My first Bacon Effort

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chuck2u

Newbie
Original poster
Aug 8, 2011
21
12
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
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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
 
Congrats on your first belly! The guys are right, once you start, You can't stop. The bacon addiction is hard to shake.
 
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
 
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
 
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
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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