Bacon Cook Day

[Andy Kaminski]

I just love me some home made bacon.
I don’t see me ever buying bacon again.
My Weber kettle, SlowNSear, a Costco belly and a simple recipe is all I need.
This is maple syrup, brown sugar, Prague #1, and some kosher salt, some corse pepper, smoked with hickory chunks and cowboy briquettes.
I’ll slice these guys up tomorrow on the slicer, do the vacuum seal thing and I’ll be set for a while.

Note from Moderator: Corrected error, changing Prague #2 to Prague #1.

 

[Randy]

How long did you smoke them? I know what temp? Just curious

 

[Andy Kaminski]

It took 3hrs and 20 minutes for it to hit 150 degrees at 210 cook temp.
The weather up here is 50 degrees and it sprinkled for half the cook.

 

[Andy Kaminski]

Oh I guess you know our weather.
My bad.

 

[Brett-EDH]

Do you brine these for a few days or just baste and smoke low and slow? Looks real good.

 

[CaseT]

So Prague #2 is typically used for long term curing in meats that aren’t cooked.

Please post a break down of your process so people don’t get sick.

Cure #1 would be the most commonly used for products like bacon that you have posted.

If anyone following this thread wants information on this process I have posted threads here on proper curing of bacon and other meats.

Again cure #2 is not for short term meat processing.

 

[Andy Kaminski]

I apologize I said # 2 on accident should have said I use #1.
I brine for a week and use the 1 teaspoon per 5 lb method.
I adjust to accommodate the meat weight.