Bacon

Roastlamb

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Hey everyone,

Looking to make some bacon for Christmas and was going to do the Traeger recipe - has anyone done this? A lot of the comments are saying that it is too salty... Any thoughts or ideas on this would be a great help! Planning on getting the pork belly today and smoke it on the 22nd or 23rd of December.


Thanks!
 

RustyJake

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You can try using an online calculator to get the ratios correct
Have a look at this thread
Thread 'Making Bacon Experiment' https://www.traegerforum.com/threads/making-bacon-experiment.1762/
I have made bacon twice this past summer. My advice is when you rinse, cut some off and test fry some before it's smoked. If it's salty, rinse or soak again and test again. Repeat is necessary
 
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Roastlamb

Roastlamb

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Thank you, sir! Will take a look and update on the results.
 

RoadRunner18

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Another online site you should visit is www.makinbacon.net

This site will walk you through wet and dry curing methods, to include a wet and dry curing calculator; a calculator for concerting pounds to grams, a recipe section, and what supplies are required for the various curing methods and recipes.

Right now I have 6 Slabs of Pork Belly "Bacon-to-Be" dry-curing in my garage refrigerator until December 22nd I plan to make Hickory Smoked, Applewood Smoked, and Pepper Bacon just before the holidays.
 
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Roastlamb

Roastlamb

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Excellent thank you and yes I did head to that link, only thing I’m not using is the curing salt - pregnant wife and apparently they are not supposed to have it!?!

Sounds like you have a great selection going, you should add some photos!

Cheers.
 

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