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Homemade Bacon

Old 04-01-2017, 01:56 PM
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Default Homemade Bacon

So I made my first homemade bacon today and it was a bit of a fail. Flavor and smoke was fine but way too salty. I did two bellys so I doubled the following recipe (which was for 2 lbs) thinking that was my issue. Do these ratios look ok?

1 tsp Prague powder
2 tbs kosher salt
1/4 cup black pepper
1/4 cup maple syrup
6 cloves garlic
3 tbs juniper berries
10 sprigs thyme

Make a paste and cure for 1 week

Is 1 tbs kosher for every lb meat correct?
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Old 04-01-2017, 02:10 PM
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Traditional cured pork is extremely salty. Probably did it right. Perhaps bluffman will be along to clarify.
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Old 04-01-2017, 02:30 PM
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I found the same thing first batch. Second I just put as much salt as I could in the liquids I added that would dissolve and that batch was MUCH better
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Old 04-01-2017, 02:51 PM
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After it's cured and before you smoke it, slice a piece off and fry it. If it's too salty soak it in cold water for an hour and taste it again. Keep changing the water and soaking until you're happy with the salt content.

According to this calculator you only needed about 1 tbs of salt based on 2% by weight. You should weigh your ingredients especially the cure. Are you cold smoking the meat?

http://diggingdogfarm.com/page2.html
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Old 04-01-2017, 07:59 PM
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just going by memory, 1 tsp of prague's powder or pink salt will cure 5 lbs of meat. One tablespoon of Morton's tender quick (mixture of salt and pragues powder) is applied per one pound of meat.

Rinsing then soaking in water with several changes of water for an hour or so may help with the saltiness.

All of the above is for a dry rub/brine.
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Old 04-01-2017, 08:15 PM
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OP, I assume you have a cold smoker?
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Old 04-02-2017, 06:37 AM
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Sorry, thought I replied last night.

1. This is hot smoked- 225 until it hits 155 internal. Think I'm going to drop the final temp next time.
2. Sounds like the salt was too high based on Boataholics post.


Had some more this am and the thicker belly wasn't as bad but still pretty salty.
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Old 04-02-2017, 06:50 AM
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I use the recipe from the website amazing ribs and it always turns out awesome. I rinse the belly(s) when done brining and soak in a bowl of water for 20 -60 minutes (longer brines get a longer soak) to shed some of the excess salt. I then cold smoke over apple for 12 hours twice with a 12 hour rest in between sessions. I then hot smoke to 150 internal and let it cool and rest for up to a week before slicing. Make sure you have a good scale so you can get your quantities exact.
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Old 04-02-2017, 07:00 AM
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Amazing Ribs has always treated me right, might have to try their technique next time.
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Old 04-02-2017, 08:13 AM
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Polapea,
try dialing your smoker temp down to around 170 if possible. you don't wanna render the fat out of it.
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Old 04-02-2017, 09:21 AM
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Originally Posted by Polapea View Post
Amazing Ribs has always treated me right, might have to try their technique next time.
http://www.smokingmeatforums.com/f/

This site has a section for hot smoking and cold smoking bacon. Lots of information there.

Cooking the bacon at 225 didn't really require a cure since it wasn't in the 40-140 zone for more then 4 hours.

Hot smoking is usually less than 170, preferably 150. Cold smoking produces the best results in my opinion. But it does require some attention to the details since the meat never gets hot enough to kill the bacteria. If you're cold smoking you should buy a scale and weigh your ingredients to be safe.
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Old 04-02-2017, 01:30 PM
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I thought the temp was a little high, will dial it back next time. I liked the flavor of the rub but gonna cut down on salt and smoke at a lower temp.
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