Thread: Sausage and Smoke Cooking

Originally Posted by cudarunner

I left the skin on while curing, but once smoked, I'll remove it and then package it up separate to use in various dishes.

I'm afraid I'm of no help on how to control the saltiness. The guy who I got the recipe I'm using weighs the meat, then has a formula that you use for the cure.

As per his recommendation I weighed in grams.

Weigh your piece of pork belly.

Weigh the rest of the cure components:

Salt is 2.5% of the weight of the pork belly.

Sugar is 1% of the weight of the pork belly.

Pink Cure #1 is 0.25% of the weight of the pork belly.

Mix together the salt, sugar, and pink cure #1.


If this new bigger batch comes out anywhere near as good as the first batch, I'll be very pleased.

Based on this recipe. I had no trouble using all the rub.

Sounding Good!

I do hope it comes out as well as mine did. Pics and comments would be appreciated.

I plan on using the cured, smoked skin ( about 2#s) from the last batch for things like beans etc and see how it works. If I don't prefer using that, I'd probably take it off before curing the next batch.

I didn't rinse the pepper off before smoking.

Looks good! Now how long until a post about how it tastes??

half hour?

I'll be right over!

Don't know where I should post this....

For supper an egg bake in cast iron with bacon and smoked cheese.

A slice of home cooked bread along side.

The bacon tasted good but mixed in with everything it still needs a better test of it plain.

Yea a 'Stand Alone' taste test would tell more.

With that said, your supper does look good!

The first stand alone taste test I like the results. I am glad that I left the pepper on as when it cooked it fell off the edges but then stuck all around the sides. I like pepper bacon!

Very little fat rendered from the bacon compared to store bought. If I was looking to save money like most things I could buy it cheaper but the quality is so much more.

And less fat rendering out makes more return for your pound of product.

Anyway now my wife is making the rest of the bacon into grilled cheese sandwiches.



A slicer would be nice but I don't know if one would be used enough and chilling it makes it slice much easier.

Originally Posted by 32t

The first stand alone taste test I like the results. I am glad that I left the pepper on as when it cooked it fell off the edges but then stuck all around the sides. I like pepper bacon!

Very little fat rendered from the bacon compared to store bought. If I was looking to save money like most things I could buy it cheaper but the quality is so much more.

And less fat rendering out makes more return for your pound of product.

Anyway now my wife is making the rest of the bacon into grilled cheese sandwiches.

A slicer would be nice but I don't know if one would be used enough and chilling it makes it slice much easier.

Tim my friend, you just made my day!

While I knew that my family and I enjoyed the way the bacon came out using the recipe I shared, I did worry that you and yours may not and be on your shite list.

I'm so very glad to hear that you liked the way it came out.

It's funny as just day before yesterday, I fixed a grilled bacon and cheese sandwich for lunch--