BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: MallardWacker on July 29, 2004, 09:16:26 PM

Title: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on July 29, 2004, 09:16:26 PM
A few people have been asking lately on times and temps for curing and smoking BACON.  I guess not all of us started with BuckBoardBacon and don't have directions, so I thought (I know that’s dangerous) I would make a reference post so we can point our friends to it when this question is asked again.  This will be the slimmed down version from BBB and HiMountain.

Preparation and applying cure.

Best meat size should be 3 to 31/2 inches thick or less.

Measure the amount of cure according to the weight of meat that will be cured.(this amount should be with the directions from where you have bought the cure)Use ONLY that amount, like I said  THIS IS NOT BUTT RUB HERE. More is not better.

Apply cure thoroughly over the meat (use it all), including any cavities, sides, or what have you.  Take your time and rub it in well.

Place meat in a non-metallic pan and cover.  I use a semi-throw-away plastic containers (Zip-Lock brand) I buy at WalleyWorld, the large ones fit a butt just right.

EDIT  If you use Butcher-Packer Cures, here is what it brakes down to:
This is the amount I use for dry rub, you can see why folks question me about the amount. I have had no problems with this amount, the meat comes out nice and pink with that iridescent type shine to it.

Broken down, it comes to this: (please forgive me if this is elementary, I do this for all of us from Arkensaw)Also, the scale I use measures only in 1/10 of pound.

1lb .32oz or .02lb
2lb .66oz or .04125lb
3lb 1.0oz or .0625lb
5lb 1.6oz or .1lb
10lb 3.2oz or .2lb

Hay, I know that this does not come out totally exact. This is smoking and not Newton' 2nd law.

I usually measure them in 2 and 5lb baggies, with this combo I can basically fit any weight.HTH

Curing times:  

Your temp of the fridge should be about 40deg.  Much colder than that it might stop the curing process.
Just an note here: I have edited these temps as I was reminded by someone that the danger zones for meats by the FDA is the 40's.  He also stated that he keeps his fridge between 35-38 and has had no problems with the process stopping.  I know there are plenty of directions out there that state the higher temps.  I believe I might try a cooler temp to see what happens.

BBB says 10 days and turning the meat half way through.  If you like a bit of more intense taste, I regularly cure mine for up to 21 days and have excellent results especially if you are using a much milder type cure(maple sugar or brown sugar).  During this time the meat will start giving off some fluid, depending on your meat, this could be a lot.  Leave it in the container, no need to drain.

Preparation for smoking:  

After it has cured rinse the meat well and let soak for two hours.  This is where some of us has screwed up.  Rinse the meat WELL, when you think you are done, do it again.  Unless you want really salty meat skip this and you probably won't want to make bacon again.  Let the meat stand at room temp for 1 hr.

Smoking times and temps:

Put meat in smoker and bring up the heat to 150deg and cook for 45 minutes WITHOUT SMOKE.

After 45 minutes   raise the temp of the smoker 200deg and let the smoke roll.

Smoke till a internal temp of 140deg. This usually takes 2-4 hrs, depending. AT THAT POINT turn off the heat and let stand IN THE SMOKER for 1 hour.

A few words about internal temp.  I have started smoking mine to a internal temp between 153 and 155 deg.  It has been stated that Canada law say that everything (like this) must be done till a temp of 150deg.  At 151 or 152 all meat is suppose to be safe to eat with out any more cooking.  So with that in mind , choose your temps and cook or (re-cook)at you own liking. Listed below is a thread about the subject.http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=322 (http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=322)

The reason I bring this up is because when you first see your bacon it kind of looks like cured ham and you will want to eat just like that.  I wanted to smoke it long enough so I can do this.

Cuts of meat:  

Of course this will be a personal thing here.  These are my thoughts.  I started off using butts.  They were fine and they do yield a great product but however, my suggestion is to go to a good meat market and choose your meat. A great cut of meat really makes a difference here. It seems when I purchase the ones in the cryovac that comes two to a package, they seem to be too marbled and fatty for my liking when it comes to bacon making.  Some one on the forum here suggested to use a pork loin, so I did.  I can get a whole one at Sam's for about $20.00 and that gives me three large pieces to work with.  I like the way the loin comes out, it's a lot leaner and you almost have to add a touch of oil in the pan if you are going to fry it.  The bottom line is the loin is easier to handle, you don't have to de-bone it, easy to make sandwiches, cuts of about 3/8 inch make a great steak for the grill.  Last but not least, I just like the flavor of a cured pork loin better.  Some others use pork belly to make real looking bacon, I would like to try this some day.  I would appreciate their thoughts.

Hope this helps.  Have FUN!
Title: Re: BACON: List of curing , smoking times & temps...
Post by: whitetailfan on July 29, 2004, 09:26:43 PM
Nicely done MW

Easy reference from hereon in, just use the search if this topic gets buried a little.  Thanks for making the effort for our good[8D]

<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Cold Smoke on August 04, 2004, 09:32:45 PM
Just recently ordered some fresh pork bellies from the local butcher and attempted to replicate Duck Killer's famous maple bacon recipe. Have been anxious to give this a try for some time. I really like the Buckboard stuff but being the bacon monster that I am wanted a to try a different twist. I used 1 cup of coarse salt, 4 Tbsp pickle cure, and 3 Tbsp maple flavoring (powdered form)and a nice 6-7 lb pork belly. Mixed up the ingredients real well and rubbed into the belly, tossed into plastic bag and refrigerated for 6 days. Tons of liquid after a couple of days. So after the 6 days I pulled from frig and rinsed well for 15 minutes and left in cold water for an hour. Smoked using maple- approx 3 hrs of smoke- pulled from BS at 160F. Tossed back into frig overnight. Sliced some up next morning-WOW! Super nice lean cut of meat (considering it was belly)and looked great. I had a  strong batch of coffee perculating, eggs ready to go...- . Tossed some in the old cast iron skillet and then into my gullet...Oooh...salty!![:(] Mucho salty. No maple flavor either.

It did turn out pretty good for my first non Buckboard bacon making attempt despite the saltiness. I had smoked a nice turkey breast the day before and made some a--kicking clubhouse sandwiches![:)][^]

Not sure why the maple flavoring didn't come through- I might drain the liquid next time after a couple of days and add the flavoring at this time. AND...drop the curing time by a few days- might kill some of the saltiness.



Cold Smoke
Title: Re: BACON: List of curing , smoking times & temps...
Post by: PAsmoker on August 04, 2004, 09:51:18 PM
Cold Smoke, I'm not sure I would cut down on the curing time.  You need to let the cure work it's magic to protect you at the lower smoking temps.  Remember, bacteria love to thrive in moist environments espc. in temps of 140* and less.  Here's a recipie I like to use when I make butt bacon (haven't used a belly yet, but that's next):

per 10lbs of meat
3/4c coarse salt
1 Tbs. cure #1
1c brown sugar
optional:honey or maple syrup

Work into the meat really well.  Let cure for 7-10 days.  Rinse well & soak.

I usually slowly bring up the temp in the smoker (to about 140-150) with the bacon in it so it absorbs copious amounts of smoke.  After about 2-3 hours, raise the temp to about 170 and bring bacon to a temp of about 140-150 depending on what you want to do with it (eat it cold or cook like regular bacon -- see other posts about this very subject).

I haven't tried BBB, just this simple recipie and I am very happy with those results.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Oldman on August 04, 2004, 10:18:51 PM
I got to say you guys are just great at all of this information. Your details are clear and clean.

Chez O Boy as admin can you not pin this thread? That way it will not get lost.
Olds
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Hot Smokin Gal on August 06, 2004, 02:23:27 AM
Just posted a recipe I'm trying and got the usual error message but this time my post did not take.  Any clue why?
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Hot Smokin Gal on August 06, 2004, 02:34:38 AM
Okay try this again since my question why didn't post? came thru.
This is for traditional bacon rather than Canadian style bacon.

Recipe I found on line:

For 5 pound pork belly

1 c sugar
1 c salt

For above two ingredients I used Morton Sugar Cure.  Had ordered regular but received smoked flavor so I guess I'll see if I like it.

8 oz molasses
I actually used about 4 oz molasses and about 4 oz pure maple syrup

1/2 gallon water
1/2 gallon apple cider
ground course pepper

Heat half of water and dissolve in the sugar, salt, and molasses.  Cool and add rest of water and apple cider.  Press black pepper into pork belly and submerge in cooled brine.

Recipe says to brine for 3 days, however, all I've read for sweet pickle wet brines says at least 1 day per pound so I'm going to let it go for 10 days as I made enough for an approx. 8 pound pork belly piece.

When done brining, remove from brine and pat dry and let form pellicle.  Smoke for 4 to 6 hours.  I'm going to use a combination of maple and hickory pucks.  

Hope this wet brine method takes the maple and apple flavors better than Cold Smoke's exerience.  I'll let you all know how it turns out.  The brine tastes like it should give a great flavor to the meat.  I've also got the remainer for the pork belly (was about 16 pounds whole) going with dry rub per MallardWacker's suggestions.  I used Tenderquick and brown sugar for a rub.

I also started two green picinics with combination cure.  If they turn out great I'll share how I did them.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on August 06, 2004, 02:01:27 PM
Man, Iv'e gotts to try this brining thing, my problem is the fridge space.  Like the say, "if you want it bad enough you will always make room".

HSG: Please let us know how it goes!

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON: List of curing , smoking times & temps...
Post by: Hot Smokin Gal on August 06, 2004, 03:06:38 PM
Yeah, I usually wouldn't have room for all this unless I buy another fridge, but hubbies working out of town for several months so I don't have a stocked full fridge for a while.  Don't cook much when he's not home.  We just meet up at our land up in Bayfield, WI on weekends and I cook out over campfire or bring along the Bradley.  My past exerience with hams was with the Chief smoker.  We had bought a whole pig and sent it to the butcher for processing.  Asked for hams, but we got green ""ham roasts" so I tried bringing and smoking myself.  Didn't turn out too bad but these with the Bradley should be even better![:p]
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Cold Smoke on August 06, 2004, 04:46:28 PM
Thanks PAsmoker and HSG- I'll likely get those other bellies (had ordered 25 lbs) brining this weekend- I'll try both recipes and let you know how they turn out. [:)][:D]

Cold Smoke
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Hot Smokin Gal on August 17, 2004, 06:50:44 AM
Hi guys.  I've got my bacon smoking.  First batch just came out.  Will try some in the morning.  Having a hcck of a time with maintaining steady temp because ambient temp keeps changing.  Was smoking first batch 4 1/2 - 5 hours pretty steady.  Now it warmed up outside and without adjusting anything on the Bradley, shortly after I put in my second batch of about 8 pounds of bacon (these are the ones I had salt/sugar packed so I had let them soak and did water change-outs) and the temp spiked about 250 on me in about 2o minutes.  Hope this won't affect my bacon too badly.  I'm keeping a pretty close eye on it.  Was hoping to get some shut-eye with the alarm set on the remote thermometer as it's already going on 1:00a.m. here BUT ---

Question for those that have used Maverick ET73 smoker thermomenter, do weather patterns affect the sensors?  It's been raining but I covered the transmitter and the stack for the bisquettes with part of the smoker cover to keep off the rain.  The receiver has been flashing a satellite icon and the temp readings are off the wall (says smoker temp is like 389 and meat at 186).
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Hot Smokin Gal on August 18, 2004, 01:48:36 AM
Okay.  I just got done slicing bacon and the kid and I sampled about 1/2 pound [:D]

Maple & apple brined bacon has a very subtle taste of apple and maple. Tends to burn easily if you don't keep a close eye with that maple syrup in it.  I would call it a success.  Smoked it with a combination of apple and maple bisquettes. (I think, it was getting pretty late).

The overly salty sugar/salt pack bacons are now resolved.  I sliced it up and then soaked again while I sliced the brined bacon. Fried up some more and voila - problem solved.  I smoked these with mostly hickory.  I think I like the combo smoke better.  Actually I left these in a little too long and bowl went dry so there is a slight acrid taste but I think when eating with eggs and whatnot or in baked beans or bean soup or whatever, its not going to be as noticeable as just eating bacon.  

For a first try, I think went pretty good.  Much better price than butcher we normally bought bacon from.  Got spoiled on their bacon vs. the crud you get in the grocery store but they get close to $5 a pound for it.  Was half that to order the whole belly.  I'd say I lost 1 1/2 to the skin and weight loss of curing.  Think I'll have to try it again when this is gone.

Next I'm going to try the buckboard bacon for my child that has a fat-phobia (won't eat any meat where he can see fat or feel a slimy feel of fat).[:p]
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Chez Bubba on August 18, 2004, 01:55:01 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by DoW-Oldman</i>
<br />Chez O Boy as admin can you not pin this thread? That way it will not get lost.
Olds
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Consider it done. Sorry I didn't do it earlier, I rarely check this board as I don't feel I have anything to contribute that some of the other members know far better than me. One of these days, I'll make the plunge. (And then be on here asking all kinds of questions.[:D])

Cure on[8D],

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Smalls on September 08, 2004, 09:52:02 PM
Smokin Gal,
 I have a pork belly ordered to pick up on Friday from the butcher.  When you say you used Morton Sugar Cure for the salt/sugar, did you use 2 cups to substitute for 1 cup of each?  Would you go heavier or lighter on any of the other ingredients?  This is my first belly, so anything you could add would be appreciated! Thanks
Bill
Title: Re: BACON: List of curing , smoking times & temps...
Post by: BigRed on September 09, 2004, 03:34:13 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Hot Smokin Gal</i>
<br />Hi guys.  I've got my bacon smoking.  First batch just came out.  Will try some in the morning.  Having a hcck of a time with maintaining steady temp because ambient temp keeps changing.  Was smoking first batch 4 1/2 - 5 hours pretty steady.  Now it warmed up outside and without adjusting anything on the Bradley, shortly after I put in my second batch of about 8 pounds of bacon (these are the ones I had salt/sugar packed so I had let them soak and did water change-outs) and the temp spiked about 250 on me in about 2o minutes.  Hope this won't affect my bacon too badly.  I'm keeping a pretty close eye on it.  Was hoping to get some shut-eye with the alarm set on the remote thermometer as it's already going on 1:00a.m. here BUT ---

Question for those that have used Maverick ET73 smoker thermomenter, do weather patterns affect the sensors?  It's been raining but I covered the transmitter and the stack for the bisquettes with part of the smoker cover to keep off the rain.  The receiver has been flashing a satellite icon and the temp readings are off the wall (says smoker temp is like 389 and meat at 186).
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Hot Smokin!

I have the Maverick and had the same problem. I got water in the sending unit from rain. The readings went every where. I hope to dry it out and no more rain. I don't have the guts to do bacon. Good Luck!!

BigRED
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Smalls on September 13, 2004, 05:13:23 AM
I have a question for you bacon experts.  I recently purchased a pork belly for bacon.  The butcher asked if I wanted the skin on or off.  I told him that I wasn't sure and asked what he recommended.  He said it would be better with it off.  When I picked it up on Friday he charged me $22.75.  I asked how much it weighed and he said 7 1/2 lbs.  Anyway I thought this was a bit high but paid anyway.  When I got home, it appears that the skin is still on.  The white layer on one side of the belly appears to be too thick and tough to be a layer of fat.  I had already cut it into two pieces and could not return it, so I rubbed the cure in and placed in fridge.  My question is, will the cure be able to penetrate the skin side?  Also is $3.00/lb a lot to pay for skin-on pork belly?  Kind of feel cheated. - Bill
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on September 13, 2004, 01:50:56 PM
Bill,

Man I am sooo sorry to hear about you butcher experiance.  He sounds like the soup kitchen nazi.  To me(I admit that I don't do belly) it sounds like he is pretty proud of his meat.  I get loin for 2.00 +/- lb.  But I have done picnic cuts for pulled pork with the skin on, again I haven't seen a belly but on the picnic you sure can tell what was skin and what was not.  From this point I must let the belly folks chime in here, I know there is a few around here.  Let us know how everything turns out.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON: List of curing , smoking times & temps...
Post by: jaeger on September 16, 2004, 04:20:35 AM
Bill,
It sounds like your butcher left the skin on. I would take the belly out of the cure, use a kind of long knife and trim off the skin. You should be able to kind of peel it off by lifting the skin as you slide the knife underneath. Try to take only as thin as you can as you can always trim off more of the fat if needed after you have the skin off. Rub this side with cure and put back down. Maybe give an extra day or two of cure time.[:)][:D][:)]
Tell the butcher his mistake and maybe he will give you a deal to make up for it.........or find another market to shop in.
He may have had to special order a belly reflecting a higher price though he should have followed your request to remove the rind.
Let us know what you do!!!
Doug

Title: Re: BACON: List of curing , smoking times & temps...
Post by: capt.mike on September 16, 2004, 06:23:17 PM
I got my fresh pork belly from my butcher today, I paid $1.65 Lb and he did skin it. I am going to use high mountain cure for this first time bacon smoking and use the cure and smoke times from this post.
One question I have is should I lay the belly on my racks or should I get a couple of bacon hangers and let them hang.
Thanks, mike
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on September 16, 2004, 07:32:33 PM
C. Mike,

IMHO, I really don't think you will have to hang it.  If it was me, I would just lay it flat on the BS racks.  To me I don't think it will make much of a differance.  I must say, I haven't done any belly, but there is plenty of folks around here that has.  Hope they chime in.  Also, the price you paid seems to be abit more reasonable.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON: List of curing , smoking times & temps...
Post by: Cold Smoke on September 17, 2004, 12:08:26 AM
Capt. Mike- I've done a few bellies and they've turned out fairly good just laying them flat on the racks. I've had to lean the racks a bit during the smoke to let any fluid accumulations drip down off the tops of the bellies- or just flip them every now and then. Remember though- every time you open that door adds more time until it's done. I have purchased the bacon hangers but would have to hook them onto some wooden/aluminum dowels- they don't hook right through the rack mesh.

Make sure bellies are nice and dry before smoking so that they take on a nice color.

Good luck- let me know how that Buckboard works on bellies- haven't yet tried that.


Cold Smoke
Title: Re: BACON: List of curing , smoking times & temps...
Post by: capt.mike on September 17, 2004, 05:18:34 AM
Thanks for the information. I do have a few weeks until I put them in the BS so I will probably get a couple bacon hangers I saw them for about $7.50 ea.
Mike
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Cold Smoke on September 17, 2004, 04:23:42 PM
Hey Cap, see this link- might save you a couple of bucks. FYI.
http://www.butcher-packer.com/pg_hooks_bacon.htm

Later!

Cold Smoke
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on September 17, 2004, 05:37:47 PM
<u><b><font color="blue">Butcher-Packer</font id="blue"></b></u>, one of my favorites!

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON: List of curing , smoking times & temps...
Post by: capt.mike on September 17, 2004, 05:50:56 PM
They are a lot cheaper I am glad looked at this post before I ordered them. I will cut a dowel rod and notch the top to use the hangers.
Thanks, Mike
Title: Re: BACON: List of curing , smoking times & temps...
Post by: capt.mike on September 28, 2004, 11:37:27 PM
Well my bacon has been curing for about a week. One question I have is there is no liquid coming off. Is this normal?
Thanks, mike
Title: Re: BACON: List of curing , smoking times & temps...
Post by: jaeger on September 29, 2004, 03:39:13 AM
Mike,
No Problem! Some bellies are thicker, some have more meat, they will cure and absorb the cure differently. Let it cure and Smoke On!!! [:D]
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on September 29, 2004, 02:07:48 PM
Mike,

My last pork loin I did (Jalepeno), I hardly got any fluid. Typically I get a good amount.  When I smoked it, it came out nice and pink and had that nice iridescent shine to it.  This loin I have in the fridge now (Maple) it's giving off alot of fluid.  This is just a thought, I wonder how much of my loins are "altered" before I start with them, some more or less with injected fluid, some may take more than others??  I have heard of folks that do bellies that get A LOT of fluid.  <font color="blue"><b>I would not fear,</b></font id="blue"> also let youre nose tell you if something is wrong.  When you cure, it's amazing on how much there is NO Smell even after 21 days of curing.  My wife can smell a mouse fart, she would be the first to tell me if something is wrong.  She is always the first in line to try the BACON and she comes from a family that when they eat steak they judge it on how well it is done by how dry and flavorless it is-one once of pink and back it goes.  What can you say but  IN-LAWS.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON: List of curing , smoking times & temps...
Post by: capt.mike on September 29, 2004, 03:11:20 PM
No smell so I will let them go another week. I am using the Hi Mt cure it calls for 10 days to cure but I think I will let it go for 14 days. I have been reading that some have put some true maple syrup on top while it was curing, I would like to try it. What do you think?
Thanks, Mike
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on September 29, 2004, 06:49:40 PM
Mike,

You will have no problem leaving it in longer.  Just make sure rinse-soak-rinse well.  The loin I have in the fridge now has maple syrup in it and when I smoke it I will put maple syrup on after about 2 hrs of smoking time along with some maple granulated sugar.  Looks like you headed for some great bacon.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON: List of curing , smoking times & temps...
Post by: Chez Bubba on September 30, 2004, 01:55:37 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />My wife can smell a mouse fart<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Man, I work with a couple of guys that claim they can tell if I've had a slice of garlic bread the night before. Admittedly, my body may not process it that well, but they are the only two I know who can either actually tell, or bold enough to say anything.

Anymore, I only eat garlic on Friday or Saturday night, or if they do too at lunch. Too much P&M action otherwise.

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><br />a family that when they eat steak they judge it on how well it is done by how dry and flavorless it is-one once of pink and back it goes. What can you say but IN-LAWS.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I know what you mean times two. The new set feels the need to cook a 1/2" thick steak for 20 minutes on a gas grill [xx(] on high. My first set, every Easter has a pork tenderloin so overly cooked that NO AMOUNT OF GRAVY CAN CURE! I think if I tried to light it, it would.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: BACON: List of curing , smoking times & temps...
Post by: capt.mike on October 20, 2004, 11:29:18 PM
Mallard Wacker
I ordered some more fresh  side pork and I got my Butcher-Packer cure today.I have a question on the amount of cure as there are no directions with the cure.I am thinking about 3oz. per 10 lb.
How much did you use?
Thanks, Mike
Title: Re: BACON: List of curing , smoking times & temps...
Post by: BigSmoker on October 21, 2004, 02:22:19 AM
Capt. Mike,
Here is what MW posted on amount of rub verses lbs. of meat to be cured.  I followed it and my loin came out fine.
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=485


Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: capt.mike on October 21, 2004, 01:21:14 PM
Jeff
Thanks for the link.
Mike
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on October 25, 2004, 02:18:08 PM
Mike,

Sorry for not being around, I've been out of town on business.  I edited the start of this post with the measures that was posted on the other thread.  Why I didn't do it, brain fart I guess.  But below I will list it again.  Hay, have fun, it will turn out great.

<font color="blue">This is the amount I use for dry rub, you can see why folks question me about the amount. I have had no problems with this amount, the meat comes out nice and pink with that irradencent type shine to it.

Broken down, it comes to this: (please forgive me if this is elementary, I do this for all of us from Arkensaw)Also, the scale I use measures only in 1/10 of pound.

1lb .32oz or .02lb
2lb .66oz or .04125lb
3lb 1.0oz or .0625lb
5lb 1.6oz or .1lb
10lb 3.2oz or .2lb

Hay, I know that this does not come out totally exact. This is smoking and not Newton' 2nd law.

I usually measure them in 2 and 5lb baggies, with this combo I can basicly fit any weight.HTH</font id="blue">

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON: List of curing , smoking times & temps...
Post by: capt.mike on October 25, 2004, 06:21:55 PM
MW
Thanks for the information.I picked up my fresh bellies today, I have to order them, the butcher only has them when he does a whole hog. I will be using the same method as I did last time, this time I will be using the Butcher Packer cure versus the Hi-Mt cure. The last time I did your method, the only difference was the cure and the bacon came out perfect and the Maple taste and smell were great. I will let you know the difference in the two different cures.
Mike
Title: Re: BACON: List of curing , smoking times & temps...
Post by: capt.mike on November 10, 2004, 02:58:50 PM
Results from bacon.
I used the Butcher Packer cure this time and the results were excellent. I did the same recipe as Mallard Wacker had posted.
Cured with Butcher Packer maple cure.
Cured for 14 DAYS instead of 21 (I don't think there was any difference in the extra 7 days)
I put about a 1/2 cup of pure maple syrup in each batch of bellies 5 lb. each.
RINSED WELL and soaked in ice water for about 2 hrs changing the water after about 1 hour.
Brushed with Maple syrup and let them set at room temp for about 45 min.
I had my BS get up to about 150 deg. while they were setting out.
Put in the BS for about 45 min. at 150 deg. without smoke then raised the temp to about 200 deg. with Maple pucks.
The only difference this time is it only took about 1 hour and 15 min. to get the internal temp up to 140 maybe the bellies were not as thick as the last ones.
I turned all the heat off in the BS and let them set for about 1 hour.
I took them out and let them cool down a little bit and wrapped in plastic wrap and back in the fridge until the next morning.
Sliced a few pieces off for breakfast and fried them up and they were perfect.
This time I used an electric slicer to slice the bacon and this was the big difference, the last time I could not get the bacon thin enough with a knife and the bacon did burn on some of the pieces.
I used my food saver and put about 8 to 10 pieces in each pack which gave me about 16 packs. I will be giving some away for the holidays because everybody that has tried them just loved them.
I think that there is some difference in the Butcher Packer cure than the Hi-Mt cure I do like it better.
Sorry for the long post but when I tried bacon the first time I wanted all the information that I could get because this is a long process 2 to 3 weeks
I don't think that you could buy bacon as good as this comes out and you know EXACTLY what is in the bacon.
I am a rookie at smoking and to the new owners of the Bradley's you should give it a try this is very easy, with a perfect end result.
Without this forum and the veteran smokers here my BS would probably be sitting in my garage not getting any use.
Thanks for listening, Mike
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on November 10, 2004, 03:35:21 PM

<font color="blue">Way to go Mike.</font id="blue">  You have the same idea as I, for the holidays those packages will do great for simple gifts and I think people might appreciate them allot better than something you bought at the store.  

About the Butcher & Packer cure, it is different, don't ask me what it is but I do feel it makes a better product at least to my tastes anyway.  One note on this, I just got my last shipment from them in, my brown sugar cure had it hand printed on the bag "Hellers Brown Sugar Cure".  I have not tried yet to look up "Hellers" to see what I might come up with.

Also, your belly came out like "Normal" type bacon?  I must try some belly someday...

I see some jalapeño on the horizon for you....


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON: List of curing , smoking times & temps...
Post by: Buckshot on January 22, 2005, 11:20:41 AM
I have just boned out a side of pork and cut up in to manageable size. i have frozen the tenderloin. and cut the belly up ready for streaky bacon and the back for back bacon the sizes are about 2lb a piece. The question is can i just salt this for 12 hours rather than cure it[?] and then smoke it or should i do a full cure[?].The outside temp is 6c.
Thanks Buckshot
Title: Re: BACON: List of curing , smoking times & temps...
Post by: capt.mike on January 22, 2005, 01:16:54 PM
Buckshot
I would do the cure. I cured mine for about 2 weeks.
Mike
Title: Re: BACON: List of curing , smoking times & temps...
Post by: whitetailfan on February 16, 2005, 07:43:20 PM
OK,
We know that a butt - ideally 3 or so inches thick is cured in 10 days (by BBB rules) while I go 14, and some of you go up to 21.
Here's the question:  I have some bellies that are like an inch think only, how long do you figure it needs to cure in a dry cure?

(http://img.photobucket.com/albums/v433/whitetailfan/wtbuck.bmp)
<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
Title: Re: BACON: List of curing , smoking times & temps...
Post by: BigSmoker on February 16, 2005, 09:10:33 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br />OK,
We know that a butt - ideally 3 or so inches thick is cured in 10 days (by BBB rules) while I go 14, and some of you go up to 21.
Here's the question:  I have some bellies that are like an inch think only, how long do you figure it needs to cure in a dry cure?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Everything I've read says 7 days per inch but(important disclaimer) I don't think you could overcure it with proper rinsing and soaking?

Jeff
http://www.bbqshopping.com
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on February 16, 2005, 09:15:20 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I don't think you could overcure it with proper rinsing and soaking?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

I concur with the Jeff man.

(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: BACON: List of curing , smoking times & temps...
Post by: Malia102 on December 16, 2005, 11:58:13 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Cold Smoke</i>
<br />Thanks PAsmoker and HSG- I'll likely get those other bellies (had ordered 25 lbs) brining this weeke<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

 So where can i get the real one from then?





online gambling websites
 (http://"http://www.online-gambling.bid-8.com") - online casino site (http://"http://cryptologic-online-casino-large.p-r-w.com")
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on April 10, 2006, 10:54:04 AM
bump
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on April 11, 2006, 12:25:12 PM
Thanks   ....

KEEPER OF VIRTURAL SMOKE.....  
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Oldman on May 17, 2006, 05:12:26 PM
'bout dang time this got stickied... now I'm just waiting for duck man to post it for the recipe site.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on May 18, 2006, 05:48:52 AM
Olds, it is on the "TO-DO-LIST", I am so sorry, I really want to add it.  Well I did edit out all the old code stuff to make it look better and pulled the misspelling, I think I have to correct a link, but I will do that.

I even have a loin in the fridge that I want to document with pictures for my Maple recipe.  SO at least I am thinking about it.

They say small men make big excuses but this has been my son's last semester and between graduation and getting him ready for college has keeping me hopp'n, let alone the dorks that run in to each other on the road way and decide to add their own bleach to the gene pool.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: asa on June 14, 2006, 07:29:49 PM
After another spasm of ribs and shoulders last weekend, I'm trying my hand at curing pork this week - about 1/3 of a loin and the thicker half of a boned shoulder for Canadian-style and hillbilly bacon respectively. I've read JJC's helpful treatise on curing on the recipe site and MallardWacker's recipe at the beginning of this thread, as well as whatever else I've been able to find. The Morton TenderQuick package says 4-8 hours for a dry-rub cure, others on the web recommend 3-5 or 7 days, and MW lets his go for 21 days.  My question is what is the effect of longer curing times. First of all, 4-8 hours doesn't seem long enough for full penetration into the center of a loin or piece of shoulder - is it? Second, what is the difference in the final result of similar pieces cured for 4-8 hours, 5 days, and 21 days? I mixed my TenderQuick half and half with brown sugar and plan to cure for about 5 days before rinsing well and smoking. I may be able to do a comparison test myself (at least for the 4-8 hrs cf. 5 days) and will do so if I can. Anyone else who has done a comparison test like this or who can tell me what to expect the difference to be?

Thanks very much - 'preciate it.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on June 15, 2006, 03:30:14 AM
After another spasm of ribs and shoulders last weekend, I'm trying my hand at curing pork this week - about 1/3 of a loin and the thicker half of a boned shoulder for Canadian-style and hillbilly bacon respectively. I've read JJC's helpful treatise on curing on the recipe site and MallardWacker's recipe at the beginning of this thread, as well as whatever else I've been able to find. The Morton TenderQuick package says 4-8 hours for a dry-rub cure, others on the web recommend 3-5 or 7 days, and MW lets his go for 21 days.  My question is what is the effect of longer curing times. First of all, 4-8 hours doesn't seem long enough for full penetration into the center of a loin or piece of shoulder - is it? Second, what is the difference in the final result of similar pieces cured for 4-8 hours, 5 days, and 21 days? I mixed my TenderQuick half and half with brown sugar and plan to cure for about 5 days before rinsing well and smoking. I may be able to do a comparison test myself (at least for the 4-8 hrs cf. 5 days) and will do so if I can. Anyone else who has done a comparison test like this or who can tell me what to expect the difference to be?

Thanks very much - 'preciate it.

I've never done Canadian style bacon, but I do use Morton's Tenderquick. The 4-8 hours is not going to do it. I never read the back of the package, and was surprise to see 4-8 hours mentions. It looks as if they are referring to pork chops, chicken pieces and other small thin cuts of meat, more of a flavoring than curing for kitchen use. If you go to the Morton site, they recommend 3-5 days for 3 pounds of pork loin. What I have found for the recommended times that Morton gives; when I make pastrami, is the take the longest time and add one day for insurance.

The important step is applying the right amount of cure. Morton recommends 1 teaspoon per pound. Did you mix the whole bag, or just the amount you are going to use. Example; if you have a 3 pound loin. You will premix 3 teaspoons of cure with the amount of sugar. Mix well and use all of the mixture. If you mixed the whole bag with brown sugar, I'm not sure how you are going to ensure that you apply 1 teaspoon of cure per pound.  It may have been easier to purchase one of Morton's sugar cures.
http://www.mortonsalt.com/recipes/recipeex.asp?recipeid=117
http://www.mortonsalt.com/consumer/products/meatcuring/index.htm

The difference in curing times will depend on the thickness of the meat and the type of cure. Morton Tenderquick is a quick cure, but it is not as fast as Pargue Powder #1. It has both nitrites and nitrates, so it is similar to Prague powder #2.

Let us know how it turns out. I've also been thinking of making some bacon.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: manxman on June 15, 2006, 03:42:53 AM
I buy a commercial ready made bacon cure which come with specific instructions regarding (dry) curing times, these would probably vary somewhat depending on the concentrations of the various constituents (e.g salt) of the various cures. However 4 - 8 hours seems a remarkable short period of time to cure!!

The place where I buy my bacon cure sells three different types and keeps the curing time the same but varies the amount of cure needed, varying from 30grms/kilo:0.5oz/lb up to 50grms/kilo:0.8oz/lb.

It is the thickness of the meat rather than size that is important and they recommend curing times of 1 day per half inch ( 13mm) thickness of meat, plus 2 days and cured at a temperatue of 2-4C/36-40F.

This is in line with the instruction I got from my butcher as well, I have typically cured for between 6 and 10 days. The biggest difference I have noticed is the saltiness of the end product being noticeable more salty the longer it is cured. However at 10 days it was not unpleasantly salty for me, although others said they would have preferred it less so.

I think doing a comparison test yourself is the best bet to end up with a product YOU like, the 5-6 day cure time seems a good starting point to me and the only additional thing I would add is to dry the meat well after a thorough rinse prior to smoking, it will take up the smoke a whole lot better that way. ;)

Let us know how you get on.

N.B: read HS's post just after I posted mine...... he just beat me to it. Looks like we are both saying a similar thing.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: asa on June 15, 2006, 07:33:59 AM
Thanks to both HS and manxman for your replies. I used what I estimated as approximately 1 tablespoon (not teaspoon) of tenderquick/# of meat (perhaps slightly more since I didn't actually weigh the meat), mixed with an equal amount of brown sugar. Perhaps this will be too sweet, but we'll give it a try. After reading your comments, I guess I won't try the 4-8 hr end of the scale - it seemed way too short for me also, and I appreciate your confirming that. I guess I should also get out our old triple-beam balance for weighing meats that I'm curing since I don't have a kitchen scale that will measure over 18oz.

Thanks again for your help,
     Art
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on June 15, 2006, 09:43:10 AM
Reviewing my notes and Morton's web site, it's 1 tablespoon/pound. After the cure time I would soak it a couple of times in cold water.

My digital scale broke last week. I don't know what your price range is, but Cook's Illustrated recommends the Soehnle 66524 Futura Digital Food Scale, 11 Pounds Capacity. I ordered mine for Amazon.com, for $70.00. Fed Ex is suppose to have delivered it yesterday, but rescheduled deliver for today.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: whitetailfan on June 15, 2006, 12:32:53 PM
First of all, 4-8 hours doesn't seem long enough for full penetration into the center of a loin or piece of shoulder - is it?  I mixed my TenderQuick half and half with brown sugar and plan to cure for about 5 days before rinsing well and smoking.
No 4-8 hrs is not long enough.  The Morton directions for this are for curing individual pork chops, chicken pieces, or fish fillets.

If you are going to dry cure this with the sugar, I would treat it like a pre-packaged cure and go 10 days.

Can't explain the penetration time, but if you made a brine, I go about 36 to 40 hours on a loin.  The concentration of the brine by Morton's directions is strong to say the least.  Works for me though.

See this thread (http://forum.bradleysmoker.com/index.php?topic=144.0) about smoked pork chops.  Read the whole thing, page 2 is where the amounts and times get more accrate.

Edit for clarity
Title: Re: BACON: List of curing , smoking times & temps...
Post by: asa on June 15, 2006, 03:35:01 PM
Hab and Whitetail - thanks for more great tips. I especially enjoyed reading the pork chop link - thanks very much for pointing it out WTF. It sure was interesting and helpful to read what y'all were working out 2 years ago on this forum. What a great resource. Since I did thaw out another 1/3 loin, think I'll take a suggestion from that thread and try brining it for 36 hrs until saturday am, then smoke it along with the other 6 day dry-cured pieces. And HS, let us know how you like that scale. It seemed a little pricey at first read, but probably very reasonable for a digital like that, especially if it is really good. I just have a small cheap spring-loaded one I use for measuring out my Christmas candy every year. May be time to upgrade.

Thanks again to all,
     Art
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on June 15, 2006, 03:39:10 PM
The scale arrived. I haven't checked it out yet, but I will post my findings in the accessories thread, so that this thread doesn't get too far off subject.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on June 15, 2006, 06:32:02 PM
Well I leave for a couple days and and I can see the store is minded well.

YUP, got me some Maple in for 21 days now, hope to have it out this weekend.  I put about 1/3 cup of Maple syrup in with each third of the loin.

Pictures to follow....
Title: Re: BACON: List of curing , smoking times & temps...
Post by: BigSmoker on June 16, 2006, 01:06:02 PM
Well I leave for a couple days and and I can see the store is minded well.

YUP, got me some Maple in for 21 days know, hope to have it out this weekend.  I put about 1/3 cup of Maple syrup in with each third of the loin.

Pictures to follow....

We await the results :P :P :P.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: jenbayjazz on February 15, 2007, 02:39:09 AM
I found this on the morton website for canadian bacon

DIRECTIONS FOR DRY CURE For the dry cure, use Tender-Quick at the rate of 6 lbs. Tender-Quick per 100 lbs. of loins. First rub the meat with 1/3 of the Tender-Quick, then in 2 or 3 hours rub on the second 1/3 and in 24 hours apply the balance. Pack the loins closely while in cure and overhaul once when the curing time is about halt up, changing the position of the pieces.
Leave the pieces in cure for 10 days to two weeks. When taken from the cure, wash the loins, let them dry thoroughly, and rub with cornmeal and pepper. Wrap in muslin the same as for the sweet pickle cure.
Complete the cut by trimming close to the bones. The loin and backbone are shown separated below.

This last statement confused me because loins are boneless . that’s the way I buy them anyway. If indeed they mean bone in then maybe that’s why the ratio below seems pretty high.
 I broke it down this way to figure out how much tender quick I should use on my little over 7.45 lb loin. I use a digital postage scale that weights in lbs and onces and 10ths of oz.

TQ     Loin
96oz- 100lb
48oz – 50 lb
24oz – 25 lb
12 ½ oz  - 12 ½ lb
6 ¼ oz    -  6 ¼ lb

So I figured it’s about 1 oz of tender quick per lb of meat . I used 7 oz of tender quick and it seemed like a lot. After rubbing the last of the tender quick in I rubbed some brown sugar too. Anyone have any feed back on this?
I’m going to cure my loin that I cut up into 3 pieces for 14 days but check on them after 7 days by cutting into the thickest one to see how far the cure has traveled into the meat.

I bought my loin in a grocery store in a vacuum sealed package and checked the package to make sure there were no added ingredients of any kind.

If anyone can give me feedback on this formula or cure times I’d sure love to know what some of you more experieced folks know !

I’ll let you know how they come out

Mark - aka jenbayjazz and for all you smoking jazz lovers www.jenbayjazz.com


Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on February 15, 2007, 06:20:49 AM
Mark,

I personally don't use TQ, but a few folks do around here.  I have always said read and follow the instructions.  I know the cure I use always seems if you measure it out "It looks" like it isn't enough but it always is...mine comes out fine.  Of all the recipes the 14day mark seems to be pretty common...so I think that number is OK now about the amount of TQ...gosh that does sound like a lot...maybe  someone will chime in...also I would re-post this thing and start a new thread...more people will read it.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: jenbayjazz on February 15, 2007, 09:43:49 PM
Hi Mallard: I just bought some buckboard bacon cure and I'm going to give it  a shot.

here's where I bought it. I don't believe I can get this around here so I got it from

https://gf.state.wy.us/ae/p-100-hi-mountains-western-legends-buckboard-bacon-cure.aspx

I also found this that may be helpful to others here. Maybe this was already posted here but here it is again.

http://www.himtnjerky.com/product/buckboard.php



By the way I cured my first bacon a few days ago . I got some fresh pork bellies from a chinese grocery they have in the next town. It was about 3 1/2 lb piece. wanted to start small to make sure I had my act together for the first time. I Used a small amount of tender quick following their instructions on the package and rubbed in some brown sugar and on the 3 day I added some Maple extract about 1/4 teaspoon and cured it for a total of 7 days . soaked for several hours and then sliced some and fried it to see if I got enough of the  salt out. Boy was it good , I mean real good. The maple extract works real well. I will try mapel syrup next time just to see if it is as good or maybe better. I haven't smoked it yet as I'm waiting for the BS hickory chips to arrive. I let it sit in the fridge for a day uncovered and it's ready to smoke .
Title: Re: BACON: List of curing , smoking times & temps...
Post by: asa on February 27, 2007, 06:32:47 PM
So I figured it’s about 1 oz of tender quick per lb of meat . I used 7 oz of tender quick and it seemed like a lot. After rubbing the last of the tender quick in I rubbed some brown sugar too. Anyone have any feed back on this? If anyone can give me feedback on this formula or cure times I’d sure love to know what some of you more experieced folks know !

100# of loin is a wee bit more than I've tried at one time, but I believe Morton recommends 1/2 oz or 1 Tablespoon of TQ per pound of meat. I'd cure a loin for at least 1-2 weeks. There are several great recipes on this forum and on the recipe site you should peruse, and check the posts above regarding this. Good luck, and let us know how it turns out. Most recently I've brined my loins (steady fellas) rather than using a dry rub, reasoning that the extra liquid might keep them from being dry. Jury is still out, but I'll be back with more results when I do some more.

Roll on,
Title: Re: BACON: List of curing , smoking times & temps...
Post by: West Coast Sausage Maker on May 14, 2008, 11:30:59 PM
Hello newbie member here

I have THE BACON METHOD here and I've had great success with it
(http://www.butcherblockfoods.com/IMG00122.jpg)
(http://www.butcherblockfoods.com/IMG00127.jpg)
(http://www.butcherblockfoods.com/IMG00123.jpg)


As you can see I built a grown-up sized Bradley Digital but the times and temps and recipe is universal

Start with lean pork belly skin on

Brine as follows

INGREDIENTS FOR 25 LBS OF BELLIES
5 quarts water
1-1/3 cup powdered dextrose (or 2 cups table sugar)
1/3 cup Instacure NO.1 (AKA Prauge powder)
1 lb. salt

 
Dissolve all the ingredients in the water. Use this brine in a plastic container (5gal pail or rubermaid bin), place the bellies into the brine skin side down, one at a time one on top of the other. Cover the container and place in fridge for 5 - 7 days restacking the bellies top to bottom daily.

Bellies are placed on smoke racks skin side down in the smoker. Pre heat smoker to 135° F. Have dampers wide open and start smoking. (I use 6 hickory pucks on 50 lbs of bellies) After the surface of the bacon has become partially dry, close the dampers to 1/4 open and hold at 150° F until 130-135° F is obtained internally. Reduce smokehouse temperature and hold bacon until desired color is obtained. Remove to fridge and hold overnight before slicing.

Enjoy
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on May 15, 2008, 02:07:49 AM
Gladly Bradley;

Welcome to the forum.  Nice setup.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on May 15, 2008, 07:02:03 AM
YOU ARE DA MAN...

Very, very nice looking.   AND welcome dude.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: iceman on May 15, 2008, 08:05:35 AM
Nice job on the bacon and smoker GB. Welcome to the forum.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on May 15, 2008, 02:14:22 PM
MW;

Nice to see you posting again.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on May 15, 2008, 03:07:35 PM
Thanks...I'm still around but way too busy...dang I have never spent so many nights in hotels in my life..
Title: Re: BACON: List of curing , smoking times & temps...
Post by: iceman on May 15, 2008, 04:04:04 PM
Still beats staying in the camps in Prudhoe MW but I know the feeling. Always good to be back home. Good to hear from you buddy.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 04, 2008, 03:35:00 AM
I think I may have made a boo-boo.  I am getting ready to make my first attempt at habs bacon today.  The recipe says if you are using "Butcher-Packer" cures how much to use.....  I thought that is what I had....  Now as I look at the packaging, I purchased it from "the Sausage Maker" in Buffalo.  Does anyone know if I am looking at the same results.. I did follow the directions as if I had Butcher-Packer maple cure, but I used Sausage Maker Maple ham cure instead.  I guess at this point, I have nothing to lose anyway.  I will let you all know what happens.....  By the way,  Thank you to all the good folks that spend so much time helping, this place is great!!!!!

Chrispy  :-[
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on July 04, 2008, 04:12:26 AM
Hi Chrispy;

I believe you are following MallardWacker's recipe, which is a good bacon recipe.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 04, 2008, 04:54:58 AM
I apologize, That is correct, but I am concerned if there is an appreciable difference between sausage makers maple cure and butcher-packers.  Any advice would be great........

Chrispy
Title: Re: BACON: List of curing , smoking times & temps...
Post by: deb415611 on July 04, 2008, 05:20:48 AM
Chrispy,

I'm still a newbie too but I think what you should do is look at the instructions that came with your cure.  It should tell you how much you should use per pound of meat.  Compare that to what you used on yours and then if it is different post what the instructions said vs. what you used.  It will give everyone a little more info to work with to answer your question.

ETA - hopefully the two are very close and you will be good to go!

Deb
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 04, 2008, 05:49:00 AM
Deb,

The problem is the cure I have only has directions on it for a pickle cure.  It is a 2 lb container that says to add it to 2.5 gallons of water and that it is good for 25 lbs. of ham.  It seems similar to the butcher packer cure, but I am not sure as I don't have the butcher-oacker cure in my possession......... Thanks for your assistance

Chrispy :-\
Title: Re: BACON: List of curing , smoking times & temps...
Post by: deb415611 on July 04, 2008, 06:15:54 AM
Chrispy,

I just googled butcher-packer cure -- got to the butcher & packer website - right to the maple cure page -  this is what it said:

Complete-nothing to add. This cure is perfect for those that want a light maple sugar flavor and aroma in their product. This cure can be used for dry curing and for cover pickles that do not require over 7 days to cure. Use 1 pound of cure per 1 gallon of brine at 20% pump. For dry rub, use 1/2 pound per 25 pounds of meat. If used for cover pickling, use 2 pounds of cure per gallon.


From Sausage Makers website:

Nobody can touch the taste of our maple cure. Easy to follow directions on package. 2 Lbs. will cure 25 lbs. of meat.  Thoroughly rub the dry cure into the bacon. Wrap the bacon in a good plastic-lined butcher paper (freezer paper) and place in a 38° F cooler for about 6 days. The bacon is then removed from the cooler and rinsed well with lukewarm water. Let the bacon dry at room temperature for about 30 minutes.

If I'm reading this correctly & I'm assuming you are doing dry rub:
Butcher Packer is 1/2 pound cure per 25lbs
Sausage Maker is 2 lbs cure per 25 lbs

To me it looks like you may have used about a quarter of the cure that you should have  - I'm sure someone will come along and let you know if what I'm looking at is correct &  what that means for your bacon


Fingers still crossed for you that you are good to go

Deb









Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 04, 2008, 06:22:13 AM
I was afraid of that......  time to drop back and punt.........

Thanks for your time

Chrispy
 :-\
Title: Re: BACON: List of curing , smoking times & temps...
Post by: deb415611 on July 04, 2008, 07:13:21 AM
I was afraid of that......  time to drop back and punt.........

Thanks for your time

Chrispy
 :-\

Chrispy,

I'd wait until someone more that knows more comes along before dropping back & punting - I'm just looking at what the instructions say but don't know what the implications of using too little cure are.  Still too new at this too!

Hopefully everyone else is having better smoking weather than we are here!  Weather.com only has three hours in the next few days without rain - one of which is right now and they are wrong because it's raining! >:(

 Deb
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 04, 2008, 07:20:01 AM
Beautiful weather here in S. Florida...... just like every other day......  I will hang out for a while to see if any one else that may have encountered this replies.  Thanks for your time

Chrispy
Title: Re: BACON: List of curing , smoking times & temps...
Post by: FLBentRider on July 04, 2008, 08:19:30 AM
Chrispy:

I'm trying to wade through this... and the oxycotin...

one thing I can't find:

did you make it up as a dry cure or a wet one ?

If you made it wet,  have some "pink salt" that you could add to get the proportion on cure correct. We would still need to do the math.

same goes for dry.


Either way - I don't think it is punting time, since:

1. You are curing for flavor, not preservation, so the "worst case" scenario is a under-cured product, that, if properly refrigerated, will not make anyone sick.

2. You can leave it in the cure you have while ordering the other one (or more of the same) and simply shorten the cure times.

3. You may discover you like "lightly cured" product.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 04, 2008, 08:34:50 AM
FL,

1) I used a dry cure

2)  I do not have any pink salt, but I do have more Maple ham cure, and I also have #1 cure and #2 cure available to me immediately. 

Thanks for your time

Chrispy :)
Title: Re: BACON: List of curing , smoking times & temps...
Post by: KyNola on July 04, 2008, 09:30:40 AM
Chrispy,
FLBR is correct with his analysis.  Check with him again but I'm fairly sure #1 cure is "pink salt".  What do you say FLBR?

Almost forgot, welcome to the forum.

KyNola
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 04, 2008, 10:14:40 AM
Kynola--

Thanks.  I will wait this one out, I am sure someone will come acrros and get me through this

Chrispy :)
Title: Re: BACON: List of curing , smoking times & temps...
Post by: FLBentRider on July 04, 2008, 10:23:04 AM
Yes, Cure #1 and pink salt are the same thing.

How much meat do you have in the cure ?
Did you use all 2lbs of the dry cure ? I'll assume not.

did you use 1.28 oz of cure per lb (Sausage-Maker ratio) or .32 oz of cure per lb (Butcher-Packer ratio)

If you used the ratio that added too much cure, I would go ahead and continue the cure cycle, and after the soak, test-fry a piece. If too salty, re-soak for 30 minutes to an hour and re-test.

If you used the ratio that was too little cure, add the additional cure and finish the cycle, same taste-fry test applies.

I hope this helps.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 04, 2008, 11:42:12 AM
I used the butcher-packer ration of .32 oz per lb of meat, but actually used the sausage maker maple cure blend.......

Chrispy
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on July 04, 2008, 02:26:10 PM
Although there is some room for a margin of error, you still need to prevent using too much sodium nitrite; pink salt, InstaCure #1 etc. The recommended amount is 1/4 teaspoon per pound of meat in a dry cure, when it comes to brines it is measured differently.

I would this chalk this one up as a learning experience, continue to cure the way you applied it, and treat it as fresh meat. The color may be a little off as you go to the center of the meat.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: KyNola on July 04, 2008, 02:31:56 PM
Chrispy,
There's your answer.  I was hoping Habs would appear and help you out.  When it comes to all things smoking but especially canadian bacon, curing, etc. he is the authority.

KyNola
Title: Re: BACON: List of curing , smoking times & temps...
Post by: FLBentRider on July 04, 2008, 02:51:20 PM
Habs to the rescue!
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 04, 2008, 03:37:33 PM
All right,

I will put the smoke to it tomorrow.. I will let everyone know how it goes..  I appreciate everyones time and patience

Chrispy
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on July 05, 2008, 03:26:37 AM
All right,

I will put the smoke to it tomorrow.. I will let everyone know how it goes..  I appreciate everyones time and patience

Chrispy

Chrispy;

I'm not sure when you started curing, I thought you started the day before yesterday. What I meant by my post is to continue the curing time using the guidelines in Mallardwackers recipe. It is possible that Sausage Maker's mix may have enough salt and sodium nitrite in it to fully cure the loins. I use Sausage Maker's Honey Ham, and Maple Ham cures on occasion, I've checked the labels and they don't list the percentage of sodium nitrite. The worse that can happened is that the center of the meat may look grayish compared to the outer part.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 05, 2008, 05:47:56 AM
Hab,

The meat has been curing for 12 days as of now.  The way I read all the info put out there is that alot of people go up to 21 days with no problem.  Maybe I will let it go a little longer.....I have a real problem with potentially ruining it......

Chrispy
Title: Re: BACON: List of curing , smoking times & temps...
Post by: FLBentRider on July 05, 2008, 05:57:46 AM
Chrispy,

Has the meat gotten "firmer" ?

The meat should have given off some liquid and be smaller and firmer.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 05, 2008, 06:35:53 AM
FL,

I noticed this morning that it is in fact getting smaller and firmer.  It is a whole loin cut in two pieces.  One is 4 lbs, and the other is 4.5 lbs.  I think a little bit later I will cut a small piece off and fry it to see what it looks and tastes like.

Chrispy
Title: Re: BACON: List of curing , smoking times & temps...
Post by: FLBentRider on July 05, 2008, 10:41:35 AM
Let us know how it comes out.

Like habs stated, you may find that the cure has not penetrated to the middle of the meat.

At that point you can either Smoke "as is" or continue to cure.

Or both.

Smoke one of the pieces, leave the other one in the cure.

Don't forget the drying stage.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 06, 2008, 07:05:57 AM
FL,

I will cut a small piece off this morning and fry it to see what I have.  Depending on how it goes, I may smoke one of them today.  Thanks for your help and advice.  I appreciate it.


Chrispy
Title: Re: BACON: List of curing , smoking times & temps...
Post by: FLBentRider on July 06, 2008, 07:36:33 AM
Chrispy,
No problem. Happy to help.

Let us know how it turns out.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: KyNola on July 06, 2008, 11:38:34 AM
Nice save guys!  Between Habs and FLBR, I think you're good to go.  FLBR, you're pretty good, especially with all that oxycontin flowing through your veins! ;)

KyNola
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 06, 2008, 04:22:24 PM
OK guys,

     I smoked the first piece this afternoon.  It looks and smells incredible.  I am going to let it cool down, and then wrap and put in the ice box for 2 days.  I will slice it and take pictures (I have already taken pictures today of the whole piece.  The piece I fried this morning looked, smelled and tasted like what it should, I am just hoping it is the same all the way through....  Time will tell.

Chrispy
Title: Re: BACON: List of curing , smoking times & temps...
Post by: FLBentRider on July 06, 2008, 04:30:09 PM
That's great news chrispy.
To quote an old tv-series, "I love it when a plan comes together!"

It will be even better after the 2 day wait.

Congrats!
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Smokin Soon on July 06, 2008, 04:45:18 PM
Just a quick question for TBS, do you dry the bellies at all after the brining or straight to the smoker?
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on July 07, 2008, 02:48:10 AM
Chrispy;

I'm sure you will have some fine bacon, if not you are going to have some fine smoked meat.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: West Coast Sausage Maker on July 07, 2008, 08:25:12 PM
Just a quick question for TBS, do you dry the bellies at all after the brining or straight to the smoker?

Thanks SS, We put the bellies into the smoker right out of the brine. not even a rinse with water.
when the bellies have reached temp. (135-145deg) then you can open the dampers all the way to dry and color the bacon (about 30 min to 1 hour)
The better the color (mahogany red) the saltier the bacon. ;)
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 09, 2008, 04:44:20 PM
OK Guys (& Girls),

I stored the canadian bacon for two days.  I cut it last night and packaged it (don't worry, it was taste tested...  It is awesome!!  Even my wife loved it!!! After all, her opinion means more than anyone elses....  I have tried inserting pictures of the whole piece, and the product all sliced, but I can not figure out how to accomplish that.  If anyone has advice about how to get that done, I will post the pictures.

Thanks again,

Chrispy
Title: Re: BACON: List of curing , smoking times & temps...
Post by: westexasmoker on July 09, 2008, 05:03:32 PM
Chrispy as PC impaired as I am...I figured it out! Go to photobucket and set up an account, its free, and upload your pics there and then you attach them to your post, really pretty simple (although took me a bit to figure it out)  Seems like I remember seeing a fairly detailed post on this using photobucket, you might try a search on the site, I'll see if I can find it!

C
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 10, 2008, 03:21:16 PM
http://i330.photobucket.com/albums/l408/cpoulin1/DSCN0365.jpg
http://i330.photobucket.com/albums/l408/cpoulin1/DSCN0355.jpg

Still trying to get the picture thing to work right...I will get it...eventually

Chrispy
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Mr Walleye on July 10, 2008, 03:40:09 PM
Chrispy

All you do is (in photo bucket) click on the IMG code. This copies the location of the photo onto your clip board. Then you past it into your post here.

In the example below I have changed the very first and last bracket from the square one to the round one so you could see what it looks like.
(IMG]http://i330.photobucket.com/albums/l408/cpoulin1/DSCN0365.jpg[/IMG)

Here is the real thing below.

(http://i330.photobucket.com/albums/l408/cpoulin1/DSCN0365.jpg)



Hope this helps

Mike
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Mr Walleye on July 10, 2008, 03:43:50 PM
Oh... by the way the bacon looks mighty fine!  ;)

The only other thing you may want to do is to resize your photos to 600 x 800 so they are not as big.

Mike
Title: Re: BACON: List of curing , smoking times & temps...
Post by: FLBentRider on July 10, 2008, 04:33:05 PM
That is some fine looking bacon! It looks fom the pictures that it cured all the way through.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: chrispy on July 10, 2008, 04:52:22 PM
Yeah, it is cured all the way through.  The flavor is very good.  Not too salty.  It could have used a stron ger maple flavor, but otherwise a great success.  I have the other piece to smoke this weekend ;D

Chrispy
Title: Re: BACON: List of curing , smoking times & temps...
Post by: FLBentRider on July 10, 2008, 05:10:44 PM
I and others here are still trying to find a way to boost the maple flavor.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: westexasmoker on July 10, 2008, 05:35:17 PM
Looks great...I've got a couple in the fridge for this weekend!  What if you gave them a glaze of syrup and molasses right at the tail end of the smoke????  And of course use mesquite!!

C
Title: Re: BACON: List of curing , smoking times & temps...
Post by: deb415611 on July 10, 2008, 05:55:50 PM
Chrispy,

Looks great!
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Smoking Duck on July 10, 2008, 06:34:09 PM
Good looking bacon, chrispy.

Just wondering if anyone has injected the bacon with maple syrup and whether or not that would affect the curing process?

SD
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Smokin Soon on July 10, 2008, 08:39:05 PM
Duck, thats a idea I will try with my next batch, some careful injections of some slightly heated pure maple syrup after the drying process before it goes into the smoker. Could be spots of goo in the loin, but it's worth a try. What do the pro's say?
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Milehi on July 11, 2008, 08:04:20 AM
The last batch of bacon I did, I mixed maple syrup, maple flavoring (Mapleine ) and brown sugar and rubbed it on the bellies. Vac pac and back in the fridge for 2 days before smoking. Had plenty of maple flavor.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: wyoduke on November 03, 2010, 06:57:56 PM
Milehi ,
thanks i am going to try that. :)
Title: Re: BACON: List of curing , smoking times & temps...
Post by: mjdeez on November 06, 2010, 08:38:40 AM
Hi MW,
My curing supplies just arrived and I'm ready to start my first bacon curing attempt. But I have a question...

Quote
You can see why folks question me about the amount.
1lb .32oz or .02lb
2lb .66oz or .04125lb
3lb 1.0oz or .0625lb
5lb 1.6oz or .1lb
10lb 3.2oz or .2lb


Cure #1 directions call for 2 oz. per 50 lb of meat. So... just curious why you use 8x the recommended amount?  Is it because when the liquid comes out of the meat not of the cure makes it into the meat? I'm doing the cure for about 10# of pork belly (first time bacon!) today, so I probably should have asked this ahead of time.

For the rest of the rub, I'm using a 3:1 ratio of salt to sugar (based on this website, luckily my scale has a setting for metric: http://www.localfoodheroes.co.uk/weblog/pivot/entry.php?id=561&w=my_weblog) and I will also use a bunch of crushed garlic, peppercorns, and bay leaves. Not very precise but it'll work.  EDITED after making the bacon: The cure calculator from the localfoodheroes website produced VERY salty belly bacon even after multiple soaks, but I cured it for 15 days. Be warned.

Thanks,
Mike

PS this forum is great. I've been lurking for awhile and just joined up this week with a couple of questions.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on November 06, 2010, 01:23:57 PM

Hi Mike;

Welcome to the forum.

Mallard Wacker is not using cure #1 (salt 93.75%, and sodium nitrite 6.25%). He is using a commercial cure mix that does not contain sodium nitrite, but not as the same concentration. He is using Butcher-Packer Buckboard Bacon Cure. The amounts he has listed is for that cure mix only.

That a nice link to a cure #1 calculator. So use the cure, salt and sugar amounts generated by the calculator.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: mjdeez on November 06, 2010, 05:44:12 PM

Hi Habs,
Thanks for the feedback. Glad I trusted my better judgment with that.  I guess I was confused, finding some Cure #1 at butcher-packer.com... http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=55 

Got about 10# of curing belly in the fridge, can't wait to triple smoke it.

It's been a good day, I had been looking forward to making this all week: http://forum.bradleysmoker.com/index.php?topic=18316.0
Came out great. Pretty much the same ingredients except some smoked cheddar on baked potato instead of the Greek salad.  Thanks Punchlock for that recipe.

-Mike
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on November 07, 2010, 01:16:49 AM
You are more then welcome. The triple smoke bacon is great. The key is to reduce the moisture and concentrate the flavors. The more you can keep the bacon between 70°F - 90°F during those three days the better the outcome will be.

Your link to the cure calculator is one of the better ones I have seen on the internet. It's the first one I've seen that also gives the salt and sugar amounts. I haven't fully tested it yet to see if it matches the amounts I use. If the amounts are close to mine, then I won't have to make batches of the Basic Dry Cure - I can just use this calculator.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on November 08, 2010, 04:46:18 AM
Welcome MIKE...

BBB cure and the stuff from Butcher & Packer I believe are different. (two different companies)  I had only used BBB once. I had much better results for me, especially in my flavor likings

HAB is right I think...these are the two products I use.  What ever you do I would recommend measuring it correctly.  More is not better in these types of cure.

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=59 (http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=59)

and

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=54 (http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=54)

Makes sure you post up some pics of your adventures.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: mjdeez on November 21, 2010, 08:24:04 PM
Thanks for your help guys. I'm about midway through. I decided to go with a longer cure because I won't be ready to smoke the bacon until tomorrow, so it was about 15 days curing time. The bacon came out too salty after a quick rinse, so I'm doing two 30 minute soaks.

I'm curious if I should be concerned about some brown spots on the bacon (bottom right of the first pic). Not sure if it's ok, maybe it is from the garlic?  I used a salt / sugar / cure#1 cure with peppercorn, bay leaves and garlic, so nothing really obvious that would cause that discoloring.
(http://i1185.photobucket.com/albums/z344/mjdeez1/bacon1/IMG_5352.jpg)


Some other pics of my adventure:

I started with a 13.5 lb belly. on the left here is about 3 lbs that we used for braised pork belly.  On the right is a 3lb and a 1lb pc of bacon. The 1lb has cure only, the 3 lb piece has the cure + pepper / bay / garlic.  There's two more 3lb pcs like it, not shown.
(http://i1185.photobucket.com/albums/z344/mjdeez1/bacon1/IMG_5328.jpg)

After the cure:
(http://i1185.photobucket.com/albums/z344/mjdeez1/bacon1/IMG_5350.jpg)

The saltiness test... tasty but salty:
(http://i1185.photobucket.com/albums/z344/mjdeez1/bacon1/IMG_5351.jpg)


More to come later over the next few days.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on November 22, 2010, 01:30:56 AM
I've never seen that pattern or that color in cured meat. It definitely looks like a pattern in which something was in contact with the meat. Looking at the color of the garlic in another photo, it seems you suspicions may be accurate, especially after 15 days. One thing for sure, it is definitely not sodium nitrite burn, which would be greenish in color.

There also seems to be some blotches of dark discoloration at the top of the piece on the right. Was the belly like that prior to curing? I wouldn't be concerned about it, but it looks like it was bruised during slaughtering.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: mjdeez on November 22, 2010, 07:41:09 AM

The belly was a beautiful piece of meat, a perfect uniform pink color of the meat / white for the fat. I wish I had taken a pic of that but didn't think of it until I had already cut it up.

I'm thinking maybe it was part garlic (brown), part peppercorns (darker colors you point out).  As I flipped the bags twice daily, I also gently worked some of the spices around and into the meat as well. I noticed this morning that the skin had some dark discolorations where peppercorns had left their circular indentations, so I feel better about that.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on November 22, 2010, 01:07:11 PM
I can't wait until I hear about how the flavor turned out.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: wyoduke on November 30, 2010, 05:23:29 PM
you guys are great help and i needed it.I peppered it before smoke.
(http://i1186.photobucket.com/albums/z374/Cody_Berdahl/th_017.jpg) (http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view&current=017.jpg)
After smoke i had to try it.
(http://i1186.photobucket.com/albums/z374/Cody_Berdahl/th_019.jpg) (http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view&current=019.jpg)
Ifried it up and the family loves it and now i vac. sealed it up for 2 days of rest.
(http://i1186.photobucket.com/albums/z374/Cody_Berdahl/th_021.jpg) (http://s1186.photobucket.com/albums/z374/Cody_Berdahl/?action=view&current=021.jpg) ;D
Title: Re: BACON: List of curing , smoking times & temps...
Post by: mjdeez on December 05, 2010, 09:28:17 AM
Ok, sorry it took so long to report back on the results, but between football and the holidays it's been a little busy.  Thanks again to all those who helped me out along the way.

The short version is that the bacon came out a little too salty, but otherwise delicious. To overcome the saltiness, I sliced the bacon into 1/8" slices and blanched them for a minute or so prior to frying. The down side is this probably removes a lot of the aromatic flavor (garlic, peppercorn, bay leaf) as well as the meat flavor.  But next time will come soon.

The long version: To recap, I cured it for a little too long (15 days) so it was a little salty. I soaked it in water 4x 30 minutes and put it in the fridge to drain. I was too lazy to go to the garage to get the Bradley racks so I used forks:

(http://i1185.photobucket.com/albums/z344/mjdeez1/bacon1/IMG_5359-1.jpg)(http://i1185.photobucket.com/albums/z344/mjdeez1/bacon1/IMG_5360.jpg)

I was going for the three day triple smoke, but changed it up a bit and did the three 3-hour smoke sessions every 12 hours instead of every 24.  First and second were apple, third was hickory.  The hickory overpowered the apple, so next time I'll just use apple.

About 10 lbs of belly bacon in the smoker. I have a semi-custom cold smoke rig going on here, if you're wondering about the light bulb.  More on that in a separate post, hopefully soon.
(http://i1185.photobucket.com/albums/z344/mjdeez1/cold_smoke_setup/IMG_5370.jpg)

Here's the finished product:
(http://i1185.photobucket.com/albums/z344/mjdeez1/bacon1/IMG_5378.jpg)
(http://i1185.photobucket.com/albums/z344/mjdeez1/bacon1/IMG_5373.jpg)

Sooo... tasty.
(http://i1185.photobucket.com/albums/z344/mjdeez1/bacon1/IMG_5380.jpg)


Next project: Pastrami!
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Jukebox on January 16, 2011, 11:24:35 AM
My first attempt at bacon was an EWWWWWW!  Too salty! trip too.  My recipe called for salting the pork belly with kosher salt and keeping it in the fridge for 5 days.  Each day you drained off the liquid and added a bit more salt.  I soaked the belly for a couple of hours in cold water and air dried it for a few hours before smoking it.  At the time I was using a regular bbq with charcoal briquettes and branches from our cherry and apple trees.  The smoke was great but am having a hard time getting past the salt.  Next time I'm going to only cure it for three days and rinse the belly before I put the new salt on.  I'll let everyone know how that turns out.

By the way, I just took a Food Safe course at the U here and your fridge should be between 30-40 degrees (celcius that is).  I bought a fridge therm and make sure it stays well within that range.  No problems curing at 35 degrees or lower.  I always wondered why food went bad in my fridge so fast!  Turned down the temp and voila!  No more spoilage.  At 30 D the top shelf tended to freeze a little.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: GusRobin on January 16, 2011, 11:55:10 AM

By the way, I just took a Food Safe course at the U here and your fridge should be between 30-40 degrees (celcius that is). 

I think you mean 30-40 F not celcius. 30-40 C would be about 86-104F
Title: Re: BACON: List of curing , smoking times & temps...
Post by: mjdeez on January 16, 2011, 05:25:29 PM
Quote
Next time I'm going to only cure it for three days and rinse the belly before I put the new salt on.

Careful about going shorter on the cure. You're better off just keeping to the recipe but soaking for two hours.
From http://www.susanminor.org/forums/showthread.php?312-BACON-List-of-Curing-Temperature-and-Times
Quote
After it has cured rinse the meat well and let soak for two hours. Let the meat stand at room temperature for 1 hr.
This is where some of us have screwed up. Rinse the meat WELL, when you think you are done, do it again. Unless you want really salty meat skip this and you probably won't want to make bacon again.

Next time, cut a piece off before smoking it, and fry it. If too salty, keep soaking.

Quote
The smoke was great but am having a hard time getting past the salt. 

Yup. My first attempt (documented in these last two pages on this thread) I cured it for about 2 wks instead of 7-10 days. One thing you can do is slice your finished smoked product and blanch in boiling water for about 1-2 minutes. Put all the slices in, let them boil, then take them out and put on a paper towel, then put them on the hot skillet to fry. This will cut down on the salt a bit.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: cobra6223 on February 24, 2011, 06:01:42 PM
HI ALL
Well was just poking around the site and found this post on bacon and now I have questions , did I mention I was new at doing bacon ? Well I am and you guys make it sound sooooooooo GOOD I better try it . Now the questions ,
1) Does the pork loin turn out like Candian bacon ?

2) For the cure do you use like cure #1 ?
I know there has to be more things I should ask about but drawing a blank at this time , go figure never been at loss for words  ;D, well folks any other thing you could think of for help would be greatly appreciated !! Thanks Tim
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Shozzy on March 21, 2011, 08:03:36 AM
Hey everyone!  Got 8.5 lbs of belly curing in the fridge and it will b hitting the smoker next week.  Just curious if I should remove the skin from the belly before or after smoking!  I'll have pics up when it's completed


Cheers!
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on March 21, 2011, 01:06:08 PM
HI ALL
Well was just poking around the site and found this post on bacon and now I have questions , did I mention I was new at doing bacon ? Well I am and you guys make it sound sooooooooo GOOD I better try it . Now the questions ,
1) Does the pork loin turn out like Candian bacon ?

2) For the cure do you use like cure #1 ?
I know there has to be more things I should ask about but drawing a blank at this time , go figure never been at loss for words  ;D, well folks any other thing you could think of for help would be greatly appreciated !! Thanks Tim

Canadian bacon (back bacon) is made for pork loin:
Canadian Bacon (http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon&p=500#post500)

Either Cure #1 or Morton's TQ can be used. If using cure #1 it may be easier to make a batch of the Basic Cure (you will find the link in the recipe), you can scale the recipe to make smaller amounts. If stored properly it will last indefinitely.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: OU812 on March 21, 2011, 02:10:53 PM
Hey everyone!  Got 8.5 lbs of belly curing in the fridge and it will b hitting the smoker next week.  Just curious if I should remove the skin from the belly before or after smoking!  I'll have pics up when it's completed


Cheers!

It's much easer to pull the skin after smoking.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Shozzy on March 21, 2011, 02:24:38 PM
Thanks ou812.  Of course as soon as I posted my question I found a topic asking my exact question!  Waiting for the belly to cure is testing my patience!!!  I WANT BACON!!!
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Foodie on January 10, 2012, 07:57:21 AM
Oddly/coincidentally - I have this meat here now (it's called spare ribs for some strange reason - so Asian spare rib is this - and American spare rib is on the bone)) to me - this is just pork belly really?

This is cheap stuff from the "major" supermarket - to test in the smoker. That's the fat content we get, roughly. The pork from my butcher is quite different to this. It's leaner and no so "puffy" and slick looking. The rind is very different. I don't know how to describe it - but u would not recognise the difference between the two meats. Truly.

But - I would trade this for organic or wild pork anyday. This meat is tender and nice - but lacks flavour in a big way. It's mass produced and pretty yukk really (IMHO)

(http://i1132.photobucket.com/albums/m572/Foodlover2/Asiansparerib.jpg)
Title: Re: BACON: List of curing , smoking times & temps...
Post by: destrouk on December 11, 2012, 12:59:29 PM
I brine mine for 3 to 4 days then 2 hours cold water air dry for 24 hours then cold smoke for 10 to 12 hours ( temp under 20C) then air dry again for 24 hours , If I dry cure I do 4 to 5 days all I use is salt , sugar  , molassess , chilli flakes  and black pepper corns( pressed into the fat cap . ( my grandads family recipe and cure times they are from Wilshire UK , we have a bit of history with bacon LOL  ) I know people are going to say its dangerous to do it this way but we have had no problems as long as people use common sense and food handling . No one gets ill althought it is vacpacked after the last drying period and only left in a fridge for no more than 5 days then frozen just to be safe
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on December 11, 2012, 01:08:14 PM
As long as you use an equivilant of 1 pound of salt for each gallon of brine, there should be nothing wrong with curing with salt. If you want to use a dry salt brine, you need to use salt in the amount of 2 - 3% of the green weight you are curing. For my taste it just makes the finished product too salty.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: destrouk on December 11, 2012, 02:22:44 PM
I prefer the dry cure myself also ... I do 4 cups of salt and 2 cups of sugar and a ton of ground pepper
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on December 12, 2012, 01:29:19 AM
I prefer the dry cure myself also ... I do 4 cups of salt and 2 cups of sugar and a ton of ground pepper

That a good cure mix.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: destrouk on December 12, 2012, 09:03:36 AM
oh and somtimes ( as i like the pepper kick ) I will add red pepper flakes in there also !
Title: Re: BACON: List of curing , smoking times & temps...
Post by: destrouk on December 12, 2012, 01:04:28 PM
OK, so let’s start with a 5 lbs pork belly.  This is the easy 3 day brine.  You can leave it longer but no more than 5. You will need:4 cups of sea salt2 cups of brown sugar1/2 cup of chilli flakes1/4 cup of crushed black pepper in say 4 to 5 liters of water150ml of molassesA dash of cayanne pepperFreshly ground black pepperA large zip-lock type plastic bag (you may want to also have an additional container to put everything in case of leaks).  Alternatively, you can use a plastic container as long as it has a lid and a soup bowl with water in it to weigh down the meat. The meat must be turned every day for 3 days. Let it air dry to get the Pellicule formed (this does two things: stops the site getting to the meat and makes the smoke hold better).  This takes a while and I like to leave it overnight with a fan going (see pics).  Cut a bit off and check the meat.  If you cook it up at this stage it is called green bacon.  If you find it is too salty (remember you do need salt though as no chemicals were used – a grey area with some) leech it in cold water. If you did 3 days do it for 2 hours dry and check.  Add an hour for each day.  Grind pepper into the fat cap and press down into that fat. For cold smoke: 10 to 12 hours. For hot smoking: it takes about 4 hours to hit the IT of 150.  Do not go over the IT of 150. Let air dry again and vacuum seal whether done hot or cold.  It is good in the fridge for 5 days (they say 2 weeks but never had any around that long). Private Message me for any questions.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Boycey on February 13, 2014, 01:48:35 PM
This is an amazing post fairplay.

Can someone be so kind to clarify for me, for curing purposes, That here in the uk our bacon is from the loin "Loin of pork" and if i wanted to make what we call "streaky bacon" that would be from the belly. When curing suggested meats for 14-21 days in fridge could you also confirm temp fridge temp
in degrees C. Thanks in advance.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on February 14, 2014, 02:18:46 AM
Here in the U.S. bacon from the loin is called Canadian bacon, in Canada it is called Back bacon. But on this side of the pond we trim almost if not all surface fat off. Bacon from the pork shoulder is call Hillbilly or Buckboard bacon, I believe you call the same bacon Cottage bacon. Beef bacon, comes from the same area of a cow, that belly bacon comes from a pig. The name of the cut is call a beef plate before it is cured.

Here is a popular cured pork belly recipe on this board; Maple Bacon (http://forum.bradleysmoker.com/index.php?topic=8044.0)

You question on curing is too general, and there may be slight differenced on how to cure a particular cut of meat. If you can get access to the Recipe Site (http://www.susanminor.org/forums/index.php), and look in the Bacon & Other Cured Meat sections you will find a few recipes. Also you can search this forum for the particular type of bacon you want to make. I do not use long curing times. I generally use 4 - 7 days; depending on what I'm curing and how thick it is. When curing with nitrites, it is much faster than the curing times when nitrates were used. As far as refrigerator temperatures, 3°C (38°F) - 4°C (40°F) would be ideal. Some sources state you can go as low as 2°C (36°F).

Title: Re: BACON: List of curing , smoking times & temps...
Post by: Boycey on February 14, 2014, 01:29:32 PM
That's Awsome, thank you very much for your help
Habanero, I've read lots of your posts/recipes/answers over the past 6 months on here, you've helped
Me out so much already without even knowing.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on February 15, 2014, 01:30:28 AM
Thanks for the compliment. Glad I could help.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Northern_Hunting_Mom on March 24, 2014, 01:40:36 PM
I am thinking I may try brining the bacon for my next batch. It will be a much smaller batch so if it doesn't work, I won't be out $200. I will brine it in a large cooler and have a lot of frozen 2 liter pop bottles. I will put a couple pop bottles in the cooler to keep the meat cold and use a remote thermometer to monitor the brine temp.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Northern_Hunting_Mom on March 24, 2014, 02:15:15 PM
I have read this whole thread and the level of knowledge is amazing. I do have a tip. Change the cold water soak after the curing 2-3 times. I don't remember reading of anybody who changes the cold water to help reduce the saltiness.
Title: Re: BACON: List of curing , smoking times & temps...
Post by: klarakos on August 04, 2014, 01:44:02 AM
I ordered some more fresh  side pork and I got my Butcher-Packer cure today.I have a question on the amount of cure as there are no directions with the cure.I am thinking about 3oz. per 10 lb.
How much did you use?
Title: Re: BACON: List of curing , smoking times & temps...
Post by: MallardWacker on July 09, 2015, 10:24:43 AM
DANG I MISS YOU GUYS!!!!
Title: Re: BACON: List of curing , smoking times & temps...
Post by: Habanero Smoker on July 09, 2015, 12:49:38 PM
Hi Mike;

Go to see you are still around!!!

Welcome back.