complete Guide to Preserving Meat, Fish, and Game by Ken Oster

Author:Ken Oster [Oster, Ken]
Language: eng
Format: epub, mobi
Published: 0101-01-01T00:00:00+00:00

SMOKED BACON AND OTHER CUTS

The initial process to smoke bacon begins with curing the meat. Home-cured bacon often has a saltier flavor than bacon purchased in the grocery store because the salt cure used to prepare the bacon is too strong. The key to achieving the flavor you desire is to find a curing formulation that is tailored to your specific taste.

Here are some general instructions for making smoked bacon at home:

1. The best cut to use is the belly meat that comes from the area near the loin. The meat from the front area of the belly does not have as much meat because it is removed from the rib area. The meat from this area will have a much higher fat content.

2. You should always use fresh cuts of meat that have been refrigerated to 42 degrees Fahrenheit for 24 hours prior to starting the curing process. The best meat will be come from an animal that has been slaughtered within the last day or so. If you went to a locker plant and purchased the meat, it should already be at the proper temperature.

3. Cut your pork bellies to a shape that will allow you to cut slices of bacon after the product is finished. A slab of bacon is usually 1 inch to 2 inches thick. Slab bacon is rectangular in shape and can be purchased from many sources in 8- to 10-pound sizes. One pound of slab bacon, if sliced properly, can yield up to 35 slices. The idea is the same here; you need a finished product that is ready to use.

4. An effective brine formula was provided in the previous section. Use the formula that is provided, or one of your own. You can also find packaged brine solutions in stores that cater to home meat preservers. It is important to remember that a pork product like bacon is preserved through both the curing and the smoking. Smoking alone will not provide the protection against bacterial growth that curing in a brine solution provides. Smoking is designed to not only add to the preservation process, but also to add flavoring to the meat product.

5. To cure your pork, you will need a container such as a large crock or a tub made of plastic that will not break down under the influence of the salt in the brine. A wooden barrel designed for this purpose is also a great choice. Once you get your meat in the container, make sure the meat stays submerged in the brine. You may have to find a way to hold it down. The meat needs to stay in the brine at least four days under refrigeration. The meat should be rotated in the container every day.

6. Do your best to keep your refrigerator at a constant temperature of 38 degrees Fahrenheit. Lower temperatures will inhibit the curing process, and temperatures above 40 degrees Fahrenheit will not protect the meat from going bad.

7. After you are satisfied that

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