First time Bacon maker

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ok, you guys on this forum and this thread are VERY ADDICTIVE. I have never made bacon, but this one thread made me start this up!! Bad influence here!!
 
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Naw,,,,, think of us more like enablers. Sounds sooo much better, lol.
I will NEVER buy bacon again! Y’all are the best enablers out there!! Thank you!! Thank you!
Recipe
0.25% cure#1
1.5% non-iodized salt
0.75 % sugar
convert belly weight to grams!

powder garlic and white pepper
 

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I will NEVER buy bacon again! Y’all are the best enablers out there!! Thank you!! Thank you!
Recipe
0.25% cure#1
1.5% non-iodized salt
0.75 % sugar
convert belly weight to grams!

powder garlic and white pepper
Nice looking bacon. Great job.

Y’all are the best enablers out there!!
You may change your mind on that once it has cost you enough. :emoji_laughing:
 
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I will NEVER buy bacon again! Y’all are the best enablers out there!! Thank you!! Thank you!
Recipe
0.25% cure#1
1.5% non-iodized salt
0.75 % sugar
convert belly weight to grams!

powder garlic and white pepper
That’s the ticket to flavor town bacon. Nice work.
 
I will NEVER buy bacon again! Y’all are the best enablers out there!! Thank you!! Thank you!
Recipe
Your bacon looks wonderful!

Yep! I have to agree with the enabler part. I think I have convinced my hubbie that we should get an additional fridge. That way he can use the freezer to store hops for brewing and I can use the fridge for random bacon and sausage making sessions. Win, win.
 
I found this site, tried making my own belly bacon and I tell you C c5ac5b9 it's a bit tough using up the store bought bacon I have in the freezer. It's just not the same.

Thick cut vs paper thin. Bacon flavor vs whatever is in commercial bacon. Being able to adjust the ratios a tad to suit your tastes. Plus I've saved some of the homemade bacon fat and have been using it for frying in general. Bacon ends in split pea soup is also another big plus.
 
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Your bacon looks wonderful!

Yep! I have to agree with the enabler part. I think I have convinced my hubbie that we should get an additional fridge. That way he can use the freezer to store hops for brewing and I can use the fridge for random bacon and sausage making sessions. Win, win.
i told my wife the same as i need space for sourdough bread aging n now bacon
 
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It's been a long time since I added an update to this thread so here it goes.
You guys have created a bit of a monster in the bacon making arena. I'm on my 4th batch already and have another round in the cure just now. I really have to stop giving it away to my friends and should start showing them how to make it them
 

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I should add, I used cherry wood on the first batch and hickory on the last 3 and I think i prefer the hickory. Whenever i cook some bacon up, the neighbors seem to come out of their houses and start hanging about, kinda like vultures. Guess it has to be smelling pretty good to them as well.

Cheers guys, and thanks for sharing your knowledge with me. Really appreciate your help with this.

Phil
 
Looks good from here. I prefer a blend of cherry and pecan. I use a cherry/hickory blend more often though, because I have trouble finding pecan.
 
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Pecan and cherry like Doug and SE said. Oak and cherry for a second place combo. Been my go-to a lot longer than I've been here on SMF. I live in the land of hickory, I'm so done with hickory I couldn't care less if every hickory tree on Earth got raptured up to tree heaven tonight.

It's like the ol' lady and Texas Pete - I put that $#!~ on everything.
 
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Looks good from here. I prefer a blend of cherry and pecan. I use a cherry/hickory blend more often though, because I have trouble finding pecan.
Try oak instead of hickory. Good red or post oak. Oak here in SC doesn't have the same hit that oak from the other side of the Mississippi but oak pellets and cherry are pretty good together.
 
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I'm on my 4th batch already and have another round in the cure just now. I really have to stop giving it away to my friends and should start showing them how to make it them
I spread the love by sharing breakfast sausage ......... bacon, not so much lol
 
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