Thread: Sausage and Smoke Cooking

Why would you have to freeze the cured meat If you were going to smoke it in a week or so?

If I didn't trust the cure to hold it in the refrigerator for a week I would find another cure....

Originally Posted by 32t

Why would you have to freeze the cured meat If you were going to smoke it in a week or so?

If I didn't trust the cure to hold it in the refrigerator for a week I would find another cure....

Time Line--

Curing should be done by 02/15 -02/16/2020

I leave on 02/17/2020 for a motel in Spokane WA and fly out on 02/18/2020 for the Texas Meet

After the TX Meet, I fly out to San Diego as a surprise for my oldest dearest and best friend's 70'th Birthday.

I will be in the San Diego Area for at least two weeks. So my project wouldn't be refrigerated for 'a week' but at least three weeks.

I have full confidence with my curing of the bacon. With that said. I'd rather be Safe, then Sorry and I do hope to have the project done before 02/17/2020.

Looking forward to seeing you once again, it's been a long time since we met at Randy's during my ride.

I look forward to seeing you again also!

I am going to smoke my honey bacon tomorrow.

This is my first try at bacon. The recipe I am following is one that my brother passed on that is from a relatively old book. The nitrite levels are 3 times what the modern recipes call for.....

Sort of like chlorine in water. The chlorine is bad but the things that the chlorine kills are worse.

Originally Posted by 32t

I look forward to seeing you again also!

I am going to smoke my honey bacon tomorrow.

This is my first try at bacon. The recipe I am following is one that my brother passed on that is from a relatively old book. The nitrite levels are 3 times what the modern recipes call for.....

Sort of like chlorine in water. The chlorine is bad but the things that the chlorine kills are worse.

Your bacon came out looking very nice. Have you given a few pieces a go frying or baking? Just wondering.

Slightly salty and I was warned to go low and slow with the honey when frying.

I left the skin on and am still up in the air about that. Tasted good but a little chewy.

I used 1/4 of the recipe for a full belly and this was the smallest 1/4 so maybe the bigger quarters will have the right amount?

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.

Here's the link to his video.



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

Belly Cured--Check

Rinsed and Dried--Check

Hung and Ready to Smoke--Check

Cooled and Ready to Slice--Check

Ready for Freezing--Check

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.

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.

Here's the link to his video.



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

I started another batch tonight but am using ziplock bags.

I had a heck of a time showing my wife how to use percentages in a recipe.

To me it is just a formula.

Her brain doesn't think like that...........

Trying to explain how to use the tare button on a scale.