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.
John "JR"
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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.
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Name: Jim
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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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