24 pounds of dry cured belly bacon (pic heavy)

navigator · Mar 8, 2013

Humdinger said:
EXCELLENT tutorial Navigator! This is perfect for a newbie who is a little intimidated by "makin bacon". The calculator is awesome too. Thanks.

One question, when you hold it in the fridge after curing but before smoking, do you cover it at all?

Thanks, I do if I put it in my regular fridge with other food, but if I put it in my beer fridge then no. It's Martin's calculator (DiggingDogFarm)

lookwow · Mar 8, 2013

Have you tried wet curing before? Ive done it both ways and its so much easier that way. Just need x amount of stuff per Gal and then you dont have to do all the calc every time. Looks great though.

Also i wish i had your vac sealer.

humdinger · Mar 8, 2013

Thanks Navigator!

navigator · Mar 8, 2013

lookwow said:
Have you tried wet curing before? Ive done it both ways and its so much easier that way. Just need x amount of stuff per Gal and then you dont have to do all the calc every time. Looks great though.

Also i wish i had your vac sealer.

I have several times but I like the less shrinkage and firmer texture and there seems to be a little more flavor with the dry cured, also there is never any release of moisture while frying.

But all that being said all the stuff I have brine cured was still way better than anything I can buy in the store.

Normally I end up giving more of what I make away than I eat because I like to make it and there is more tinkering with the dry curing :)

I just got that sealer mainly to save on bag costs (example 8x12's $0.054 each now vs. $0.199 for vac sealer bags) and I brine allot of poultry, I even injected and brined a couple pork butts with the chamber sealer.

sgtrock79 · Mar 8, 2013

I appreciate all the information.....but I would like you to convert for me some of your values...

I've made one bacon so far...it was ok

I'm in the middle of doing a Bucky Bacon now....but want to learn more.

Can you give me the approx values in english terms...not metric

take a 10# pork belly...

how much curing (pink salt)

how much kosher salt

how much sugar....

I don't need a detailed amount... just a good approximate to get me going...

I appreciate any help....

please message me if possible...

themule69 · Mar 8, 2013

Goodtobeking said:
Navigator - Is there any reason a rib rack wouldn't work for vertical positioning of the bacon during smoking? I'm vertcally challenged in my Big Green Egg.

but don't you love BGE a larger smoker would be nice. but if your only going to have one cooker. BGE is the way to go.

themule69 · Mar 8, 2013

great looking bacon.

navigator · Mar 8, 2013

Sgtrock79 said:
I appreciate all the information.....but I would like you to convert for me some of your values...

I've made one bacon so far...it was ok

I'm in the middle of doing a Bucky Bacon now....but want to learn more.

Can you give me the approx values in english terms...not metric

take a 10# pork belly...

how much curing (pink salt)

how much kosher salt

how much sugar....

I don't need a detailed amount... just a good approximate to get me going...

I appreciate any help....

please message me if possible...

Here is the info from the Martin's calculator http://www.diggingdogfarm.com/page2.html

8539954119_d316e36bec_b.jpg

navigator
Mar 8, 2013

Then by using the calculator to convert the grams to ounces you get:

Cure#1 = 0.4 oz

Salt = 3.6 oz

Sugar = 2.4 oz

It really is easier to just use grams, most inexpensive kitchen scales also weigh in grams.

venture · Mar 8, 2013

That is some awesome looking bacon!

I refuse to engage in the brine versus dry cure debate!

My dad always taught me there was more than one way to skin a cat.

Keep up the good work!

Good luck and good smoking.

hawgerdawger · Mar 10, 2013

Chef JimmyJ said:
Nice Bacon and some pretty cool toys too...JJ

Nice, Love your vacume packer. you smoke commercialy?

kathrynn · Mar 10, 2013

Thanks so much for the info about the hangers.....I will check those places out.

This thread is very good! Thanks so much!

Kat

tjohnson · Mar 10, 2013

Awesome Tutorial!!

Todd

navigator · Mar 10, 2013

HawgerDawger said:
Nice, Love your vacume packer. you smoke commercialy?

I just got it a couple weeks ago mainly because I was tired of dealing with the liquid getting sucked up to my old sealer and screwing up the seal and because the bags are roughly 75% less than food saver type bags It should pay for its self in about 3 years. I have been using it to marinate and brine allot, today I am sealing some chicken soup, I cant wait to do fresh fish this summer without having to put the fillets n cookie sheets and freeze them first..

I am just a home smoker.

got grits · Mar 22, 2013

REAL NICE LOOKING BACON.

shannon127 · Aug 5, 2013

Venture said:
That is some awesome looking bacon!

I refuse to engage in the brine versus dry cure debate!

My dad always taught me there was more than one way to skin a cat.

Keep up the good work!

Good luck and good smoking.

Hmmmmm....Skinned Cat!!!!!

kjw08 · Oct 29, 2013

How did you cure the loins that you had in the smoker with the bacon??

Thanks....

navigator · Oct 29, 2013

KJW08 said:
How did you cure the loins that you had in the smoker with the bacon??

Thanks....

http://www.smokingmeatforums.com/t/134599/muscovado-pepper-canadian-bacon#post_1009690

kjw08 · Oct 29, 2013

Thank you!!!!

skully · Nov 3, 2013

good job

realbigswede · Nov 9, 2013

Is it no calculator for US with pound instead of KG? I don't have anything that I can weigh in KG.

24 pounds of dry cured belly bacon (pic heavy)

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