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Another BaconMaker...

post #1 of 3
Thread Starter 

Hi!! New guy here... Been Makin' Bacon for about a year and a half. I usually make slab or belly bacon. 4+ bellies at a time. presently waiting on a delivery today of 62 lbs. (4) bellies, which is to arrive this afternoon. I also do BuckBoard Bacon, with a Sriracha/Garlic flare.... I have 4 butts on cure now about 32+ lbs. that will be ready for the Puffer (name of my Smokehouse), on Monday. And I've been known to do Pastrami, and Capicola. I sell all the stuff I make, usually in a few bars and to friends... I'm in Des Moines, Iowa, so if you want to try some great Bacon, hit me up!!

post #2 of 3


Morning Skinner,

    I am getting ready to do ONE pork belly.  I have LEM's pepper seasoning but not sure what cure to use.  Any suggestions?  Thanks, Gary

post #3 of 3

cure #1...   1 tsp per 5#'s of meat...  mix it with the proper amount of seasoning...  extra salt and sugar...    then sprinkle uniformly over the meat..   Let it cure for ~2 weeks..  7 days per inch of thickness...

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