Honey Cured Bacon

Discussion in 'Smoking Bacon' started by fatback joe, Dec 27, 2009.

  1. fatback joe

    fatback joe Master of the Pit OTBS Member

    Got my hands on some belly pieces a week ago and decided to give the honey cure a try.

    Just salt, instacure 1, and honey.

    4 pieces totaling around 5 pounds


    Put it in a 5 gallon ziploc with the cure


    Flipped it once a day for a week. About 1/2 way through I had to remove everything from the fridge in the garage (long story) and when I did, managed to pour about 1/2 of the liquid in my shoe............wasn't pleased, but no real harm done other than a shoe that smelled like honey and a mess to clean up. [​IMG]

    After a week took it out of the cure for a pre smoke scrubbing


    Smoked it with a mix of hickory and apple........didn't take a pic after smoking and pre slicing. [​IMG]

    Sliced and ready to bag.........


    Overall it was pretty good, but I think I prefer more of a traditional flavor over the honey cure.........never know until you try.

    Thanks for looking.
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Joe...[​IMG]
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Nice looking bacon, but no pics of the smoked shoe !!!
  4. the dude abides

    the dude abides Master of the Pit OTBS Member

    Great looking bacon. Congrats!
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    NIce looking bacon Joe.
  6. treegje

    treegje Master of the Pit

    This would be good for bacon with egg, great job [​IMG]
  7. cheapchalee

    cheapchalee Smoking Fanatic

    Nice looking bacon, looks like you sliced it on the thick side. Nice Qview.

  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks great Joe !
    Thanks for the info on the honey. With my first bacon (11 lb belly), I added about 8 ounces of Maple Syrup with the cure, to all. I didn't really taste it after all was finished-----So why bother.

    Warning ! Joe----Do not go outside with those shoes on, unless you can outrun all of the neighborhood dogs, raccoons, foxes, and any other carnivores within a 5 mile radius!!!

  9. fatback joe

    fatback joe Master of the Pit OTBS Member

    Shoe wasn't smoked, just cured. LOL
  10. alx

    alx Master of the Pit OTBS Member

    Looks awesome and tanks for the observations...
  11. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Looks great Joe!!! Im glad you finally got to use those bellies. Hope your holiday was a nice one!
  12. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    nice job Joe!!! i prefer the traditional as well too, the honey bacon you have to be careful with cause it burns so easy when frying it up. great looking stuff though, looks like a great cure.[​IMG]
  13. Bear,
    Thanks for that note!! I was just wondering about that. I am not a fan of Maple Bacon, so I probably won't use any either...
  14. marknb

    marknb Meat Mopper

    Hey Joe,

    Unfortunately my office computer won't allow me to view most Q-view. Can you tell me what you use to scrub the extra salt and cure off the outside prior to smoking?

    I did about 8lbs of bacon during the Christmas break, and it is SALTY! A little poaching prior to frying helps a lot though, pretty good for a first attempt. I have it on good advice I should've spent more time rinsing the extra salt off before I smoked it. Gonna do better next time...


    Mark B
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is some good looking bacon. Cant wait to try some - my TQ is on the way
  16. fatback joe

    fatback joe Master of the Pit OTBS Member

    I just use water and a dish brush......no special equipment. Really, I don't even give it that good of a scrubbing.
  17. walle

    walle Smoking Fanatic OTBS Member

    Mark B -
    When I did mine, I found that using the spray hose from my faucet worked really good.
    Also, did you soak your bacon in fresh water prior to smoking?

    Fatback Joe - Great looking bacon!
  18. marknb

    marknb Meat Mopper

    Hey Walle, I was told NOT to soak it. Now I'm thinking a little soaking wouldn't be such a bad idea. For how long do you think?
  19. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member


    If your not going to soak a piece of cured meat to lower the salt content... you can use warm water to rinse it off and do a short soak and another rinse. The warm water will take the cure off better than the cold water.
  20. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I missed this thread earlier good looking bacon Joe [​IMG]

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