Ask a Prepper
  • DIY |
  • Terms of Use |
  • Privacy Policy |
  • Contact
ask a prepper survival every day
No Result
View All Result
  • Home
  • All Articles
  • Editor’s Pick
  • Survival Knowledge
  • How To’s
  • Store
  • About Claude Davis
  • Home
  • All Articles
  • Editor’s Pick
  • Survival Knowledge
  • How To’s
  • Store
  • About Claude Davis
No Result
View All Result
Menu
Ask a Prepper
Search
No Result
View All Result
Print Friendly, PDF & Email
Home All Articles
How To Smoke Bacon The Easy Way

How To Smoke Bacon The Easy Way

How To Smoke Bacon The Old-Fashioned Way

Smoking Guru by Smoking Guru
January 30, 2018
29

This article has first appeared on Smoking Meat Forums.

No weighing,no calculator, just a simple recipe that works quite well, from a man I have known all my life. Pops owned a store and was very highly regarded for his smoked and cured products. There are lots of ways to make bacon. This is what I use.

Real Simple Curing Brine.

 For every 1 gallon of water, add:

  • 1/3 – 1 cup sea salt (depending if you’re on a lo-salt diet)
  • 1 cup granulated sugar or Splenda®
  • 1 cup brown sugar or Splenda® brown sugar mix
  • 1 tbsp cure no. 1 pink salt

how to smoke bacon4

Stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in.

Weight down with a partially filled 1 qt or 1 gal. Ziploc bag or bags to keep meat immersed.

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2″ thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

Related: How to Build a Smokehouse In Your Backyard (with Pictures)

You can add any other flavorings you’d like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.  The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces).  You can experiment with different concentrations as long as you keep it between those parameters.

I add pepper,onion, garlic, old bay.

My buddy and I split a 4 bellie case a few weeks ago. Cut them up and put them in a bucket with the cure mix…then into the spare fridge for 15 days. No specific reason for 15 days..it just worked out that way.

how to smoke bacon6

Rinsed and put back in the fridge with a generous coating of pepper onion and garlic on half. Added a thick coat of Slap Ya Mama on the other half.

Two days later they got 34 hours of pecan dust smoke using 2 amazens. Sliced off the skins with ease using my Granpas steel filet knife.. Skin side down cutting like skinning fish.

Back into the fridge for a couple days. Used my awesome Berkel commercial slicer and had 22 pounds sliced and 2 pounds of ends in no time.

how to smoke bacon 2

how to smoke bacon5

Vacuum packed using Lisa Bs superb bags.how to smoke bacon 3

Try it you will like it.how to smoke bacon 1

how to smoke bacon7

This article has first appeared on Smoking Meat Forums.

You may also like:

How To Make Ash Cakes; The Ultimate Pioneer Food

10 Things Cowboys Carried With Them in the Wild West to Survive (Video)

How To Make Beef Jerky

No Gas, No Electricity… How To Cook Indoors Without Smoke

DIY Stove Made From Used Tire Rims

Tags: DIYHow toreserve food
Print Friendly, PDF & Email
ShareTweetPin8163

Comments 29

  1. Iszmeme says:
    5 years ago

    I love your articles! I’m not a Dooms Day Prophet, but I am CERTAINLY preparing for what’s to come. When my government fails me, and it’s not IF it’s WHEN, then I am slowly preparing to be self sufficient for myself and family, including neighbors. I have almost three acres, so hothouse, root cellar, smoker and adobe hut with supplies, just to name a few. Also, I have a 6 thousand gallon bladder to store water, also, underground. I’ve come by these things slowly over the last two years. It’s do-able, especially with articles like yours. I’m a 61 year old disabled woman. If I can do it, ANYONE can!

    Did you like this comment? 19
    Reply
    • KDC says:
      4 years ago

      Splenda is a POISON to the human body. It is NOT done thing you should use, ever!

      Did you like this comment? 9
      7
      Reply
  2. Me says:
    5 years ago

    How can you use chemical sweetners? Splenda is poison. If you’re going to eat and make bacon, do it right,

    Did you like this comment? 11
    6
    Reply
    • Wannabe says:
      5 years ago

      For diabetics I guess. Maybe diabetics should stay away from bacon anyway lol

      Did you like this comment? 2
      4
      Reply
  3. tj says:
    5 years ago

    You have 4 ingredient of which the last is “1 tbsp cure no. 1 pink salt” Exactly what is it and where do you get it?

    Did you like this comment? 4
    1
    Reply
    • Doc says:
      5 years ago

      you can get it under the name pink curing salt on amazon or any spice outlet

      Did you like this comment? 2
      Reply
      • tj says:
        5 years ago

        Thanks for the info. But exactly what is it? Never heard of it before and where would they get it 150years ago? Just curious

        Did you like this comment? 1
      • andy says:
        5 years ago

        Pink CURING salt mixture of sodium chloride, or table salt, and sodium nitrite. Sodium nitrate is a naturally occurring mineral, Chile has some of the largest deposits. In the early 20th century, it was figured out how to make it chemically.

        Did you like this comment? 1
      • tj says:
        5 years ago

        Thanks Andy

        Did you like this comment?
      • Bess says:
        3 years ago

        Replying critical isn’t helpful to anyone. Maybe, alter ingredients of your choice and leave it at that.

        Did you like this comment? 3
      • Tony says:
        2 years ago

        Pink salt is 3.75 salt .25 nitrite to 100 # of meat or 4oz.

        Did you like this comment?
  4. Meme says:
    5 years ago

    Dad used blackstrap molasses when I was a child. I watched and got to lick the molasses cup.
    He was of Pennsylvania Dutch heritage. No idea of his recipe.

    Did you like this comment? 6
    Reply
    • Wannabe says:
      5 years ago

      I bet it was a whopper of a recipe. Would love for you to be able to share

      Did you like this comment? 2
      Reply
  5. PB- dave says:
    5 years ago

    Well written and informative .
    Thanks !

    Did you like this comment? 3
    Reply
  6. Billabong says:
    5 years ago

    What is cure#1 pink salt & what is a heaping tablespoon of cure.

    Did you like this comment? 1
    Reply
  7. Neen says:
    5 years ago

    How long will this cured meat last for and it has to still be refered after curing correct?

    Did you like this comment?
    Reply
    • andy says:
      5 years ago

      Yes…it has to be frozen or refrigerated after curing/smoking. We actually can ours after curing, it lasts at least a year….can’t say for more than that because we are always out by the time the next pig is ready to kill.

      Did you like this comment? 2
      1
      Reply
  8. Wannabe says:
    5 years ago

    Would love to do this just not cost effective unless you have your own pigs or trap hogs. My local meat market is over four bucks a pound for pork bellies and the come in 14-16 pound slabs. So that is about sixty bucks just for the meat. Then pay for spices. Then ten day curing time in fridge. Then smoke it then chill it for another 24 hours. Then cut it and package it. So, cost of meat, electricity, water used, packaging contents, and not to mention a minimum of twelve days to do it. I think I will go to the grocery store every couple weeks and buy an extra pound of bacon and stick it in the freezer. Cost of bacon at store would be about the same per pound as if I did it myself and all I have to do is reach down and get one extra package because I am there anyway.

    Did you like this comment?
    6
    Reply
    • Big Boy in MO says:
      5 years ago

      You might not be able to run down to the nearest store and buy your pound of bacon anytime you what to. I think your missing the true reason for the article, information for SHTF. Refrigeration not required, pressure can it.
      Thank you for the info Smoking Guru!!

      Did you like this comment? 6
      Reply
  9. lc65 says:
    5 years ago

    What exactly does this mean in ” never made this stuff ” terms….”…Two days later they got 34 hours of pecan dust smoke using 2 amazens….”
    I assume you mean you smoked it for 34 hrs, using pecan sawdust for the smoke source, what is an ” amazen ” ?

    Did you like this comment?
    1
    Reply
    • Brownie says:
      2 years ago

      Amazon smoker tube. Fill with pellets of your choice and light. Will smoke for 6-12 hrs.

      Did you like this comment? 1
      1
      Reply
  10. Ivy Mike says:
    5 years ago

    Being from Texas I always think of a smoker as a big ol steel beast you fire with hardwood and a good slow smoke is 12-18 hours. Been learning about a whole other world of smoking and smokers on Youtube, never knew you could build a smoker out of cedar boards, never knew about the whole world of cold smoking up north. All these old time recipes are great, especially given the continuing decline in quality of everything commercially produced.

    Did you like this comment? 5
    Reply
  11. Alene says:
    5 years ago

    Would like recipe for canning meat, if the power goes out for any length of time (Mt. Rainier blowing up is one scenario), I have a freezer full of meat to try to preserve.

    Did you like this comment? 1
    Reply
    • eric the red says:
      5 years ago

      Get the “Ball Blue Book” “Guide to Preserving.”
      I picked up a new copy at the grocery store (Kroger) for $10. Have recipes for caning everything from beef to shrimp.

      Did you like this comment? 2
      Reply
  12. Tilfahr says:
    5 years ago

    If you are using an electric smoker (as implied by the pictures), commercial curing salt, specialized “smoke dust” and storing by refrigeration… how is this “the old fashioned way”? I was hoping for a true old fashioned method, and you’ve disappointed me.

    Did you like this comment?
    2
    Reply
  13. KDC says:
    4 years ago

    Splenda is a POISON to the human body. It is NOT done thing you should use, ever!

    Did you like this comment? 1
    1
    Reply
  14. MrRubombo says:
    3 years ago

    Commercially made products have been deteriorating in quality for years, to the point now where a lot of it is almost inedible. If you make bacon like this yourself, the difference in taste is so vast that you might never go back to the bought product. I know I haven’t.

    Did you like this comment? 3
    Reply
    • Dex Rio says:
      3 years ago

      Prepper or not. Doomsday or not! Splenda? Not because it’s poison, but sugar in your brine won’t drive your sugar numbers as a diabetic! (I’m a diabetic) I have made a large amount of bacon, it’s easy and fun! Peppered, Garlic heavy recipes, habanero. As a beginner just try it, a worst you will a good piece of pork to flavor beans! At best as Mr. Rubombo said “you won’t go back to commercial products!

      Did you like this comment? 4
      Reply
  15. zoritoler imol says:
    7 hours ago

    Undeniably believe that which you said. Your favourite justification seemed to be on the net the easiest thing to consider of. I say to you, I definitely get annoyed while other people consider worries that they plainly don’t recognise about. You managed to hit the nail upon the top and also outlined out the whole thing with no need side-effects , people can take a signal. Will probably be back to get more. Thanks

    Did you like this comment?
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

I agree to the Terms & Conditions Terms & Conditions.

FOLLOW US ON:

PREPPER RECOMMENDS

YOU WILL NOT SURVIVE AN EMP STRIKE WITHOUT THIS

IF YOU SEE THIS PLANT IN YOUR BACKYARD BURN IT IMMEDIATELY

HOW TO GET 295 POUNDS OF EXTRA FOOD FOR JUST $5 A WEEK

THE AWESOME DIY DEVICE THAT TURNS AIR INTO FRESH WATER

5 INGENIOUS WAYS TO REFRIGERATE YOUR FOOD WITHOUT ELECTRICITY

HOW TO MAKE YOUR HOUSE INVISIBLE TO LOOTERS

Banner Generator

LATEST ARTICLES

Antibiotic Herbs And Plants To Grow Before SHTF

10 Probable Events That Will Follow An EMP

Survival Mistakes I’m Too Ashamed To Admit

How To Remove Radioactive Particles From Water In Case Of A Nuclear Fallout

If You Have This In Your Pantry, Throw It Away Immediately

8 Items You Need To Survive A Power Outage This Winter

Why You Should Put Plastic Forks In Your Vegetable Garden

The Great Depression Was Nothing Compared To This

Common Habits That Could Make You A Target For Looters

You Need To Grow These Survival Foods NOW

I Lived Without Running Water For One Year. Here’s What I Learned

30 Survival Uses For Coffee Filters

How To Make Bread Last For Up To 5 Years

I Hate Being A Prepper (And You Should Hate It Too)

DIY Solar Water Heaters To Cut Down On Energy Bills

How Long Does Vacuum Sealed Food Last?

The Most Realistic Prepper TV Series You Need To Watch

9 Things To Do Before The 2023 Economic Collapse

How To Prepare Your Car For SHTF

10 Things You Should Never Do When The Power Goes Out

How To Cook Steak On A Stone In The Wilderness

25 Survival Items You Should Get From The Dollar Store

Concealed Carry Mistakes You Have To Avoid At All Costs

Banner Bor

Banner TLW2

The Lost Ways Claude Davis

HOW TO

How To Remove Radioactive Particles From Water In Case Of A Nuclear Fallout

How To Make Bread Last For Up To 5 Years

How To Prepare Your Car For SHTF

How To Cook Steak On A Stone In The Wilderness

How To Craft A Deadly Slingshot

How To Make Your Chickens Lay More Eggs

How To Make And Can Evaporated Milk

How To Prepare For The Rising Energy Prices

How To Protect Your Garden From Looting Intruders

How To Make Your Own Fuel

Vote for ask a Prepper

YOU CAN ALSO FIND US ON:

Survial Websites Prepper

Banner LSF Hamburger

Copyright © 2014-2023 Ask a Prepper

  • Home
  • All Articles
  • Ask a Prepper
  • About Claude Davis
  • Terms of Use
  • Privacy Policy

Copyright © 2014-2023 Ask a Prepper

This website uses cookies. By continuing to use this website you are giving consent to cookies being used. Visit our Privacy and Cookie Policy.