Bacon rescue????

[jackpot]

I cured and smoked a 10# slab...... Zero flavor, fries up like dry crunchy ham

I cured til pink and smoked @150 for 5 hours

I haven't sliced it all yet, is there any way to save it???

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• jackpot
• Nov 1, 2016

 

[dirtsailor2003]

Need to know more about your curing process. What type of cure. How long did you cure it for.

 

[jackpot]

used pink curing salt 1t per 5 pounds as it said on the instructions

sunday to sunday

 

[smokingmymeat]

I'm thinking it may be the 150*. I've done it four times using Pops brine and kept smoke temps under 100*. Mmmmm bacon, think I'll go fry some up right now:drool

 

[Bearcarver]

What kind of smoke?  5 Hours of smoke is kinda short.  I do 9 to 11 hours at about 130°.

150° can cause your Bacon to render some Fat, but that won't make it tasteless.

Here's how I do mine:

Bacon (Extra Smoky)

Bear

 

[lamar]

I am disturbed by your statement......"I cured til pink". Where did you come up with this as a measure of being cured properly?
Cure time goes by thickness of the meat, not the color.

 

[jackpot]

I did Apple in my pellet smoker doesn't go lower than 150, it has a slight smoke flavor but none of the salty bacon like flavor

 

[dirtsailor2003]

How much salt and how much sugar did you use during the cure?

 

[SmokinAl]

Please outline your whole process with ingredient amounts & I think we can help you.

Al

 

[jackpot]

So a buddy wanted to me to smoke bacon, and bought the belly and gave me a recipe as follows

1 Tbsp maple syrup

1 Tbsp brown sugar

1 tsp black pepper

these ingredients called for 1 per pound

I messed up where it called for 1 per 5 pounds of the cure (pink curing salt) so I shorted those ingredients by a lot 2/10

so I used 2 of everything above 

I put it all in a large container with water and let it soak sunday to sunday, Im also gathering it should have been a rub and not a brine

I pulled from the brine and set it in the fridge for 24+ hours before smoking for 5

I think everyones covered my mistakes here LOL 

is there anything I can salvage from this????

appreciate the help

 

[dirtsailor2003]

The reason your bacon isn't salty is you had no salt in your brine. Pink salt isn't enough to give you the salty flavor. Short of salting what you have there's not much else you can do.

Here is a tried an true recipe that uses the brining method that works for many here:

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine