Honey Cured Bacon

fatback joe

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Jun 13, 2007

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Hampden, MA

• Dec 27, 2009

• #1

Got my hands on some belly pieces a week ago and decided to give the honey cure a try.

Just salt, instacure 1, and honey.

4 pieces totaling around 5 pounds

Put it in a 5 gallon ziploc with the cure

Flipped it once a day for a week. About 1/2 way through I had to remove everything from the fridge in the garage (long story) and when I did, managed to pour about 1/2 of the liquid in my shoe............wasn't pleased, but no real harm done other than a shoe that smelled like honey and a mess to clean up.

After a week took it out of the cure for a pre smoke scrubbing

Smoked it with a mix of hickory and apple........didn't take a pic after smoking and pre slicing.

Sliced and ready to bag.........

Overall it was pretty good, but I think I prefer more of a traditional flavor over the honey cure.........never know until you try.

Thanks for looking.

 

beer-b-q

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• Dec 27, 2009

• #2

Looks Great Joe...

 

mossymo

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• Dec 27, 2009

• #3

Nice looking bacon, but no pics of the smoked shoe !!!

 

the dude abides

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Des Moines, Iowa

• Dec 27, 2009

• #4

Great looking bacon. Congrats!

 

DanMcG

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• Dec 27, 2009

• #5

NIce looking bacon Joe.

 

treegje

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Belgium

• Dec 27, 2009

• #6

This would be good for bacon with egg, great job

 

cheapchalee

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Oct 25, 2007

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Thailand

• Dec 27, 2009

• #7

Nice looking bacon, looks like you sliced it on the thick side. Nice Qview.

Charlie

 

Bearcarver

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Macungie, PA

• Dec 27, 2009

• #8

Looks great Joe !
Thanks for the info on the honey. With my first bacon (11 lb belly), I added about 8 ounces of Maple Syrup with the cure, to all. I didn't really taste it after all was finished-----So why bother.

Warning ! Joe----Do not go outside with those shoes on, unless you can outrun all of the neighborhood dogs, raccoons, foxes, and any other carnivores within a 5 mile radius!!!

Bearcarver

 

fatback joe

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Jun 13, 2007

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Hampden, MA

• Dec 27, 2009

• #9

Shoe wasn't smoked, just cured. LOL

 

alx

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Annapolis,Maryland

• Dec 27, 2009

• #10

Looks awesome and tanks for the observations...

 

bigtrain74

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Springfield, Ma

• Dec 27, 2009

• #11

Looks great Joe!!! Im glad you finally got to use those bellies. Hope your holiday was a nice one!

 

erain

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cental minnesota

• Dec 27, 2009

• #12

nice job Joe!!! i prefer the traditional as well too, the honey bacon you have to be careful with cause it burns so easy when frying it up. great looking stuff though, looks like a great cure.

 

byounghusband

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Sachse, Texas

• Dec 28, 2009

• #13

Bear,
Thanks for that note!! I was just wondering about that. I am not a fan of Maple Bacon, so I probably won't use any either...

 

marknb

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Feb 5, 2009

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• Jan 5, 2010

• #14

Hey Joe,

Unfortunately my office computer won't allow me to view most Q-view. Can you tell me what you use to scrub the extra salt and cure off the outside prior to smoking?

I did about 8lbs of bacon during the Christmas break, and it is SALTY! A little poaching prior to frying helps a lot though, pretty good for a first attempt. I have it on good advice I should've spent more time rinsing the extra salt off before I smoked it. Gonna do better next time...

Cheers,

Mark B

 

scarbelly

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• Jan 5, 2010

• #15

That is some good looking bacon. Cant wait to try some - my TQ is on the way

 

fatback joe

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Hampden, MA

• Jan 5, 2010

• #16

I just use water and a dish brush......no special equipment. Really, I don't even give it that good of a scrubbing.

 

walle

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Aug 21, 2009

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Fruita, Colorado

• Jan 5, 2010

• #17

Mark B -
When I did mine, I found that using the spray hose from my faucet worked really good.
Also, did you soak your bacon in fresh water prior to smoking?


Fatback Joe - Great looking bacon!

 

marknb

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Feb 5, 2009

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• Jan 6, 2010

• #18

Hey Walle, I was told NOT to soak it. Now I'm thinking a little soaking wouldn't be such a bad idea. For how long do you think?

 

pignit

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Lookin at the Great Smoky Mountains

• Jan 6, 2010

• #19

Shweeeeeeet!

If your not going to soak a piece of cured meat to lower the salt content... you can use warm water to rinse it off and do a short soak and another rinse. The warm water will take the cure off better than the cold water.

 

pineywoods

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• Jan 6, 2010

• #20

I missed this thread earlier good looking bacon Joe