Hi, I'm new to bacon making and recently made an attempt at some jalapeño cured bacon. The flavor was great but it was a little tough and won't fry up crispy. Any recommendations/advise????
What Cure did you use?
New here today, got my 1st bacon on the smoker now, cured for a week.
I bought a 8.5lb pork belly from costco, $2.29 a lb.
Cured for a week now on the Traeger Jr Elite I bought from a buddy for $150 bucks, he used it 10x and had to move to Texas.
I used some LEM rub, & pink Himalayan salt, half Kosher/Half brown sugar mix. Added pure maple syrup and Crown Royal Apple liquor then vacuum sealed in the fridge for 7days. Flipped each day.
Opened 2 nights ago rinsed it off with a hose, dried in the fridge for another 30hrs.
I'm using a mix blend of 90% Apple pellets by Camp Chef and 10% Mesquite pellets by Smokin Brothers.
My experience has taught me that kicking a little Mesquite to the mix intensifies the other smoking flavors which is fine by me.
I hope it turns out delicious. will know shortly...
That's Great !!!
got the typo,
Used LEM Cure & Pink Himalayan...to cut back on the Cure as much as possible, I'm not a fan of Nitrate in my food, but for bacon there has to be.
I got the IT to 130.
Just now sliced up after a 3hr freeze.
Took a few slices and immediately fried them when I took them off the smoker. I made me and my daughter a blt, she devoured it with no complaints, so I guess I did a good job. LOL
Depends on your type of vacuum sealer.
Anyone else vacuum seal cure?
Saw some folks on youtube using that method.
Botulism from pork is very uncommon isn't it?
I could see how if you cold smoked your pork for 10hrs with no cure would be a big no no.
I am very cautious of my meat handling, storage and temperatures, it almost seems like you would have to be very neglectful to cause a problem.