Smokin-It User Forum!
Recipes => Bacon! => Topic started by: PhilH on May 10, 2020, 11:45:14 AM
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Cure Formula
Pork Belly 3145 grams 100%
Kosher Salt 63 grams 2%
Turbinado Cane Sugar 32 grams 1%
TCM # 1 7.8 grams 0.25 %
Cured in 2.5 gal zip loc bag for 12 days
Rinsed and let rest 1 day
Smoked using 3.88 oz of smokinlicious cherry wood cut into 7 pieces
THERMAL PROCESSING & SMOKING
Stage 1 - 120° for an hour with no smoke
Stage 2 - 135° for an hour with smoke
Stage 3 - 150° for an hour with smoke
Stage 4 - 165° for an hour with smoke
Stage 5 - 180° with no smoke until internal temperature reaches 138°
Going with a little different thermal process than last time, this is from
Walton’s Inc
The Ambient Temperature here in MN @ the start of the smoke is 41F
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Good looking belly; should be some tasty bacon when finished.
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This should be really good. Now, for the tough 12 day wait. :)
It is great to see you experimenting and honing your recipe/process to better fit your desired result.
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Could not get any smoke going, opened it up twice to cut the wood smaller.
Maybe it’s too dry? I bought way too much from smokinlicious.
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For low temp smokes, I either use wood chips instead of chunks as they will smoke at lower temperatures or my A-MAZE-N cold smoking tube or maze.
I doubt that it was too dry. If anything too moist, but most likely just not enough heat coming off of the element at the lower smoking temps.
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Yes, for lower temp smokes I cut the wood smaller, that is why I take a picture of it every time.
When I made ham on may 10, and cut it into steaks, the wood seemed to be too small and got sooty.
Finding a balance is difficult, these smokers seem to be better at bbq temp smokes.
Anyway the bacon has a less chewy texture than last time, better I would say, but there is definitely more fat rendered out during cooking in the pan, which I would not prefer.
Next time will probably use the same smoking thermal procedure but pull at an IT of 130