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Sunday Bacon

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Jeronamo
Jeronamo Posts: 50
in EggHead Forum
There have been so many bacon posts lately that have inspired me to give it a go. I started the curing process last Saturday and smoked the belly with some apple wood chips at 210 for a few hours until IT reached 150. It's in the fridge now and I will slice it later tonight. I did have to try it so I fried up 2 small pieces and broke them into small pieces for the family to try. It tastes quite a bit saltier than I would like but since this was my first attempt I was more aggressive with the kosher salt than I should have been..... lesson learned. I've got 2 racks of pork ribs on now for dinner, if they turn out I will start a new thread on them later. Happy Sunday everyone!
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  • Jeronamo
    Jeronamo Posts: 50
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    Meant to add the picture of the bacon pieces.
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  • grege345
    grege345 Posts: 3,515
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    What method did you use? I just started my process for the first time yesterday. Very anxious. Gonna be a long week
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • DMW
    DMW Posts: 13,832
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    Next time slice a small piece off after the curing is done before smoking. Fry it up and taste it. If its too salty, soak it in water for a few hours in the fridge. That will draw some of the salt out. Nice way to make sure its not too salty in the end.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • grege345
    grege345 Posts: 3,515
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    Do you smoke with the skin on or off?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Jeronamo
    Jeronamo Posts: 50
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    I took the skin off before curing and I used readycure which is easily found where I live. I think it was 32 grams for the weight of belly I had remainining after removing the skin. I rubbed the belly with maple syrup and then applied the readycure and 1/3 cup of salt before putting in a ziplock bag for 7 days. I flipped the bag daily while it was in the fridge. Before I put it on the egg this morning I applied a small amount of maple syrup on the meaty side and then sprinkled with black pepper. It tastes fantastic but the salt aftertaste is too strong.
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  • DMW
    DMW Posts: 13,832
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    If you will hot smoke, its easier to remove skin after smoking. If cold smoking, doesn't make a difference. Last time I cold smoked with the A-MAZE-N Smoker I had the skin on a and down. Was glad I did as I had areas of dark skin from the infrared emited from the smoldering pellets. Next time will use platesetter as a deflector and remove skin before curing.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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