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  1. xcountryx

    Preparing to do my first bacon

    I can for sure taste both the brown sugar and maple syrup but i baked it not fried it.
  2. xcountryx

    Preparing to do my first bacon

    Thanks for the replies on the shelf life. I always vac seal all my stuff but what i use is the zip lock vac bags that i can open and reuse as needed. So far ive only had one bag fail on me. So i was bragging to the cpa at work avout the bacon and he was asking if i could make it without...
  3. xcountryx

    Preparing to do my first bacon

    What is the shelf life of the bacon if it is vac sealed in the fridge? And what is it if its in the freazer?
  4. xcountryx

    Preparing to do my first bacon

    Oh i forgot i also baked the few pieces at 250 degrees until done as advised by HT and Mr. T
  5. xcountryx

    Preparing to do my first bacon

    Well i sliced a few pieces off when the bacon was done cureing and it turned out great on both. I took on some advice to let them cure a lil longer to let the sugar absorb since sugar absorbs at a diffrent rate. So i cured both piece a total of 16 days. Washed them with cold water and placed...
  6. xcountryx

    Preparing to do my first bacon

    Guess what today is guys! Its been 16 days and the bacon is coming out of the fridge. The plain one which consists of just tender quick and sugar appeared to be just dry with very little moister in the bag. The maple brown sugar bourbon one was completely submerged in the liquid the whole time...
  7. Preparing to do my first bacon

    Preparing to do my first bacon

  8. 20160530_142642.jpg

    20160530_142642.jpg

    • xcountryx
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  9. xcountryx

    Preparing to do my first bacon

    Thanks for the advice! Sent from my SM-G900P using Tapatalk
  10. xcountryx

    Preparing to do my first bacon

    Ok sounds good. Now to wait Sent from my SM-G900P using Tapatalk
  11. xcountryx

    Preparing to do my first bacon

    I was wondering about that also. Well its in the fridge now. The bourbon one is 2 1/4 inch think and the plain is 1 1/2 inch think so whats everyones thoughts on cure time? Back to the suject of the mae flavor, what if i mopped it with maple syrup before smokeing? Inplan to do a cold smoke...
  12. xcountryx

    Preparing to do my first bacon

    I cut it long ways for shrinkage when cooked Sent from my SM-G900P using Tapatalk
  13. xcountryx

    Preparing to do my first bacon

    Sent from my SM-G900P using Tapatalk
  14. xcountryx

    Preparing to do my first bacon

    Ok so heres the plan. Just about to dig in in a few moments. But this is what ive come up with. Plain recipe 2lbs pork belly 1 tbs morton tender quick per pound of meat 2 tsp regular sugar per pound of meat Maple brown sugar & Bourbon bacon 2 lbs pork belly skin off 1 Tbs morton tender quick...
  15. xcountryx

    Preparing to do my first bacon

    Thanks dirtsailor i was thinking the same thing just wanted to make sure. Sent from my SM-G900P using Tapatalk
  16. xcountryx

    Preparing to do my first bacon

    Still wondering if i should use regular sugar for the plain recipe or no sugar at all just tender quick
  17. xcountryx

    Preparing to do my first bacon

    Guess i didnt think of that but i ended up fixing it. Thanks
  18. xcountryx

    Preparing to do my first bacon

    I will be using you TQ dry cure but adding bourbon to the recipe. If i was to use the same dry cure for the plain one i plan to do would i just use regular sugar or no sugar at all? I apologize for all the questions
  19. xcountryx

    Preparing to do my first bacon

    Your right bearcarver i was using my phone. So i switched over to computer and was able to give it a read. Thanks I just barrowed a scale from the inlaws and im glad i did. This thing weighs in at 4 lbs exactly. Also i dont believe there is skin on it its proly just fat which im gona leave on...
  20. xcountryx

    Preparing to do my first bacon

    So im trying to figure out the plain bacon my wife wants. Am i just gona use the tender quick or do i also add sugar and salt with it? Thanks
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