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First bacon cure and smoke

post #1 of 12
Thread Starter 

I used the basic cure recipe from Charcuterie.  Rubbed about 8 pounds of pork belly (after squaring up a bit) with the cure and stuck it in large zip locks in the fridge.  Seven days later, I slice a bit off and tested.  Too salty for me, so about an hour soak in water.  Just right!

 

On to the smoker.  

IMG00156-20111112-1359.jpg

Cool enough out to make very small bed of coals, adding just enough apple and hickory to keep it smoking good. Never got above 100°, and most of the time right around 80°.  12 hours later...  Sorry about the phone pics.  Bacon is delicious.

IMG00157-20111112-1726.jpg

 

post #2 of 12

Your last statement is what it is all about.  Delicious is what we try for.   Congrats.

post #3 of 12

Bet you won't eat store bought bacon anymore

post #4 of 12

Yup, Another guy hooked on BACON!

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #5 of 12
Thread Starter 

Already planning on a larger batch.  This batch won't make it through Christmas.  (Yes, bacon makes a great gift!)

post #6 of 12
Thread Starter 

Sliced and ready for the freezer.

 

IMG00162-20111122-2054.jpg

post #7 of 12

Looking great!!!

 

 

Gobble gobble!!!

 

  Craig

post #8 of 12

OH man that looks good. Did you slice it think or thin? I can't quite tell.

post #9 of 12
Thread Starter 
Quote:
Originally Posted by rbranstner View Post

OH man that looks good. Did you slice it think or thin? I can't quite tell.



Not too thick, or too thin.  About normal I guess.

post #10 of 12

Looks like you started with some really nice bellies.  Nice fat to meat ratio

post #11 of 12
Thread Starter 
Quote:
Originally Posted by alblancher View Post

Looks like you started with some really nice bellies.  Nice fat to meat ratio



They weren't too bad.  Little thin for my liking.  Only 3/4" on the thin end in some areas.

post #12 of 12

They look perfect from here!

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