Recent content by lavafrogy

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  1. L

    Questions on my first Bacon Cure/Smoke

    Thanks Dave. Will make sure to follow that guide!
  2. L

    Questions on my first Bacon Cure/Smoke

    UPDATE TIME! You are all awesome for the help offered, specific shout out to Daveomak, for the helpful advice and recipe. So I did a 18 day cure, as I didn't have time to end the cure earlier and start the smoke. But i read that you can extend the cure for as long as needed. I fried up a...
  3. L

    Questions on my first Bacon Cure/Smoke

    Ugh. Any suggestions for what to do other than scrapping it entirely? Obviously, food safety is paramount. But hoping that I left skin on and had it in a near freezing environment is to my favor. Appreciate your input on this. I obviously jumped in too quick and trusted the wrong site. Didn't...
  4. L

    Questions on my first Bacon Cure/Smoke

    Thanks Dave. I will move it to the fridge and hopefully the promise of yummy bacon will make the wife a little more understanding.
  5. L

    Questions on my first Bacon Cure/Smoke

    Thanks for linking this, I will check it out. Its just we don't have a large firdge and the belly takes up a decent amount of space.
  6. L

    Questions on my first Bacon Cure/Smoke

    Thanks. I realized on the way to work that we have a small kitchen thermometer that i can use to see where I'm at.
  7. L

    Questions on my first Bacon Cure/Smoke

    Making bacon for the first time and would appreciate a quick check in on procedure and on the temperature of the curing environment. I purchased a 4 lb. pork belly and used the recipe from https://barbecuebible.com/recipe/made-scratch-bacon/ Though I did add some (2tbs) maple syrup to the mix...
    • lavafrogy
    • Thread
    • bacon cure smoke
    • Replies: 14
    • Forum: Pork
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