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My first try at bacon

post #1 of 8
Thread Starter 



15 pounds of pork belly trimmed, cut into 5 pound slabs.


 ​5 pound belly recipe:

½ cup of salt

½ cup of brown sugar

1 TBS of black pepper

1 tsp of Insta-Cure #1

½ cup (or more) honey


Place mix and belly in 2.5 gallon zip-lock bags. Turn daily for 7 days. Cut a small slice to make sure cure has gone all the way through. If you like the taste, proceed.

Wash each piece and ready the smoker.
I set my smoker at around 165 degrees. I want my internal temp around 150 or better. I use the smoke incense for 2 rounds. That's about 90 minutes each.
After 4 hours, remove the bacon. Let it rest for 30 minutes, then wrap in foil and chill in the fridge overnight. Slice it thin and fry it up. Not too bad if I say so myself
Pictures soon
post #2 of 8

I'm watching, waiting patiently for pics.



post #3 of 8

It sure sounds good!



post #4 of 8
Thread Starter 


It's very good I have to admit.


Time for another batch

post #5 of 8

Looks like blue ribbon bacon Dave.  Nice job! B

post #6 of 8
Thread Starter 

Doing something wrong on the cooking side. Fried the bacon in a cast iron pan on med-high heat and it burned. So, I tried baking in the oven at 375 watched for a few minutes and semi-burned.


Then tried some more in the microwave and it was not burned but still close to over cooked. Am I missing something regarding natural bacon or am I a simple idiot?


Heres pics






post #7 of 8
Dry cured bacon has a lot less moisture in it. Also, there is quite a bit of sugar in your cure mix (bit a bad thing). I put mine in a cold oven and st it to 325. Then I start checking on it when the oven reaches temperature. With hot smoked, which yours soars to be, you won't get that extra crispy texture we all love, but as I make my own more frequently I now prefer this style.
post #8 of 8
I agree alot of sugar. Sugar burns easy.

Try lower stove temps. Medium low.
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