This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.



Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Meathead's maple bacon...20+ pounds!

  • Filter
  • Time
  • Show
Clear All
new posts
  • JTK
    Charter Member
    • Mar 2015
    • 51
    • Tonawanda, NY
    • Pit Barrel Cooker
      Weber Smokey Joe 14"

    Meathead's maple bacon...20+ pounds!

    I may be in over my head. I made bacon a few weeks ago and brought in a little sample for some people at work...they loved it. They told me to let them know the next time I plan on making some so they can "place an order". This morning I told a few people that I would be doing another batch shortly and word quickly spread through the office and I currently have "orders" for 20 pounds, not including what I will make for myself. I did 11 pounds last time, which seemed like a lot, but it turned out to be very manageable and no trouble at all.

    Has anyone done large batches of bacon? I have a second fridge, so space isn't a problem while curing, I'm just looking for any tips before I get started to hopefully avoid any unforeseen problems.

    I'm thinking I'll mix a big batch of cure and ladle it into however many vacuum seal bags I end up using.

    Any input would be appreciated and I'll be sure to take pictures along the way...all that bacon will be a beautiful sight.
  • Jerod Broussard
    • Jun 2014
    • 9941
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    I would change your username to "Macon Bacon" Just saying.


    • HorseDoctor
      Charter Member
      • Sep 2014
      • 1147
      • Central Iowa

      I do bacon, a case (4 bellies) at a time. Usually right at 50#. It's often the easiest way to get bellies and usually cheapest. I skin them & cut each side in half so end up with 8 pieces. I use a semi-dry method which involves rubbing the cure and selected extras (spices, herbs, etc) on each piece. Then they go in a 2 gallon Zip-Lock bag at which time they get 1/2 cup maple syrup is poured in with. They are then stacked 4 deep in two 18 quart plastic dish pans and then in the fridge. Flip them over every day or two. Between the syrup & the cure pulling juices out of the meat, it very quickly becomes a wet cure. After a week or 10 days, I rinse them and let them set in cold water for an hour, pat dry and on the smoker to 150-160. I usually use apple wood and often add a little more syrup or a dusting of brown sugar during the cook/smoke. I have to do this in batches as even with a BGE & a modified COS, I still don't have room for 8 at a time. I like to slice it thick, 4 mm (a touch over 1/8"). It's amazing how many friends you can accumulate when the word gets out that bacon is done. Bring on the home grown tomatoes, it's BLT season!!!!

      Tip 1: Shop around. I have found that some stores will order a case with modest markup and some will "stick it to ya".
      Tip 2: Don't use Glad bags. They leak, or at least the box I got did. Very messy.
      Tip 3: Cook the bacon with low heat in a pan or in the oven. With that much sugar it will scorch in a hot fry pan.


      • FLBuckeye
        FLBuckeye commented
        Editing a comment
        HorseDoctor Are you following MH's bacon from scratch recipe i.e. prague powder #1?

      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        I actually use a very similar recipe from Michael Rhuman's book Charcuterie. It uses Prague powder, salt, sugar & maple syrup, just doesn't add water. I also frequently add some garlic, black pepper & powdered bay leaves for a slightly more savory version.
    • JTK
      Charter Member
      • Mar 2015
      • 51
      • Tonawanda, NY
      • Pit Barrel Cooker
        Weber Smokey Joe 14"

      HorseDoctor what bags do you use? I used some sort of zip lock bag for my first bacon run and had leaks too. The next time I did it I used a vacuum sealer and it was so much better knowing that they were sealed tight and that I could give the bags my daily squeeze and mix without worrying about busting the bag open. The food saver bags get expensive, so I don't know if I want to use them when doing a large batch.


      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        I've had fairly good luck with "Ziplock" brand. Only problem is keeping dry rub out of seal slot. It can prevent a good seal. Got a batch going right now & there must be 1 out of the 8 leaking a bit. A good reason to keep them in the plastic dish pans. add a little more syrup or a dusting of brown sugar during the cook/smoke. Vacuum sealer sounds like a good option. Will try that next batch.
    • Meathead
      • May 2014
      • 1470
      • Chicago area
      • Remember, no rules in the bedroom or kitchen

      The issue is keeping all surfaces wet and having enough liquid so that the ingredients aren't depleted. I'm sure there's a way to scale, but if I were you, I'd do 1 pound bags.


      • jholmgren
        Founding Member
        • Aug 2014
        • 287
        • York, PA
        • -Jim

          *Kamado Joe "Classic Joe"*
          *Weber Spirit (for quick weeknight cooks)*
          *Cyber Q Wi-Fi temp controller for overnight cooks*
          *ThermaPen Instant* *Thermapen Chef Alarm* ...and pretty much any wheat beer!

        Picking up 6 lbs of belly in the morning for my first try at bacon. I'm going to go with 2 lbs of each of Meathead 's 3 recipes. (Regular, Maple, Asian). After reading this, I'm going to use my vacuum sealer instead of zip-top bags.


        • aarontbell
          Charter Member
          • Feb 2015
          • 68
          • Akron Ohio
          • Weber genesis
            Napoleon Apollo 20''
            Maverick ET-732
            BBQ GURU digi q
            Thermopen mk4
            Thirsty Dog beer

          I have made about 150 lbs since last summer. I mix each 2 gallon bag separately to keep salts and spices exact. I usually do 5 pound bellies. I did cajun flavors with pear wood Saturday. Tastes great but I want spicier.


          • jamess
            Former Member
            • Jul 2015
            • 2

            Subscribed! I'm looking forward to hearing how your big batch turns out. Bacon is on my short list of things to make.


            • Valsacar
              Club Member
              • Sep 2015
              • 34
              • Grills

                Weber Performer 22" (For now)


                ThermoWorks Pro BBQ Kit


                System Administrator, US Government Contractor
                Located in South Korea (with APO, so online ordering is primary)

              How did it turn out? What method did you use for such a large batch?




              Meat-Up in Memphis 2021

              SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
              Click here for details. (https://amazingribs.com/memphis)
              See more
              See less
              Meat-Up in Memphis


              These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use our links when you buy things

              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

              If you have a Weber Kettle, you need the Slow 'N' Sear

              slow n sear
              The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

              Click here for our article on this breakthrough tool

              The Good-One Is A Superb Grill And A Superb Smoker All In One

              the good one grill
              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read our complete review

              Griddle And Deep Fryer In One

              Pit Barrel Cooker Smoker
              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

              Click here to read our detailed review and to order

              The Pit Barrel Cooker May Be Too Easy

              Pit Barrel Cooker Smoker
              The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

              Click here to read our detailed review and the raves from people who own them

              The Undisputed Champion!

              The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

              Click here to read our comprehensive Platinum Medal review

              Grilla Pellet Smoker proves good things come in small packages

              Grilla pellet smoker
              We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

              Click here for our review on this unique smoker

              Delta by Nuke,
              Stylish and Affordable
              Gaucho Grill

              Weber Genesis Grill
              Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

              Click here to read our complete review

              Genesis II E-335
              A Versatile Gasser That Does It All!

              Weber Genesis Grill
              Webers´┐Ż Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

              Click here to read our complete review

              GrillGrates Take Gas Grills To The Infrared Zone

              grill grates
              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

              Click here for more about what makes these grates so special

              Is This Superb Charcoal Grill A Kamado Killer?

              PK 360 grill
              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

              Click here to read our detailed review of the PK 360

              Click here to order directly and get an exclusive AmazingRibs.com deal

              Our Favorite Backyard Smoker

              kareubequ bbq smoker

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

              Click here for our review of this superb smoker

              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              masterbuilt gas smoker
              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

              Click here to read our detailed review

              Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

              maverick PT55 thermometer
              A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

              Click here to read our complete review

              Track Up To Six Temperatures At Once

              Grilla pellet smoker
              FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

              Click here for our review of this unique device

              The Cool Kettle With The Hinged Hood We Always Wanted

              NK-22-Ck Grill
              Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

              Click here for more about what makes this grill special

              Finally, A Great Portable Pellet Smoker

              Green Mountain Davey Crockett Grill
              Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

              Click here to read our detailed review and to order