My first Bacon Effort

Discussion in 'Bacon' started by chuck2u, Sep 26, 2011.

  1. chuck2u

    chuck2u Newbie

    A week ago I purchased 5# of fresh pork belly and cured it for a week using Tender Quick and slathered it in a third of a cup of maple syrup.  I cold-smoked it with maple wood chips for the first three hours of 8 hours in the smoker at 140 degrees until I had an internal temperature of 120 degrees.  I was very happy with the results!  Next week: Canadian Bacon [​IMG]

    [​IMG]
     
  2. smokinal

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

    Nice job on your first try!
     
  3. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Looks GREAT!

    Better make more, cuz you'll run out quick!

    TJ
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Awesome!!!

    Beautiful Color!!!

    That's very much like I do mine, but I make a little more---You'll be making more real soon---Probably within the week!  LOL

    Bear
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    looks good to me 
     
  6. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    nice job.........................[​IMG]

    joe
     
  7. teeznuts

    teeznuts Master of the Pit

    Congrats on your first belly! The guys are right, once you start, You can't stop. The bacon addiction is hard to shake.
     
  8. roller

    roller Smoking Guru SMF Premier Member

    Looks great nice color...better than mine...
     
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good!!

      Craig
     
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Tenderquick? I thought it had to be cure#1? Shows how much I know? What ratio did you use?
     
  11. chuck2u

    chuck2u Newbie

    The package or Morton Tender Quick calls for 1 tablespoon per pound of meat.  My bacon turned out to be just a tiny bit too salty for my palate so I'm going to let it sit in water for 30 minutes before smoking the next time.  I started a loin four days ago and will smoke it this coming Saturday to make my first Canadian bacon.  I won't soak it in water after the cure because I want to see if the salt intake is the same as belly before acting on an assumption.

    Chuck
     
  12. casmurf

    casmurf Smoke Blower SMF Premier Member

    I have found for me when making BBB or Canadian bacon 1tablespoon Tender Quick per pound followed by 1tablespoon brown sugar works best. I soak for half hour then fry test. I always do a fry test before  smoking I had a few rough (salty) ones when I first started home curing. But as with all hobbies I got better with practice. I got a butt curing as we speak, will be smoking sometime next week I will try to get some pics.

    Jerry
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    That is my method too Jerry. And it works great for me. Never had one cured with TQ become too salty that way. I do the belly bacon the same way, with the same result. I still do the fry test every time, just in case, because once you smoke it, it's too late.

    Bear
     

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