So I'm doing my second batch of bacon today. I'm using a base recipe widely available online and one I ran back in December.
3 pounds unsliced raw pork belly
3/4 cup distilled water
1/2 teaspoon Prague #1
6 tablespoons light brown sugar
4 1/2 teaspoons Kosher Salt
4 1/2 teaspoons ground black pepper
I've made some modifications on it. I bought a 10lb belly and after trimming etc it came out to be 8-9lb so I figured on doing three separate types of bacon. I started the cure last Saturday and am smoking today. Expecting the belly to hit 150*. All slabs are 1-1.5 inches thick at the thickest part.
First slab is the above recipe but with more salt and less sugar (don't remember the exact measurements since it was last weekend when I started)
Second slab is 3/4 cup of water 1/2 teaspoon of Prague then a custom blend of herbs and spices.
Third slab is 3/4 cup of water and 1/2 teaspoon of Prague with a traditional barbecue rub.
So the questions are as follows:
Is it alright, overall, to have deviated from the base recipe with different herbs and spices. I didn't add or subtract Prague or water (which is what I've found to be gospel online). I just changed the flavoring ingredients. I don't know if there's a certain ratio of salt to sugar or something that makes Prague work so that's the reason for the question.
The other question I have is I foolishly didn't mix the water and PP1 before putting it into the bag. I remember on one slab I just dropped the PP1 on the bacon itself. This isn't going to create an ultra-cured/dangerous spot is it?
3 pounds unsliced raw pork belly
3/4 cup distilled water
1/2 teaspoon Prague #1
6 tablespoons light brown sugar
4 1/2 teaspoons Kosher Salt
4 1/2 teaspoons ground black pepper
I've made some modifications on it. I bought a 10lb belly and after trimming etc it came out to be 8-9lb so I figured on doing three separate types of bacon. I started the cure last Saturday and am smoking today. Expecting the belly to hit 150*. All slabs are 1-1.5 inches thick at the thickest part.
First slab is the above recipe but with more salt and less sugar (don't remember the exact measurements since it was last weekend when I started)
Second slab is 3/4 cup of water 1/2 teaspoon of Prague then a custom blend of herbs and spices.
Third slab is 3/4 cup of water and 1/2 teaspoon of Prague with a traditional barbecue rub.
So the questions are as follows:
Is it alright, overall, to have deviated from the base recipe with different herbs and spices. I didn't add or subtract Prague or water (which is what I've found to be gospel online). I just changed the flavoring ingredients. I don't know if there's a certain ratio of salt to sugar or something that makes Prague work so that's the reason for the question.
The other question I have is I foolishly didn't mix the water and PP1 before putting it into the bag. I remember on one slab I just dropped the PP1 on the bacon itself. This isn't going to create an ultra-cured/dangerous spot is it?
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