curing bacon

BuckBoard Bacon, " FAIL " I will not use , just asking for input on why it did what it did. Start : Pork shoulder , new date , so not old. Fresh not frozen. Made pop's brine, ( I have done this way and dry cure before , with no problems ) Injected the crap out of it with...

If I want to end up with 2 pounds of cured smoked bacon how much should the raw meat weigh before curing and smoking? I am dry curing and hot smoking till internal temp is 150f.

Hey everyone, lurking around here for the last few days since I started making jerky and bacon lately. Getting your hands on expensive bacon in Israel is extremely hard and very expensive, so I'm making my first bacon. it's dry curing in coarse salt, brown sugar, black pepper, maple syrup...

Good evening all.i have a quick question about curing pork belly in the fridge for bacon.? i have done quite a bit in the last few months,usually i just do a 7 day cure and then smoke them for about three hours but this batch i have in the fridge is at 24 days cured..meat feels really firm.A...

Hello everyone! Looks like this is the place to get the answers I have been searching for. Thank you in advance for reading and/or replying!! Being a bacon lover I decided to try making it myself cause it seemed to be not very difficult to do. I purchased some pork belly which was cut in slabs...