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.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.



Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

I made bacon...

  • Filter
  • Time
  • Show
Clear All
new posts
  • ecowper
    Founding Member
    • Jul 2014
    • 3149
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"

      Eric Cowperthwaite aka ecowper

    NukeGuy a few hours makes little difference. I’ve had my bacon stay in the cure a couple days longer than needed to actually cure it with no ill effects. If you are concerned about it, you can soak the pork belly in plain water for a couple hours .... that will pull some of the salt back out. But, honestly, I wouldn’t worry about that too much.

    The point of leaving the pork belly in the cure for a certain length of time is for it to get cured by the Prague Powder. If you look at the amount of regular salt in the cure, it’s not more than you would normally put on that amount of meat. The meat can only absorb X amount of salt.
    Last edited by ecowper; October 29, 2017, 03:02 PM.


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

      I make a fair amount of bacon using a similar recipe (Rhulman’s). I routinely cure for a week but have stretched that almost two weeks without problem. I also always desalinate by soaking in fresh water for an hour after washing off the cure. You can’t overcure but you can get an incomplete cure so a little longer is better than too short. Try soaking for an hour. If you want saltier, do less next time. As long as you get it cured, the rest of the procedure is quite flexible. Relax. Have fun. Enjoy!
      Last edited by HorseDoctor; October 29, 2017, 04:11 PM.


      • EdF
        EdF commented
        Editing a comment
        Me too!

      • ecowper
        ecowper commented
        Editing a comment
        Yeah, I have yet to have my bacon cures be too salty. My kids want them to be saltier, actually.

      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        I wouldn't mind a little saltier, but the "better half" is very sensitive to salt and I need to keep it pretty light for her. Hence the hour of desalinating. When doing bacon for others I do a half hour max.
    • Skelly
      Club Member
      • Jul 2016
      • 94
      • Tuscaloosa, AL

      I know nothing about making bacon, so... do you basically just slice it and then fry it up the old fashioned way when ready to eat?


      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        Many of the homemade recipes have a fair amount of sugar which can burn if fried too quickly. Fry it slowly at a low temp, or better yet cook it in the oven at 350 until desired doneness. Enjoy!

      • Skelly
        Skelly commented
        Editing a comment
        Thanks HorseDoctor .. I've eaten smoked belly right off the smoker, but I'm from the south where we fry everything (especially bacon) and I figured that's more or less how it was done, but I knew what I'd eaten before off the smoker wasn't exactly the bacon of my childhood. I gotta try this.
    • tRidiot
      Club Member
      • Dec 2015
      • 680
      • NE OK
      • Traeger BBQ124
        Yoder YS480
        Chargriller Duo gas/charcoal side-by side

      Ok, the one time I made bacon, I loved the flavor, but was a little disappointed about a few things:

      First, while the flavor was great, the texture was not what I wanted. It definitely came out more like ham. It would NOT get crispy in the frying pan (cast iron or regular non-stick). I believe I read in Meathead's article this was due to hot-smoking instead of cold-smoking, which he said he doesn't recommend. I need to go back and check again.

      Secondly, the bacon I made was not very large in size width-wise due to a thin pork belly. I have looked around all the places where I can get this and have NEVER seen a pork belly that was more than like an inch or so (in the middle), once the skin was removed. Maybe to some this isn't a big deal, but it really was somewhat disappointing to have nicely-flavored but skinny and ham-textured bacon.

      Am I all alone in this?

      Has anyone tried cold smoking their bacon, and does it really come out crispy like bacon should?


      • shify
        shify commented
        Editing a comment
        Texture is definitely more ham like than thin and crispy supermarket bacon. If you have ever had artisanal/high quality bacon it's not like supermarket bacon either. I get my pork belly at costco. They are 5-8lbs and same width as normal store bought bacon
    • Black99vette
      Club Member
      • Jun 2016
      • 378
      • Aurora, IL

      • Smokers & Grills
        • Weber Original Kettle Premium 26"
        • Weber 22" Performer Deluxe
        • Weber 22"
        • Weber Smokey Mountain 18.5
        • Weber Smokey Joe
        • Char-Broil Promo H2O Smoker
        • Cal Flame P Series P4
        • Coleman Road Trip Grill (Tailgating)

        • No name brand
        • A wireless unit - not sure of the brand

        • Slow 'N Sear
        • Drip 'N Griddle Pan
        • Bar-B-Que PartyQ
        • Weber Rapid-Fire Chimney
        • Smokenator

        • Beer: Sam Adams, Heineken
        • Other: Tequila, Margarita

        • Grilling / Smoking & Cooking
        • Work Working
        • Home Improvement / DIY

        About Me
        Real Name: Wayne
        Location: Aurora, IL

        • Software Engineer Manager - Home Automation, Security / Access Control & Video Systems

      Nice. I'll have to put that on the list. I thought it was much more work.


      • EdF
        EdF commented
        Editing a comment
        It's really easy, and worth it!
    • Psinderson
      Charter Member
      • Dec 2014
      • 258
      • Pittsburgh, PA
      • Cookers:
        - 2013 18.5" Weber Smokey Mountain'
        - 2012 22" Weber One Touch Silver
        - 2015 Weber Spirit 210 Gasser

        - Thermoworks Thermopop, white
        - Thermoworks DOT, white, with meat probe and air probe

        - Grill Grates
        - Rotisserie attachment for Kettle
        - Weber Rapid Fire Chimney

        - Total beer geek
        - Whiskey, preferably a good Rye but I also enjoy Bourbon, Wheat and Scotch

      tRidiot, I definitely felt the bacon did not get as crispy but it didn’t bother me as much as I thought it would.

      The belly I got was also too thin. It seems to be hard to get good belly around here.




      Meat-Up in Memphis 2021

      Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
      Click here for details. (https://amazingribs.com/memphis)
      See more
      See less
      Meat-Up in Memphis

      T-Shirts & More T-Shirts & More
      Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

      Cool Embroidered Shirt Cool Embroidered Shirt
      This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

      Click here for more info.

      Support ARC

      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, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.




      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


      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 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


      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


      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


      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


      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’s 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


      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?


      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


      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


      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!


      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


      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


      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'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