Bacon
 

Anyone have a killer cured smoked bacon recipe.I bought a whole pork belly at Costco and want something different from my usual.

Bacon Recipe

Brine:

6 cups water
2 Cups thick Maple Syrup
3/4 cup salt
3.5 cups Demerra Sugar
Couple shots old dark Rum (everything in life goes better with rum!)
Appropriate amount (per lb) Prague # 1

Method:

Submerge bacon cuts in the brine & place in fridge for 5 – 7 days.
Stir daily.

Remove from brine & discard brine.

Rinse bacon (optional) and set on grills under fan to dry.
You want the bacon dry to the touch (couple hours or so).

Put grills in smoker, and smoke at 125 degrees (no higher – you don’t want to “cook” the product, just induce the smoke flavor).
Takes ~ 4-6 hours or so.
Hickory chips preferred.

Remove from smoker, cool & Enjoy! :)

This will produce a fairly sweet bacon.
It will caramelize when it is being cooked.
Tried this one as an alternative to my regular recipe a few years back.
It now runs at least 50/50 on what we make here.

Cheers,
Nog

Dry bacon cure from CTR, mix in some dehydrated Maple syrup with it,,,,amaaaazing and not the messy wet cure. Once sealed it will create its own moisture.

I use the dry cure method on the Morton’s website... 7 days/inch of thickness. Then cold smoke a li’l Bit then turn up the heat and bring up to 145/155 ish degrees. Slice and fry....yum

I just made some. I use the CTR or buckboard bacon cures. I like to cure for a couple weeks.
After curing, rinse the salt off well.
I did a couple, so one I soaked in beer for a week before smoking and the other ones were a maple syrup/brown sugar/pepper mix.

I actually started out my homemade bacon perfecting on pork loins. Didn’t want to ruin that pork belly off the hop!

Good luck, it’s nothing but fun and you won’t ever want to buy store bought again!!

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https://uploads.tapatalk-cdn.com/201...4c2667f37c.jpg

DR


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This is the best recipie I’ve found:

https://amazingribs.com/tested-recip...ked-bacon-home

You had me at Bacon

Colin

Ill second the amazing ribs recipe

I used to make bacon now I'm lazy. I buy PC brand maple bacon, remove it from the package and cold smoke it with the amazen smoker tube with maple pellets for 4-6 hours. Very cost effect and so much less work. Make sure you pick the driest feeling packages of bacon if you try it.

I used the wet brine from Edmonton Meat and Packers. Last batch I did was 52 lbs in a 6 gallon ceramic crock. Turned out beautiful. Takes longer but what a delight to eat and cook. Does not splatter as it's not injected with brine and water. Cured for 3 days and then smoked the whole batch. Placed brown sugar on some, course ground pepper on a few others and left the rest with just brine. Cut all your pieces roughly the same size and massage once aday. The pork bellies will go from soft and jelly like to nice and firm when fully cured. Do not rush the process. It takes time for the nitrites and nitrates to reach the center of the meat.

So where do we all meat up to taste everyone's recipes???

Xbolt
 

Here I wrote a big thank you to Xbolt and hit send and it said suspended user all that typing for not