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I need the steps of making bacon. Buying(does it need the skin), brine, drying smoking (type of wood), how long in the smoker (I don't want to cook in the smoker), resting, cuting, and vacuum sealing the bacon. Any suggestion!
I suggest you read over the posts in the two bacon threads to get familiar with the basics.and ask questions. Members have offered a lot of great advice for your first bacon attempt.
There are two basic methods for curing bacon Wet cure and dry cure. Bacon is usually cold smoked to add flavor. Most common seasonings are non-iodized salt and sugar but many people will add pepper, garlic powder and other spices.
We normally do not leave the rind on the final product but some of us remove the rind before curing and some of us wait until the bacon has been cold smoked to remove the rind.
Remember you will be using cures and if improperly used they can be dangerous so please become familiar with the different types of cures and cure mixes.