Favorite Bacon Recipes

[JimLinebarger]

ComfortablyNumb At least you are comfy!

[ComfortablyNumb]

JimLinebarger At least your name isn't 'Numb'! ;-)

[JimLinebarger]

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".

[Craigar]

Oh crap! That reminds me...I have a 4.5 lbs chunk of pork belly curing in the fridge downstairs. It's been there since last Thursday so I should probably smoke it tonight.

[ComfortablyNumb]

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

Science Of Curing Meats

."

Are you going to use the PBC? ;-)

[ComfortablyNumb]

Chief1232 It won't.

[Chief1232]

ComfortablyNumb I didn't even think about the bacon post that had all of the drama when I posted this. Hopefully it doesn't end that way again....

[JimLinebarger]

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. ?

[Spinaker]

That is great to hear! Chief1232

No, I hope it does not come to that again. ComfortablyNumb

[ComfortablyNumb]

So Spinaker ready for round 2?

[Chief1232]

Thank you Spinaker I have been using the curing calculator on here for about a year now! Great tool!

[Spinaker]

Here is a collection of all of our bacon recipes.

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.

[mountainsmoker]

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.

http://www.willowcreeksugarhouse.com...oked_Bacon.pdf Enjoy

[Chief1232]

Hello All!

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.

Cheers!