Made a batch of smoked bacon yum yum
 

Picked up 10 lbs of raw bacon belly, I made a dry rub
DRY RUB
9 Tablespoons Kosher salt
3/4 Cup Brown Sugar
6 Tablespoons Black Pepper
6 Tablespoons Paprika
3 Tablespoons Cure
2 Tablespoons Morton's Tender
Mixed above real well

Spread above mixture on all sides of the raw bacon, patted down
Put on racks in fridge
Left in fridge for 8 days

Removed bacon after 8 days. Patted with towels
Ran a regular fan for 1/2 hour to dry off the bacon

Smoker set at smoke for 1 hour. (Used apple Pellets)
Smoker turned up to 200 F until internal temperature reached 150 in Bacon.

Put on racks in fridge for 24 hours.

Sliced and Vacuum sealed. (Ate about 1/3 of a pound. My belly is super happy!

:sHa_shakeshout:

I take it you have your own slicer what is it & are you happy with it ?

What king of cure and where do you get it ? where do you get the Morton Tender?

Thanks

Damn! Looks absolutely delicious!

Slicer is a cheap RIVAL bought years ago. Also had one from Princess Auto but the gears wore out.

Cure was from Halfords #1 Morton Tender The Grocery People 11628-142 St Edmonton Phone 780-451-0882. Morton Tender is hard to find, I was just using it up. Cure will give the same results.

Man, looks awesome! Mhhmmmm, bacon. Even better home made. Great job

So you can use cure or Morton tender ? Thanks Just got a pellet smoker late last summer.

Altex

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Wow if that don’t make you hungry, nothing will!!
Well done!!

With the price of bacon in the stores these days, that last pic looks to be about $10,000 worth of bacon:)

Bacon sucks. Not sure why anyone eats it. I’ve never ate any that was good.

That said… if you sent me 10 pounds I would give it a thorough testing.

Two things you will never hear a man say: the shrimp are too big and there is too much bacon.

Man, that is some pretty amazing looking bacon. Congrats!

That is on my list now. Looks great. The family day weekend I may tackle my first brisket but I can start the prep on this bacon soon.
Where can one find the CURE needed in Calgary? Grocery stores?

Cure in Calgary many places including CTR and DnR. I also saw some at Calgary Coop Oakridge location last week -ankle level in the Spice Aisle near the Salt

Sodium nitrate is a poison 3 Tbls for 10 lbs is far too much should be 2 tsps.
Morton’s tender quick has cure in it as well

When it is a dry rub, not all goes on. About 50% falls off. As well dry rub does not work like a brine. Totally different scenario.

I have always said I am a cook not a doctor.

Great! Thanks for that.

Both CTR and DNR sell all the sausage making / curing supplies you would need. I prefer DNR as Lloyd the owner is sausage expert and takes the time to help you out. I believe he has re—wrote book Best of Wurst, which is an excellent little guide with recipes. You can get the book there. As an aside, the recipes are by weight not volume for ingredients which is more accurate. My first batch of bacon is in the fridge, ready to smoke this weekend!

I really need a slicer