Hi all,
I picked up some pork belly from the local butcher and am excited to turn it into delicious bacon.
I have never smoked/made bacon before.
Does anyone have any favorite rubs/cures? Tips?
Also, a few recipes I have come across list "cure #1" in the ingredents list. Where might I find this and how important is it to the recipe as not all recipes call for it.
Thanks for all your help!
Welcome to the greatest place on earth spatchi. you are about to embark upon the greatest crusade of your life. Ok, maybe not the greatest, but it sure is good. ;D Here is a simple bacon recipe by Tenpoint5 here on the forums.
http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon
As for your cure#1 (aka pink salt). I bought from amazon. But you should be able to find it at your local butcher shop or an asian market. Other people will be along with more info on the cure.
Be forewarned, once you make bacon. You'll never look at it in the grocery store again. 8) 8) 8)
Hi spatchi;
Welcome to the forum.
Some other names that cure #1 is sold under are InstaCure #1, Prague Powder #1; Modern Cure #1; T.C.M., Surecure If you are Canadian the most common names you will find are Prague Powder #1 or Sure Cure.
Welcome from Texas, you can't go wrong with 10.5's bacon recipe. Once you get it done you will never buy bacon in the store again, then you start experimenting with buckboard bacon and Canadian bacon, I've even made beef bacon before.
Hi from Texas. I'm like you, I want to make bacon myself. Just haven't gotten to it. Let us know how it turns out to you.
I agree with Saber 10.5 bacon recipe worked for me the 1st time I made bacon and has been the only one I use since the whole family love it and look forward to their Christmas baskets filled with 10.5 bacon, pulled pork and perogies. December is a busy month for me getting it all ready. Made 70 lbs of bacon this December, still have some left which is good cause now I am on to back bacon and peameal bacon
A really easy way to make bacon is to use the 'Basic Dry Cure' from the recipe site.
I have done a lot of belly bacon using that without additional seasoning, and I think I prefer it.
I have liked every smoke I have tried with bacon, btw, and I've tried all of them but cherry and alder.
Hi, in the UK we cold smoke our bacon and slice and fry. Never hot smoked it at all.