Crumbly Bacon :(

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

tricia108

Newbie
Original poster
Nov 11, 2016
2
10
We recently tried curing and smoking our own bacon. We cured it for 7 days in a ziplock in the fridge and then smoked it. When fried, it is very crumbly and the texture is not good at all.
What could we have done wrong?
 
Heat smoked and we basically just rubbed a lot of salt into the meat for curing. We think maybe too much salt is our problem... :(
 
First if you didn't add curing salt, like cure #1, or Morton's Tender quick you didn't make bacon. You made salt pork.

Secondly without cure and just salt the process you used isn't a safe method.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky