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Did you intend to make coppa? As Steve said this is typically what is made from that muscle. Pancetta is dry cured and aged pork belly, no smoke

Forgot to mention the same hold true with Swiss chard as an alternative to celery powder

Interesting...being in the industry I have always found this almost comical how the general public thinks that because it is " natural or uncured" that these products are healthier when in fact the nitrite level in finished product is often higher than products cured with the sodium for of...

I have always followed Bob's recipe/process as far as bag dry curing. Just looking for a way to get some noticeable maple flavor into my bacon. I've got a cured belly ready to go. Gonna wash tonight and rub with love and syrup!

Cold meat is best for grinding and stuffing as already pointed out. You want to reduce smearing of the fat and cold also helps get nice clean cut when grinding. If making a dry sausage, it is even more crucial as smearing will greatly impact drying.

Update: this is a perfect brine....worked great! On second batch now

20 views and no help! LOL Come on guys....Im dyin for some bacon!!

Hey guys...Been doing my own bacon for a few years now based on Bob's thread, thanks BOB!!! Im looking for the best way to get maple and brown sugar flavor into my next batch. Wife and little ones love it but I struggle with best vehicle to deliver the maple flavor. I saw that McCormick had some...

From my knowledge...phosphate is typically used as a water binder.....helps retain moisture. as others say you should be fine without it

Where did you get this cover? Looks pretty snazzy.

Just put some loin in cure tonight using this brine...... Can't wait!!!!!

I received the iGrill and love it so for through 4 cooks....like the alarm features that I can set. Others have it as well. Like the graph feature for cook logs and also to see when dips/spikes happen while I'm catching some z's on overnight cooks

Buddy just bought the cabelas and it does a great job.....we have a Berkel at work and it's not much different. Decent power too I would say get biggest blade you can afford as bellies can be somewhat large and difficult to slice on smaller slicers

If you haven't done bacon yet with pecan I HIGHLY recommend trying it!!! :cool:

Ahhhhhh love it! Is that a basic cure and a pepper cure? What wood you plan on using?

Thanks guys.....ready to cure a loin now!

Great write up! Thanks for sharing. I'm going to embark on this adventure this weekend or next!

Thanks guys.....the thing that always confuses me is how much water to use in the brine. On Martin's calculator I can easily figure out the amounts of dry ingredients but the ratio of water to ingredients is what confuses me! I know it's not that hard but I'm stumped!

Perfect....thanks for sharing....exactly what I was looking for. Love the addition of maple syrup and brown sugar. Wondering if anyone has any experience injecting maple syrup into the loin??? Thinking I may mix cherry and apple wood. Ahhhhh I love new ventures!

Hey guys....not coming up with much when searching. I'm looking to expand on my bacon success and venture into Canadian bacon. Does anyone have a wet cure recipe? Perhaps a sweet one with brown sugar? I'll take anything that uses pink salt vs TQ as I have plenty of pink salt. Appreciate the...