Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
First try at homemade bacon
Options
aphill30
Posts: 8
first try at making homemade bacon...pretty simple process. And well worth the time (8 day cure).
just 30%sugar, 65% salt, and 5% by weight of Cure #1....going to omit the curing salt next time, to compare. Overall, better and cheaper than anything you can get in the store.
just 30%sugar, 65% salt, and 5% by weight of Cure #1....going to omit the curing salt next time, to compare. Overall, better and cheaper than anything you can get in the store.
Comments
-
Looks great! Ive been wanting to try this in mine as well.
-
-
Wow! Looks great!
-
-
Wow! That looks great!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Very nice job! I need to put this on my to do list.
-
Looks good. Curious about the desire to skip the curing salt on the next batch. Is it because this batch was too salty? Or are you trying to skip out on nitrates? Either way, be careful. Botulism is a hell of a thing. Any bacon made without curing salt is a 5-7 day refrigerated product, depending on how long you did your original “cure” for.
-
-
Ya ain’t going back to store bought now I suppose. I’ve been loading my cure up with a good amount of cinnamon. Borrowed the idea from the tv show Justified lol.Dunedin, FL
-
Did this a few weeks ago with an 8lb pork belly from Costco. I was pleasantly surprised as well with the ease and taste. I need to invest in a slicer though. I tried to cut it up with just a knife and got the pieces a bit too thick. From the looks of it, you used a slicer. Either that, or you’re a samurai. Nice job!
LBGE since June 2012
Omaha, NE
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum