Difference between revisions of "Bacon"
From RAWiki
(→Ham Brine Recipe) |
(→Ham Brine Recipe) |
||
| (One intermediate revision by the same user not shown) | |||
| Line 21: | Line 21: | ||
*smoke 12 hours to internal temp of 140F | *smoke 12 hours to internal temp of 140F | ||
*Slice | *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.
