Bacon Curious,

[BrandNewSmoker]

Hello  Everyone,
                                     Thinking about buying some bellies this weekend, local butcher sells frozen so I'm guessing i don't have any skin/no skin choices. My questions ( many as they are),first off i am thinking of just a simple maple cure. My questions are,1) pink salt or not, I know there are a lot of opinions. 2) should i use any specific salt/sugar, (light brown or dark brown). and is Kosher salt the salt of choice? I also have a friend who gets fresh maple syrup so that will be in the rub,but, should i coat the belly before i smoke as well?  I also am thinking of maple smoke and maybe an apple puck or 2( about 3 hours or so). my last question is 150degrees the desired final temp,or is it cooler or hotter?
   as usual thanks for the plethora of knowledge
  Ed

[FLBentRider]

1) You need cure in there to keep it safe for smoking, and to get a proper cure. Having the correct ratio of cure to meat is important. Are you following a specific recipe?

2) Use any salt as long as it is NOT iodized. This will give your bacon a metallic taste. I like to use pickling salt, since the grain size is similar to the cure. The sugar is up to you.

3) I would coat the belly before smoking as well.

4) I take pork bellies to 150F. I use Hickory.

[rcger]

1) You need cure in there to keep it safe for smoking, and to get a proper cure. Having the correct ratio of cure to meat is important. Are you following a specific recipe?

2) Use any salt as long as it is NOT iodized. This will give your bacon a metallic taste. I like to use pickling salt, since the grain size is similar to the cure. The sugar is up to you.

3) I would coat the belly before smoking as well.

4) I take pork bellies to 150F. I use Hickory.

I agree with everything above with the exception of wood choice.  My preference is Maple.

[BrandNewSmoker]

1) You need cure in there to keep it safe for smoking, and to get a proper cure. Having the correct ratio of cure to meat is important. Are you following a specific recipe?

2) Use any salt as long as it is NOT iodized. This will give your bacon a metallic taste. I like to use pickling salt, since the grain size is similar to the cure. The sugar is up to you.

3) I would coat the belly before smoking as well.

4) I take pork bellies to 150F. I use Hickory.

OK after these next questions you will know i am very new to this.
  isn't the pink salt the cure? or do I Need to add something else? recipe...no not yet,i figure i will pick through all the info on here and kinda make one up. All i was thinking is keep it kinda simple on the first go around.

[FLBentRider]

1) You need cure in there to keep it safe for smoking, and to get a proper cure. Having the correct ratio of cure to meat is important. Are you following a specific recipe?

2) Use any salt as long as it is NOT iodized. This will give your bacon a metallic taste. I like to use pickling salt, since the grain size is similar to the cure. The sugar is up to you.

3) I would coat the belly before smoking as well.

4) I take pork bellies to 150F. I use Hickory.

OK after these next questions you will know i am very new to this.
  isn't the pink salt the cure? or do I Need to add something else? recipe...no not yet,i figure i will pick through all the info on here and kinda make one up. All i was thinking is keep it kinda simple on the first go around.

Pink salt is used in such small quantities, that most use it in a mix.  I use 1 Tablespoon of this mix per pound of meat and then add any flavorings, such as brown sugar, maple syrup, etc.

http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute&p=691#post691

[SiFumar]

I agree with FLB.  I've gone to using the Basic Dry Cure for most of my bacon(belly and loin).  And I keep a batch in an air tight container all the time.  But for some things I also have "pink salt", Cure #1.  But I do like 10.5's Maple Cured Bacon here- http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon.  It also is a nice tutorial on making bacon.  Start with a basic recipe and go from there.

[BrandNewSmoker]

I agree with FLB.  I've gone to using the Basic Dry Cure for most of my bacon(belly and loin).  And I keep a batch in an air tight container all the time.  But for some things I also have "pink salt", Cure #1.  But I do like 10.5's Maple Cured Bacon here- http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon.  It also is a nice tutorial on making bacon.  Start with a basic recipe and go from there.

So don't use the pink salt,or use it also with the cure?

[SiFumar]

PINK SALT IS THE CURE!!  The "Basic Dry Cure Mix" is a mix of Pink salt(cure #1), pickling salt and sugar.  When you use "pink salt" by itself (1tsp per 5lbs of meat)you always have to add sugar and pickling salt to it.  The "mix" has all those ingredients in it.  And that is 1Tbs per pound of meat.

I know it seems confusing, but go over to the recipe site and read up on it.  It really helps.

[BrandNewSmoker]

PINK SALT IS THE CURE!!  The "Basic Dry Cure Mix" is a mix of Pink salt(cure #1), pickling salt and sugar.  When you use "pink salt" by itself (1tsp per 5lbs of meat)you always have to add sugar and pickling salt to it.  The "mix" has all those ingredients in it.  And that is 1Tbs per pound of meat.

I know it seems confusing, but go over to the recipe site and read up on it.  It really helps.

ok i thought thats what it was,but,I think i misread  something in the middle
thanks

[Habanero Smoker]

Since this is your first time, I suggest you follow a specific recipe from a reputable site. Since you are planning to make a maple flavored bacon, the link to Maple Cured Bacon would be a good start. If you want a more savory bacon, then use the Basic Dry Cure Mix, as directed and add your own seasonings and herbs.

The 150°F temperature is what most use on this forum. At that temperature it is fully cooked, and you just need to cook until your desired crispness. You can take the bacon out at any temperature you like; some only cold smoke, and some only hot smoke until 139°F or lower; at these temperatures the bacon is raw and must be fully cooked prior to eating. For now you should follow a recipe, and experiment only after you gain more confidence and knowledge. 

[BrandNewSmoker]

Since this is your first time, I suggest you follow a specific recipe from a reputable site. Since you are planning to make a maple flavored bacon, the link to Maple Cured Bacon would be a good start. If you want a more savory bacon, then use the Basic Dry Cure Mix, as directed and add your own seasonings and herbs.

The 150°F temperature is what most use on this forum. At that temperature it is fully cooked, and you just need to cook until your desired crispness. You can take the bacon out at any temperature you like; some only cold smoke, and some only hot smoke until 139°F or lower; at these temperatures the bacon is raw and must be fully cooked prior to eating. For now you should follow a recipe, and experiment only after you gain more confidence and knowledge.

thanks, that sounds like a plan.
   if you don't mind me asking what is your preference cold or hot smoke?( by all means all chime in )

[KyNola]

Morton's TenderQuick and Cure#1, known as pink salt, are both curing agents but used in different quantities.  Thought you should know that.

Here is a link to the recipe I use.  Works for me. http://forum.bradleysmoker.com/index.php?topic=6770.0

Your bacon will look like this!

[Habanero Smoker]

thanks, that sounds like a plan.
   if you don't mind me asking what is your preference cold or hot smoke?( by all means all chime in )

It depends. If I am making a sweet bacon, such as the Maple Cured bacon I will hot smoke until it is 150 - 152°F. With that type of bacon; containing a lot of sugars, bringing it up to that temperature, it crisps better without burning.

If I am making a more savory bacon I will cold smoke it for 2 hours while applying smoke, then hot smoke at 150°F, until I reach an internal temperature of 132 - 135°F (most will bring it up to 139 - 140°F.

[BrandNewSmoker]

thanks, that sounds like a plan.
   if you don't mind me asking what is your preference cold or hot smoke?( by all means all chime in )

It depends. If I am making a sweet bacon, such as the Maple Cured bacon I will hot smoke until it is 150 - 152°F. With that type of bacon; containing a lot of sugars, bringing it up to that temperature, it crisps better without burning.

If I am making a more savory bacon I will cold smoke it for 2 hours while applying smoke, then hot smoke at 150°F, until I reach an internal temperature of 132 - 135°F (most will bring it up to 139 - 140°F.

sorry been on nights or would have gotten back sooner.
thanks for the info.
hopefully i can get down for some bellies by monday to start it curing.