Bacon redo

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smokin pastor

Fire Starter
Original poster
Dec 21, 2012
57
13
Byron Center (Grand Rapids), MI
Making homemade bacon- my first batch was great. 2nd time around not so much. I followed a mixing/ marinating calculator and it said I only needed to marinate for 3 days. Did it. Smoked it and it was not very "bacony". Too short of marinade time I'm sure. Question- can I "re-marinade" or after smoking it just won't work?
 
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Sorry for getting the wording wrong; I know that must be sacrilege to all the meat experts like you atomicsmoke old boy. I'm new at this. And I even said it "cured" for too short of time. But thanks for the reply anyways.
 
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Pastor, I've done bacon three times. I've heard of the wet cure and never done it. I only use dry cute. Simple salt and brown sugar. Let it sit in the fridge for at least a week, rinse, let it sit for another day or two, then smoke. First attempt came out more like smoked pork belly. Secoind attempt was smoked bacon.
 
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Here is the recipe from amazingribs.com

http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html

2) Maple Bacon Recipe (my favorite)
Takes. 30 minutes prep, about 3 days of curing, about 2 hours of smoking.
Makes. About 75 thick slices, about 100 ppm nitrites
Ingredients
3 pounds of unsliced pork belly about 1 1/2" thick and 6 to 8 " wide across the grain to make slicing easy and to make sure it fits in the frying pan
4 1/2 teaspoons Morton's kosher salt
4 1/2 teaspoons ground black pepper
3 tablespoons dark brown sugar
1/2 cup dark maple syrup
3/4 cup distilled water
1/2 teaspoon Prague Powder #1
About the maple syrup. I use real maple syrup in this recipe, but it is expensive. The darker grades have more flavor. If you wish, you can use Steens Cane Sugar, pancake syrup, sorghum, honey, Lyle's Golden Syrup, or molasses.
Scaling. If you scale up, be sure to count the maple syrup as liquid so this recipe has 1.25 cups of liquid.

There is also a link to a "curing calculator" that I used.
http://amazingribs.com/tips_and_technique/curing_meats.html#calculator
 
IMO.....  That recipe is flawed...    I would not use it, nor would many, if not all, of the members on this forum...

Thank you fir posting it..   It helps to explain what went wrong....
 
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