Can you please help me with a cold smoke bacon smoking instructions and a cure recipe

[jborque]

I want to make my first attempt at smoking bacon. I need a simple cure recipe (not too sweet or salty either) and cold smoking instructions. Sincere thanks and appreciation in advance.

 

[klutzyspuds]

Jborque, look into Bearcarver's step by step index. In there you will find a great recipe for bacon (among many other wonderful things). This is one of the best tutorial posts here on SMF. Very informative, and precise. I'm sure if you have any questions about anything in there, Bear would be more than willing to help you out if you pm him.

Here is the link to his step by steps.

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index

Good luck,

Mark

 

[dirtsailor2003]

Pop's brine is the easiest method to use. Requires no weighing so if you don't have a scale it's easy.

When I used Pop's brine I. It the salt to a 1/3 cup. Not tosalty not to sweet.

If you have a scale and want to dry cure using Martin's cure calculator is the way to go.

I prefer the texture and flavor of dry curing. Using this calculator it won't be too salty or sweet unless you add more salt and sugar or syrup, etc.

For both methods you will need prauge cure #1

In my opinion Morton's Tender quick renders a salty product. So I don't use it anymore.

Here's links to both methods.

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

http://diggingdogfarm.com/page2.html

Here's my last bacon smoke using dry rub:

http://www.smokingmeatforums.com/t/236348/rubbed-the-belly-its-bacon-time

You can find some more in the Bacon section of this thread:

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

 

[SmokyMose]

I'm partial to Pop's brine for the simplicity. I like to add about half of one of those little bottles of Maple flavoring to the brine....

 

[SmokinAl]

I always used Pop's brine, but a few years ago I went to the dry cure method.

I also use cure#1.

I think the texture & flavor of the final product is much better with the dry cure.

As Case said using the bacon calculator & a good scale makes it very easy & it's never too salty.

Al