First go at bacon (hot smoked)

Discussion in 'Smoking Bacon' started by the dood, Oct 7, 2016.


  1. I spend more time lurking than posting since my boys are young and require active parenting. But I do a lot of research on here and want to thank you all for sharing your ideas and results which made my bacon a success. I used the cure calculator that was shared on this site by numerous members and that worked wonderfully. My cure was 2tsp salt, 1tsp sugar, 1tsp cure prague's #1, 2Tbsp maple syrup (B grade) to each 3lb slab for 2 weeks. I smoked for 4hrs at 200F and brought it to 150 IT at the end.

    Everyone enjoyed it. I enjoyed it daily since I eat Keto style and attempt #2 is underway (Started curing today). Many thanks to you all!!

    Regards,
    Chris
     
  2. briggy

    briggy Smoking Fanatic

    Looks good from here!
     
  3. Thanks for sharing Chris. I'm working on my first go at belly bacon. I'm on day 6 of curing four 1lb pieces and just picked up a whole belly yesterday to start on a second batch soon. I also used the cure calculator but followed another's advice and upped the sale and sugar percent by .5 I'm excited to see how they turn out.


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  4. *salt and sugar


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  5. Cool! I hoped the info would be of benefit to some. I got my second batch curing as well. Dropped my salt level a bit but wishing I'd skipped the maple syrup. Enjoyed the Reg bacon better. Also, don't forget to sit in the fridge after cure for at least a day so a Pellicle of sorts can develop. I didn't post that before. That's supposed to be critical to maximizing smoke absorption. Hopefully someone with experience on this chimes in. I may experiment with zero to 48hr Pellicle time if my schedule permits.

    Happy smokin dude!
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Pellicle formation....   place the meat on a wire rack in front of a fan for a few hours..   that warms the meat so it's ready for the smoker and dries the soluble proteins, on the surface, to form the pellicle...  Never add smoke to cold meat...  condensate will form, the smoke will mix with the moisture to form what I call "acid rain"...    bad tasting stuff......
     
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  7. bearcarver

    bearcarver Smoking Guru OTBS Member

      [​IMG]    Exactly!!

    Or put the Bacon in the Smoker at 100° to 130° without smoke for an hour or two. Don't add smoke until it's Dry & Tacky.

    BTW: Looks Great, Dood !!

    Bear
     
    Last edited: Oct 23, 2016
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  8. Thank you kindly for sharing this Sir. I've read about using a fan, but am reluctant as nothing stays still long enough around my boys, ...I'm sure you know how that goes :) hahaha. I got the idea to do a fridge-time pellicle from somewhere (maybe here) given my home situation and seemed to develop what appeared pellicle like to me. Thank you again!
     
  9. Thank you for the tip Sir and the numerous points of info you share with us. I do remember reading about the famous Bear, reading your posts and your famous brine - very kind, very awesome of you to share your knowledge! I've learned alot here and my bacon was a success thanks to gentlemen like you. I usually let whatever I'll smoke sit covered at room temp for at least an hour. Between my cat and my boys, I have to be very on top of things so my delicous masterpieces aren't tampered with. :)

    I like the idea very much about not adding smoke for 1st couple hours! Requires less strategicness than the countertop business I part-take in before smoking. Many thanks Sir!

    Regards,
    Chris
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Exactly---I used the Fan deal one time, and I had to sit right nearby to keep Smokey (Kitty) away from it.

    My normal method to get Pellicle was over night uncovered in my Basement Meat curing fridge, but I don't do steps (carrying things) any more, so since I can't carry things up & down the steps, and there's no place I could put a fan on the meat, without Smokey investigating, I use the hour or two in my smoker @ about 130°, without smoke.

    Thank You for the Kind Words,

    Bear
     

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