The first thing you might do is stop making Bacon & trying to kill yourself, until you learned enough to be able to make Bacon safely.I am getting ready to make my third batch in about 1.5 weeks and will be using my 18.5" WSM for the first time, along with smoking a Boston Butt. I want to make sure I do it right. Is there anything I can do to ensure that this batch turns out with the perfect cure/meat ratio?
Very Very few people try to START with Bacon. Try some butts, ribs, chicken, chuckies, etc first.
Then take the time to read a whole mess of threads on this forum, like most of us did, while you're still able to read.
Bacon isn't hard to make, but when you're talking about "dredging" your Pork Belly in cure, you gotta do some more searching.
I might sound nasty, but it had to be said.
I have helped many people on here with a lot of different things, including Bacon, but you gotta do some research.
My "Bacon" step by step shows exactly how to make Bacon with Tender Quick, but there are others that show how to make it with other cures.
So do some other stuff first, then keep researching Bacon. Then write out a step by step plan of your own, and post it before you do it. That way people can review it and make suggestions, and maybe keep you alive.
Sorry, I don't usually get rough in my posts, but you are scaring me.
Bear
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