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Bacon made the easy way...

Discussion in 'Bacon' started by fpnmf, Jul 13, 2012.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    No weighing,no calculator, just a simple recipe that works quite well, from a man I have known all my life. 

    Pops Dad..Carl Fassett owned a store and was very highly regarded for his smoked and cured products.

    There are lots of ways to make bacon. This is what I use. From Pops6927..

    real simple curing brine:

     for every 1 gallon of water, add:

    1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

    1 cup granulated sugar or Splenda®

    1 cup brown sugar or Splenda® brown sugar mix

    1 tbsp cure no. 1 pink salt

    stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

    weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

    Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

    You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.  The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces).  You can experiment with different concentrations as long as you keep it between those parameters.

    I add pepper,onion, garlic, old bay.

    My buddy Raptor and I split a 4 bellie case a few weeks ago.

    Cut them up and put them in a bucket with the cure mix...then into the spare fridge for 15 days.

    No specific reason for 15 days..it just worked out that way.

    Rinsed and put back in the fridge with a generous coating of pepper onion and garlic on half. Added a thick coat of Slap Yer Mama on the other half.

    2 days later they got 34 hours of pecan dust smoke using 2 amazens.

    Sliced off the skins with ease using my Granpas steel filet knife.. Skin side down cutting like skinning fish.

    Back into the fridge for a couple days.

    Used my awesome Berkel commercial slicer and had 22 pounds sliced and 2 pounds of ends in no time.

    Vac packed using Lisa Bs superb bags.

    Try it you will like it..

    Here's the B-View. Enjoy!!









  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Awesome neighbor,

    sliced thin, just the way i like it [​IMG]

    I used the same brine recipe...................... Thanks Pop's[​IMG]

    Mine are in the smokehouse as we speak, may need to use your slicer  [​IMG]
  3. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Thanks Craig!!!
  4. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    This is the simplest recipe I have ever used......and makes some of the best bacon I have ever eaten!!! The hardest part of this recipe is to leave it alone!!!!!!
  5. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Looks awesome Craig
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Come on over!!
  7. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thank you so much for posting this!  All the time we horsed around at the store running up and down, out in the playhouse, in the attic, they were making ton after ton of the very same bacon;  it's great to know that we're carrying on this same process ourselves to pass down to our children and grandchildren!  But, some of the things we did in those parts we'll never tell, lol!
  8. viper1

    viper1 Meat Mopper

    Nice Bacon bet it smells and tastes great!
    Last edited: Jul 16, 2012
  9. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I just made 10lbs of the same bacon!  Nothing beats it!!!  Great job!!!
  10. viper1

    viper1 Meat Mopper

    Bacon is my favorite meat!
    Last edited: Jul 16, 2012
  11. viper1

    viper1 Meat Mopper

    Keep up posting! And I love the pics.
    Last edited by a moderator: Jul 16, 2012
  12. Looks great!!!!! Gotta give Pops Brine a try.
  13. gersus

    gersus Smoking Fanatic

    Looks awesome!!! I just can't get enough bacon pics!
  14. sam3

    sam3 Smoking Fanatic

    Great post, this site is so helpful.

    One question, were you running the two amazen's at one time or alternating when one was almost burned out?
  15. fpnmf

    fpnmf Smoking Guru OTBS Member

    Ran them both the entire time..

    Gave a great color didnt it..
  16. sam3

    sam3 Smoking Fanatic


    Looks like I'm going to have to get another AMZNPS. [​IMG]

    I like the pellets, because I can use them for other cooks. Big fan of the Pecan flavor too. Thanks for the help. [​IMG]
  17. still looks great!!!
  18. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    That's some puuurdeeee bacon there Craig..................glad to see you at it again.........I always look forward to your bacon posts....

  19. fpnmf

    fpnmf Smoking Guru OTBS Member

    Just light both ends til the new one gets there.
  20. Using this cure, and Vacum Sealing the bacon after smoking, How long do you think the bacon would last? never done this so was curious..