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Honey Cured Bacon

post #1 of 24
Thread Starter 
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. mad.gif

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. icon_rolleyes.gif

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.
post #2 of 24
Looks Great Joe...PDT_Armataz_01_37.gif
post #3 of 24
Nice looking bacon, but no pics of the smoked shoe !!!
post #4 of 24
Great looking bacon. Congrats!
post #5 of 24
NIce looking bacon Joe.
post #6 of 24
This would be good for bacon with egg, great job PDT_Armataz_01_37.gif
post #7 of 24
Nice looking bacon, looks like you sliced it on the thick side. Nice Qview.

post #8 of 24
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!!!

post #9 of 24
Thread Starter 
Shoe wasn't smoked, just cured. LOL
post #10 of 24
Looks awesome and tanks for the observations...
post #11 of 24
Looks great Joe!!! Im glad you finally got to use those bellies. Hope your holiday was a nice one!
post #12 of 24
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.PDT_Armataz_01_34.gif
post #13 of 24
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...
post #14 of 24
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...


Mark B
post #15 of 24
That is some good looking bacon. Cant wait to try some - my TQ is on the way
post #16 of 24
Thread Starter 
I just use water and a dish brush......no special equipment. Really, I don't even give it that good of a scrubbing.
post #17 of 24
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!
post #18 of 24
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?
post #19 of 24

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.
post #20 of 24
I missed this thread earlier good looking bacon Joe PDT_Armataz_01_37.gif
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