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First time doing bacon

post #1 of 18
Thread Starter 

Hi again everybody it's been a while.
Finally got some time to start my bacon from the hogs I butchered in January
post #2 of 18
Thread Starter 

One of the benefits to butchering your own is you can be a lot pickier and get some massive slabs of bacon.
post #3 of 18
Thread Starter 
post #4 of 18
Should be tasty! What method are you going to use to cure?
post #5 of 18
Thread Starter 
I started with pops cure recipe.
Just messed with it a little bit from looking at what other members did.
So the brine is
1 gallon water
1 cup sugar
1 cup brown sugar
1/2 cup canning salt
1tbsp #1 cure (heaping)
1/4 cup of homemade maple syrup
1/8 cup granulated garlic
1/8 cup granulated onion
1/8 cup whole peppercorns.
Made 6 gallons of brine to get everything covered because I'm also doing two 28 pound whole hams also with the same recipe
post #6 of 18
You're on track. Did you inject those fat bellies? If not you may want to extend the cure time.
post #7 of 18
Thread Starter 
Yes sir.
I spent about an hour injecting every piece I had in the brine. Especially the hams there about 7in thick
post #8 of 18

Thats going to be tasty!

post #9 of 18

Those are some great looking bellies!

 

Al

post #10 of 18
Thread Starter 
Here's a question for everybody.
How often do I need to inject these bad boys? Daily?
post #11 of 18
Quote:
Originally Posted by Joshua Brede View Post

Here's a question for everybody.
How often do I need to inject these bad boys? Daily?

 

You only need to inject them one time.

You have already injected the cure deep into the meat & that first time is all that's needed.

 

Al

post #12 of 18
Thread Starter 

Ok awesome thanks.
Now it's a waiting game
post #13 of 18
Thread Starter 
Ok another question for everybody. How much does the flavor change after drying them overnight and smoking them?
I tried a few pieces and honestly it's good but I'm not too impressed.
post #14 of 18
Thread Starter 

Got the smoker fired up and drying the bacon more in front of 3 fans.
post #15 of 18
I usually let mine dry in the fridge for 4 days, before smoking.
Then I cold smoke for about 10 hours, then dry for 4 more days in the fridge before slicing.
I'm sure you will like it much better after they are smoked.

Al
post #16 of 18
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

I usually let mine dry in the fridge for 4 days, before smoking.
Then I cold smoke for about 10 hours, then dry for 4 more days in the fridge before slicing.
I'm sure you will like it much better after they are smoked.

Al

I've seen a few posts about that. I can see how much more liquid is coming out even with the fans on them. My big problem is I have to go to work and will be gone for 2 weeks. Wish I would have seen them 4 days ago. You think it would be better to smoke them warmer since I can't dry them out good enough?
post #17 of 18
Quote:
Originally Posted by Joshua Brede View Post


I've seen a few posts about that. I can see how much more liquid is coming out even with the fans on them. My big problem is I have to go to work and will be gone for 2 weeks. Wish I would have seen them 4 days ago. You think it would be better to smoke them warmer since I can't dry them out good enough?

 

This is just my opinion.

I don't think hot smoked bacon is nearly as good tasting, or the same texture as cold smoked.

So if you can cold smoke them, I would do that.

Even if they haven't had a long rest.

 


Al

post #18 of 18
Thread Starter 

Thanks for the tip al. Cold smoke it is. Gonna be a late night for me. Especially since I've never smoked anything that cold before.
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