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Gonna try some bacon

post #1 of 10
Thread Starter 
Gonna try some bacon and was gonna give this product a try.




So will this have everything I need in it to cure the bacon is my first question.
second would be when you rub it on do you only do one side. Obviously if the skin is on I guess you would have to. Also what temps do you guys smoke at if you are gonna hot smoke. Thanks Kyle
post #2 of 10

Yes it has everything in it to cure/make your bacon ... just follow the instructions on the outside of the package

 

I do 2/3rds of the mixture on the meat side and 1/3rd on the rind/skin side if you bellie has the rind/skin on (I keep mine on) ... if no rind/skin split the mixture in half and cover both sides

 

As for smoking I only cold smoke as I like developing a deeper flavour profile which cannot be obtained with hot smoking

 

Others will be along to advice on hot smoking

 

Next time I am in I will have to check this out :icon_smile:

post #3 of 10

Yes it has everything. I remove the rind and make pork rind pellets for later. I also cold smoke because I see no reason to cook bacon twice. Fallow the instructions on the package and remember to post a Qview.

Happy smoken.

David

post #4 of 10
Thread Starter 
Now if I wanted to do a different flavour using Prague powder #1 how much should I use per lbs?
post #5 of 10
Quote:
Originally Posted by Beaverhunter View Post

Now if I wanted to do a different flavour using Prague powder #1 how much should I use per lbs?

 

Morning.....    0.87 grams/# or 0.19% of the weight of the product...  when using 6.25% nitrite in salt...  skin off belly...   Plus the salt, plus the sugar, plus what spices you want...

 

Sooooo, if you have 2 #'s belly and 45 grams of salt, sugar, spices etc...   add the 45 grams to the weight of the belly and calculate the cure needed for the total weight...

post #6 of 10

This will also help in calculations 

 

http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/

post #7 of 10
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Morning.....    0.87 grams/# or 0.19% of the weight of the product...  when using 6.25% nitrite in salt...  skin off belly...   Plus the salt, plus the sugar, plus what spices you want...

Sooooo, if you have 2 #'s belly and 45 grams of salt, sugar, spices etc...   add the 45 grams to the weight of the belly and calculate the cure needed for the total weight...

What is 6.25% nitrate?
post #8 of 10
Quote:
Originally Posted by Beaverhunter View Post

What is 6.25% nitrate?

Cure #1.
post #9 of 10
Quote:
Originally Posted by Beaverhunter View Post


What is 6.25% nitrate?   N ITRITE

 

 

big DIFFERENCE...   between nitrate and nitrite..... 

post #10 of 10
Quote:
Originally Posted by Beaverhunter View Post

Gonna try some bacon and was gonna give this product a try.

So will this have everything I need in it to cure the bacon is my first question.
second would be when you rub it on do you only do one side. Obviously if the skin is on I guess you would have to. Also what temps do you guys smoke at if you are gonna hot smoke. Thanks Kyle

Hi Kyle,

 

Rub all sides, with or without rind on. I remove mine.

 

I would never Hot smoke Belly Bacon. Either cold smoke it or use low temps, like I do---Between 100° and 130°. This way you're only cooking it when you fry it before eating.

 

Here's my method:

 
Bear
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