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post #1 of 14
Thread Starter 

ok im new to the forum and i am trying to do some bacon i bought a whole pork belly and mixed a the cure with 1/4 kosher salt 1/4 cup of brown sugar 1/4 cup of maple syrup i planed on using motons tender quick but could not find any i ended up using BRADLEY MAPLE FLAVORED CURE spread on the pork belly and vacume sealed and put in the fridge and have been turning every day plan on letting it cure for 7 days 

will this cure recipie work 

was planing on smoking it to a internal temperature of 150 

any thoughs or advice would be greatly apprciated

Glen White  

post #2 of 14

type bacon into the search bar at the top of the page. i dont know how to give you advice on this one. bacon requires some cure. but this is a combination

 of things.

post #3 of 14

get a good recipe like pops and follow it to the t

post #4 of 14
I've never heard of it, but did the cure come with any recipes or instructions printed on the packaging? I'm curious to see how the flavor turns out.
post #5 of 14

it is good to follow a guidline to not become sick by either salt or bacteria.

post #6 of 14
post #7 of 14
Thread Starter 

i used the maple cure as per the instuctions on the can it was 3 tbl spoons for 5 lbs of meet and warns against using more there is nitrites listed in the ingredients but don't know the percentage 

post #8 of 14
Quote:
Originally Posted by ghwhite View Post

i used the maple cure as per the instuctions on the can it was 3 tbl spoons for 5 lbs of meet and warns against using more there is nitrites listed in the ingredients but don't know the percentage 

The % nitrite is 0.84% nitrite in the Bradley Maple cure packet.... You need to use about 6.5 grams per pound of bacon... AND do NOT add any additional salt or sugars... It similar to Morton's Tender Quick. BUT from what I read it does NOT have nitrates... NO extra salt needed... and I would cold smoke at about 70 deg the cook as you would store bought bacon... we bake our bacon on a rack in a sheet pan at 350 ish for about 20-25 minutes. ... YMMV...
Edited by DaveOmak - 10/3/14 at 12:30am
post #9 of 14
Thread Starter 

so i guess the question is did i ruin a pork belly or will it turn out ok for bacon 

post #10 of 14

As long as you followed the directions, you should be just fine.

post #11 of 14
Thread Starter 

thanks i am trying to be patient i cant wait to get it out of the cure and smoke it there is getting to be more liquid in each bag now it looks good as far as i can tell get hungry for bacon each time i go to massage and flip it 

post #12 of 14

I hear ya, another month or so and it will be cool enough to do my bacon for the year!

post #13 of 14
Quote:
Originally Posted by ghwhite View Post

so i guess the question is did i ruin a pork belly or will it turn out ok for bacon 

It will probably be pretty salty... BUT, if you are like me, I'll eat anything... You can soak it in water after the curing part is done... maybe for 2-3 hours with a water change or 2... then do a fry test on a slice.... DO NOT slice from the end... it has the most salt.... split a bigger slab in half and try a slice there... In fact, you can try that first, before the smoke.... then rest the bacon in the refer for several days before you smoke.. form the pellicle and smoke away....
post #14 of 14

yeahthat.gifSoak it first. And don't smoke to 150° no reason to cook it twice.

Happy smoken.

David

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