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My first Bacon Effort

post #1 of 13
Thread Starter 

A week ago I purchased 5# of fresh pork belly and cured it for a week using Tender Quick and slathered it in a third of a cup of maple syrup.  I cold-smoked it with maple wood chips for the first three hours of 8 hours in the smoker at 140 degrees until I had an internal temperature of 120 degrees.  I was very happy with the results!  Next week: Canadian Bacon drool.gif

 

P1000933.JPG

post #2 of 13

Nice job on your first try!

post #3 of 13

Looks GREAT!

Better make more, cuz you'll run out quick!

 

TJ

No Creosote! A-Maze-N Smokers

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post #4 of 13

Looks Awesome!!!

 

Beautiful Color!!!

 

That's very much like I do mine, but I make a little more---You'll be making more real soon---Probably within the week!  LOL

 

Bear

post #5 of 13

looks good to me 

post #6 of 13

nice job.........................icon14.gif

 

joe

post #7 of 13
Congrats on your first belly! The guys are right, once you start, You can't stop. The bacon addiction is hard to shake.
post #8 of 13

Looks great nice color...better than mine...

post #9 of 13

Looking good!!

 

  Craig

post #10 of 13

Tenderquick? I thought it had to be cure#1? Shows how much I know? What ratio did you use?

post #11 of 13
Thread Starter 

The package or Morton Tender Quick calls for 1 tablespoon per pound of meat.  My bacon turned out to be just a tiny bit too salty for my palate so I'm going to let it sit in water for 30 minutes before smoking the next time.  I started a loin four days ago and will smoke it this coming Saturday to make my first Canadian bacon.  I won't soak it in water after the cure because I want to see if the salt intake is the same as belly before acting on an assumption.

 

Chuck

post #12 of 13

I have found for me when making BBB or Canadian bacon 1tablespoon Tender Quick per pound followed by 1tablespoon brown sugar works best. I soak for half hour then fry test. I always do a fry test before  smoking I had a few rough (salty) ones when I first started home curing. But as with all hobbies I got better with practice. I got a butt curing as we speak, will be smoking sometime next week I will try to get some pics.

Jerry

post #13 of 13
Quote:
Originally Posted by casmurf View Post

I have found for me when making BBB or Canadian bacon 1tablespoon Tender Quick per pound followed by 1tablespoon brown sugar works best. I soak for half hour then fry test. I always do a fry test before  smoking I had a few rough (salty) ones when I first started home curing. But as with all hobbies I got better with practice. I got a butt curing as we speak, will be smoking sometime next week I will try to get some pics.

Jerry


That is my method too Jerry. And it works great for me. Never had one cured with TQ become too salty that way. I do the belly bacon the same way, with the same result. I still do the fry test every time, just in case, because once you smoke it, it's too late.

 

Bear

 

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