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Author Topic: A little more bacon, this stuff seems to go fast  (Read 1929 times)

Offline WoodlawnSmoker

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A little more bacon, this stuff seems to go fast
« on: March 16, 2014, 05:29:40 pm »
Some more maple cured belly, I can't keep this stuff in the house very long but I'm a big reason for that.  I love curing this with my neighbour's maple syrup; the new tapping season is just about to start!  12 pounds of belly, these boys took almost 7 hours, the temperature dropped today and it was windy, oh well.

I'm going to try Kutas' honey cured bacon next time, I just need to pick up some fresh honey from the farmer's market soon.


Offline Saber 4

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Re: A little more bacon, this stuff seems to go fast
« Reply #1 on: March 16, 2014, 08:06:39 pm »
I'm going to have to take some out of the freezer for morning now! ;)

Offline Tulla

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Re: A little more bacon, this stuff seems to go fast
« Reply #2 on: March 21, 2014, 12:56:28 pm »
That looks real good.

Offline seemore

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Re: A little more bacon, this stuff seems to go fast
« Reply #3 on: March 21, 2014, 05:11:55 pm »
I need some of those looking good
Seemore

Offline mwilliams7967

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Re: A little more bacon, this stuff seems to go fast
« Reply #4 on: March 25, 2014, 11:05:40 pm »
Any chance of posting Kutas honey cured recipe? Can't seem to find it!


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Offline WoodlawnSmoker

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Re: A little more bacon, this stuff seems to go fast
« Reply #5 on: March 26, 2014, 03:30:38 pm »
Any chance of posting Kutas honey cured recipe? Can't seem to find it!


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The Honey cured bacon recipe is from Kutas' book, Great Sausage Recipes and Meat Curing.  You could use Tenpointfive's recipe for maple cured and just substitute honey for maple syrup if you want to be safe and I'm sure it would be great.

Kutas' recipe is kind of a blend between hot and cold curing/smoking.  He uses much more Cure #1 than is normal for hot smoking but smokes/cooks it longer at lower temperatures and only takes it to an internal temperature of 127-128 F. It seems to go against what is accepted by the USDA temperature guidelines therefore I'm reluctant to post the entire recipe.

I'm going to try it, he calls it his favourite.

Offline viper125

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Re: A little more bacon, this stuff seems to go fast
« Reply #6 on: March 28, 2014, 07:35:29 am »
Looks good. But for safety i do 142 degrees when hot smoking. And use cure. I like it both ways.
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

Offline NorthShoreMN

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Re: A little more bacon, this stuff seems to go fast
« Reply #7 on: March 28, 2014, 07:50:44 am »
Google sausage maker. It's a company in New York that I think kutas had something to do with in the past .
#72104 Great Sausage Recipes and Meat Curing Book & Making Sausage at Home DVD

Bradley 6 digital, Bradley BCS, TSM 20 stainless, Masterbuilt 30 with cold smoke attachment, BGE, Weber Kettle, Weber Q2200,Homemade grill on trailer

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