What gives bacon it's flavour ?

[Boyce]

I recently made some un-smoked bacon , but when cooked it tastes just like pork and not bacon is there any spice that's needed to give it the bacon smell when cooking, and the flavour, anyone like to share there recipies.

Thank you .

[bkkjames]

isnt bacon cured? not sure but I am too lazy to use google to find out.

[meatboy]

i brine my bacon over 7-10days.in a sealable roasting bag.

1-2kilo loin = 45grms.salt.the little pink pkts.you buy on the markets,10 for 50bht.

20grms brown soft sugar.

table sp.rosemary,thyme,oregano and garlic powder.

or miss out one or two with mustard seed and black pepper.

turn the bag over every day but make sure its sealed well.

when ready,wash off the mix and soak in cold water 2hrs.

dry with kitch.towels and baste with a pastry brush some liquid smoke, 1tsp.to 3 water.

then i lay it on a rack over a meat tin and put it uncovered in the fridge to dry 10plus hrs.

then comes the hardest part. eating it in moduration.

[HeijoshinCool]

Villa Market has liquid smoke.

[meatboy]

i brine my bacon over 7-10days.in a sealable roasting bag.

1-2kilo loin = 45grms.salt.the little pink pkts.you buy on the markets,10 for 50bht.

20grms brown soft sugar.

table sp.rosemary,thyme,oregano and garlic powder.

or miss out one or two with mustard seed and black pepper.

turn the bag over every day but make sure its sealed well.

when ready,wash off the mix and soak in cold water 2hrs.

dry with kitch.towels and baste with a pastry brush some liquid smoke, 1tsp.to 3 water.

then i lay it on a rack over a meat tin and put it uncovered in the fridge to dry 10plus hrs.

then comes the hardest part. eating it in moduration.

correction they are not roasting bags but plain resealable,size for a pc.up to 2kilo 25.4 x 28cm [L] from tesco.

as for herbs we use a lot so once i have the small jars,i buy big bags from makro which are half the price

[quidnunc]

The sodium nitrite in pink salt subdues the "porky" flavor that would otherwise be in the bacon. Of course, bacon in America and Germany is mostly eaten smoked so that's another factor. If you can't actually smoke the bacon, liquid smoke should work well via a wet cure. As for the rest, usually some form of sugar is good and whatever spices you think might work with it. There are lots and lots of recipes for bacon on the net.

[billd766]

Hi Boyce

Here are 4 to keep you going and there are several threads on bacon in Western Foods as well.

If you need more just ask.

I just finished making some honey and mustard glazed ham on Friday. recipe and photos in a new thread.

German Bacon v02 no photo.doc

Bacon-honey mustard cure.doc

How to Make Canadian Bacon.doc

Made My Own Bacon This Week.doc

[tutsiwarrior]

what cut of pork is used for bacon? English bacon and american are different...

[quidnunc]

what cut of pork is used for bacon? English bacon and american are different...

The Brits have 2 kinds of bacon. Back bacon and streaky bacon. Back bacon is the loin and a piece of attached belly. Streaky bacon is pure pork belly. Just like American bacon.

[meatboy]

what cut of pork is used for bacon? English bacon and american are different...

The Brits have 2 kinds of bacon. Back bacon and streaky bacon. Back bacon is the loin and a piece of attached belly. Streaky bacon is pure pork belly. Just like American bacon.

pure pork belly with a nice bit of fat,so for me its loin for bacon and belly for the DRIPPING.

if i do buy bacon outside its middle cut.

[billd766]

what cut of pork is used for bacon? English bacon and american are different...

Personally I either use belly pork or if I get a leg of pork to make ham or something I use that.

I did a Google search and came up with this which is useful:

http://www.thepauperedchef.com/2010/04/a-guide-to-bacon-styles-and-how-to-make-proper-british-rashers.html

and this: http://bacon.wikia.com/wiki/Cuts_of_Bacon

It is difficult at times to get the right cuts of meat and over time I had found these drawings which are very helpful. If I need a specific cut of pork that I know the locla market doesn't carry I print out one of these and circle what I want and give it to my wife who will order it from the pork seller. If she doesn't have it she will order it from her supplier and call my wife when it is ready and probably deliver it as well.

[Boyce]

Thanks for your replies , and recipes , is Royal Exqisite foods still open in pattaya as i can find there website anywhere on google.

Thanks once again for the info.

[NamKAheng]

You can't beat good quality bacon who is cured and smoked, no spice, it all depend on the quality of the smoking.

[billd766]

You can't beat good quality bacon who is cured and smoked, no spice, it all depend on the quality of the smoking.

Actually yes you can.

If you make your own bacon, choose the cuts you want, cure, spice and smoke it yourself, you will get what YOU want after a bit of practice and not what a manufacturer decides to sell.

You can slice it thick or thin, flavoured or not flavoured, smoked or not smoked with the great advantage of knowing exactly what went into it which is something that you don't know with store bought bacon.

Buying bacon at a shop is great if you don't or can't make your own and it easy to buy and store. On the other hand if you do or can make your own it is made by you for you and not in a factory somewhere by somebody else for the average person.

[innerspace]

Thanks for your replies , and recipes , is Royal Exqisite foods still open in pattaya as i can find there website anywhere on google.

Thanks once again for the info.

Yep, either boonsampan or nern plab wan, always mix up the 2.

Search on the forum, discussed and answered a few months back.

[attrayant]

A video is worth a thousand words. How it's made: bacon

[NamKAheng]

A video is worth a thousand words. How it's made: bacon

This is fake smoke bacon, industrial fake bacon.

[billd766]

A video is worth a thousand words. How it's made: bacon

But that is commercial bacon, and whilst it is OK it can't really compare with the stuff you make yourself where you have full control from getting the pork to sitting down with homemade bacon and eggs.

[attrayant]

So we're really talking about slaughtering the pig, butchering it, slicing/flaying/tenderizing yourself?

Seems to me the OP is lamenting the less-than-expected quality of his home made bacon, and asking how bacon is commonly given its flavor. The linked video shows that - curing in brine, dousing with liquid smoke, aging in a smokehouse, etc. How is any of that different from a home setup?

[billd766]

So we're really talking about slaughtering the pig, butchering it, slicing/flaying/tenderizing yourself?

Seems to me the OP is lamenting the less-than-expected quality of his home made bacon, and asking how bacon is commonly given its flavor. The linked video shows that - curing in brine, dousing with liquid smoke, aging in a smokehouse, etc. How is any of that different from a home setup?

What is different from a home setup is the quantity and the care taken. In a factory it is merely a job but at haome I have complete control every step of the way after the pork is delivered.

Well in my case my wife orders what part of the pig I want from the local pork lady. If she doesn't have it she orders it from her supplier and usually delivers it to the house. It is already dead but usually arrives with the skin and bone on depending on the cut.

My wife debones it and takes the skin off if I ask her to.

I cure it in brine made by myself, smoke it if I wish, flavour it the way I want it and the amount that I want. It is made to suit me and there are no artificial flavourings or colours involved at all though to achieve this result a pig is actually killed.

For me living in rural Thailand means a 65km trip each way to my nearest BigC/LotusTesco or Makro where I can buy packets of bacon which are more expensive and have a different flavour and quality than the bacon I make myself.

I also make sausages, pork pies, ham sausage rolls etc for myself and I prefer the way that I do it to shop bought stuff.

[attrayant]

That's all fine but which part of your post answers the OP: "What gives bacon its flavor?" The simple answer is: liquid smoke (which was already mentioned three times before I posted), and/or wood smoke (mentioned four times) and curing (mentioned four times). I simply posted a video showing how bacon is commonly made using these three steps, so that the OP can do it himself if he likes. I really didn't expect the OP to copy the video exactly and set up a bacon factory.

[WitawatWatawit]

This is just about the cruellest thread I have ever come across. But I'll forgive you all once I get back under 70kg.

Royal Ex is in Soi Watboonsampan (aka, Soi Khao Noi). Look for the bars Mango, PJ, Star. It's right next door to the Star.

[canuckamuck]

What gives bacon it's taste?

All of that bacon in it.

[Boyce]

Great stuff i welcome all the replies thanks i can get on this subject.

Im going to make a smoker , and try that with hickory chips from the BBQ store i think the taste will be good.

[billd766]

Great stuff i welcome all the replies thanks i can get on this subject.

Im going to make a smoker , and try that with hickory chips from the BBQ store i think the taste will be good.

There are plenty of threads on the web about how to build a smoker but it all depends on how much you will use one.

I have a kettle bbq not used that much and I found an old Quaker Oats tin, punched a hole in one side at the bottom and bought a big 150 watt? soldering iron. I put that in the tin cut down to fit the bbq, soaked the wood chips, and then "fired it up" as they say.

It worked OK and it saved me building a big one as I found that just for me I don't use it much. If you are going to do a lot of smoking then you may find some of there links useful.

Slack Jaw Chef used to post on TVF but I haven't seen him for a while. There was quite a thread on smokers a while ago that perhaps you could look up.

Sometimes I feel that I am a jackdaw or a squirrel and file threads that I find and think may be useful in the future which is where a lot of my stuff comes from and usually I put the url up as well.

S.j.c Ugly Smoker D.i.y, How to Build a Smoker out of 55gl drums.doc

Build a smoker 01.pdf

[meatboy]

when we bought a lot of house stuff in the mall we had a free imaflex electric wok/steamer,chucked in the back of a cupboard it layed there for over 2yrs.that was till i made a smoker out of it.cutting a wire rack that fits in a wok i am now able to smoke most ,

around 2kilo's of bacon,sausages anything thats about six inches thick.

[billd766]

when we bought a lot of house stuff in the mall we had a free imaflex electric wok/steamer,chucked in the back of a cupboard it layed there for over 2yrs.that was till i made a smoker out of it.cutting a wire rack that fits in a wok i am now able to smoke most ,

around 2kilo's of bacon,sausages anything thats about six inches thick.

A cheap (in your case free) way of smoking meats and one that obviously works for you.

[Boyce]

Bought some indasia Nitrate Salt from Royal Exuisite foods Pattaya , there's no instructions on the Silver packet on how much to use oer kilo of meat , has anyone got any ideas.

[quidnunc]

Bought some indasia Nitrate Salt from Royal Exuisite foods Pattaya , there's no instructions on the Silver packet on how much to use oer kilo of meat , has anyone got any ideas.

does it give the percentage of nitrate (or nitrite) or both in the mixture? And is this definitely a nitrate salt and not a nitrite salt? I'm asking because nitrites are what is used to make bacon nowadays because nitrates in meant, when exposed to high heat, will create nitrosamines, which are potent carcinogens.

[Boyce]

quidnunc, on 27 Dec 2014 - 10:14, said:

Boyce, on 27 Dec 2014 - 09:10, said:

Bought some indasia Nitrate Salt from Royal Exuisite foods Pattaya , there's no instructions on the Silver packet on how much to use oer kilo of meat , has anyone got any ideas.

does it give the percentage of nitrate (or nitrite) or both in the mixture? And is this definitely a nitrate salt and not a nitrite salt? I'm asking because nitrites are what is used to make bacon nowadays because nitrates in meant, when exposed to high heat, will create nitrosamines, which are potent carcinogens.

Sorry quidnunc, my mistake it was Nitrite, not Nitrate.

As you can see from the pic there's percentages given on the packet.

Thanks for your reply.