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Going to try to make bacon

post #1 of 16
Thread Starter 

Ok just signed up for forum, been following site for a few months.

I have smoked pork butts and ribs quite a few times and now I thinking I want to do some bacon.

I am getting some pork bellies tomorrow and have a few questions on doing bacon.

 

1. Getting 24 lbs of  bellies for $2.51 lbs is that a good price. I ask because I get pork butts for $1.70 lbs.

2. Is it better for first timers to do dry cure or wet cure. I was thinking of trying dry cure with salt, brown sugar and maple syrup.

3. How many days to cure it, and if dry cure what temp should fridge be.

4. And what temp to smoke at, seen some do it under 100* and some 200*. Also seen somewhere to get internal temp to 150* which is not possible if you are smoking at 100*.

 

Any other suggestions would be helpful.

 

Thanks Joe

 

post #2 of 16

Hold that thought joe i'll be right back to try and help

 

Ok here is what I have used and it is the easiest...I have only done bacon twice and I will NEVER buy bacon again.

 

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

 

1. Getting 24 lbs of  bellies for $2.51 lbs is that a good price. I ask because I get pork butts for $1.70 lbs.

-Not sure about that because I pay 1.42 at the commissary here in Italy

 

2. Is it better for first timers to do dry cure or wet cure. I was thinking of trying dry cure with salt, brown sugar and maple syrup.

- answered above

 

3. How many days to cure it, and if dry cure what temp should fridge be.

-Never used a dry cure but 10 days if you are using Pops wet cure

 

4. And what temp to smoke at, seen some do it under 100* and some 200*. Also seen somewhere to get internal temp to 150* which is not possible if you are smoking at 100*.

-I cold smoke my bacon because you are gonna cook it when you eat it anyway.

 

Check out the A-MAZE-N smoker that Todd sells, works amazingly esp for bacon.

 

Oh yeah one more thing.. Welcome and stop by roll call to introduce yourself to all.

 

Jeremy

post #3 of 16
Quote:
Originally Posted by joefresh View Post

Ok just signed up for forum, been following site for a few months.

I have smoked pork butts and ribs quite a few times and now I thinking I want to do some bacon.

I am getting some pork bellies tomorrow and have a few questions on doing bacon.

 

1. Getting 24 lbs of  bellies for $2.51 lbs is that a good price. I ask because I get pork butts for $1.70 lbs.  I paid 1.87 per lb by the case a couple of months ago.  Butt and Bellies are two different cuts and pork prices are high right now

2. Is it better for first timers to do dry cure or wet cure. I was thinking of trying dry cure with salt, brown sugar and maple syrup.  That is a matter of debate.  You did not mention the type of cure you intend to use.

3. How many days to cure it, and if dry cure what temp should fridge be.  You need to find a recipe and follow it.  Dry cure,the fridge should be at normal fridge temps  between 34 and 38 degrees?

4. And what temp to smoke at, seen some do it under 100* and some 200*. Also seen somewhere to get internal temp to 150* which is not possible if you are smoking at 100*.That also depends on what you are trying to do.  I cold smoke bacon, under 100 degrees until it achieves the color I want  A nice mahogony color.  You want your temps low enough to keep the fat from rendering.  Smoking the Bacon to 150 is basically precooking it, which is fine, if that is what you want.

 

Any other suggestions would be helpful.

 

There is a dry cured bacon calculator in the Wiki section that can give you some help.  There are also lots of members that use Pop's brine.  I am sure they will add to the discussion

 

Thanks Joe

 



Welcome to the forum,  why not go by the new member area and introduce yourself!

 

post #4 of 16

Welcome and good luck with your bacon...Glad you decided to join us here at SMF.

post #5 of 16

Welcome to SMF! Glad to have you with us!

 

Since this is your first time making bacon I would suggest you try Pop's wet cure. It's very easy to do.

 

I  also cold smoke my bacon.

post #6 of 16

Welcome to the site.

 

Try this.  It's easy and fool proof.

 

 

http://www.smokingmeatforums.com/t/96761/smoked-bacon-step-by-step-with-qview

post #7 of 16

icon_cool.gif

FDirst off welcome to SMF there Joe. Now for your questions:

1 Yes that is a good price on bellie bacon.

2 I do think that (the way I cure bacon) it's a good way to make bacon.

3 I like to keep my bacon in the frig (at about 38°) for 10-12 days depening pn the thickness of the bellie.

4 You have to keep the smoker under 100° cause after all you don't want to cook the bacon yo want to flavor it. That way you will fry it like normal store bought bacon.

 You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

 

Welcome To Your New Addiction

post #8 of 16

Welcome..

This site has tons of info.

I suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig

   

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!

http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451


http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

post #9 of 16
Quote:
Originally Posted by joefresh View Post

Ok just signed up for forum, been following site for a few months.

I have smoked pork butts and ribs quite a few times and now I thinking I want to do some bacon.

I am getting some pork bellies tomorrow and have a few questions on doing bacon.

 

1. Getting 24 lbs of  bellies for $2.51 lbs is that a good price. I ask because I get pork butts for $1.70 lbs.

2. Is it better for first timers to do dry cure or wet cure. I was thinking of trying dry cure with salt, brown sugar and maple syrup.

3. How many days to cure it, and if dry cure what temp should fridge be.

4. And what temp to smoke at, seen some do it under 100* and some 200*. Also seen somewhere to get internal temp to 150* which is not possible if you are smoking at 100*.

 

Any other suggestions would be helpful.

 

Thanks Joe

 


First, Welcome to the SMF Family...We follow USDA guidelines and do not recommend you attempt to make Bacon or any other meat that will be Cold smoked, without the use of CURE #1...Period.

Second, Pop's brine and Dry Rub Curing recipes...Specify the amount of Cure and Contact time. This is done in a regular Refrigerator, NOT to be confused with Dry Curing done in a Temp and Humidity Controlled Curing Chamber, like Italian Pancetta Bacon.

 

Hope this helps, be Safe...JJ
 

 

post #10 of 16
Thread Starter 

Thanks for the reply everyone. As I said I have been smoking for awhile mostly ribs and pork butts. Just wanted to try to do some bacon. Here is what I was thinking of doing, has anyone made it like this.

 

http://www.youtube.com/watch?v=yeFVf4LNjxE

 

http://www.youtube.com/watch?v=fbdo4NNjXWs&feature=related

post #11 of 16

That way wont go over big here..

 

He is calling it cured, but it contains no cure.

 

Smoking it like that can be dangerous....

 

Lots of folks do it that way but it isnt smiled on or endorsed here...

 

http://www.smokingmeatforums.com/t/111573/here-s-my-easy-to-make-bacon-step-by-step#post_69384

 

 

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

 

 

  Craig

 

 

 

post #12 of 16

We do not cure bacon without Sodium nitrite.  He is salt curing bacon and there has been a lot of discussion on the forum recently as to the safety of that procedure   This technique is not safe and should not be used by an inexperienced person.

post #13 of 16

Sorry FPNMF  you got your ;post in before mine but good catch. 

 

I

 

 

post #14 of 16
Thread Starter 

Ok so if I use this brine can I add maple syrup to it or rub it on after to get the maple flavor?

1 gallon water

1-2 cups salt

2 cups sugar

1 rounded Tablespoon pink salt (one ounce, 1/4 of the max allowed)

 

Also where do I find pink salt?

post #15 of 16

joefresh

 

The whole curing thing can get confusing.  This is my standard bacon recipe:

I usually make bacon 5 pounds at a time.  Pork belly side cuts are different from under belly cuts.  I always get mine with skin removed.

I use Morton Tender Quick for curing.  It's easy.  One tablespoon for each pound of belly.  I always dry cure.  Rub the Tender Quick into the meat. 

Pour 1/2 cup of maple syrup over the belly in a large plastic bag and put it in the frig.

Turn it over twice a day for a week give or take a day.

Pull it out and rinse it off and put in the frig over night uncovered.

Next day pull it out of the frig and give it an hour at room temperature before putting it into the smoker.

Cold smoke for an hour or two at 100 degrees F or less.

Place in plastic bag for a day before you slice it.

Bag, tag, freeze

 

Chuck

 

 

post #16 of 16
Quote:
Originally Posted by joefresh View Post

Ok so if I use this brine can I add maple syrup to it or rub it on after to get the maple flavor?

1 gallon water

1-2 cups salt

2 cups sugar

1 rounded Tablespoon pink salt (one ounce, 1/4 of the max allowed)

 

Also where do I find pink salt?

Add the maple any time..
http://www.butcher-packer.com/
 

 

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