Gonna try some bacon

beaverhunter

Smoke Blower

Original poster

Oct 30, 2014

91

26

Mission,BC Canada

• Jan 22, 2015

• #1

Gonna try some bacon and was gonna give this product a try.

image.jpg

• beaverhunter
• Jan 22, 2015

image.jpg

• beaverhunter
• Jan 22, 2015

So will this have everything I need in it to cure the bacon is my first question.
second would be when you rub it on do you only do one side. Obviously if the skin is on I guess you would have to. Also what temps do you guys smoke at if you are gonna hot smoke. Thanks Kyle

 

brican

Meat Mopper

Jul 13, 2011

155

17

West Coast Canada

• Jan 23, 2015

• #2

Yes it has everything in it to cure/make your bacon ... just follow the instructions on the outside of the package

I do 2/3rds of the mixture on the meat side and 1/3rd on the rind/skin side if you bellie has the rind/skin on (I keep mine on) ... if no rind/skin split the mixture in half and cover both sides

As for smoking I only cold smoke as I like developing a deeper flavour profile which cannot be obtained with hot smoking

Others will be along to advice on hot smoking

Next time I am in I will have to check this out

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jan 23, 2015

• #3

Yes it has everything. I remove the rind and make pork rind pellets for later. I also cold smoke because I see no reason to cook bacon twice. Fallow the instructions on the package and remember to post a Qview.

Happy smoken.

David

 

beaverhunter

Smoke Blower

Original poster

Thread starter

Oct 30, 2014

91

26

Mission,BC Canada

• Jan 23, 2015

• #4

Now if I wanted to do a different flavour using Prague powder #1 how much should I use per lbs?

 

daveomak

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Jan 24, 2015

• #5

Beaverhunter said:

Now if I wanted to do a different flavour using Prague powder #1 how much should I use per lbs?

Click to expand...

Morning.....    0.87 grams/# or 0.19% of the weight of the product...  when using 6.25% nitrite in salt...  skin off belly...   Plus the salt, plus the sugar, plus what spices you want...

Sooooo, if you have 2 #'s belly and 45 grams of salt, sugar, spices etc...   add the 45 grams to the weight of the belly and calculate the cure needed for the total weight...

 

brican

Meat Mopper

Jul 13, 2011

155

17

West Coast Canada

• Jan 24, 2015

• #6

This will also help in calculations 

http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/

 

beaverhunter

Smoke Blower

Original poster

Thread starter

Oct 30, 2014

91

26

Mission,BC Canada

• Jan 24, 2015

• #7

DaveOmak said:

Morning.....    0.87 grams/# or 0.19% of the weight of the product...  when using 6.25% nitrite in salt...  skin off belly...   Plus the salt, plus the sugar, plus what spices you want...

Sooooo, if you have 2 #'s belly and 45 grams of salt, sugar, spices etc...   add the 45 grams to the weight of the belly and calculate the cure needed for the total weight...

Click to expand...

What is 6.25% nitrate?

 

pc farmer

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Feb 17, 2013

16,300

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Central Pa

• Jan 24, 2015

• #8

Beaverhunter said:

What is 6.25% nitrate?

Click to expand...

Cure #1.

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

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Omak,Washington,U.S.A.

• Jan 25, 2015

• #9

Beaverhunter said:

What is 6.25% nitrate?    N ITRITE

Click to expand...

big DIFFERENCE...   between nitrate and nitrite..... 

 

Bearcarver

Gone but not forgotten RIP

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Sep 12, 2009

45,279

18,182

Macungie, PA

• Jan 25, 2015

• #10

Beaverhunter said:

Gonna try some bacon and was gonna give this product a try.

So will this have everything I need in it to cure the bacon is my first question.
second would be when you rub it on do you only do one side. Obviously if the skin is on I guess you would have to. Also what temps do you guys smoke at if you are gonna hot smoke. Thanks Kyle

Click to expand...

Hi Kyle,

Rub all sides, with or without rind on. I remove mine.

I would never Hot smoke Belly Bacon. Either cold smoke it or use low temps, like I do---Between 100° and 130°. This way you're only cooking it when you fry it before eating.

Here's my method:

Bacon (Extra Smoky)

Bear