Bacon

[skyhightree1]

 

[Jogeephus]

Looking good. Be careful that you don't offend anyone with that bacon.

 

[sstterry]

Any special recipe in your cure?

 

[skyhightree1]

Any special recipe in your cure?

Depends on the slabs weight as far as amount goes but I use kosher salt, brown sugar and real pure grade maple syrup. I usually let it stay in bags in the fridge for 8 days take it out rinse it then smoke it the next day. My mom likes pepper bacon like my grandpa used to do so I did put 2 slabs of salt and pepper bacon in the smoke House.

 

[skyhightree1]

Looking good. Be careful that you don't offend anyone with that bacon.

Thanks. I'll be sure to keep that in mind.

 

[sstterry]

Any special recipe in your cure?

Depends on the slabs weight as far as amount goes but I use kosher salt, brown sugar and real pure grade maple syrup. I usually let it stay in bags in the fridge for 8 days take it out rinse it then smoke it the next day. My mom likes pepper bacon like my grandpa used to do so I did put 2 slabs of salt and pepper bacon in the smoke House.

No curing salt?

 

[skyhightree1]

Any special recipe in your cure?

Depends on the slabs weight as far as amount goes but I use kosher salt, brown sugar and real pure grade maple syrup. I usually let it stay in bags in the fridge for 8 days take it out rinse it then smoke it the next day. My mom likes pepper bacon like my grandpa used to do so I did put 2 slabs of salt and pepper bacon in the smoke House.

No curing salt?

No Sir.. I only use that on my hams. Ive never used it on bacon. Do you cure your own bacon? Do you use curing salt on yours ?

 

[ez14.]

Looking good. Be careful that you don't offend anyone with that bacon.

Thanks. I'll be sure to keep that in mind.

I am very offended by your bacon! But don't worry I can dispose of it for free and you won't have to worry about offending me anymore

 

[skyhightree1]

I am very offended by your bacon! But don't worry I can dispose of it for free and you won't have to worry about offending me anymore

LoL

 

[sstterry]

Depends on the slabs weight as far as amount goes but I use kosher salt, brown sugar and real pure grade maple syrup. I usually let it stay in bags in the fridge for 8 days take it out rinse it then smoke it the next day. My mom likes pepper bacon like my grandpa used to do so I did put 2 slabs of salt and pepper bacon in the smoke House.

No curing salt?

No Sir.. I only use that on my hams. Ive never used it on bacon. Do you cure your own bacon? Do you use curing salt on yours ?

I have sporadically. And yes I did use a curing salt in mine. It was probably a bad idea, because mine always came out too salty.

 

[Bestoutwest]

This is kitchen porn of the worst kind. Man, I love bacon. I love it so much that 3 years ago my wife used the last pound of bacon left from a pig. It was ends, junk, but she used it in a soup that I knew I wouldn't like. I still haven't let her forget that she wasted it.

 

[skyhightree1]

No curing salt?

No Sir.. I only use that on my hams. Ive never used it on bacon. Do you cure your own bacon? Do you use curing salt on yours ?

I have sporadically. And yes I did use a curing salt in mine. It was probably a bad idea, because mine always came out too salty.

What kind of salt did you use?

 

[skyhightree1]

This is kitchen porn of the worst kind. Man, I love bacon. I love it so much that 3 years ago my wife used the last pound of bacon left from a pig. It was ends, junk, but she used it in a soup that I knew I wouldn't like. I still haven't let her forget that she wasted it.

That was a divorce able offense :lol2: my ends go in a bag get salted and used for beans and such

 

[skyhightree1]

I literally just finished these

 

[sstterry]

No Sir.. I only use that on my hams. Ive never used it on bacon. Do you cure your own bacon? Do you use curing salt on yours ?

I have sporadically. And yes I did use a curing salt in mine. It was probably a bad idea, because mine always came out too salty.

What kind of salt did you use?

Pink curing salt

 

[Jogeephus]

Depends on the slabs weight as far as amount goes but I use kosher salt, brown sugar and real pure grade maple syrup. I usually let it stay in bags in the fridge for 8 days take it out rinse it then smoke it the next day. My mom likes pepper bacon like my grandpa used to do so I did put 2 slabs of salt and pepper bacon in the smoke House.

No curing salt?

No Sir.. I only use that on my hams. Ive never used it on bacon. Do you cure your own bacon? Do you use curing salt on yours ?

Smoking meat without curing salt. Are you not worried about botulism? What temperature are you running your smoker?

 

[True Grit Farms]

No curing salt?

No Sir.. I only use that on my hams. Ive never used it on bacon. Do you cure your own bacon? Do you use curing salt on yours ?

Smoking meat without curing salt. Are you not worried about botulism? What temperature are you running your smoker?

Is there any problem with putting curing salt in every thing you grind?

 

[skyhightree1]

No curing salt?

No Sir.. I only use that on my hams. Ive never used it on bacon. Do you cure your own bacon? Do you use curing salt on yours ?

Smoking meat without curing salt. Are you not worried about botulism? What temperature are you running your smoker?

Usually 250 or so I get internal temp to 150-160 take off let them cool in fridge

 

[Jogeephus]

No Sir.. I only use that on my hams. Ive never used it on bacon. Do you cure your own bacon? Do you use curing salt on yours ?

Smoking meat without curing salt. Are you not worried about botulism? What temperature are you running your smoker?

Is there any problem with putting curing salt in every thing you grind?

Not at all as long as you use it per the label. It reacts and breaks down so their is very little if any left if you follow the instrutions. General rule though is you should always use curing salt when you are smoking meats or have meat in an aneorobic environment which is between 40 - 140F. Once the toxin is released you are in for trouble unless you cook the meat to 180F and keep it there for 10 minutes. This is why the old timers always boiled their canned green beans so long that they turned to mush.

 

[Jogeephus]

No Sir.. I only use that on my hams. Ive never used it on bacon. Do you cure your own bacon? Do you use curing salt on yours ?

Smoking meat without curing salt. Are you not worried about botulism? What temperature are you running your smoker?

Usually 250 or so I get internal temp to 150-160 take off let them cool in fridge

You should be fine then but your bacon might be greasy than it should be since you have your heat up so high you are rendering fat.