Guns & Outdoors Forum

Here’s what I did.

Cure formula. I did a dry cure. Rubbed it with cure, vacuum bagged it and let it fester for a week. Can do the same with a ziplock.


https://www.localfoodheroes.com/univers ... alculator/



How I cut the meat.



https://youtu.be/LbjLdaJj5os?si=49HMdkdxTlxC_8c_



Now, I did slice the money muscle as they call it in half so it wasn’t so thick. Which would add cure time and make for a weird looking “strip” of bacon.



As far as curing, it sat in the fridge for a week. Then I smoked it for 6 ish hours as low as the temp in my
Pellet smoker would go. “Cooked” it till it got to around 135 ish degrees.

I know others have done it, so feel free to share with the class.

I’ve done it with 2/3 brown sugar and 1/3 my own rub. Seal in vacuum bag and let it sit in fridge for a week or more. Smoked at 210°to 145°internal temp and refrigerate sealed after it’s completely cooled. Slice and fry in a little bit of lard as needed since I use lean pork cuts sliced to about 1/4” and cut only what I’m cooking that day.

Thanks

Did somebody say bacon.. I did these right before Christmas. Dry maple peppered and a maple dry

This is the recipe I have used:
https://www.americanspice.com/blogs/hom ... per-bacon/

Last batch I made I threw in a couple tablespoons of jalapeno powder. That slab is still frozen, but I have a feeling it will be meeting Mr. Blackstone in the near future