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Bacon recipe change?

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  • Jaster
    Charter Member
    • Sep 2014
    • 6

    Bacon recipe change?

    Hey gang,
    I wrote down the bacon recipe a few years ago, so I didn't always have to load the webpage. Back then it was for 1lbs, which I scaled to 3lbs as per Meatheads instructions. Doing a little surfing of the site today I noticed the bacon recipe had changed, pretty dramatically too. It now uses a third of the Prague powder and half of the curing time. Have I been poisoning my family and myself for the last 3 yrs? Using new recipe starting today, was just curious and kinda surprised.

    Thanks for any info you have,
  • Steve R.
    Club Member
    • Jul 2016
    • 2589
    • Elizabethtown, KY
    • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

    #2
    I wish I had the old recipe written down somewhere. The last batch I made using the new recipe was underwhelming, to say the least.

    Comment


    • Jaster
      Jaster commented
      Editing a comment
      Per my notes for the maple syrup recipe the only difference is 1 1/2 tsp Prague powder #1 vs 1/2 tsp now. Also, curing time went down to 3-5 days vs the old 7-10.
  • DeusDingo
    Founding Member
    • Jul 2014
    • 1161
    • Madison, WI
    • Weber Q320 grill
      Camp Chef Smoke Vault 24 Propane Smoker
      Maverick and thermo Pen thermometers

    #3
    could you post the old recipe?

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 11081
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
        Smokin' Hound Que
        Minnesota/ United States of America

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      #4
      The new recipe is a safer version of the old. The curing calculator is more accurate when people are scaling up. It also calculates curing time more accurately.

      Comment


      • Jaster
        Jaster commented
        Editing a comment
        Alright, I figured it was something like that, was just surprised that the Prague Powder amount was so drastically different. Thanks for the response, will be following new recipe, no one got sick from the old so all good
    • Jaster
      Charter Member
      • Sep 2014
      • 6

      #5
      The version we were going off of for the Maple Syrup recipe was:
      4 1/2 tsp Kosher Salt
      4 1/2 tsp Pepper
      3 T Dark Brown Sugar
      1 1/2 tsp Prague Powder #1
      1/2 Cup Dark Maple Syrup
      3/4 Cup Distilled Water
      7-10 days Cure
      225 deg until internal of 150 deg

      So only the Prague Powder and the curing time had changed, which seemed odd, which is why I posted

      Comment

      • jacmac422
        Former Member
        • Mar 2017
        • 99

        #6
        I made bacon a couple of weeks ago for the first time. I must say that there wasn't near enough salt. I dont know weather to add salt or curing powder next time though

        Comment


        • ecowper
          ecowper commented
          Editing a comment
          Add salt, and cure for more like 5 days, not 3. It will increase your salt flavor without being an issue regarding the Prague Powder

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      This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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