Easiest Way to Prepare Quick Brad's homemade Cajun bacon

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we're going to make a distinctive dish, Easiest Way to Make Any-night-of-the-week Brad's homemade Cajun bacon. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Let's face it, cooking isn't just a high priority from the lives of every person, woman, or child on the planet. In reality, much too people have left understanding how to cook a priority in their lives. Which means that we frequently exist on foods and boxed mixes rather than just taking the time to prepare healthy meals for the families and our own personal enjoyment.

The same holds true for lunches whenever we frequently add to a can of soup or even box of macaroni and cheese or any other such product rather than putting our creative efforts into producing an instant and easy yet delicious lunch. You will notice many thoughts in this guide and the expectation is that these ideas won't only enable you to get off to a terrific beginning for finishing the lunch rut most of us seem to find ourselves in at a certain time or another but in addition to test new things on your own.

To start with, perhaps not all amazing lunches need actual cooking in order to organize. Some of them will require using their microwave and some of them will want to be cooked or at least prepared before hand and reheated. Your options are virtually limitless when you comprehend the creative concept that really must be in place. You also need to see that many of these thoughts are so simple you may wonder why on earth you have never looked at them. I hope that some of these ideas will end up main features within your own home.

Many things affect the quality of taste from Brad's homemade Cajun bacon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brad's homemade Cajun bacon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Brad's homemade Cajun bacon using 13 ingredients and 15 steps. Here is how you can achieve that.

This is a recipe I used a lot when I was raising and butchering pigs. It is an alternative to the usual bacon cure. And quite tasty. This recipe is a little advanced and takes some time. As well as some specialized equipment. But in the end. I have had nothing but praise for the final product. This recipe is for 12-13 lbs of meat. It is important to keep the ratio of meat/brine the same for larger or smaller batches.

Ingredients and spices that need to be Make ready to make Brad's homemade Cajun bacon:

1. 12-13 lbs whole pork belly
2. For the brine
3. 1/4 cup kosher salt
4. 1/4 cup + 1 tbs brown sugar
5. 1/4 cup + 2 tbs paprika
6. 3 tbs onion powder
7. 2 tbs garlic powder
8. 2 tbs black pepper
9. 2 tbs cayenne pepper
10. 1 1/2 tbs oregano
11. 1 tbs thyme
12. 1/2 tbs ground coriander
13. 1 tbs + 1/8 tsp Prague powder #1. Also known as pink cure

Instructions to make Brad's homemade Cajun bacon

1. Combine all ingredients needed for the cure. Mix well with a fork or whisk. Set aside.
2. If there is skin on your pork belly, remove it. Cut pork into 5-6 inch wide pieces along the width of the slab.
3. Add about half of the cure to a baking dish. Roll pieces of pork in cure to evenly coat all sides of pork. Add more cure as needed.
4. After pork is evenly coated, place in a non metallic container. Evenly Sprinkle the remaining cure over the pork. If stacking in layers, Sprinkle cure between layers.
5. Cover and seal the container. Place in the fridge. It takes 4 days per inch to cure. At the thickest point mine was an inch and a half, so I let mine cure 6 days. Shake up the container once a day.
6. After it is cured, remove from the container. Rinse all cure off of bacon. Dry on a kitchen towel. Let meat completely dry before putting into the smokehouse.
7. This is important... smoking temperature has to remain under 90 degrees F. The product can not cook in the smokehouse. This is why the Prague powder is important in the cure. This is what keeps harmful bacteria from forming during the long curing process, and the long period of time the meat is sitting in the "danger zone" during the smoking process.
8. When it comes to what wood to smoke with, it is a more personal preference. Apple, cherry, alder, maple, or hickory are all good choices. I personally am using pecan wood.
9. Place dry meat on smoker racks. Smoke meat under 90 degrees for 6 to 8 hrs. Depending on how smoky you want your bacon. If you are in an area that has low humidity, add a bowl of water next to your heat source in your smoker.
10. When it is done, remove from smoker. Let come to room temperature. Stack 2 or 3 slabs together and wrap tightly with saran wrap. Refrigerate overnight to tighten up the meat fibers.
11. Next you will need a meat slicer. The thickness of your bacon is also a personal preference. I like thick sliced bacon. But if you prefer it on the thinner side, by all means, slice it how you like it.
12. Place the meat in the freezer for 20 to 30 minutes prior to slicing. This will give the most even slices through your slicer.
13. When all the meat is sliced, weigh portions. I am packaging 1 pound per pack. Wrap each portion in saran wrap, then wrap in butcher paper. Wrap like a burrito. Start with a corner. Roll diagonally toward the opposite corner. Half way fold in the edges and continue rolling. Tape the seam. Label and freeze until use.
14. Editor notes: this product will not last in the refrigerator as long as store bought bacon will. There are only enough preservatives to safely accomplish the curing and smoking process. Package in single serving sizes. This product also cooks at a lower temperature than commercial products. The brown sugar in the cure will make the product brown faster at higher temperatures.
15. **** this recipe is specially designed for the use of Prague #1 cure. Do not use Prague #2 cure. If using a different meat cure, follow manufacturers instructions for product weight to cure amount proportions. *****

Additionally you will discover as your experience and confidence grows you will find your self increasingly more regularly improvising as you go and adjusting recipes to fulfill your personal preferences. If you'd like more or less of ingredients or wish to create a recipe a little less or more hot in flavor you can make simple adjustments on the way so as to achieve this objective. Quite simply you will start in time to create meals of one's very own. And that is something you wont of necessity learn when it has to do with basic cooking skills to beginners but you would never know if you didn't master those basic cooking skills.

So that is going to wrap it up with this special food Easiest Way to Prepare Homemade Brad's homemade Cajun bacon. Thanks so much for reading. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

Share this post