making bacon
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Latest Bacon Project
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...- processhead
- Thread
- bacon how to smoke bacon making bacon
- Replies: 19
- Forum: Hot Smoked Bacon
-
True Dry Cured Bacon.
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...- SmokinEdge
- Thread
- bacon dry cured bacon how to making bacon smoked bacon
- Replies: 113
- Forum: Hot Smoked Bacon
-
Wet Curing Bacon for Beginners
I, of course, recommend starting out with wet curing if you're doing it for the first time. It's a safe way to get your feet wet and then you can move on into dry curing and more advanced techniques as you go forward. It's wet cured with instacure #1 for 10 days, salt tested, air dried, smoked...
