Bacon question

Discussion in 'Smoking Bacon' started by smokerlover, Nov 20, 2007.

  1. smokerlover

    smokerlover Smoke Blower

    I once again need you guys to bail me out and make me look good.
    Since it's too cold here in PA to put on a good butt I thought I'd try bacon since it's smoked at a lower temp. Here's my questions:
    1) What type of meat do I use? (I'd like to slice it like to store stuff)
    2) Where do I get the best cure? (I like mine smokey of course)
    3) how long do you keep the smoke on it?

    In advance - Thank you!!
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    djdebi or someone else will be by soon to help..................

  3. glued2it

    glued2it Master of the Pit

    Use pork belly and mortans tenderquick.

    Like d8de said!
  4. deejaydebi

    deejaydebi Smoking Guru

    Too cold? It's never too cold!

    Meat: Porkbelly
    Best cure: Home made
    Length of smoke: 8 to 14 hours depending on your smoke

    First you have to brine. There are two school of though on brining dry brine and wet brine. Both become wet but I personally prefer wet because you can inject the brine into the meat getting all the meat flavored. You also don't have to brine as long because of this.

    This is how I do porkbelly bacon:

    Canadian Bacon:

    Buckboard Bacon:
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    Deb.........can you do a butt or a shoulder?

  6. deejaydebi

    deejaydebi Smoking Guru

    Sure Dude what do you want to do with them? I prefer shoulders for small hams and sometimes even buckboard bacons.and there much cheaper at least up here they are on sale alot. Shoulders make better lunchmmeat too!

  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    ahhh.........duh.......make bacon?

    aren't we in the bacon area...............hehehe........I KNOW are all over the keep busy, just keeping UP with this should be getting a paycheck........


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