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  1. steve8

    second try at bacon?

    Thanks. I'll grab a scale and hopefully report back when it's done and all is well.
  2. steve8

    second try at bacon?

    Sorry, forgot to say 4 lbs. after a thorough rinse/dry put in fridge overnight on rack before smoking.
  3. steve8

    second try at bacon?

    Ruined the first one, ugh. Picking up a fresh pork belly tomorrow. Thinking adding a little real maple syrup on the pork first. I assume just use a small amount before spices? Then: 1/c cup kosher salt. 1/3 cup lt brown sugar. 3 tbsp pepper. And this time 1/2 tsp pink curing salt instead...
  4. steve8

    First bacon

    Just took another bite. Sadly, this is going in the trash. But I'll try again soon! Haven't ruined anything in a long time, and this one ticks me off. I hate wasting food. Live and learn. 127995‍♂️
  5. steve8

    First bacon

    Well "maybe" that explains it!! What a dope. Back to the drawing board. Thanks!
  6. First bacon

    First bacon

  7. steve8

    First bacon

  8. IMG_6393.JPG

    IMG_6393.JPG

  9. steve8

    First bacon

    And about 3 1/2 lbs.
  10. steve8

    First bacon

    Stupid me for lacking info I used 1/3 cup kosher salt. 1/3 cup light brown sugar. 3 tbsp pepper. 2 tsp pink curing salt, which I may have added a little more? 6 days, rinsed very well before smoking.
  11. steve8

    First bacon

    Smoked my first pork belly yesterday. Used the dry rub mix of salt, pepper, pink curing salt etc for six days. May have put a little too much curing salt in as it was definitely too salty. I rinsed it off for quite a while before smoking. Appreciate any comments/suggestions. Thanks.
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