first try

ghwhite

Newbie

Original poster

Sep 27, 2014

5

10

• Oct 2, 2014

• #1

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  

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Oct 2, 2014

• #2

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.

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Oct 2, 2014

• #3

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

 

flyboys

Smoking Fanatic

Oct 14, 2007

603

42

Southeastern PA

• Oct 3, 2014

• #4

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.

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Oct 3, 2014

• #5

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

 

flyboys

Smoking Fanatic

Oct 14, 2007

603

42

Southeastern PA

• Oct 3, 2014

• #6

Check this thread out

http://www.smokingmeatforums.com/t/129977/bacon-cure-problem

 

ghwhite

Newbie

Original poster

Thread starter

Sep 27, 2014

5

10

• Oct 3, 2014

• #7

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 

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Oct 3, 2014

• #8

ghwhite said:

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 

Click to expand...

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...

 

Last edited: Oct 3, 2014

ghwhite

Newbie

Original poster

Thread starter

Sep 27, 2014

5

10

• Oct 3, 2014

• #9

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

 

java

Smoking Fanatic

May 30, 2010

323

19

northern colorado

• Oct 3, 2014

• #10

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

 

ghwhite

Newbie

Original poster

Thread starter

Sep 27, 2014

5

10

• Oct 3, 2014

• #11

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 

 

java

Smoking Fanatic

May 30, 2010

323

19

northern colorado

• Oct 3, 2014

• #12

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

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Oct 3, 2014

• #13

ghwhite said:

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

Click to expand...

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....

 

Last edited: Oct 3, 2014

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Oct 3, 2014

• #14

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

Happy smoken.

David