Difference between revisions of "Bacon"
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(→=Ham Brine RECIPE) |
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===Ham Brine Recipe=== | ===Ham Brine Recipe=== | ||
| − | 6% salt | + | *6% salt |
| − | 2% Sugar | + | *2% Sugar |
| − | Black Pepper and Cloves - 8 teaspoons of each for 45kg pork | + | *Black Pepper and Cloves - 8 teaspoons of each for 45kg pork |
| − | 38 lbs | + | I did 38 lbs |
| − | brine 4 days | + | *brine 4 days |
| − | smoke 12 hours to internal temp of 140F | + | *smoke 12 hours to internal temp of 140F |
| + | *Slice | ||
| + | |||
| + | 14.78 pounds | ||
| + | |||
| + | ==Pancetta Experiment== | ||
| + | *3% salt | ||
| + | *1.5% sugar | ||
| + | *0.1% black pepper | ||
| + | *0.04% cloves | ||
| + | *0.04% nutmeg | ||
| + | |||
| + | In practice this is basically mix Salt and sugar 2:1 sprinkle in some black pepper, clove and nutmeg and then cover the pork in as much as will stick. | ||
Latest revision as of 14:50, 11 December 2024
Bacon Dry Rub Recipe
16.62+
16.92 LBS BELLY
8 hands full of salt 8 hands full of sugar 4 tablespoons each of black pepper cloves and 1 tables spoon of star anise
Ham Brine Recipe
- 6% salt
- 2% Sugar
- Black Pepper and Cloves - 8 teaspoons of each for 45kg pork
I did 38 lbs
- brine 4 days
- smoke 12 hours to internal temp of 140F
- Slice
14.78 pounds
Pancetta Experiment
- 3% salt
- 1.5% sugar
- 0.1% black pepper
- 0.04% cloves
- 0.04% nutmeg
In practice this is basically mix Salt and sugar 2:1 sprinkle in some black pepper, clove and nutmeg and then cover the pork in as much as will stick.
