Preparing to do my first bacon

xcountryx · May 13, 2016

Well i just picked up my pork belly. I got a 3 lb piece. Looks nice! How do you tell if the skin is on? Im assuming its just fat on the one side. Also the price was nowhere near what ive seen most people on here have said lol. It was over 4$ a pound but its ok. Im just gona cut it in half and do as i previously said one plain and one maple bourbon. I will do my best to document and post on here every step. At the moment its just thawing out on the counter. Im excited tho lol

xcountryx · May 13, 2016

So im trying to figure out the plain bacon my wife wants. Am i just gona use the tender quick or do i also add sugar and salt with it? Thanks

pc farmer · May 13, 2016

NO added salt with TQ, already has plenty in it. Just add sugar to offset the salt some.

Bearcarver · May 13, 2016

xcountryx said:
Well i just got home from work and sat down to read over bearcarvers index but unfortunately its unreadable. Its just posted in a straight line. Kinda weird

If you're having trouble with it you must be using a Phone or Tapatalk, or something other than a Computer.

Somebody had trouble with one of mine the other day, and when he got home on the computer, it worked fine.

Here's the Individual Bacon Step by Step (This will answer all your questions):

Bacon (Extra Smoky)

Bear

xcountryx · May 13, 2016

Your right bearcarver i was using my phone. So i switched over to computer and was able to give it a read. Thanks
I just barrowed a scale from the inlaws and im glad i did. This thing weighs in at 4 lbs exactly. Also i dont believe there is skin on it its proly just fat which im gona leave on cause i like fat. Other then that should i let it finish thawing or could it be ok to put it through the curing process and let it finish thawing in the fridge? Thanks again for everyones help.

Bearcarver · May 13, 2016

xcountryx said:
Your right bearcarver i was using my phone. So i switched over to computer and was able to give it a read. Thanks
I just barrowed a scale from the inlaws and im glad i did. This thing weighs in at 4 lbs exactly. Also i dont believe there is skin on it its proly just fat which im gona leave on cause i like fat. Other then that should i let it finish thawing or could it be ok to put it through the curing process and let it finish thawing in the fridge? Thanks again for everyones help.

If you're going with my TQ Dry cured Step by Step, I would Thaw it completely first.

I don't know about wet brines, but I would imagine the same would be true.

Bear

xcountryx · May 13, 2016

I will be using you TQ dry cure but adding bourbon to the recipe. If i was to use the same dry cure for the plain one i plan to do would i just use regular sugar or no sugar at all? I apologize for all the questions

doubles shooter · May 13, 2016

My phone was doing the same thing, giving me one long line too. I turned it to the horizontal position and all is good to go.

Good luck with the bacon.

worktogthr · May 13, 2016

Bearcarver said:
If you're having trouble with it you must be using a Phone or Tapatalk, or something other than a Computer.

Somebody had trouble with one of mine the other day, and when he got home on the computer, it worked fine.

Here's the Individual Bacon Step by Step (This will answer all your questions):
Bacon (Extra Smoky)

Bear

I had this problem on my iPhone but I just flipped my phone sideways and was readable.

xcountryx · May 13, 2016

Guess i didnt think of that but i ended up fixing it. Thanks

xcountryx · May 14, 2016

Still wondering if i should use regular sugar for the plain recipe or no sugar at all just tender quick

dirtsailor2003 · May 14, 2016

xcountryx said:
Still wondering if i should use regular sugar for the plain recipe or no sugar at all just tender quick

You will want to use the amount of sugar called for in whichever recipe you are using. Otherwise you will just end up with salt pork, and not bacon.

xcountryx · May 14, 2016

Thanks dirtsailor i was thinking the same thing just wanted to make sure.

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Bearcarver · May 14, 2016

xcountryx said:
Still wondering if i should use regular sugar for the plain recipe or no sugar at all just tender quick

With TQ I use anywhere between 1tsp and 1TBS of Brown Sugar per pound. It doesn't have to be accurate, like the Cure should be.

Two tsp of Brown Sugar per pound would be Perfect.

Bear

xcountryx · May 14, 2016

Ok so heres the plan. Just about to dig in in a few moments. But this is what ive come up with.

Plain recipe
2lbs pork belly
1 tbs morton tender quick per pound of meat
2 tsp regular sugar per pound of meat

Maple brown sugar & Bourbon bacon
2 lbs pork belly skin off
1 Tbs morton tender quick per pound of meat
1 Tbs dark brown sugar per pound of meat
1/2 cup pure maple syrup
1/2 cup knob creek Bourbon

Any concerns before i get started?

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xcountryx · May 14, 2016

Sent from my SM-G900P using Tapatalk

xcountryx · May 14, 2016

I cut it long ways for shrinkage when cooked

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Bearcarver · May 14, 2016

xcountryx said:
Ok so heres the plan. Just about to dig in in a few moments. But this is what ive come up with.

Plain recipe
2lbs pork belly
1 tbs morton tender quick per pound of meat
2 tsp regular sugar per pound of meat

Maple brown sugar & Bourbon bacon
2 lbs pork belly skin off
1 Tbs morton tender quick per pound of meat
1 Tbs dark brown sugar per pound of meat
1/2 cup pure maple syrup
1/2 cup knob creek Bourbon

Any concerns before i get started?

Sent from my SM-G900P using Tapatalk

Sounds good to me.

I have to tell you though, I have tried in the past to get Maple Flavored Bacon by adding Real Maple Syrup to the curing bags.

I got very little maple flavor----Not worth the expensive Maple Syrup I used. I tried Maple Sugar too, instead of Brown Sugar---Not much there either.

This was just my results. Others may have had better results.

Let me know how you did with your try.

Bear

xcountryx · May 14, 2016

I was wondering about that also.
Well its in the fridge now. The bourbon one is 2 1/4 inch think and the plain is 1 1/2 inch think so whats everyones thoughts on cure time?

Back to the suject of the mae flavor, what if i mopped it with maple syrup before smokeing? Inplan to do a cold smoke around 75 degrees or so.

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Bearcarver · May 14, 2016

xcountryx said:
I was wondering about that also.
Well its in the fridge now. The bourbon one is 2 1/4 inch think and the plain is 1 1/2 inch think so whats everyones thoughts on cure time?

Back to the suject of the mae flavor, what if i mopped it with maple syrup before smokeing? Inplan to do a cold smoke around 75 degrees or so.

Sent from my SM-G900P using Tapatalk

With TQ Dry cure, I would go by the thicker one, and cure both for a Minimum of 9 or 10 days (whichever of those two day fits your schedule best).

I personally wouldn't mop anything on Bacon before smoking. I would get the Pellicle on it, and not mess with the surface before or while smoking.

Bear

Preparing to do my first bacon

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