Getting started making bacon

[KyNola]

You know what?  I believe you are correct now that you mention it Devo.  Thanks for reminding me and I am going to remove my reply.

Sorry 'bout that bille.

[Tenpoint5]

In Maple Cured Bacon From Tenpoint5 the recipe calls for

2 oz. Kosher salt (about 1/4 cup)
2 tsp. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1)
1/4 C. Maple sugar or packed brown sugar
1/4 C. Maple syrup

5 lb. fresh pork belly
(Makes enough for a 5 lb. belly)

I believe but don't quote me on this the extra cure is needed to penetrate through the meat during the long cure period. When ever I have done bacon there is a lot of liquid in the bag and this could be another reason for the extra cure. Just my thoughts on this but I will let someone who knows better answer why extra cure is needed.

Yes the extra cure #1 is to allow for the cure that will remain suspended in the liquid and not com in contact with the meat

[riggeek]

Here is the last photo with the slices.

the taste very good slightly sweet, and i love the Maple smoke smell. The salt level is just right.

[mikecorn.1]

Nice!!


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[SiFumar]

Great job! You done good!