Toggle sidebar

Bacon and Canadian Bacon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
bill ace 350

bill ace 350

Master of the Pit
Original poster
Dec 28, 2013
2,168
1,857
Picked up some pork belly the other day, and some pork loin today. Will mix up a dry cure for them tomorrow, cure for 6-8 days, then smoke... Will post pics of the dry cure tomorrow. Can't wait! haven't had bacon in awhile!
 
Bill, you should know, once you do this you can never return back to who you are now. You will have crossed over and there is not returning. It will get into every fiber of your very existence. You camp the meat counter begging the butcher for free samples of larger pieces of meat! You'll break large limbs off your neighbors fruit and nut trees. You'll have boxes and boxes of seasonings and spices including cures you'll never use, taking up space in the house.

Bon Chance!!
 
Bill Ace 350 said:
Picked up some pork belly the other day, and some pork loin today. Will mix up a dry cure for them tomorrow, cure for 6-8 days, then smoke... Will post pics of the dry cure tomorrow. Can't wait! haven't had bacon in awhile!
Click to expand...

Bill, evening..... when curing, the accepted time to cure is 1/4" of thickness per day, + 2 days.... Sooooooo, for a 4" thick loin, 2" to the center should be cured for a minimum of 10 days.... then a good rinse and a couple days in the refer for it to come to equilibrium would be good... Too short of a cure time is not good... extra time is good... there is a chemical reaction/penetration that does need to happen...

Dave
 
popcorn.gif
 I look forward to seeing some smoke.

Happy smoken.

David
 
Foamheart said:
 
 You'll have boxes and boxes of seasonings and spices including cures you'll never use, taking up space in the house.

Bon Chance!!
Click to expand...
That was me when I first started out almost 10 years ago. Now I have a favorite dry cure that I mix up myself that  I use for almost everything except pastrami which needs to be pickled.
 
So, my pork bellies will be ready for some smoke tomorrow, the loins another couple of days.

I am going to try a cold smoke, using apple wood,  and a cheapo 30w soldering iron from Harbor Freight to make some smoke. Seems like it will do the trick.

 
Started the smoke at 1315. Bellies had a nice pellicule on them. Outside temperature about 72 degrees. Used some ice in the pan to maybe keep temperatures down. Smoking with apple wood  in an old peanut can with a soldering iron. Smoking nice an evenly. Will post pics.
 
Camp Cup definitely a multi-tasker!!! If you need to bump up the temp real quick, just place that on the top!!!!!
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

Gonna Smoke
Round 2...
Replies
20
Views
1K
Hot Smoked Bacon
Gonna Smoke
Gonna Smoke
SmokinEdge
What to do with a thin belly
Replies
46
Views
3K
Hot Smoked Bacon
SmokinEdge
SmokinEdge
DEERMAKER
rub recipe curing canadian bacon
Replies
18
Views
1K
Pork
chopsaw
chopsaw
N
Buckboard and Belly Bacon
Replies
34
Views
4K
Hot Smoked Bacon
SmokinEdge
SmokinEdge
Gonna Smoke
Here You Go Eric, My Dry Cured Bacon
Replies
21
Views
1K
Hot Smoked Bacon
Gonna Smoke
Gonna Smoke
SixShooter
Is my belly okay.?
Replies
13
Views
524
Hot Smoked Bacon
SmokinEdge
SmokinEdge
F
Trying out the "True Dry" vs vac sealed dry bacon
Replies
32
Views
1K
Hot Smoked Bacon
indaswamp
indaswamp
bill ace 350
Canadian Bacon
Replies
13
Views
803
Pork
bill ace 350
bill ace 350

Latest posts

Hot Threads

Top Bottom
Back
Clicky