Not new to smoking new to making Bacon

Discussion in 'Roll Call' started by ty2185, Jan 10, 2015.

  1. I was looking for a cure recipe and found a very active and interesting forum.

    So I joined! I've been smoking Brisket, Butts, and ribs for many years.

    I found a butcher local to me that could get me some bellies. I'm on my second attempt at making bacon.

    First round came out OK but too salty and not enough Bacon like flavor for me. 

    Going to try the 2% salt,1% sugar ,.32% #1 Insta cure method on this round.

    Last edited: Jan 10, 2015
  2. I am not sure what your numbers represent But I use 2% salt, .25% cure#1 and 1.5% sugar and .15% molasses and get very good results
  3. Updated my numbers in my first post. I read you are using cured butts for bacon?
  4. I slice a slab from the skin side of a fresh butt and cure that for bacon. Be sure that you re including the alt in the cure as part of your total salt.
    Last edited: Jan 10, 2015
  5. [​IMG]   Good afternoon and welcome to the forum, from a cold and chilly day here in East Texas. Lots of great people with tons of information on just about  everything. 

  6. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.

Share This Page