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1st Bacon

post #1 of 11
Thread Starter 

Hello all, I started the cure on 2 bellies today, Used the cure calculator, thanks Al Blanchard.  I used just Brn sugar, salt, and cure #1.  I am going to yse Apple for smoking with my amns, If this turns out, I will try other spices and different woods for the smoke.  My camera is on strike, and being a senior citizen on a fixed.... You have heard it all before, I will get a new camera asap, and do Q-view than.  I did vacuum seal them and they are in the fridge, is about 14 days ok for curing?  I think I remember that amount of time.  Thanks for reading.  Steve

post #2 of 11
How thick are the bellies?
14 days is plenty of time for most dry brined bellies, which is good because it allows the salt and cure to equalize properly.


~Martin
post #3 of 11
Thread Starter 

Martin, The thinnest part on the bellies is about 1 inch, the thickest part is about 2.5 inches.  Hope they shouls be done in 14 days, already some juioce comming out.  I have them skin down in the fridge.  They will be gently massaged daily.  Should I turn them over after their massage or leave them meat side up the whole time?  Thanks for your quick response.  Steve

post #4 of 11
It's a good idea to turn them, 14 days will be plenty of time.


~Martin
post #5 of 11
Thread Starter 

Martin, thanks for the reply.  After their message they will be turned over.  Steve

post #6 of 11

Martin has you covered! 

post #7 of 11
Thread Starter 

I think so too, Alesia.  I am following his instructions.  At day 3 I have some juice in the bag, and it is taking on a bit of cured color.  Hopefully I will have a replacement camera to take some pics before it is done.  Steve

post #8 of 11
Thread Starter 

Today the bellies came out of the cure.  Did a test fry, it was a bit too salty, so soaked for 30 min in cold water.  Dried off and hung in cold smoker.  This was done at 11:30.  At 7pm filled Amns with apple dust and lit.  In the smoker for an overnight smoke, hopefully I will get some pics tomorrow morning after the smoke.  Steve

post #9 of 11
Thread Starter 

Sliced the bacon last night, I got a comercial slicer from a restaurant supply store here that is going out of business for $60.62.  The bacon sliced very nice, it had a good sweet smoke smell from the apple wood I used in the AMNS, Thanks, Todd, and the taste was to die for.  Got 6 pounds of slices, 1 pound of ends and pieces from just over 8 pounds of bellie.  I will not buy store bacon except in emergencies.  Now i want to do some BBB, should I look for a boneless butt or bone my own?  Than CB, Boy this just keeps growing, I love it.  Thanks for reading, still no camera, sorry, Next month it is in the budget for sure, I got to show everyone what I have learned here from all of you!  Steve

post #10 of 11
Sounds real good!!!!!

Cheers, peace and bacon grease,
~Martin

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Click here to check out the Universal Cure Calculator!!!!!
post #11 of 11
Thread Starter 

Thanks Martin.  Your calculator and advice made it easy!  I just [put 2 more bellies in cure tonight, they come out the 5th of Oct,  I will hava a camera by than for Q-view.  Steve

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