Bacon Success!!

[HowlingDog]

My third Bacon and the best yet!! Got a 7lb belly from Costco:
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Cut in half. Half to cure half to freeze!!

Basic cure with measured amount of salt, maple sugar and Cure#1. Two full weeks in the fridge, day and half uncovered, and out to smoke. Drizzled some maple sugar on top just as it went in smoker. Started at about 160F and ended running it a bit over 200 at the end. Used my new A Maze N tube with apple. The bottom got a little melty at the end of the 5 hours it was on, but the top and center were really good.

Let it sit two days wrapped then sliced:
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Wife said it was my best yet, and she went back for seconds!! I am really pleased with this smoke! And I have half a belly in the freezer (in addition to the full one that I carry with me)

 

[pc farmer]

Bacon looks great. If you want to try something, try starting lower temps and work your way up to 160. Stop at 160 and cook until 145.

 

[HowlingDog]

I don't have a pellet or electric so I am starting to experiment with my WSM and stick smoker to see how they run at low temps. I tried my 18.5 WSM today with about 10 briquettes and it ran 5 hours at 140F-150F.

 

[indaswamp]

Bacon looks great. If you want to try something, try starting lower temps and work your way up to 160. Stop at 160 and cook until 145.

Or cold smoke it.....

 

[pc farmer]

Or cold smoke it.....

I was easing into that. LOL

 

[indaswamp]

BTW, that is some very meaty pork belly you have there...like!

 

[indaswamp]

I was easing into that. LOL

Wasn't intended to be rude, sorry if it came across that way...

 

[pc farmer]

Wasn't intended to be rude, sorry if it came across that way...

Nope. But going from hot smoke to cold smoke is a big change. Working down will be a easier change.

 

[indaswamp]

True that pc farmer. Got to get to the point where you trust your math and the process of curing, and understand how it all works....at least that is the way it was for me. I asked tons of questions from my mentors @ the rural life museum before I took a dive into cold smoking. I believe that mixing your own cure is part of the process so you know exactly how much cure you are using. I also believe that knowing the USDA recommended limits and why is part of the education too.
This is one area where I think SMF shines great info here....

 

[crazymoon]

HD, Fine looking batch of bacon,nice job!

 

[SmokinAl]

Your bacon looks fantastic!!
Al

 

[HalfSmoked]

Nice job and as you have seen keep working at it and you will reach perfection to your taste.

Warren

 

[HowlingDog]

Got to get to the point where you trust your math and the process of curing, and understand how it all works.

I believe that mixing your own cure is part of the process so you know exactly how much cure you are using. I also believe that knowing the USDA recommended limits and why is part of the education too.

This! I have read a fair amount and I see the numbers, and i accept that too much and/or too little can be bad, but I don't think I will ever truly "understand". Never took chemistry or other science classes.

For this bacon, I did run the smoker a little cooler at the beginning and a little longer. I think the combination of this plus the A MAZE N tube apple is what was the difference. Next time will be a little cooler and a little longer... Build trust through experience....

What do you mean by "mixing your own cure"??? I have a bottle of #1 and I do very carefully measure cure and spices based on the calculators (DiggingDog, and another; which by the way always agree. A different one I have seen is always a little off).

I will always measure carefully (and I usually triple check), rely on SMF experience and education and use the numbers discussed and recommended. And, slowly build my own experience. This has worked so far.....

 

[disco]

Beautiful bacon, Bro! Big like!