When I smoke my bacon (they are all cured now, so they are now bacon), I will use different woods and pellets depending on the bacon. The bellies will be smoked on Saturday Morning. This belly here, according to the cure calculator, should cure in 3 days. Your bellies can stay in the cure solution for however long you want. I usually start my bellies cure on a Monday and then smoke them on a Friday. Ensure that you leave your belly in the cure solution and seasoning for a minimum of what the cure calculator says. This helps the cure go through the belly evenly. Make sure that you flip your bacon every day. Flip and shake the be lly so that all the dry ingredient gets well mixed in.Ī few last essential things while you refrigerate your belly as it cures. Then use a big pot filled up with water, place the bag with the belly in it to push as much of the air out of the bag, and then use my FoodSaver to seal the bag. I then add all the wet ingredients first and then add all the dry ingredients. These bags fit Sam’s Club belly perfectly. Get all the ingredients laid out, grab an 11”x16” FoodSaver Bag. I also recommend getting a food scale that does weight in grams and uses decimal points to get the exact amount of “Pink Salt” so that you get the right ppm cure and that your bacon will last in your fridge up to 3 months. Curing this way will make sure your bacon is cured properly and is ready for smoke quickly. I highly recommend using this wet cure recipe if you’re starting with making your own bacon. You must do this so that you can get the exact amount of cure that you need. There is a great cure calculator (and overall a fantastic place to get info on all things smoke, grill, and BBQ) on the “Amazing Ribs” website. I use it on the bellies in this size range where Sam’s Club only carries ½ bellies without the skin.
This recipe I use for Makin’ Home Cured Bacon is good for bacon from 4-6 pounds. light brown sugar adds so much extra flavor! Also, getting a good pink salt (Prague Powder #1) I highly recommend if you don’t have the exact type of ingredient that you should wait to cure your bacon until you all the right stuff! Just remember that it makes a huge difference using a premium black pepper-like Watkins Pure Black Pepper vs.
MAPLE PEPPER BACON FREE
Please feel free to use brands that you love. I will post links to the exact items that I use in my bacon. My goal on What I Ate is to simplify it down so that anyone who can measure dry and wet ingredients can make the best bacon that you have ever had.Ī few tips as we get going. Makin’ Home Cured Bacon sounds a lot harder than it is.
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