RemE, following up on this one. Not making Bacon so temp is higher, currently iGrill is saying 383f and Traeger is at 439f - 56f difference seems really high - what do you think? I may give the fireboard a go as I am wondering if both the Traeger and Weber probes are off? on a side note the meat probe from the Traeger is 131 and the weber is at 109... this could be placement of the probes in the meat but all seems a bit too off. Any help on this would be great... appreciate this thread is for Bacon!!
Homemade Bacon recommendations?
- Thread starter jp9724
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Yes, that's a big difference. I mounted a clip next to the stock pit probe for my Fireboard probe. I see a 20-30F difference at low temps below 200 but pretty close at high Temps.
For meat probes I'd get a mug of boiling water and put your probes in together as a bundle and see how they track.
mholman341
New member
Look into equilibrium curing to get a fix on the amount of salt. I usually shoot for 2-2.5% by weight. After the 10-14 day cure I rinse it off and dry it with paper towel. Slice off a small piece and fry it. If it's to salty soak in in water for an hour and take another slice. Keep on soaking til you're happy then head to the smoker.
DarienJim
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Looks amazing.
John S.
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Got a 10 lb belly from Costco, cut in half ( this one was about 3 on thick)
Cure was:
`1/2C c kosher salt crystals
4 tsp curing salt
1/2 c brown sugar
1/2 C. Honey
4Tbsp red pepper flakes
4 Tbsp smoked paprika
2 tsp Cumin
cover the belly with Rub vac seal 18 days in the fridge. Fliping and massaging daily.
wash throughlyuntil you rub your finger carrots and it is not salty...
2 days in the fridge then on the treager @ 175 SS
cook ( this time Traeger Apple Pelletts) until IT is153
then in fridge wrapped in cling film over night.
slice and vac seal portions ( about 1/2 lb / pack)
out at 153.... for
Cure was:
`1/2C c kosher salt crystals
4 tsp curing salt
1/2 c brown sugar
1/2 C. Honey
4Tbsp red pepper flakes
4 Tbsp smoked paprika
2 tsp Cumin
cover the belly with Rub vac seal 18 days in the fridge. Fliping and massaging daily.
wash throughlyuntil you rub your finger carrots and it is not salty...
2 days in the fridge then on the treager @ 175 SS
cook ( this time Traeger Apple Pelletts) until IT is153
then in fridge wrapped in cling film over night.
slice and vac seal portions ( about 1/2 lb / pack)
Last edited:
Looks great!
Walleye Hunter
Active member
I tried a dry rub this time instead of a wet brine and it's too salty. That suggestion to test and soak before smoking sounds good to me. I used about a 50/50 salt to brown sugar on it.
OP
OP
https://www.makinbacon.net/
Ill never look back after finding this website. I made 12lb batch recently, it was excellent following their recipe. Of course I tried 3 different batches with different sugars and one with some dry coffee grinds. Best batch was their recipe with brown sugar and 10g coffee grinds per 2kg. Sweet, salty and rich. Smelled like coffee but you couldn't taste coffee, just a richness from it. Cant wait to run out, because then i get to make more.
Traeger Photos
Traeger Photos
