first try

Discussion in 'Smoking Bacon' started by ghwhite, Oct 2, 2014.

  1. ghwhite

    ghwhite Newbie

    ok im new to the forum and i am trying to do some bacon i bought a whole pork belly and mixed a the cure with 1/4 kosher salt 1/4 cup of brown sugar 1/4 cup of maple syrup i planed on using motons tender quick but could not find any i ended up using BRADLEY MAPLE FLAVORED CURE spread on the pork belly and vacume sealed and put in the fridge and have been turning every day plan on letting it cure for 7 days 

    will this cure recipie work 

    was planing on smoking it to a internal temperature of 150 

    any thoughs or advice would be greatly apprciated

    Glen White  
     
  2. timberjet

    timberjet Master of the Pit

    type bacon into the search bar at the top of the page. i dont know how to give you advice on this one. bacon requires some cure. but this is a combination

     of things.
     
  3. timberjet

    timberjet Master of the Pit

    get a good recipe like pops and follow it to the t
     
  4. flyboys

    flyboys Smoking Fanatic

    I've never heard of it, but did the cure come with any recipes or instructions printed on the packaging? I'm curious to see how the flavor turns out.
     
  5. timberjet

    timberjet Master of the Pit

    it is good to follow a guidline to not become sick by either salt or bacteria.
     
  6. ghwhite

    ghwhite Newbie

    i used the maple cure as per the instuctions on the can it was 3 tbl spoons for 5 lbs of meet and warns against using more there is nitrites listed in the ingredients but don't know the percentage 
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The % nitrite is 0.84% nitrite in the Bradley Maple cure packet.... You need to use about 6.5 grams per pound of bacon... AND do NOT add any additional salt or sugars... It similar to Morton's Tender Quick. BUT from what I read it does NOT have nitrates... NO extra salt needed... and I would cold smoke at about 70 deg the cook as you would store bought bacon... we bake our bacon on a rack in a sheet pan at 350 ish for about 20-25 minutes. ... YMMV...
     
    Last edited: Oct 3, 2014
  8. ghwhite

    ghwhite Newbie

    so i guess the question is did i ruin a pork belly or will it turn out ok for bacon 
     
  9. java

    java Smoking Fanatic

    As long as you followed the directions, you should be just fine.
     
  10. ghwhite

    ghwhite Newbie

    thanks i am trying to be patient i cant wait to get it out of the cure and smoke it there is getting to be more liquid in each bag now it looks good as far as i can tell get hungry for bacon each time i go to massage and flip it 
     
  11. java

    java Smoking Fanatic

    I hear ya, another month or so and it will be cool enough to do my bacon for the year!
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    It will probably be pretty salty... BUT, if you are like me, I'll eat anything... You can soak it in water after the curing part is done... maybe for 2-3 hours with a water change or 2... then do a fry test on a slice.... DO NOT slice from the end... it has the most salt.... split a bigger slab in half and try a slice there... In fact, you can try that first, before the smoke.... then rest the bacon in the refer for several days before you smoke.. form the pellicle and smoke away....
     
    Last edited: Oct 3, 2014
  13. [​IMG]Soak it first. And don't smoke to 150° no reason to cook it twice.

    Happy smoken.

    David
     

Share This Page