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Maple Cured Belly Bacon (Q-View heavy)

post #1 of 14
Thread Starter 

After a successful buckboard outing I gave the belly bacon a try.

Ingredients:

• 2 oz. Kosher salt

• 1 tsp. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1) (edited typo)

• 1/4 C. Maple sugar or packed brown sugar

• 1/4 C. Maple syrup

• 5 lb. fresh pork belly

(Makes enough for a 5 lb. belly)

 

I live in the boonies but did find a frozen 1/2 slab at the local meat market, seems a little more than I see others paying but its 75 miles to the nearest Sams Club.

2309643840101759406S425x425Q85.jpg

 

Removed the rind.

2677623450101759406S600x600Q85.jpg

2547285910101759406S600x600Q85.jpg

 

Applying the cure:

2763594480101759406S600x600Q85.jpg

 

They were too long for gallon Zip Lock bags so I vacuum sealed them, I didn't suck all the air out just the majority. 2687204820101759406S600x600Q85.jpg

 

After 10 days of flipping them over daily I pulled them rinsed and tested a few slices, they were a little salty so I soaked them in ice water for a few hours and then they were good. Put them in the fridge overnight to form the pellicle. 2046864070101759406S600x600Q85.jpg

 

Brushed with maple syrup.

2052959510101759406S600x600Q85.jpg

 

Put them in the #55 with a AMPS full of apple pellets. 

2175458670101759406S600x600Q85.jpg

 

Burned up 5 rows in the AMPS Temps stayed between 75º and 110º had to leave the latches open and bungy the door closed so the AMPS would get a little extra air or it would go out in about a half hour. 

2294333360101759406S600x600Q85.jpg

 

Finished.

2835183820101759406S600x600Q85.jpg

 

Fried up some for BLT's, very good, maybe just a little bit too sweet. I will probably just skip the brushed on Maple next time. 2111877690101759406S600x600Q85.jpg

 

Sliced them up with my Craig s List Hobart Slicer that I picked up today and then vac sealed the extra. I wrote the 19th on for the date, I don't know why I thought it was the 19th today :) 

2599180960101759406S600x600Q85.jpg


Edited by Navigator - 3/27/12 at 5:59am
post #2 of 14
Looks good.
Why so much cure #1? (2 tsp. for 5 lbs. of bacon)
Edited by DiggingDogFarm - 3/27/12 at 6:28am
post #3 of 14

Looks good. You used the right amount of cure.

post #4 of 14
Thread Starter 
Quote:
Originally Posted by DiggingDogFarm View Post

Looks good.
Why so much cure #1?


Thanks, that was a typo I used 8 grams as the belly weighed 7 pounds. (edited to read 1 tsp in recipe)

I used the cure calculator

 

 

 

 

post #5 of 14
Good deal!!!
How do you like your Weston vacuum sealer?
I can see he corner of it in one of the pics.
post #6 of 14

Hey Diggy    For a dry cure I estimate he should have 6.5 g of Cure 1 for 5 lbs of belly and 10 g of Cure 1 for 7.74 lbs of belly (as the meat is packaged).    One reason I never use volume measurements for cure is because a level teaspoon of cure1 is about 4 grams and a heaping teaspoon is about 7 grams. These amounts are calculated for rind on belly

 

If Navigator used 2 level teaspoons of Cure 1 for 7.74 pounds of rind on belly he is fine.   If he used 2 heaping teaspoons he is considerably over

 

If Navigator used either 2 level or 2 heaping teaspoons of Cure 1 for 5 lbs of belly as the recipe called for he is considerable over.

 

Navigator   everything looks great and the Qview is awesome but as you posted the recipe I think you may have used more cure then you should have.   I am posting this to let anyone attempting to use your recipe and procedure know that they should adjust the amount of cure.

 

 

post #7 of 14

Prior to making my post I see you adjusted the amount of cure you used.  Thanks for clearing that up.  I think you did a great job and like I said before the Qview is fantastic

post #8 of 14
Thread Starter 
Quote:
Originally Posted by DiggingDogFarm View Post

Good deal!!!
How do you like your Weston vacuum sealer?
I can see he corner of it in one of the pics.


I love it, I wish I had purchased the Weston first not the  two Foodsaver's that died on me if I deduct the price of them I would only have about $125 into this one :)

 

 

post #9 of 14

Awesome Color!

 

Maple flavor is tough to get

I use substitute Maple Sugar in the cure

I've also brushed on Maple Syrup, after the pelicle is formed, and before it's smoked

 

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #10 of 14
Looks good !!!!!,
I need to do some more myself. Ran out few weeks ago .
post #11 of 14
Quote:
Originally Posted by alblancher View Post

Hey Diggy    For a dry cure I estimate he should have 6.5 g of Cure 1 for 5 lbs of belly and 10 g of Cure 1 for 7.74 lbs of belly (as the meat is packaged).    One reason I never use volume measurements for cure is because a level teaspoon of cure1 is about 4 grams and a heaping teaspoon is about 7 grams. These amounts are calculated for rind on belly

 

If Navigator used 2 level teaspoons of Cure 1 for 7.74 pounds of rind on belly he is fine.   If he used 2 heaping teaspoons he is considerably over

 

If Navigator used either 2 level or 2 heaping teaspoons of Cure 1 for 5 lbs of belly as the recipe called for he is considerable over.

 

Navigator   everything looks great and the Qview is awesome but as you posted the recipe I think you may have used more cure then you should have.   I am posting this to let anyone attempting to use your recipe and procedure know that they should adjust the amount of cure.

 

 


Thanks!
I'm familiar with recommended levels of cure.
Due to a typo, the OP originally had 2 tsps. of Cure #1 per 5 lbs. of bacon.
post #12 of 14

Great color! 

post #13 of 14

Looks real good! I'm surprised it's not darker than that after 5 rows of pellets. I haven't made maple yet. I guess I'm too stingy lol!

post #14 of 14

Great looking bacon.  

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