Print Page - First batch of bacon. Cured for nine days and smoked for two hours over hickory and apple wood to 16

Title: First batch of bacon. Cured for nine days and smoked for two hours over hickory and apple wood to 16
Post by: auto180sx on March 18, 2019, 04:30:20 PM

The bacon turned out nice. I used a calculator and did an equilibrium brine in a bag for nine days, then back in the fridge for about five hours uncovered. Then onto the smoker.

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Title: Re: First batch of bacon. Cured for nine days and smoked for two hours over hickory and apple wood t
Post by: Travis on March 19, 2019, 03:27:03 AM

I've made bacon once and it was incredible. Yours looks great! Mind sharing your recipe?

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Title: Re: First batch of bacon. Cured for nine days and smoked for two hours over hickory and apple wood t
Post by: SmokeVide on March 22, 2019, 06:56:02 AM

I like doing cured stuff. Getting ready to put some baby backs in a cure.

Nice job. Looks perfect. What were your temps (smoker temp and product temp)?

Title: Re: First batch of bacon. Cured for nine days and smoked for two hours over hickory and apple wood t
Post by: auto180sx on March 26, 2019, 12:39:49 PM

I used http://www.localfoodheroes.co.uk/calculator/dry_cure_bacon/ and did 2% salt, 1% sugar. I think I'll go a touch sweeter next time. I cured it in a bag for nine days and used kroger brand kosher salt and sugar in the raw along with pink salt #1. I smoked it at 250ish over hickory and applewood until it hit 165 internal temp. I'm really happy with the finished product, I'll be doing this again and I'll try to record all of it to post here.

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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: auto180sx on March 18, 2019, 04:30:20 PM