First post...and first go at making bacon...questions

[Habanero Smoker]

I was hoping the butcher gave you a Bacon Cure Mix, that you would use at a much higher rate. Such as Morton's Tender Quick, Basic Dry Cure, Bradley Cures or hundreds of commercial mixtures on the market. I was also hoping the butcher was more knowledgeable about curing. This time luck was on your side, and you checked first before tossing it. So on the other hand, if it is a blend they make themselves, and you added additional salt, you may be looking towards a very salty bacon.

Curing your own meats is easy, but you need to know the fundamentals, and not just through stuff together. 3rensho summed it up best if you do not know what you are doing. Since you are just starting out, follow reputable recipes for know. To increase your knowledge in curing a nice book to purchase would be "Charcuterie" by Michael Ruhlman & Brian Polcyn.

This link will provide a quick summary of a few curing salts that are commercially sold; but the only "blend" listed would be the Morton brands (I put blend in quotes, because Cure #1 & 2 are blends of sodium nitrite and/or sodium nitrate with salt, but have an industry standard):

Curing Salts

[Waltz]

It looks like you are sorted and will survive your first bacon. Getting back to your original post: When you go to smoke the bacon let it dry in the fridge until it is tacky on the surface, it will take the smoke better that way - its called forming a pellicle.  I would experiment with your friends smoker and your weber to see which turns out best - the weber method seems like a lot more effort though.
I also like to try experimenting with different recipes and dishes but always bear in mind that two things you can't mess around with when curing food is the quantities of cure and hygene - you have the potential to make people very ill otherwise.

[Sub80]

It looks like you are sorted and will survive your first bacon. Getting back to your original post: When you go to smoke the bacon let it dry in the fridge until it is tacky on the surface, it will take the smoke better that way - its called forming a pellicle.  I would experiment with your friends smoker and your weber to see which turns out best - the weber method seems like a lot more effort though.
I also like to try experimenting with different recipes and dishes but always bear in mind that two things you can't mess around with when curing food is the quantities of cure and hygene - you have the potential to make people very ill otherwise.

I appreciate all the posts here from Habenero, you Waltz, and the rest.  I am a beginner when it comes to curing...but not to spices/runs in general...and certainly not to food and hygiene.

I know about the pellicle...I just smoked a perfect salmon (apple wood) last Sunday...the brine I used formed a nice one.  I'm also constantly washing my hands...so this wasn't about lack of hygiene care.  I was fully prepared to toss the bellies...but my gut told me to wait.

@ Habenero...I know my bacon is going to be salty...I like it that way.  I also know I can soak it a bit afterwards to temper that a bit.  It's about the process for me...I love the process of making my own food...whether its curing meat to smoke or making a kicked up Jambalaya.  It's trial and error and I'm not afraid to learn from my own mistakes...in fact I think it's necessary.  I will certainly look into that book...in my recent searches online I've seen it referenced before...and if an experienced person like you endorses it...well that's my kind of referral.

Thanks again guys...my main concern when I started this thread was my curing process with the fax seal and juices.  Other concerns came up and I'm glad to have learned something new.  I'll let you know how it turns out...

[Waltz]

No-one has said "welcome to the forum" to you yet so; welcome to the forum. As you already know, there is a lot of good information and a lot of experienced people here and as you have seen, all very willing to comment and give advice. I was not meaning to imply you would be unhygenic but if you don't know to measure the cure carefully perhaps you would be unaware of other hazards, the curing and smoking process can hold foods at temperatures where bugs will grow quickly, no offence intended ;D. Let us know how you decide to smoke the bacon and how it turns out.

[Sub80]

No-one has said "welcome to the forum" to you yet so; welcome to the forum. As you already know, there is a lot of good information and a lot of experienced people here and as you have seen, all very willing to comment and give advice. I was not meaning to imply you would be unhygenic but if you don't know to measure the cure carefully perhaps you would be unaware of other hazards, the curing and smoking process can hold foods at temperatures where bugs will grow quickly, no offence intended ;D. Let us know how you decide to smoke the bacon and how it turns out.

There was no offense taken Waltz...I've been married for 17 years...I have a thick rind :)

Just here for knowledge and to share...appreciate it...

[Habanero Smoker]

I also forgot to say welcome to the forum.

[mikecorn.1]

Uh oh!! Me too. Welcome aboard. :)


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[squirtthecat]

Ditto!

Now lets some some bacon pics!  ;D

[Smoker John]

Welcome to the boards, there was a lot of great info in this thread. Hope to see some bacon pix