bacon

New to the forum...first time attempting Irish Rashers/ back bacon. The recipe I used called for 1 level tsp Prague #1 for 3.92 lbs pork loin. It has been curing for 1 week. In that time I have continued researching and found it should only be 1 tsp per 5 lbs. Am I in danger zone eating this...

I didn’t see a cold smoking forum, so I hope this is the acceptable place for this. I’ve been researching and studying bacon cures, and I have a question I haven’t seen addressed. When using sugar, spices, syrup, etc in a dry cure, isn’t that flavor washed away if you rinse the belly to reduce...

I just finished up a batch of bacon to get us through the last of BLT and tomato season. This uses up the last two 1/2 bellies I found on sale in the Spring at Fareway grocery for $1.99 a lb. I cleaned them out of all they had and shared some with a buddy. Sure I won't see that price again...

So I got really faded yesterday and decided to use the Peach Cider my mom gifted me in a BBQ Sauce. What transpired was a completely loony and awesome recipe that I doubt I'll ever be able to replicate, but from my memory it went something like this: Ingredients: Bacon, Vidalia Onion, Peach...

I've had my bacon in a dry cure for 12 days. Is there a way to tell/test that it's ready to smoke? I'd like to double cold smoke tomorrow/Sunday. I know 12 days is good if I didn't make any mistakes, but I don't know how to test my intermediate product. Here are some pictures. Andrew

The weather in NJ has become really cold - down into the 20s. I'm not sure what temp my gas grill or new to me Masterbuilt 30" will be able to maintain. Can I put the slabs in my grill and either a tube or A-Maze-N maze under the grates and cold smoke at (almost) freezer temps? If so, for how...

Hi All, I just bought a Costco pork belly (skin on unfortunately, but my knife skills weren't too bad). I broke it into 3 pieces and weighed each individually. My cure was .25% Cure #1, 1.75% salt 1% sugar, black pepper and then maple syrup. Each is in a zip lock bag at the bottom of my...

I just dry cured some pork belly for bacon. I took it out of the dry cured Friday night to cold smoke but didn't get a chance to smoke it over the weekend. How long can it sit in the fridge before cold smoking it? I have it sitting, uncovered, on a wire rack in my fridge right now.

Hello everyone. I LOVE BBQ!!! I also love bacon. BBQ and bacon are a marriage made in heaven. Give me a "HELL YEAH" if you like bacon too!

I am looking for a way to finish maple bacon smoking off leaving the final product with a noticable glaze type finish. I have tried using pectin mixed with maple syrup with limited results. This looks good immediately after application but doesn't last. Any suggestions?

This is our favorite bacon. Here is a 6.5# slab of belly that I dry rubbed with my usual 1.5% salt, .75% sugar and .25% cure #1. I finish with eyeball amounts of white pepper and gran garlic. This will go on a stainless grate into the fridge with a catch pan underneath. 14 days naked no bag...

Almost everyone I have seen make bacon will insist that you have to leave the bacon on a wire rack for 24 hours after curing, before smoking. They say that this process forms the pellicle (sticky goo basically) that will help with smoke absorption. Recently I have seen some well respected...

Haven't made bacon in a while, so this is what I just started 😀 5.5 lb. Pork belly 6.6 g #1 prague 39 g kosher salt 20 g brown sugar Mixed it up thoroughly and rubbed both sides of the belly. Bagged in Ziploc and in fridge. I'm think 14 day, but open to suggestions 😀!

Well thanks to our old friend Robert @tx smoker I have a nice piece of beef belly, CPB of course. I cut the piece in half & used http://diggingdogfarm.com/page2.html bacon calculator for the cure. This is how it came. Out of the plastic. Cut it in half, and into the bags with the cure for...

Decide yesterday to make a batch of HeMan soup, this was taken from a recipe of my moms. Don't know how it got it's name, as the recipe is way older than the comic book character. The ingredients include bacon, hamburger, onions, carrots, celery, potatoes, rice, tomato paste, black pepper...

First attempt was using a smoke tube in my Pit Boss pellet smoker. Wasn't bad, but a little strong/harsh until I bagged it for a few days to mellow. This time I used my new cold smoke rig, picking up a used MES 30 digital and added the mailbox mod. Used the A-maze-n smoke tube with Hickory...

My second time making bacon from scratch. If just pulled it out of the baby and has these small white dots on it. Is this normal or safe to eat?

Going to try my first attempt at making some bacon. I have the pork belly, Cure #1, salt, sugar. I found posts that state a good rule of thumb is: .25% Cure #1 1.5% Salt 1.0% Sugar What I don't get is the calculator on DiggingDogFarm where I cannot seem to alter the input for cure from it's...

I have recently prepared some pork belly(1.9kg) with a pre made bacon cure(Misty Valley Maple Bacon Cure). Part of the meat was feeling soft so I ended up adding 10g more cure to it. The instructions on the bacon cure is 40g per kg. In total, I have added 90g of cure To 1.9kg pork. The bacon...

Hey Guys, I’ve been reading around this forum for a while and have been inspired by all of your amazing posts and information to embark on a bacon adventure. Also helped that my local Kroger had butts on sale at 0.97/lb! Been smoking and cooking for quite some time, but am just beginning curing...