How to Make Homemade Bacon

meatgistics.wa...
Bacon is a classically a pork belly that has been cured by smoking, salting or pickling. After curing it can be cooked by pan frying, boiling, baking, microwaving or smoking. In American cuisine it is typically eaten for breakfast or added to other dishes to add a savory flavor.
There are two popular ways to cure bellies at home, pickling which is also often mistakenly referred to as brining and injecting. Brining is using just salt, pickling is the correct term for using an actual cure.
Injecting
Before you prepare your injection there are a few things we need to point out about the water you are going to use. At the time of mixing the water needs to be between 40 and 45°, it cannot be hard water and must be potable so very low microbial levels. If you can aerate the water that is preferable, if not then put the water in a cooler and hold it overnight.
To prepare your injection you are going to dissolve 2 lb of Blue Ribbon Maple Bacon Cure and 6 ounces of bacon taste booster in a gallon of water. Bacon Taste booster helps impart the classic bacon taste while using modern curing techniques and it helps fight off rancidity in the freezer. Then you want to pump the bellies to 10 % of their green weight. Green weight is simply what the bellies weighed before you injected them.
Since the Blue Ribbon Maple Cure for Bacon has Sodium Erythorbate in it you only need to hold this product overnight in a cooler at 38° before moving them to the smokehouse. While you are holding them you want to cover them in a 50% strength solution of the pickle you used. The easiest way to do this is take the remaining pickle that you did not inject, weight it and add that amount of water to the pickle.
Next hang your bacon on 9 inch bacon hangers, making sure that there is sufficient flesh above the hooks to prevent them ripping through the top of the belly and hang them in the smokehouse.
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[@coreykreutz363]

your video says water temp should be 29 to 35deg but your write up says 40-45. I'm guess as cold as possible is best without freezing.

[@justinaguilar5903]

I have both of your bacon cures dry cure and brine. Love em both.
Do you offer classes for curing and making meat products?

[@Waltonsinc]

Hi Justin,
At this point we do not have any plans to start up classes for processing meat. If you have specific questions that is what we created www.meatgistics.com for. Post them there and we will do our best to give you the information you need!

[@mrs.jackiehammond4735]

It's quite interesting and informative.

[@unorec1983]

What Walton slicer did you use to cut the bacon. I'm looking for a new one but want a size I can cut bacon with

[@rhondamartin6461]

Great video guys

[@unorec1983]

Bacon oh yeah

[@Fireworxs2012]

Bacon costs $1.85 per/lb at Safeway.... You people have way too much spare time on your hands...

[@schroeder7984]

You're trying to compare same of the best beer Octoberfest has to offer to Natty Light. . . You do you bud!