Getting started making bacon

[riggeek]

First off this in  great forum with lots of info.

I just purchased a used SS Bradley  done a few minor repairs and love using it now.

I am feeling overwhelmed with the amount of info on curing.  I have read the basic bacon overview thread, and read of the cures overview. i was hoping some would share a basic recipe with me to get started with. I live a ways out in the Nevada desert, and am not sure where to buy some of these cures local. I can have some items shipped from Amazon thou. I can get the Morton tender quick from there.

So which cure to i want to order to get started?

Does the cut of meat matter, which cut?

[Habanero Smoker]

There are many types of bacon. The most common is belly (slab) bacon. Another common bacon is Canadian Bacon (or back bacon), which is cured pork loin. Then there is Buckboard bacon (Hillbilly bacon) the is cured pork shoulder. You can also make bacon from some beef cuts. As for other cuts, brisket, beef shoulder, beef sirloin can all be made into corned beef/pastrami, fresh ham can be made into cured ham. So if you are first starting, just focus on one product that you want to make.

You can find some easy to follow recipes at the below link:
Bacon & Other Cured Meats

For curing supplies you generally will have to order them. You will find some suppliers listed in the link below:
Approved Vendors

Cure #1 is more versatile, and is use in most recipes, so I would choose that over Tender Quick. If Tender Quick is more convenient, then it can be used but when you find a recipe that call for cure #1 and you only have Tender Quick, it is not a direct 1:1 substitute, so ask more questions before using it. Also at this point you do not want to purchase Morton's Smoke Flavor Sugar cure, that has a completely different use.

So the most important thing is to pick one project, and ask plenty of questions. Once you get your feet wet, and become more confident; you will find that curing meats is relatively easy.

[bille]

I have only done a few slabs but I use a very basic cure consisting of 1/4 cup of Kosher salt, 1/4 cup of brown sugar and 2 tsps of Instacure. This is enough for a 5 lb slab, I let it cure for 7 days and then I smoke. As others have stated, I will never go back to store bought bacon. 8)

[Waltz]

Maple cured is excellent. I followed a recipe by 10.5, another forum member, and it was easy and turned out well. If you search the recipe pages it should pop up.

[riggeek]

Thanks for the reply's everyone.

This extra info has been very helpful.

This is the recipe i have decided to try

http://www.susanminor.org/forums/showthread.php?311-Canadian-Bacon

I have went with this cure

http://www.butcher-packer.com/index.php?main_page=product_info&products_id=56

I am still at work for about 2 more weeks.

I will update this wheni get home and have all the supplies. That will also give me time to finish the mods to the smoker as well.

[Habanero Smoker]

Good choice for your first project. Canadian bacon is very easy to make.

DQ Curing Salt, is the same as cure #1. I should have mentioned that cure #1 goes by many brand names.

[beefmann]

welcome aboard , good choice on the smoker and good luck with  smokes....  lot of good information here and good recepies

[riggeek]

Just a update for everyone

i made it home from work

I mix up the cure yesterday at noon. and got 2  3lb pork loins going. I had 4 but the wife wanted to just try 2 for now.  I will update again after a few more days.

[viper125]

Wife loves my Canadian bacon! But steals a piece of loin every time to make a loin roll the I smoke it with my bacon. Thats ok because they are so good too!

[riggeek]

Just pulled them out of the refrigerator.

[mikecorn.1]

Nice. Keep the pics of the progress coming


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[viper125]

ooohh ! Those will make great bacon!  Once you try you'll never go back!

[riggeek]

This photo is after the smoking. I pulled them out at 143 deg.



They are wrapped and in the refrigerator for 2 days before eating.

[Bavind]

You will never go back to store bought bacon again

[devo]

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.