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Not new to smoking new to making Bacon

post #1 of 6
Thread Starter 

I was looking for a cure recipe and found a very active and interesting forum.

 

So I joined! I've been smoking Brisket, Butts, and ribs for many years.

 

I found a butcher local to me that could get me some bellies. I'm on my second attempt at making bacon.

First round came out OK but too salty and not enough Bacon like flavor for me. 

 

Going to try the 2% salt,1% sugar ,.32% #1 Insta cure method on this round.

 

 

Wade


Edited by TY2185 - 1/10/15 at 10:40am
post #2 of 6


I am not sure what your numbers represent But I use 2% salt, .25% cure#1 and 1.5% sugar and .15% molasses and get very good results

post #3 of 6
Thread Starter 
Quote:
Originally Posted by ssorllih View Post
 


I am not sure what your numbers represent But I use 2% salt, .25% cure#1 and 1.5% sugar and .15% molasses and get very good results

Updated my numbers in my first post. I read you are using cured butts for bacon?

post #4 of 6


I slice a slab from the skin side of a fresh butt and cure that for bacon. Be sure that you re including the alt in the cure as part of your total salt.

post #5 of 6

texas.gif  Good afternoon and welcome to the forum, from a cold and chilly day here in East Texas. Lots of great people with tons of information on just about  everything. 

 

Gary

post #6 of 6

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

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