Newbie Looking for Information on Makin' Bacon

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Original poster
Oct 26, 2016
Greetings all and thanks for letting me join.  I am looking to make my own bacon.  Does anyone have a good beginners recipe?  I have a Masterbuilt Smoker and also a cold smoking attachment.  Thanks in advance
js morning....   after you try the brine cured bacon, Al suggested, try a dry rubbed bacon.....

Below is what I and others have done...   with variations of course...

If you are using cure #1, may I suggest 0.25% cure #1 and 1.8% pickling salt and 1% white sugar for the rub...  after you cure your first belly with a basic cure, tweaks can come later....   2 weeks in the refer at 38 deg. F...  rinse and rest for a week...  cold smoke off and on for at least 2 days with 6-12 hours of smoke each day...    rinse under hot tap water, dry and rest in the refer for another 7 days...   Refer time is uncovered... allowed to breathe...  even during the curing stage...   I find that gives the deepest, smoothest flavor bacon...

The hot tap water rinse removes any creosote that may have been deposited on the surface...  I think it's an important step...  also removes surface smoke...

  Good morning and welcome to the forum, from a really warm day for the end of October  here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

I have only made homemade bacon once, but was very pleased with the results.  Next time I will take the suggestion of others and let it cure for a longer time, 10-14 days instead of the 7 days I originally let it cure,  Don't be intimidated, as it is easier than you might think.

Please keep us updated and let us know how your first attempt turns out.  Post some photos and your recipe when your done.  Looking forward to see how much you will enjoy making your own!  Good Luck! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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