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First try at bacon

post #1 of 7
Thread Starter 

Had a great time with this.  The kids helped and it turned out great.  Basic rub with 2 cups Kosher salt, 1 cup brown sugar, 1/3 cup maple syrup.  Cured for 5 days, one day open in the fridge, and smoked low 175-200 for a few hours to internal temp of 150.  I sliced it too thick, though.

 

 

 

post #2 of 7

Did you use any cure #1 or is it side pork? Looks very good.

post #3 of 7
Thread Starter 

I just used the Kosher salt, no pink salt or cure.  We can get some maple cure here in Omaha, but I wouldn't know how much to use.  I've only used it on some brines for smoked turkeys.

post #4 of 7

To truly make "Bacon" you need to use cure. Yours would be as mentioned side pork. Nothing wrong with side pork, but it doesn't have the same flavor as cured bacon. For cold smoking bacon you would need to use a cure.

 

A simple way to go about curing is to use Pop's brine. You can also do a dry rub cure, but that involves having to weigh the meat and the rub ingredients. Here's a couple links to those processes:

 

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

 

Dry rub Calculator:

 

http://www.smokingmeatforums.com/t/124590/universal-cure-calculator

 

Here is a good one that outlines the process using Morton's Tender Quick (TQ)

 

http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky

post #5 of 7

Bacon looks very good.

 

I followed Michael Ruhlman's recipe a few weeks ago.  See link below.  Came out very good and I will be doing it again.

 

 

 

Offsite link deleted.....  Terms of Service

post #6 of 7
Thread Starter 

I just took a look at Bearcarver's recipe and process.  I think I'll give that a try.  The stuff I made looks and tastes like bacon, but I'm never satisfied.  I'll give it a try.

 

96 here in Omaha today.  Got the Husker game on this afternoon.  Too hot to smoke but not too hot for football!

post #7 of 7
Quote:
Originally Posted by mfreel View Post
 

I just used the Kosher salt, no pink salt or cure.  We can get some maple cure here in Omaha, but I wouldn't know how much to use.  I've only used it on some brines for smoked turkeys.

 

I picked up some maple sugar cure from my meat guy.....   Called the supplier/manufacturer and they said for a dry rub, use 2#'s per 100 #'s.....  Your supplier could be different....  they gave the %'s of the mix and it turned out to be  120 Ppm nitrite and 1.8% salt .....   perfect for bacon...

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