Bacon

[Chefmjg4635]

I am looking at making homemade bacon. Been looking for I think its pops bacon cure. Saw it on here a about a year ago. I was hoping it was on here. Also I would like to cold smoke it, or is hot smoking better. Any help would be appreciated.

 

[chef jimmyj]

Here you go...

Pops6927's Wet Curing Brine

real simple curing brine: for every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar or Splenda174 1 cup brown sugar or Splenda174 brown sugar mix 1 tbsp cure no. 1 pink salt stir thoroughly until clear amber color, pour over...

www.smokingmeatforums.com

Cold Smoke...40 to 120°F gives the best Smoke Flavor and penetration. Warm smoke...120 to 160°F, gives a nicer Golden Brown Color to the Bacon. It also, if heated to an IT of 150°F, makes it Ready to Eat, if you so choose or essentially, Pre-Cooks the Bacon to save time cooking it later or for use in recipes that call for Pre or Partial Cooked Bacon...JJ

 

[SmokyMose]

I cold smoke it and vac-seal. Some of the dishes I make call for using some of the grease.

 

[Gonna Smoke]

I cold smoke it and vac-seal. Some of the dishes I make call for using some of the grease.

Bacon grease is the elixir of the gods....