curing bacon

Discussion in 'Smoking Bacon' started by doc halliday, Jul 19, 2014.

  1. doc halliday

    doc halliday Newbie

    Hey all!!!

    I am experimenting with curing bacon!!!!!  Does anybody have any tips and recipes for curing bacon and times.  I made 3 different types so far.  One was kind of herby the second one was pepper (didn't get enough pepper on it)  and the third was a sweet one with bourbon in it.I also left the skin on!!  The wife said I didn't smoke it enough!!!  I use a Masterbilt electric smoke house!!!  Any suggestions would be greatly appreciated!!!!!!


    Doc Halliday
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    My suggestion is to look toward the Pro's!

    There is two excellent tutorials here. Pops which is a brine and BearCarvers which is a rub.

    Here is what I understand, max heat allowable is approx. 140 degrees. The warmer the bacon the better the smoke holds on, but you don't want to "Cook" it or render the fat. So from what I have seen some do cold smoke with a smoke generator the entire smoke. Some of the more seasoned veterans do extended smokes gradually increasing the temp from 100 to approx. 140 carefully watching to not render the bacon. Some small amounts of weight loss are generally given to loss of water from curing. Less than 5% seems acceptable.

    Cold smoking can but doesn't require a cooling medium like ice. More normally its achieved by just using a smoke generator with no additional heat from the smoker.

    If you still have questions and don't we all, I would suggest you read either:

    Bearcarvers Tutorial

     Craigs Tutorial (Pops Brine)

     These guys are ahead of the curve on makin bacon.

    This was my first attempt at making bacon last year. Some good starting notes at the end, or I thought so anyway.

    BTW this was my last batch last year, I had never cured before last year. These guys are really great!
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I agree with Foamheart. If you get used to making Bear's or Pop's bacon, you will have the basics down. Then you can work on tweeking it to your tastes.

    Something else you could try is posting your effort with pictures as you go. You will get suggestions and ideas from others as you post each step. 


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