OverMountainMan
Cryogenically Hardened Member
I searched and could not find an existing thread for this topic. Mods: if there is such a thread (and frankly, I'm shocked that there isn't one) please feel free to merge this'un with that.
I have a local meat shop, and really like their bacon. Anybody that had my jalapeno poppers at the WCM&G will likely attest that the bacon wraps on those poppers really brung the greatness. So, I'm at the butchers recently, and ask if there's any way to get some special order bacon sliced a little thicker. They said no, but why not order a belly and make it myself? Why not, indeed!
So, I have one on order (I also bought a frozen half to test-run a recipe, which will be ready to brine tomorrow). Meanwhile, I've been doing my research. Most common & vital ingredient is Prague Powder #1. I can get some, but I already have some PP2 on hand. I know that some boutique grocers use PP2, which is more often used for longer curing hams & sausages, and understand the general differences between nitrites & nitrates. I also know how critical the quantities are between cure and liquid, and for curing time.
I'm curious who has made their own bacon and what tidbits you might share regarding successes & failures. But, more specifically, does anyone have a recipe that uses Prague Powder #2?
I have a local meat shop, and really like their bacon. Anybody that had my jalapeno poppers at the WCM&G will likely attest that the bacon wraps on those poppers really brung the greatness. So, I'm at the butchers recently, and ask if there's any way to get some special order bacon sliced a little thicker. They said no, but why not order a belly and make it myself? Why not, indeed!
So, I have one on order (I also bought a frozen half to test-run a recipe, which will be ready to brine tomorrow). Meanwhile, I've been doing my research. Most common & vital ingredient is Prague Powder #1. I can get some, but I already have some PP2 on hand. I know that some boutique grocers use PP2, which is more often used for longer curing hams & sausages, and understand the general differences between nitrites & nitrates. I also know how critical the quantities are between cure and liquid, and for curing time.
I'm curious who has made their own bacon and what tidbits you might share regarding successes & failures. But, more specifically, does anyone have a recipe that uses Prague Powder #2?