Anyone ever make......wait for it.....

BACON?!

Im gonna do one after Christmas, due to the curing time in my fridge, and the lack of room in there during the holidays. Got a 12 lb pork belly in the freezer, got the curing salt. I figure I will cure it in the fridge with a wet cure of Maple syrup, cider, curing salt, and kosher salt....let it cure in there for a week or two, put it on The MAK for 8-9 hours....yummy.

Anyone else do it? Any tips for this bacon greenhorn?

 

I tried making it a few months ago and it didn't come out right. It wasn't bad, it just ended up a lot more like regular smoked ham and not bacon. I've only done it once so I'm not sure what I did wrong.

 

I will try it soon....results to follow......

 

Paging Elderthewelder


I know a few have done this a few times.

I'll have to attempt it too at some point.

 

I made some last year that turned out pretty good. I still have half a pork belly in the freezer that I need to make into bacon

here is the thread on it
Makin Bacon | Firewood Hoarders Club

 

Thanks, Elder!

 

Dad made some with quick cure and it turned out fantastic. The next hog we are going to do it as a wet curing with the pink curing salt I ordered in for the ham.

 

Prague Powder? (like 6% sodium nitrate and the rest is table salt...its colored pink so folks like me don't screw up and think its table salt)

 

Yep, aka cure #1.

 

yep, make sure you use the #1 and not the #2. there is a difference. also make sure you follow the recipe when using it, too much can make you sick
Curing salt - Wikipedia, the free encyclopedia

 

Absolutely. Always use a recipe!

 

I use Morton tender quick on my jerky, might try your stuff next time.

 

I have a couple bacon making posts on here somewhere.

 

I've made had with both. The quick cure tasted like smoked pork chops and left it a bit dry. The cure made it moist and soft and hammy.

 

I use it more diluted for that reason, I cure then smoke.....