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3rd Batch Dry Cure

post #1 of 6
Thread Starter 
Started with a fresh belly I picked up at local butcher


Rinse off and patted dry then squared off and divided in 3. Pulled out scale and weight them each was 2 lbs each

I'm using TQ which calls for 1 TBS for each pound of meat. Did each in separate bowl. I followed Bear's method of not mixing my sugar with TQ so I made sure to equally spread on slabs.

Next I used 3 TBS of brown sugar since I like bacon sweat then added 2 teaspoons of maple sugar. Trying Maple sugar this time not pure Maple Syrup. I added 2 teaspoons of bourbon and some freshly ground black pepper. I mix this together and spread over slabs any mix that falls off scrap into bag

I use my food saver bags for this vaccuming out a little air and then seal. I like this cause you don't get and seeping of fluids.


I will brine these slabs a total of 10 days instead of 7. That is the day I can smoke them on my Traeger!
post #2 of 6

Nice looking belly. Looking forward to seeing the result Thumbs Up

post #3 of 6

Great Start, Griff !!!Thumbs Up

 

I like to square mine off after smoking though.

That way I get more Smoked Bacon ends.:drool

 

Be Back--

 

:popcorn

 

Bear

post #4 of 6
Thread Starter 
I didn't want to but saved the strips I cut off. Will figure something out to do with
post #5 of 6
Quote:
Originally Posted by Sgriff49 View Post

I didn't want to but saved the strips I cut off. Will figure something out to do with


Probably Fry them up & make a good little Stir Fry with them.

 

 

Bear

post #6 of 6

Great start!

 

Al

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