Makin’ some Bacon – Maple Cured

[Whistlerduck]

THAT, is some great pictures and information. I never thought I'd want to try making my own bacon....but now I can't wait to try it. I wonder if you can order the pork bellies with the skin removed. I'll have to dig around. Bacon in big squares like that look fricken awesome.  Thanks FishRman, great Post!

-Whistlerduck

[Smokeville]

Fishrman the trick to Homemade Bacon is to fry it up at a lower temp. We have a lot more sugars in the homemade bacon, than they do in the injected store bought crap. If you try cooking your bacon at a slightly lower temp for a longer time, that should cure your edges turning black problem. The lower slower way will also wake everyone in house up starving. If you happen to be the first one up and making breakfast!!

My favourite method is to put the frypan in the oven using the bottom element only. It takes longer at 350F than on the stove but it's a nice and even heat and the bacon never curls.

Been a long time since I made my own. Way to long!

Rich

[smokinjoe73]

Wow. That looks great. Fantastic post. Can I ask what did you use for a cure?

[wetzel1977]

When we  have family stay over night we put it on a lg cookie sheet pan in the oven @ 350 turns really nice and flat like Smokeville said

[Tenpoint5]

Wow. That looks great. Fantastic post. Can I ask what did you use for a cure?

Cure #1 is used in this recipe. For added Maple flavor in my bacon. I use maple powder that I get from www.targil.com

[Smoker John]

Really nice bacon

[smokinjoe73]

Sorry I am pretty new. How of cure would you use ?