Pork belly for homemade bacon. Better than the store.
by Faayberi
7 Comments
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m6877
Recipe, method, etc?
IceManYurt
Next time, try it with shoulder.
Let it cure for 2 or 3 weeks
🤤
ThunderVsRage
You let it dry brine for 7 days? Damn. I thought 48 hours was good enough.
aronma12
I cure bacon all of the time. The worst batch I’ve ever made, is better than the best batch I’ve ever bought at store. I’ve made about 300 lbs so far. YUMMY!
F1stCanBeAVerb
Ive got a pork belly in the fridge to give this another go. I did it for the first time a month ago and didn’t know you needed to rinse it off before smoking. It was okay, just way way too salty
Bonerschnitzel69
Calculator is definitely the way to go and I just finished 13.3 Lbs. and believe it or not a three page write up for someone who’s never done it before and if the OP is OK I will post it on here as I’m gonna post it on the bacon forum as well. It is a read, but very well worth it if you’ve never made it before.
7 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Recipe, method, etc?
Next time, try it with shoulder.
Let it cure for 2 or 3 weeks
🤤
You let it dry brine for 7 days? Damn. I thought 48 hours was good enough.
I cure bacon all of the time. The worst batch I’ve ever made, is better than the best batch I’ve ever bought at store. I’ve made about 300 lbs so far. YUMMY!
Ive got a pork belly in the fridge to give this another go. I did it for the first time a month ago and didn’t know you needed to rinse it off before smoking. It was okay, just way way too salty
Calculator is definitely the way to go and I just finished 13.3 Lbs. and believe it or not a three page write up for someone who’s never done it before and if the OP is OK I will post it on here as I’m gonna post it on the bacon forum as well. It is a read, but very well worth it if you’ve never made it before.