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SmokingMeatForums.com › Articles › wet-curing-bacon


I call it easy because it is quite easy and safe.


When I first joined here I was interested in making sausage and bacon.


Never made or attempted any before.


I read and used the handy dandy search tool a lot.


My first bacon was made using Bears step by step and turned out great.


I used this recipe quite a few times...alway came out great.




He was very generous with his help.


Pops6927 is a lifelong friend of mine and his family had a store and his Dads bacon,smoked hams and such were famous.


Pops posted the way his family made bacon and it has a lot less work to it.





I liked the idea of less work so I gave it a try and now it is my go to for bacon.


I went to the grocery store and asked for a food grade bucket from the bakery.


They gave me a 15 pound icing bucket..perfect.


Here it is with some if the ingredients..


I use the gallon jug for mixing..then into the bucket.


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I found a small store here that I get bellies from..not as cheap as the Asian store in Atlanta ..but at least they can be found here.


First I mix the brine up as desrcibed in Pops url up there ^^^.


2 gallons does one bellie perfectly in my bucket.


I also add lots of ground pepper corns and granulated garlic.


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I usually cut the bellie into 3 chunks and into the brine they go.


I leave the skin on.. It comes off real easy when it comes out of the smoker.


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Then into the well mixed brine.


Ziplock filled with water to keep things submerged.


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Date the lid and into the fridge for 10 days.


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Once the ten days pass I rinse them off and cover with Pepper onion and garlic.


Then into the fridge for a few days.


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I use the MES for smoking this..


On smoking day I turn it on to 100 and leave it there for the entire time.


I use wharever I have handy for smoke...usually pecan in my AMS.


Smoke it least 10 hours til it has a nice color.


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Using a very sharp fillet knife I cut the skin off and freeze it.


Getting the skin off can be a pain..but it gets easier as you do more.


Then back into the fridge for a day or two.


I was very lucky to fall on a deal for a commercial slicer..


Slicing was always the hard part..now it is easy.


On slicing day I put the bacon in the freezer for an hour...makes it much easier.


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Then vac packed and into the freezer.


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There you have it!!!


There is nothing hard or mysterious about making bacon and the way I do it is not the only way.


Follow the rules about safety and cleanliness and there will be no problems.




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Have a great day!!!!




Many thanks to Pops,Bear and the rest of the crew here.


I have learned much in the past year!!





Comments (5)

good looking Bacon and nice info thanks ...
Very nice Qview! Thanks. Now I think I will make me some MMMMMMMMMM Bacon!!
hmm,Looks like some delicious.....By the way I will try to make it by myself.
Indoor Electric BBQ
I got to try it looks good and sounds easier then the dry rub bacon
Thanks for sharing this.
SmokingMeatForums.com › Articles › wet-curing-bacon