- Aug 7, 2013
- 3
- 10
Hey guys, new the forum and new to making bacon. But here is what ive done in the past and so far nobody has gotten sick or died and the bacon doesn't last long in the house.
Usually start with 10-15lbs of fresh pork belly cut into slabs to fit in one gallon zip lock bags.
2.5 cups kosher salt
1 cup brown sugar
Make more if needed
Rub into bellys and put in fridge for 5-7 days
Drain any liquid out daily and add more salt/sugar cure as needed
Rinse in cool water, pat dry and place in fridge overnite.
I have a cheap propane smoker, because I don't use it often, stabilze hear to about 200, and get smoke goin good. Add bellys and add chips as needed until internal temp of 150ish.
Cool overnite and then slice and package.
So far so good and nobady has complained and flavor and salt levels are good. Im on a tight budget and time can be an issue due to work schedules and such.
Any recommendations or concerns????
Usually start with 10-15lbs of fresh pork belly cut into slabs to fit in one gallon zip lock bags.
2.5 cups kosher salt
1 cup brown sugar
Make more if needed
Rub into bellys and put in fridge for 5-7 days
Drain any liquid out daily and add more salt/sugar cure as needed
Rinse in cool water, pat dry and place in fridge overnite.
I have a cheap propane smoker, because I don't use it often, stabilze hear to about 200, and get smoke goin good. Add bellys and add chips as needed until internal temp of 150ish.
Cool overnite and then slice and package.
So far so good and nobady has complained and flavor and salt levels are good. Im on a tight budget and time can be an issue due to work schedules and such.
Any recommendations or concerns????
