Bacon Recipes?

Discussion in 'Smoking Bacon' started by wurm slinger, Apr 17, 2016.

  1. Just getting into this bacon thing, I have experimented on buck board bacon a couple times as to not waste a good pork belly on my first try.  One was brown sugar and maple, another was brown sugar and cracked black pepper, and the last was just brown sugar.

    I have to say the three buck board experiments come out fantastic so I went and bought a 10lb. slab and am now ready to give it a try at actual bacon.

    My question is - I see everyone using the basic cure, brown sugar and maybe maple recipes but what else are you guys putting in your cure to enhance flavors?  I bought some honey and smoked paprika and plan on trying something with that but what is everyone elses not so secret recipes?
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I use a commercial Maple sugar cure......   It's comprised of Kosher salt, sugar, maple sugar and cure #1....    About 2% salt, 1.5% sugar/maple sugar combined and 0.25% cure #1....   %'s are based on the weight of the belly...  You should have, if you don't already, a grams scale that is 0 - 100 grams capacity and weight to 0.1 grams or better.... 

    I cure my bacon for 14+ days in the refer...  rinse and rest for 1 week in the refer...  cold smoke off and on for a few days.....    rest for 7 days in the refer and that makes a bacon Bride says tops all bacon....  

    Below is the cure....   Use the 1/2# per 25#'s method...  (2% by weight of the meat..)   let it cure for 14+ days in the refer ...   The directions on the package hurry the process too much from I found...

    http://www.butcher-packer.com/index..._id=59&zenid=19dd7075e3bd3a4af11d87cc86d42973
     
    Last edited: Apr 17, 2016
  3. I use the same schedule Dave. Must be you I got that from. [​IMG]
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Maybe..... You like the bacon made on that schedule ???
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dave I just took out two bellies to dry cure with Cure #1 using diggdogs calculator,,, adding some garlic onion powder and crushed or white pepper,,, Dirt Sailor told me this same process and I am going to try the same thing.

    May add some Maple syrup to a couple of bellies for the kids,, I'm not a maple fan on the bacon LOL 

    My process due to time 

    12 days cure in ziplocks flipping and rubbing each day,,

    rinse, and back in fridge uncovered on racks for  7 days 

    smoke for around 18hrs or so ??

    then rest in fridge again for 7 days uncovered again and then slice and vac pac 

    All look good???? 

    Can't wait to get this started this weekend. 

    DS
     
     
  6. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG] Another add to my list of things to do list sounds great guys.
     
  7. I like the same basic cure method as well,depending on weight....simple mix of quality brown sugar,kosher salt and cure#1.Dry rub and stored in zip lock bags flipping daily for 7-9 days.After the cure is done,i rinse in cold water,pat dry then shake on some nice fresh coarse ground pepper and let sit in fridge overnite,next day long smoke at 160:)Turns out great every time so i havent felt the need to change yet,best done with pork jowels😃
     
    Last edited: Apr 21, 2016

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