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  1. mark bacon

    BACON TOO SWEET AFTER SMOKING, WHAT CAN I DO ?

    SALT SAVES THE DAY Adding salt and letting the bacon sit for a couple of days inside a vac bag helped and brought out a nice taste.  I Think the oversoaking and sugar ratio with liquid maple syrup was my downfall.  next batch will not have as much maple syrup.
  2. mark bacon

    capicola question

    does not look right and I'd be wary of any smell, although I know as it ages it can smell, but I don't think it should smell right after coming out of the bag of cure.
  3. mark bacon

    BACON TOO SWEET AFTER SMOKING, WHAT CAN I DO ?

    I have made smoked salt in the past so maybe I will try to sprinkle some of that on, let sit over nite and see what it tastes like. otherwise I have a crapload of bacon that will be used for making turtle brownies...
  4. mark bacon

    BACON TOO SWEET AFTER SMOKING, WHAT CAN I DO ?

    I used 1/4 cup of pure Michigan maple syrup with every 5 lbs,  it was with a dry brine.  That's about how much brown sugar I'd use.  cured for 12 days. soaked for almost 2 hour with 1 water change.  Which is why I wonder if I sucked all the salt out.
  5. mark bacon

    BACON TOO SWEET AFTER SMOKING, WHAT CAN I DO ?

    I used pure maple syrup as the sugar for my cure, and now after smoking the bacon is way too sweet and not really maple tasting.  I think I over soaked  ( almost 2 hours with a water change ) and took all or most of the salt out, now I have 20 lbs of sweet bacon, and wonder if anyone has a...
  6. mark bacon

    What is your favorite wood for bacon?

    Will post some pictures tonight.  A buddy of mine did 2 apple then a pecan, 2 apple then a pecan, etc in his.  I use a lot of pecan and mix that with other woods, but I am using pellets, chunks and chips. did one bellie with apple, cherry, peach and pearwood, was very tasty, we called it...
  7. mark bacon

    What are people paying for pork bellies now ??

    I would love to find a farmer and have him/her raise a pig or two for me, preferably Mangalitsa hogs.   I'd go hunting for acorns and feed the hogs those as well as pumpkins and sweet potatoes before slaughter, I'm going back to Chicago, the land of inexpensive pork
  8. mark bacon

    What is your favorite wood for bacon?

    Have wondered about beech and birch.  Birch I would imagine would have an alder like flavor ??  What about beech ??
  9. mark bacon

    What is your favorite wood for bacon?

    I'm an experimentalist when it comes to bacon woods.  I have an AMNPS which I love for cold smoking.  I use Pit Boss competition blend which is 50% maple, 25% hickory and 25% cherry.    I also will used chips and chunks when smoking, and  have found that my taste test dummies really seem to like...
  10. What are people paying for pork bellies now ??

    What are people paying for pork bellies now ??

  11. mark bacon

    What are people paying for pork bellies now ??

    Just about out of bacon, and did not have time to run to Chicago, so went to my local butcher in South Bend.  Good guy, has a nice butcher shop, and catering business in addition to smoking his own meats, he has even offered to let me use his commercial pellet smoker.  But I nearly fell over...
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    20150123_175217.jpg

    • mark bacon
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    20150322_130540.jpg

    • mark bacon
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    20150322_111623.jpg

    • mark bacon
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    20150321_084225.jpg

    • mark bacon
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  16. mark bacon

    Bacon question's Dry rub or wet Brine

    that is way too warm if it is in the fifties. last night in South Bend we were upper 30s and I let my bacon stay outside for the night but put it in the fridge since it was supposed to get to 48 today outside
  17. mark bacon

    Bacon 1st timer Pops Brine Finished W/Pics

    When I get my bellies from Chicago, I always get the rib bellies, so they bones on them, including rib tips.  They charge the same price per pound with or without the bones.  I have them keep the bones on.  My rationale is that the packing house wants more meat on ribs which means less meat on...
  18. mark bacon

    Son of a Gun, did I just ruin 24 lbs of bacon ??

    First of all I do sincerely apologize to all for my poor language !!       I was really mad  because I have smoked bacon now for 2 1/2 years and have never done this before.  I drive into Chicago from South Bend to hand pick the bellies at a meat packing place and these were drop dead gorgeous...
  19. mark bacon

    Son of a Gun, did I just ruin 24 lbs of bacon ??

    Wondering if I ruined my bellies ??? I have a Char Griller offset smoker.  I tried to toss a ridiculous amount of smoke on the bellies by using chunks, chips and also pellets on a very cold night and put a little snow on top of everything to keep the flames down.  Guess what didn't work  ?? or...
  20. mark bacon

    2nd try @ bacon

    As another relatively new guy here as well, I can say from experience it is better to go too long than too short.  I have some bellies that I cured on Dec 23 that I am just now soaking and today is Jan 15. ( 23 days )  the rest will stay in brine until the 19th.  I rinse, then soak for an hour...
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