Ok guys, so I just pulled bacon out of fridge, rinsed all cure off, dried off and covered meat side of bacon with cracked black pepper. It's back in the fridge for a day or so to dry before smoking. After rinsing but before adding pepper, I cut off a piece of lean meat to fry up and test for salt......

Bob K wrote:Don't forget your pepper! Adding now during the curing time will add to the flavor.

Yes, I wish I did! The bacon is sealed up in foodsaver bags curing. Today is actually day 7. For this bacon, I will rub cracked black pepper on meat side of bacon (skin is still on), before smoking.

I ended up with the following numbers: Pork belly. 2389.864 grams Salt. 60 grams. 2.5% Cure#1. 6 grams .25% Brown sugar. 25 grams. 1.0 % Honey. 40 grams. 1.7% Maple. 40 grams. 1.7% According to everything I have read, this recipe would be considered a equilibrium cure. I have two pork belly's, both ...

That's a VERY bad recipe!!!! I wouldn't use it unless you like bacon that easily chars to a cinder, is EXTREMELY salty and is laden with excess nitrite beyond any well respected safe and practical standard. (this was referring to .47%) And to quote from Marianski : Pastrami may be dry cured. For 1 ...

My wife and I are not big salt eaters either. Is 3% salt too much? Should I stick with 2%? also what percentage of honey, and brown sugar should I use? 2% also?

Thanks again.

14lb pork belly

Salt 3%
Cure#1 .25%
Honey 3/4 cup
Brown sugar 3/4 cup
Black pepper Enough to cover bacon (meat side) after cure, before smoke

What do you guys think about this recipe? Any suggestions? Advice?

Yup, that's one heck of a lot of sugar. Do you fry your bacon crispy or do you prefer it otherwise? Baconologist, I really appreciate your willingness to help me out, especially considering I have a 14lb slab of pork belly in the fridge waiting for me to do something with it. I personally like my b...

The recipe is not mine. It actually came off of Len Poli's site. I believe it will char easily due to the amount of sugar. That is a guess , but I am assuming that is the reason.

That's a VERY bad recipe!!!! I wouldn't use it unless you like bacon that easily chars to a cinder, is EXTREMELY salty and is laden with excess nitrite beyond any well respected safe and practical standard. What exactly are you looking for in a bacon recipe? How do you prefer to prepare your finish...

Most of the time its best to follow a recipe/method as spelled out by the Author....if you don't trust them, try another that you do. Lots of tried and true recipes for Bacon in the members recipe section in Hyde Park. I can vouch for Sons Of Bees...best bacon EVER. Mixing and matching usually resu...

Just wanted to add a couple questions: Can I use the percentages I came up with to increase the cure for my 14lb slab? Does the large amount of cure, salt, and sugar seem ok in this recipe? A lot higher then in all of my books... Len poli calls for 7 days of curing time. That is also much different ...

ssorllih wrote:The percentages are about twice what I use but I don't drain the exudate.

Thank you, for everyone's response. I also agree, I thought the numbers seemed high as well. Although being that I've never made Bacon before, I figured Mr. Poli knows better then I do!

Hello all, I have a quick Bacon Curing question for you all if you do not mind. I will be starting Len Poli's, Honey Cured Bacon, this weekend if all goes well. His recipe calls for 10lbs of pork belly. It does not give percentages, just specific amounts as follows: 4540 grams Pork Belly 360 grams H...

Looks fantastic! Man I wish I could try it! I just finished two Lonzino's. A Pepper crusted and a plain. Both turned out great. I love the flavor the pepper gives the meat.

Thank you to all for your responses. Chuck wagon, wow! Very informative. Thank you very much. I hope to come up with a few different recipes of my own.

Thank you again