SmokinEdge Bacon Doctrine

[DougE]

belly #1 cure is right
1.5% salt would be 29.1g (1941x.015=29.115) unless you are adding both cure and salt for 1.5% total salt.
Sugar is correct when rounded up.

Same with #2 for salt.

 

[DougE]

Kinda confused on the DD calculator that has been discussed as far as salt in cure and salt added ?

That is correct; they are combined as the total salt value. In order to get what me and Eric use, you would have to enter 1.75% as your salt value in the DD calc. 1.75% total salt isn't overly salty as far as bacon goes ....... it balances out quite nicely with the 0.75% sugar.

 

[Fueling Around]

Wow I somehow missed this thread. Oh the love of home cured bacon. Got a slab in the fridge to cut down and cure If I get home early enough. Busy on the farm.

...
Will rub and zip lock each for 20 days rotating/massage
Rinse bellies completely after 20 day or not needed ?
Thinking cold smoke about 5 hrs and fridge (twice). Is it best to leave uncovered or plastic wrap over loosely ?
Third smoke either same or is recommended to actually take to 145°?
Preferences on cold smoke or just hot smoke to preferred temp ?
Kinda confused on the DD calculator that has been discussed as far as salt in cure and salt added ? Don't want crazy salt as slight blood pressure issues in family.
@SmokinEdge , DougE

20 days is plenty long and no need to more. I used to go longer for my under 1% total salt, but I found out my cure #1 was crap. Got a new batch and 2 weeks is fine based on my last 2 pieces of loin bacon with 1.75% total salt and 0.75% total salt.
I'm rethinking my cold smoke process and will go dust instead of pellets.

That is correct; they are combined as the total salt value. In order to get what me and Eric use, you would have to enter 1.75% as your salt value in the DD calc. 1.75% total salt isn't overly salty as far as bacon goes ....... it balances out quite nicely with the 0.75% sugar.

Remember that bacon loses up to 50% of weight with rendering on cooking. 1.75% salt turns into up to 3%.

 

[cptnding]

Finally got a couple pork bellies and gonna head down the rabbit hole of making bacon. Here is what I got and the numbers. Good/Bad ?
#1 belly
1941.37 = 4.28#
4.85 g Cure #1
24.58 g Salt 1.5%
14.56 g Sugar .75%

#2 belly
1796.22 = 3.96#
4.48 g Cure #1
22.74 g Salt 1.5%
13.47 g Sugar .75%

Will rub and zip lock each for 20 days rotating/massage
Rinse bellies completely after 20 day or not needed ?
Thinking cold smoke about 5 hrs and fridge (twice). Is it best to leave uncovered or plastic wrap over loosely ?
Third smoke either same or is recommended to actually take to 145°?
Preferences on cold smoke or just hot smoke to preferred temp ?
Kinda confused on the DD calculator that has been discussed as far as salt in cure and salt added ? Don't want crazy salt as slight blood pressure issues in family.
@SmokinEdge , DougE

You are definitely on the right track.
Absolutely no need to rinse.
I like sessions of cold smoke only with resting uncovered. Tried hot smoking when I was starting out and for us cold smoking was better. After cold smoking sessions I'll let it rest in the fridge for about a week uncovered. Dries it out some and for us the flavors are better.
Enjoy!

 

[Winterrider]

That is correct; they are combined as the total salt value. In order to get what me and Eric use, you would have to enter 1.75% as your salt value in the DD calc. 1.75% total salt isn't overly salty as far as bacon goes ....... it balances out quite nicely with the 0.75% sugar.

Ok, when I'd do this (soon) I will insert the 1.75% salt in calculator and go with the gms it kicks out. Thanks Doug. . .

Wow I somehow missed this thread. Oh the love of home cured bacon. Got a slab in the fridge to cut down and cure If I get home early enough. Busy on the farm.


20 days is plenty long and no need to more. I used to go longer for my under 1% total salt, but I found out my cure #1 was crap. Got a new batch and 2 weeks is fine based on my last 2 pieces of loin bacon with 1.75% total salt and 0.75% total salt.
I'm rethinking my cold smoke process and will go dust instead of pellets.

Remember that bacon loses up to 50% of weight with rendering on cooking. 1.75% salt turns into up to 3%.

I had read Eric's previous posts on let go a little longer for the sweetness to distribute a bit more.
Plan on dust when smoked. Thanks . . .

 

[DougE]

Ok, when I'd do this (soon) I will insert the 1.75% salt in calculator and go with the gms it kicks out. Thanks Doug. . .

You're welcome. I ran into the same issue when I used the calc on my first go. Eric ran my numbers and pointed out the same thing I pointed out to you. That is how I figured out the calc was adding both cure#1 and regular salt together for the salt percentage.

I just started doing the math myself after that. It only takes a couple minutes to calculate my own cure, salt, and sugar and I know it's right.

 

[Winterrider]

Well got my ingredients all measured out and ready to give this bacon thing a whirl.
Rubbed in, sealed any away we go for 14-20 days.
Planning to do 2-3, 5 hr cold smokes and a few days rest.

 

[Winterrider]

Been late with the follow-up on my first bacon.
After 18 days cure, decided to pepper one

In for 3 sessions of 5 hr smoke.
Cherry and Pecan dust. TBS rolling

Rested a couple days. Got some decent color for cold smoking.
Sliced and packaged
Fried up and certainly passed the taste test.
Would like to thank DougE and others for their help, greatly appreciated. Will be on the lookout for bellies every time I’m in the store now.

 

[Fueling Around]

Oh that looks good.
Been tough to get enough cool nights to get a round of cold smoke. Calendar says September, but has been August weather

 

[Gonna Smoke]

Been tough to get enough cool nights to get a round of cold smoke. Calendar says September, but has been August weather

Yeah, I thought we were headed there a couple of weeks ago when temps were dropping to around 59-60, but then this week arrived with 90+. 92 yesterday...