First shot at bacon


 
Morgan C.

Morgan C.

TVWBB Diamond Member
I made an attempt at some bacon a few weeks back based on some earlier info Bob Correll Posted a while back! Super easy and well worth the 5 to 7 days to cure! All I could find at the time were small pieces of pork belly but worked like a charm!

A few small pieces on the WSM over a little hickory after the curing process!
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About 25 degrees at the time so lit just a few kingsford briquettes and added a couple after each hour! Had no problem keeping the smoker low!
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After about 5 hours it was pulled! [IMG:top]
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Tried some along with a little homemade breakfast sausage! Wow best bacon I have has!
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All I can say is if I new how easy this was I would have tried years ago! Try it u will love it!!!!

Take care!!!
 
Terrific looking bacon and sausage Morgan!

IMO, it's hard to beat hickory smoke for bacon, but apple is a close second.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">All I can say is if I new how easy this was I would have tried years ago! </div></BLOCKQUOTE>
Hey, I tell everybody that!
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Morgan, you seem to be zooming right along as a "newbie" on the forum. I get the distinct impression that you aren't new to this sort of cooking however. Great bacon.
 
Looks good to me! Your small pieces were larger than mine. Mine are about 2" wide and weigh a little over 1/2 lb. each. I will know better the next time I buy pork belly.
 
Ya mine were about a pound apiece if I remember! I,m thinking one bigger slab might cure a little less salty then the small pieces!
 
Looked great....what recipe did you use?
I want to do one maple and one regular and was wondering if you just eliminate the maple sugar from the rhulman recipe or did you have a "plain bacon" recipe?
 
Steve not sure you are going to find a easy conversion as Prage and MQT are different critters....I found this information interesting and perhaps you will as well...

Prague Powder #1
Prague Powder #1 is a mix of sodium nitrite and salt. It is also known as InstaCure, Modern Cure or curing salt. The recommended amount is 1 tsp. for every 5 lbs of meat or 1 oz. for every 25 lbs of meat. Prague Powder #1 is used for meats that will not be frozen or refrigerated immediately, such as smoked or dehydrated meats.

Prague Powder #2
Prague Powder #2 is a mixture of salt, sodium nitrite and sodium nitrate. It is used for meats that will be dry-cured over a long period of time, like pepperoni or salami. The sodium nitrate breaks down during the curing process, first into sodium nitrite and then into nitric oxide. The recommended amount is the same as for Prague Powder #1--1 tsp. for every 5 lbs of meat or 1 oz. for every 25 lbs of meat.

Morton's Tender Quick
Morton's Tender Quick is a mix of salt, sugar, sodium nitrite and sodium nitrate. It is used in the dry- or pickle-curing of meat, fish and poultry. The recommended amount is 1 1/2 tsp. for every 1 lb of meat. Morton also makes a product called Sugar Cure, which can be substituted for Tender Quick, especially in ham or bacon.



Read more: Saltpeter Substitutes | eHow.com http://www.ehow.com/list_72228...s.html#ixzz1vp2BhX18
 
What about mixing my own? I was able to take home an ounce of nitrate and an ounce of nitrite from work the other day. I have both flake and kosher salt as well as sugar.
I was thinking of using the flake salt since thats what we use at work for pancetta.
I just need to know how much salt and sugar to use per pound of belly I guess....I am afraid of it coming out too salty
 
Also I might mention getting your cure from ALLIEDKENCO.COM, for they're a business that caters to meat processing on the home front. They offer all sorts of cures. And no, I am not in any way connected with them.
 
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