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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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Home made bacon!!!
The first 2 pics are in the bag curing and the last 2 pics are after the smoke and then drying up a taste. Sent from my iPhone using Tapatalk |
#2
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ImageUploadedByTapatalk1457556022.128169.jpgthese are 2 pieces I just cooked for my wife. She said we are never buying store bacon ever again. Lol
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#3
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Quote:
Tasso I can double wrap it in freezer paper and will last a year even though that never happens... Let me know if have any tips for keeping it fresh for more than a short period of time. |
#4
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Well what I read online is that it will stay good for about 2 months and frozen it will keep for even longer. I don't plan on freezing it but maybe one day I will when I make more.
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#5
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since it is cured try hanging and cold smoking the bellies, We have gone 48 hrs in the smoke house . looks the color a piece of mahogany when done.
everyone loves the bacon and wants to buy some till you give them a price. between the cost of pork belly and the time and labor you would have to sell for $10 / lb or more. |
#6
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Quote:
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#7
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Or just post it on here so I can hear it too. Lol
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#8
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hard to beat homemade bacon. Ive been wanting to try it, I even have a belly in my freezer, just havent gotten around to it yet.
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#9
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looks good bubba!!
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#10
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Well, I didn't want to hijack your thread. The bacon looks awesome too by the way. Thanks for posting it up, I'm going to try that soon too.
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#11
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I'll post pics later but here is how we do it.
Buy boston butts on sale. Try to get butts with less fat if possible. Debone, and cut out any extra fat cap. Cut into tasso sized pieces when deboning. Add meat to deep plastic pan. Add one tablespoon of Pink Curing Salt to each pan Add regular table Salt and Red pepper (we make our own red pepper from heirloom cayenne peppers we grow and grind) as you like. Add water to cover the meat and mix by hand. Taste the water for seasoning and add more as needed.We don't measure seasoning, we taste the mixture as we go. Some people are afraid to do that but have been making tasso this way since my grandpa taught us. We like it pretty hot so usually the water mixture is a good pinkish red color. Once you are happy with seasoning we let sit in refrigerator for 1-2 days. Can be longer if have the time. Be sure to mix the meat and seasoning at least once a day as seasoning will settle to bottom and you will have uneven consistency. We smoke with what we have but usually, oak, pecan and china ball. We usually have a supply of all 3. He have old metal coat hangers that we use to hang the meat from our smoke house. We try to keep the fire low enough to slowly smoke for 1.5 to 2 days, when you cut a piece it should be smoked through but not cooked. That's about it. I guarantee that our tasso is better than anything you can buy commercially and i think it is better than most specialty meat stores as well but I am very biased.. Last edited by Crawl79; 03-10-2016 at 03:32 PM. Reason: add info |
#12
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ImageUploadedByTapatalk1457641341.329567.jpg
Can't find any pics of the process on my phone but this is Tasso that is almost ready to pull. |
#13
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Sooo good man Sent from my iPhone using Tapatalk |
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