I have a 10LB pork belly that is just waiting to be made into bacon and this got me thinking... What are some of your favorite bacon recipes??
I have tried a few and I really like @ecopower 's Maple-Bourbon Recipe, but I am also a fan of Jalapeno bacon. Once I get home I'll post some of the recipes I use on a normal basis.
Here is mine. I use maple wood. You will also need to adjust your temp to 200 - 210 to meet Meathead Irequirement not to smoke below 200. I also have modified it to not take it off until it reaches 150 - 155, this ensures it is fully cooked.
Make sure to give this article on the Science of Curing Safely a read. And please use the included calculator to determine your curing time and the amount of PP#1 to use in your cure. Other recipes are not as safe nor do they account for different thickness or size of bellies. The calculator will give you the exact amount of time and PP#1 to place in your cure for your specific piece of meat. Let me know if you need any help with the inputs, I am happy to assist you with it if you have questions.
Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber Jumbo Joe
Weber 22" Master-Touch Kettle w/rotisserie
Pit Barrel Cooker
Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
Thermometers
Thermoworks Smoke
Maverick ET-733
Thermapen Mk4, Red
Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Anova Precision Cooker Insulated Container
Lipavi C15 container and lid
Lipavi L15 Rack
Accessories
SNS
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
BBQ Dragon Grill Table for 22" Weber Kettle
Fire Butler (for Weber 22")
Grill Grates for Jumbo Joe and Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
I'm gonna be doing MH's Maple version today. My question is the liquid and PP#1 increase but the salt doesn't? Still only 4-1/2 tsp. ?
This is at the bottom of the page for scaling the recipe:
"For all ingredients except Prague Powder #1 you simply multiply them by how many times more meat you are using. Since my recipe is for 3 pounds, if you are making 6 pounds, multiply all ingredients except Prague Powder #1 by 2. To get the right amount of Prague Powder #1 and the adjusted curing time, use Prof. Blonder's calculator on my page on the
Thanks, ComfortablyNumb. Guess it would help if I actually read the whole thing! Now the lightbulb went on! Starting to understand why some called me "Dim" instead of "Jim".
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