Making Bacon

[Wing426]

Anyone out there have a good recipe for making bacon in the BS?

[Gizmo]

Try the recipe site and Mallard Wacker's directions, http://www.susanminor.org/forums/showthread.php?t=312

If you need further clarifaction or help on variations just give a shout.  There are lots of ways to get where you want to go so there are more than one answer for any given result.

I use pork belly for bacon and have used both tender quick and maple cure.  I take mine to 138 degrees unless I cold smoke it.  I always fry the bacon before eating. 

This reminds me, I only have a few servings left and need to get some more belly.  (Pork that is) 

[Stickbowcrafter]

Here's a simple honey cure I'm doing right now:

1 pork belly (6-10 lbs)
1 cup salt (kosher or other non-iodine variety)
4 Tbl of #1 curing salt (aka Instacure No. 1, Prague powder #1 or DQ curing salt #1)
2 cups honey
(I threw in a handful of brown sugar, not necessary though)
 
Mix the salt and curing salt together. Rub thoroughly into bacon. Pour honey on the bacon so it's distributed evenly. Be sure to do this in a 2 gallon ziploc or other non-reactive container that can be sealed. You want the ingredients to mix with the natural liquids to form a sort of brine for the belly slabs to marinade or "cure" in.
 
Seal up the ziploc or container and place it into the fridge for 6 days. Place a weight on top of the ziploc bag or container lid (in this case, you want the container to be tight with a flexible lid), a 12 pack of beer works nicely as a weight I've been turning the bacon every other day.
 
To be continued in the smoker...

-Brian

[Oldman]

Here  is another one... check it out as they use a bradley for the smokin'.

http://www.susanminor.org/forums/showthread.php?t=34