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Thread: Wet cured Bacon!

  1. #1
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    Wet cured Bacon!

    My first attempt at makin' bacon.

    Started with a 10lb belly, and 1 week later, this:





    Not shown is a big pile of cutoffs and slices that didn't make the grade but should make for some good bean seasonings, etc..

    Froze some, gave even more away.

    I will definitely be doing this again...
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  2. #2
    Moderator scooter's Avatar
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    That looks like super meaty bacon! Did you smoke it?
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  3. #3
    Excellent Paul!

    Once you taste how good homemade bacon is you won't want to buy store-bought again.
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  4. #4
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    Quote Originally Posted by scooter View Post
    That looks like super meaty bacon! Did you smoke it?
    Yes, I hot smoked it.

    It IS super meaty. Guess I lucked out in that regard. Plus, it's pretty much cooked in the slice photo, as I let it get to 150 degrees.
    MAK 2 Star General #3001 w/Super Smoker Box
    Hasty-Bake Gourmet 256
    Oklahoma Joe 16" offset stick burner (90s vintage - gathering dust)
    Weber Go-Anywhere and Smokey Joe Charcoal (for camping)
    Former owner of: MAK 2 #1795, 27" Lynx gasser, 22.5" Weber Performer, 18" WSM, Smokin' Tex

  5. #5
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    Quote Originally Posted by TentHunter View Post
    Once you taste how good homemade bacon is you won't want to buy store-bought again.
    Oh, we've tasted it. It is definitely a hit. My wife likes hers crunchy (ruined), and the hot smoked doesn't lend itself to that very well. So I am thinking about trying cold smoke -- need to read up a bit...
    MAK 2 Star General #3001 w/Super Smoker Box
    Hasty-Bake Gourmet 256
    Oklahoma Joe 16" offset stick burner (90s vintage - gathering dust)
    Weber Go-Anywhere and Smokey Joe Charcoal (for camping)
    Former owner of: MAK 2 #1795, 27" Lynx gasser, 22.5" Weber Performer, 18" WSM, Smokin' Tex

  6. #6
    Quote Originally Posted by sptucker View Post
    My wife likes hers crunchy (ruined), and the hot smoked doesn't lend itself to that very well. So I am thinking about trying cold smoke -- need to read up a bit...

    I could be wrong, but I don't know that hot or cold-smoking makes any difference. We hot-smoke all of our bacon and have no trouble getting it to crisp up.

    The sugar content will play more of a role in that though. What brine recipe did you use?

    Our Cider Mill bacon, for example, has a higher sugar content, so we have to cook it at a lower temp if we want it to crisp up without burning.
    <><
    MAK 1 Star General #651 - 2014 Model
    former owner - MAK 1 Star General #171
    22.5" Weber Performer with Stoven Pellet Grill attachment
    27 + year old 22.5" Weber Kettle (still works fine)
    Modified Horizontal Offset Smoker - used mainly for cold smoking.

  7. #7
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    Quote Originally Posted by TentHunter View Post
    I could be wrong, but I don't know that hot or cold-smoking makes any difference. We hot-smoke all of our bacon and have no trouble getting it to crisp up.

    The sugar content will play more of a role in that though. What brine recipe did you use?

    Our Cider Mill bacon, for example, has a higher sugar content, so we have to cook it at a lower temp if we want it to crisp up without burning.
    Well, I did read somewhere else that cold vs hot-smoking definitely makes a difference, but you can't always believe what you read. In any case, I will continue fiddling with my cooking method to see if I can crisp it up, but she basically likes her bacon fried hard and brittle-crunchy (which I find disgusting). So far I have had no luck getting that consistency with my bacon. In reality, this is a don't-care for me as the rest of us like it chewy and delicious like bacon should be. :-)

    I used brown sugar and maple syrup to sweeten it up, along with a lot of black pepper and the prescribed amounts of kosher salt and curing salt. I may try your recipe next...
    MAK 2 Star General #3001 w/Super Smoker Box
    Hasty-Bake Gourmet 256
    Oklahoma Joe 16" offset stick burner (90s vintage - gathering dust)
    Weber Go-Anywhere and Smokey Joe Charcoal (for camping)
    Former owner of: MAK 2 #1795, 27" Lynx gasser, 22.5" Weber Performer, 18" WSM, Smokin' Tex

  8. #8
    That looks fantastic, Sp! Very nicely done!
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  9. #9
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    Quote Originally Posted by SmokinKat View Post
    That looks fantastic, Sp! Very nicely done!
    Thank you! Just got a 5lb belly yesterday... gonna make more!
    MAK 2 Star General #3001 w/Super Smoker Box
    Hasty-Bake Gourmet 256
    Oklahoma Joe 16" offset stick burner (90s vintage - gathering dust)
    Weber Go-Anywhere and Smokey Joe Charcoal (for camping)
    Former owner of: MAK 2 #1795, 27" Lynx gasser, 22.5" Weber Performer, 18" WSM, Smokin' Tex

  10. #10

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