Does anyone have a good recipe for bacon

l am keen to make some bacon and l am hoping someone on here has a good bacon cure recipe they will share please

Chef_griffo4, Feb 26, 9:33 pm

Anyone l would like a dry cure recipe that has been tried

l have looked on google but thought someone here might have one they use
TIA

Chef_griffo4, Feb 27, 5:30 pm

I just use a salt and brown sugar cure (50/50) rub thickly and bag turn every day for a week, then remove from bag pat dry and leave in fridge for another day to dry on outside so that a skin forms then I smoke but you can skip that stage, slice and fry yum :)

I smoke it in my Webber BBQ using plum wood and smoke for an hour.

Oh I use pork belly or peel a pig head for what the kids call face bacon.

Chef_beaker59, Feb 27, 10:08 pm

Thank you beaker l will try that l have ordered a pork loin so will see how that goes

Chef_griffo4, Feb 28, 2:12 pm

Chef_drsr, Feb 28, 5:03 pm

Thank you drsr that is a great forum

Chef_griffo4, Feb 28, 6:35 pm

Lol @ face bacon

Chef_dannyboy24, Feb 28, 9:07 pm

Chef_pickles7, Mar 17, 7:02 pm

Will give an update when we taste the bacon l am making using the 2 recipes on here the revised one and the one with star anise in

http://www.gpforums.co.nz/threads/443410-Dr-Porklove-or-How-I-Learned-to-Stop-Worrying-and-Love-Sodium-Nitrate

Chef_griffo4, Mar 17, 8:06 pm

redex.

Chef_aj.2., Mar 17, 8:16 pm

took my 2 pieces of bacon out of their bags, washed them and had a couple of slices for breakfast, oh so nice, just have to smoke in a few days time to take it to an 11

Chef_griffo4, Mar 19, 2:32 pm



sorry but what is redex please?

Chef_griffo4, Mar 19, 2:34 pm



This site is amazing! Now i want to make bacon

Chef_coralie, Mar 19, 3:05 pm



yes and it is easy to make and you don't have to smoke it if you don't want to
l got the prague powder from here and the scales that weigh up to 30g for accuracy

Chef_griffo4, Mar 19, 4:50 pm



Thank you for putting up this link it has so much good info

Chef_griffo4, Mar 19, 4:51 pm

Well just took the bacon out of the smoker, we cold smoked it and OMG it is now an 11 so nice
Can't wait for breakfast
l am now doing a Sichuan bacon and another lot of the revised recipe
will not be buying bacon again

Chef_griffo4, Dec 6, 2:01 pm

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