Bacon, first attempt

Discussion in 'Smoking Bacon' started by dodgeramsst2003, Mar 23, 2008.

  1. Hi all,

    I picked up an 11.5 lb pork belly from cattlemans this week along with a large pork loin. I'm using the recipe from Jim's bacon making process on both. I figure I pull the belly at about day 6, rinse and smoke. The loin on the other hand is 3 inches thick in its thickest part. By my math I leave this until day 11-12? or should I pull it when I pull the belly? I'm worried that the center of the loin won't be cured sinces its so thick. Any input from people who have done this before? I owe some pictures from my previous snack sticks adventure, and if I ever find my camera cable I will post pics of that and this. Any input if greatly appreciated.


  2. fritz

    fritz Meat Mopper

    Chris, Inject your prork loin with brine/cure every inch or so. 7-8 days curing should be long enough.

  3. richtee

    richtee Smoking Guru OTBS Member

    Jim's method makes some good bacon... as far as the loin, as long as ya got the proper amount of cure by weight... leaving it a couple extra days won't hurt. When I cure 'em I usually inject a bit of cure into the center as insurance. 12 or so days sounds about right, but 14 won't hurt it. :{)
  4. I was told no peeking while its curing, so its to late to inject this time. I will let it go 12-14 days on the loin. I used the dry cure method, do I just mix this with some water to inject? I thought about cutting the loin in half lengthwise to make it thinner, but decided against it. Thanks for your help.


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