First time doing bacon

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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
 
Yes sir.
I spent about an hour injecting every piece I had in the brine. Especially the hams there about 7in thick
 
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 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?
 
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
 
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