Homemade Sausage Making

Looks like you hit it. Love the color on the final product.

Does it taste as good as it looks . It looks perfect.

It is great. Almost too sweet as it has to be cooked on low heat.

Mine has to be turned often and watched closely.

Looks Good - I am sure the taste is out of this world - I found with mine that I had to slow down the cooking process (by reducing the frying temperature) and also turn the Bacon more often! But I think for me that was a learning curve adjustment from cooking store bought bacon to homemade Bacon!

Does anyone have a recipe that does not use Honey or Maple Syrup during the Cure process? I want to try a Dry Rub Bacon Recipe that does not have a sweetener added to it but most that I have found in my research call for one or the other and are still called a Dry Rub Recipe?
Thanks,
Joihn

John I use about as much brown sugar as salt even perhaps a bit more. I add just a wee dram of water because it spreads better fr me. I put it in a large plastic bag and turn it every day. I figure on 2 percent salt based on the weight of the meat.

Ross,
So a down and dirty Bacon Dry Rub Would consist of 2% of Salt and 2% Brown Sugar a little bit of water (enough to make a spreadable paste) and of of-course the addition of Cure #1 by weight of the meat!
Thanks,
John

Hi DLFL,
The colour and the slices look extremely good. I like a darkish colour on all my smoked products. You just hit the jackpot. Congratulations.
Best Regards,
Jan.

DLFL
Looks great. I find if you have a slicer that will slice thin slices helps with the cooking and also if you take the IT to 150-152*F in the smoker you only have to reheat it in the frying pan and that helps with the burning of sugars. They sure do look good. I just put 13 lbs. of pork bellies in the fridge to cure for seven days. Can't wait

Thanks guys.
Devo I am looking forward to you report.

Hey Dick,
I love those "thick slices"!
It looks like you've got it mastered eh? That ol' Devo makes a pretty good recipe. Are you going to try his latest one... smoked salmon? (Gravlax) see MRI.
Dick, how was the smoke? Just right? Heavy? What? Have you tried maple-flavor?
Keep up the good work and let us know what you are doing.

Best Wishes,
Chuckwagon

I used Royal Oak charcoal and live oak. Smoke was fine on finished product. First batch I used all live oak. I smoked the meat longer at a lower temp. this time. Both times the bacon has been good.

Put 13lbs. of pork bellies in the fridge to cure on Jan 26th. Following the Maple Cured Bacon recipe I posted before.



Been in the smoker for 8 hours now, IT is 130*F and I want it to be closer to 150* IT so have a few hours left yet. Used my A-MAZE-N-PELLET Smoker for this one. Think it gives a much better colour to the meat.

A little peak at them

They look nice.

Really not that impressed with these bellies. Lots of fat compared to meat, not like the last ones I got from the same butcher. He is going to get a ear full next time I see him.