Making Bacon

Thanks! I looked at the wrong one. I did two bellies and the 1040 gram one I used 2.6 so I did put the correct amount of cure. I just didn’t know if I did it the right way because there is very little liquid.
 
Thanks. I looked at my notes again and I did use 2.6 grams. I was just wondering if it was correct because of the lack of moisture.
 
I started two more. Cure#1 Kosher salt maple sugar Fenugreek powder and black pepper
 
chilidog said:
Thanks. I looked at my notes again and I did use 2.6 grams. I was just wondering if it was correct because of the lack of moisture.
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Some will create a lot of moisture relatively quick, while other will only produce a small amount over a longer period of time.

You are on-track....

The seeds themselves can be bitter, so I leave them lightly crushed, but still whole. This way I and just rinse them away after the flavor is imparted. You may have found a way to get more flavor into the bacon. I never tried powdered fenugreek, let us know how that turns out.
 
IamMadMan said:
Some will create a lot of moisture relatively quick, while other will only produce a small amount over a longer period of time.

You are on-track....

The seeds themselves can be bitter, so I leave them lightly crushed, but still whole. This way I and just rinse them away after the flavor is imparted. You may have found a way to get more flavor into the bacon. I never tried powdered fenugreek, let us know how that turns out.
Click to expand...

I could detect much flavor with the seed. I probably didn't get them cracked hard for old eyes to see. Have no idea what I am doing yet. But havin fun learning......:crazy:
 
Rinse/ dry smoking Sunday or more
 

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Fenugreek powder worked mmm maple flavour
 

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How much fenugreek and how much maple sugar did you use? I am about to try it.
Love the smoke color on yours! Bet it is great!
 
1 tsp "Fenugreek powder" per/lb and maple sugar in EQ cure no syrup. Let me know outcome. I just started a butt sunday
 
Do you add anything else? Garlic or onion? The last batch I used cowgirls recipe and it is great. Thinking about switching the sugar with maple powder. I have fenugreek and might try it. Don’t know if I should keep adding the onion and garlic powder with maple and fenugreek.
 
Interesting thread...
My bacon is going in the cure today....

Just wondering, am I the only one that cold smokes totally?
Looks like everyone else brings up the temperature after cold smoking.
I don't.
Maybe that's the European in me coming out?
 
My latest batch I took out of cure today. Bellie 1-1/2 inch thick cured with tender quick for 8 days, 1 tablespoon per pound. When I cut into it, it is blood red all of the meat part of the bacon. The other bellies I have cured are more of a dull red.
Is it ok? Do some bellies end up different colours?
The only difference this time I substituted powdered maple for brown sugar.
 
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