ba-ba-ba- bacon!

[Frank_Cox]

I'm makin bacon. First time I have done it. I used TQ's tutorial for the basics and to get a starting point.
The recipe I used for some of it...
1- Tbs tenderquick per pound of pork belly. No more!

Evenly shake kosher salt on each side

season with Favorite rub, I used sweet hot low down from tss foods.

Rub all the salt, cure, and spices in evenly then...
Drizzle honey on each side.

On the other ones I used the tenderquick and the salt but used crushed black pepper instead of rub and no honey.

Just like TQ said, you need to turn it every night and rub everything around for 10 days. You will see blood and juices rendering out of the bellies this is good. It is the process working.
After 10 days ringer the bellies off.
I now I'm at the point it needs to rest in the fridge for 24 hours. Then I'll smoke it!

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[The Czar]

I think I'm going to have to sample some to tell you if you did it right…


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[Clover Ridge Smokers]

Czar, you can have my samples too since I can't be there to taste it.

[Smokeone]

But you can't have mine!

[SmokinFF]

I'll make you a deal. I'll trade you 2 whole bacons from Smokeones hog for a sample of yours.

[Puff]

Ok, ok, I might trade with a 1947 FL Harley Davidson....we love bacon

By the way, I love your Frankencube and video...great unit!

Are the last pictures with the skins showing?

[Rodcrafter]

NICE!!!!!!!

[SoloQue]

Lookin Good!



I give mine a couple of good 15 minute soaks until the water stays clear to pull off excess salt before the 24 hour sit. Man, you gonna have some nice bacon pretty soon.

[Grabber70Mach]

Looks great, one day I'm gonna try and do some.

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[Puff]

I have finally found a source for pork bellies, I have the tender quick and plastic meat lugs. Then.... I read a pile of stuff about the SAFETY of meat cures, nitrate, etc. Etc.

Holy cow! Safe to say, I never mind experimenting. In fact I'd have gladly scrapped any project I've done here from the 275 gal smoker and trailer to the whiskey barrel cold smoker in the blink of an eye...if I found that it didn't work out the right way. No harm done.

Anyone have a clue as to what to look for if the process is going wrong?



I know, I know.... That's a little extreme

[SoloQue]

if the liquid in the bags goes cloudy during the cure stage then the meat has spoiled. a sniff test when you open after 9 days is always a good test too. just keep your ratios close and keep the bagged meat below 40f, should be fine

[Puff]

Thanks Solo,

Inspires confidence