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Getting started making bacon

Started by riggeek, January 30, 2012, 11:05:22 PM

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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

Quote from: devo on February 24, 2012, 09:31:01 PM
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
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

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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