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  1. rohfan2112

    Okay, Curing bacon. How much?

    Done!
  2. rohfan2112

    Okay, Curing bacon. How much?

    Okay, using Pop's easy bacon recipe I loaded up the bucket with a 5 lb. belly and a 2.5 lb. pork loin. I weighted it down with a ceramic dish, hope that's ok to use. Here's what it looked like: Not the greatest pic, but hopefully it's good enough for anyone to tell me what I'm doing wrong!  ...
  3. Okay, Curing bacon. How much?

    Okay, Curing bacon. How much?

  4. photo(5).JPG

    photo(5).JPG

    • rohfan2112
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  5. rohfan2112

    Combining different pork cuts in one brine?

    Thanks for the replies, the pork loin goes into the bath!
  6. rohfan2112

    Combining different pork cuts in one brine?

    I plan to use Pop's brine recipe for my next batch of bacon. I'd also like to try some CB and I'm wondering if I can put the pork loin in the the belly or is that a no-no? Or should I just use two different containers?
  7. rohfan2112

    Okay, Curing bacon. How much?

    Dave, thanks for the calculation. I'll go with 3/4 tsp for my 5lb belly. I am curing it without skin. While curing the small test batch last week I noticed a pool of pink liquid in the ziplock bag about a day into salt curing. I assume this is normal but when I do the new batch should I be...
  8. rohfan2112

    Okay, Curing bacon. How much?

    I just joined the forum yesterday and have been reading up on curing pork bellies for bacon. I have a 5-lb belly but I can't find a consensus on how much cure #1 to use. One article I read said 1 TB per #, another said 1/4 tsp per #. Needless to say, I'm a little confused. Any input would be...
  9. rohfan2112

    New member from Long Island.

    Here's the pic of my first batch of bacon. Cured with 1 part kosher salt, 1/2 part brown sugar, and a nice outer coating of cracked black pepper.
  10. New member from Long Island.

    New member from Long Island.

  11. bacon.jpg

    bacon.jpg

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  12. rohfan2112

    New member from Long Island.

    Longtime home cook, not new to wood cooking, just to cold smoking. Always up for a cooking challenge. I just cured and smoked my first batch of homemade bacon. It was so good I told the wife I wanted to build a smokehouse in the backyard. I also told her I need to get a meat grinder, sausage...
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