Going to try to make bacon

Discussion in 'Pork' started by joefresh, Dec 20, 2011.

  1. Ok just signed up for forum, been following site for a few months.

    I have smoked pork butts and ribs quite a few times and now I thinking I want to do some bacon.

    I am getting some pork bellies tomorrow and have a few questions on doing bacon.

    1. Getting 24 lbs of  bellies for $2.51 lbs is that a good price. I ask because I get pork butts for $1.70 lbs.

    2. Is it better for first timers to do dry cure or wet cure. I was thinking of trying dry cure with salt, brown sugar and maple syrup.

    3. How many days to cure it, and if dry cure what temp should fridge be.

    4. And what temp to smoke at, seen some do it under 100* and some 200*. Also seen somewhere to get internal temp to 150* which is not possible if you are smoking at 100*.

    Any other suggestions would be helpful.

    Thanks Joe
     
  2. Hold that thought joe i'll be right back to try and help

    Ok here is what I have used and it is the easiest...I have only done bacon twice and I will NEVER buy bacon again.

    http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

    1. Getting 24 lbs of  bellies for $2.51 lbs is that a good price. I ask because I get pork butts for $1.70 lbs.

    -Not sure about that because I pay 1.42 at the commissary here in Italy

    2. Is it better for first timers to do dry cure or wet cure. I was thinking of trying dry cure with salt, brown sugar and maple syrup.

    - answered above

    3. How many days to cure it, and if dry cure what temp should fridge be.

    -Never used a dry cure but 10 days if you are using Pops wet cure

    4. And what temp to smoke at, seen some do it under 100* and some 200*. Also seen somewhere to get internal temp to 150* which is not possible if you are smoking at 100*.

    -I cold smoke my bacon because you are gonna cook it when you eat it anyway.

    Check out the A-MAZE-N smoker that Todd sells, works amazingly esp for bacon.

    Oh yeah one more thing.. Welcome and stop by roll call to introduce yourself to all.

    Jeremy
     
    Last edited: Dec 20, 2011
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Welcome to the forum,  why not go by the new member area and introduce yourself!
     
  4. roller

    roller Smoking Guru SMF Premier Member

    Welcome and good luck with your bacon...Glad you decided to join us here at SMF.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF! Glad to have you with us!

    Since this is your first time making bacon I would suggest you try Pop's wet cure. It's very easy to do.

    I  also cold smoke my bacon.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    FDirst off welcome to SMF there Joe. Now for your questions:

    1 Yes that is a good price on bellie bacon.

    2 I do think that (the way I cure bacon) it's a good way to make bacon.

    3 I like to keep my bacon in the frig (at about 38°) for 10-12 days depening pn the thickness of the bellie.

    4 You have to keep the smoker under 100° cause after all you don't want to cook the bacon yo want to flavor it. That way you will fry it like normal store bought bacon.

     You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

    Welcome To Your New Addiction
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome..

    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

    Craig

    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
     
          Make bacon the easy way!!

    http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

    http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    First, Welcome to the SMF Family...We follow USDA guidelines and do not recommend you attempt to make Bacon or any other meat that will be Cold smoked, without the use of CURE #1...Period.

    Second, Pop's brine and Dry Rub Curing recipes...Specify the amount of Cure and Contact time. This is done in a regular Refrigerator, NOT to be confused with Dry Curing done in a Temp and Humidity Controlled Curing Chamber, like Italian Pancetta Bacon.

    Hope this helps, be Safe...JJ
     
     
  9. Thanks for the reply everyone. As I said I have been smoking for awhile mostly ribs and pork butts. Just wanted to try to do some bacon. Here is what I was thinking of doing, has anyone made it like this.



     
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  11. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    We do not cure bacon without Sodium nitrite.  He is salt curing bacon and there has been a lot of discussion on the forum recently as to the safety of that procedure   This technique is not safe and should not be used by an inexperienced person.
     
  12. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Sorry FPNMF  you got your ;post in before mine but good catch. 

    I
     
  13. Ok so if I use this brine can I add maple syrup to it or rub it on after to get the maple flavor?

    1 gallon water

    1-2 cups salt

    2 cups sugar

    1 rounded Tablespoon pink salt (one ounce, 1/4 of the max allowed)

    Also where do I find pink salt?
     
  14. chuck2u

    chuck2u Newbie

    joefresh

    The whole curing thing can get confusing.  This is my standard bacon recipe:

    I usually make bacon 5 pounds at a time.  Pork belly side cuts are different from under belly cuts.  I always get mine with skin removed.

    I use Morton Tender Quick for curing.  It's easy.  One tablespoon for each pound of belly.  I always dry cure.  Rub the Tender Quick into the meat. 

    Pour 1/2 cup of maple syrup over the belly in a large plastic bag and put it in the frig.

    Turn it over twice a day for a week give or take a day.

    Pull it out and rinse it off and put in the frig over night uncovered.

    Next day pull it out of the frig and give it an hour at room temperature before putting it into the smoker.

    Cold smoke for an hour or two at 100 degrees F or less.

    Place in plastic bag for a day before you slice it.

    Bag, tag, freeze

    Chuck
     
  15. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Add the maple any time..
    http://www.butcher-packer.com/
     
     
    Last edited: Dec 20, 2011

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