First bacon

[steve8]

Smoked my first pork belly yesterday.

Used the dry rub mix of salt, pepper, pink curing salt etc for six days. May have put a little too much curing salt in as it was definitely too salty. I rinsed it off for quite a while before smoking.

Appreciate any comments/suggestions. Thanks.

 

[Bearcarver]

 
Smoked my first pork belly yesterday.

Used the dry rub mix of salt, pepper, pink curing salt etc for six days. May have put a little too much curing salt in as it was definitely too salty. I rinsed it off for quite a while before smoking.

Appreciate any comments/suggestions. Thanks.

Since you used Pink Salt, I would guess it was too much salt---Not too much Pink Salt.

Do you have a list of how much of each ingredient you used on how much meat?

We can't help you without knowing that.

Also---I don't see any Sugar mentioned.

And how thick was the Belly---6 days is pretty short.

I use TQ, but this is how I do it:

Bacon (Extra Smoky)

Bear

 

[SmokinAl]

If your going to make bacon using cure#1, then this calculator will give you the exact  amounts of salt, sugar & cure to use.

http://diggingdogfarm.com/page2.html

Al

 

[steve8]

Stupid me for lacking info
I used 1/3 cup kosher salt.
1/3 cup light brown sugar.
3 tbsp pepper.
2 tsp pink curing salt, which I may have added a little more?
6 days, rinsed very well before smoking.

 

[steve8]

And about 3 1/2 lbs.

 

[steve8]

IMG_6393.JPG

• steve8
• May 5, 2017

 

[Bearcarver]

Stupid me for lacking info
I used 1/3 cup kosher salt.
1/3 cup light brown sugar.
3 tbsp pepper.
2 tsp pink curing salt, which I may have added a little more?
6 days, rinsed very well before smoking.

That calculator Al gave you above should help you.

As to the amount of Cure #1 Pink Salt, your "2 tsp" was enough for 10 pounds.

What was the weight of your Pork Belly?

Bear

 

[Bearcarver]

Your 3 1/2 lbs got there after I asked.

Without looking at the calculator, I believe your Salt & Sugar was close, but you used 3 times as much Cure #1 Pink Salt as was needed.

Bear

 

[steve8]

Well "maybe" that explains it!!
What a dope.
Back to the drawing board.
Thanks!

 

[Bearcarver]

Well "maybe" that explains it!!
What a dope.
Back to the drawing board.
Thanks!

That doesn't make you a Dope!

I would say you can soak it for a long time in Cold water to try to get rid of some of the extra, but is it worth it to save 3 1/2 pounds?

I would say you were smart to only use 3 1/2 pounds to experiment with.

So you should get another small piece, and if you use Cure #1 Pink Salt, check out that Calculator Al posted & Try again.

You'll get there!!!

Bear

 

[steve8]

Just took another bite. Sadly, this is going in the trash.
But I'll try again soon!
Haven't ruined anything in a long time, and this one ticks me off. I hate wasting food.
Live and learn. [emoji]127995[/emoji]‍

 

[Bearcarver]

Just took another bite. Sadly, this is going in the trash.
But I'll try again soon!
Haven't ruined anything in a long time, and this one ticks me off. I hate wasting food.
Live and learn. [emoji]127995[/emoji]‍

Here's a whole bunch of Step by Steps to keep you occupied:

Just click on "Bear's Step by Steps".

You'll get there--No Sweat !!  Just wait a week or two to buy that Catering Truck. 

Bear