<![CDATA[Bacon Curing Project]]>Picked up a pork belly and cut it half so I could do a honey cure on one 1/2 and a brown sugar cure on the other 1/2.

Both will to be dry-rub cured before smoking. Here they are 4 days into the curing period.

Note: Working with honey in a “dry rub cure” is sort of a conflict in terms. More of a sticky-rub.

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]]>https://waltonsdev.nodebb.com/topic/3454/bacon-curing-projectRSS for NodeFri, 11 Sep 2026 19:38:35 GMTThu, 18 Feb 2021 23:12:45 GMT60<![CDATA[Reply to Bacon Curing Project on Tue, 02 Mar 2021 03:16:11 GMT]]>Finished up my experiment with a honey cured vs maple syrup cured. Both turned out pretty mild tasting. Maybe an extra day or curing would help. The next time I am going to use maple sugar instead of syrup. I used a pint of grade B, it darkened the pork a bit and was messy. I just didn’t want to use my limited supply of maple sugar until after sugar season. Smoked with hickory, should have the next belly ready in a couple of weeks.

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]]>https://waltonsdev.nodebb.com/post/32217https://waltonsdev.nodebb.com/post/32217Tue, 02 Mar 2021 03:16:11 GMT<![CDATA[Reply to Bacon Curing Project on Thu, 25 Feb 2021 13:39:44 GMT]]>Jonathon said in Bacon Curing Project:

processhead Have you ever put orange zest on the brown sugar bacon as it fries? Someone here did that and was trying to convince me to try it. It’s been in the back of my mind for a while but any time I am cooking bacon I have another use for it or I just really want to eat it as bacon, not as some weird experiment!

Orange zest on bacon is new to me andI have not tried it. Seems like it would be easy enough to add to a pan of frying bacon or even just a couple strips to see what it brings to the party.

]]>https://waltonsdev.nodebb.com/post/31817https://waltonsdev.nodebb.com/post/31817Thu, 25 Feb 2021 13:39:44 GMT<![CDATA[Reply to Bacon Curing Project on Thu, 25 Feb 2021 13:32:13 GMT]]>processhead Have you ever put orange zest on the brown sugar bacon as it fries? Someone here did that and was trying to convince me to try it. It’s been in the back of my mind for a while but any time I am cooking bacon I have another use for it or I just really want to eat it as bacon, not as some weird experiment!

]]>https://waltonsdev.nodebb.com/post/31811https://waltonsdev.nodebb.com/post/31811Thu, 25 Feb 2021 13:32:13 GMT<![CDATA[Reply to Bacon Curing Project on Tue, 23 Feb 2021 21:13:36 GMT]]>Yesterday smoked the bacon for for an hour at 120, an hour at 140, an hour at 155 an hour at 170.

Today it got sliced and packaged. The honey cured had minimal honey character, just the background sweetness. The brown sugar is always good.

I would do either one again.

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]]>https://waltonsdev.nodebb.com/post/31698https://waltonsdev.nodebb.com/post/31698Tue, 23 Feb 2021 21:13:36 GMT<![CDATA[Reply to Bacon Curing Project on Fri, 19 Feb 2021 14:57:28 GMT]]>processhead Awesome, please keep us updated on the progress

]]>https://waltonsdev.nodebb.com/post/31359https://waltonsdev.nodebb.com/post/31359Fri, 19 Feb 2021 14:57:28 GMT<![CDATA[Reply to Bacon Curing Project on Thu, 18 Feb 2021 23:18:42 GMT]]>YooperDog said in Bacon Curing Project:

processhead I just started the same thing, but wit honey anthem other with maple syrup.

That maple syrup cure should be a good one. Will be waiting to hear how it turns out Y.D.!

]]>https://waltonsdev.nodebb.com/post/31309https://waltonsdev.nodebb.com/post/31309Thu, 18 Feb 2021 23:18:42 GMT<![CDATA[Reply to Bacon Curing Project on Thu, 18 Feb 2021 23:15:10 GMT]]>processhead I just started the same thing, but wit honey anthem other with maple syrup.

]]>https://waltonsdev.nodebb.com/post/31308https://waltonsdev.nodebb.com/post/31308Thu, 18 Feb 2021 23:15:10 GMT