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<blockquote data-quote="Traxion" data-source="post: 165908" data-attributes="member: 983">I did my first bacon batches this winter and they turned out great.&nbsp; I used Tenderquick at 1TBS per pound.&nbsp; Cut them into 1 pound chunks, rubbed with the TQ, then sealed in a bag.&nbsp; Let them sit for 1 day per 1/2&quot; of thickness plus a couple days.&nbsp; Usually 6-7 day cure, flipping once during that time.&nbsp; Then, rinse VERY WELL.&nbsp; Fry up a test piece and check for saltiness.&nbsp; If needed, soak them in water for an hour.&nbsp; Mine were all good once I rinsed them well.&nbsp; Then, put on the pellet smoker at 160 degrees.&nbsp; Pulled them about 3 hours later at 130 degrees.&nbsp; Let them sit over night in the fridge, then sliced.&nbsp; The stuff is unbelievable how good it is.&nbsp; Simple process too.&nbsp; I just want to get another hog on order so I have more bellies to work with! Good luck!&nbsp; And definitely use the cure!</blockquote>

[QUOTE="Traxion, post: 165908, member: 983"] I did my first bacon batches this winter and they turned out great. I used Tenderquick at 1TBS per pound. Cut them into 1 pound chunks, rubbed with the TQ, then sealed in a bag. Let them sit for 1 day per 1/2" of thickness plus a couple days. Usually 6-7 day cure, flipping once during that time. Then, rinse VERY WELL. Fry up a test piece and check for saltiness. If needed, soak them in water for an hour. Mine were all good once I rinsed them well. Then, put on the pellet smoker at 160 degrees. Pulled them about 3 hours later at 130 degrees. Let them sit over night in the fridge, then sliced. The stuff is unbelievable how good it is. Simple process too. I just want to get another hog on order so I have more bellies to work with! Good luck! And definitely use the cure! [/QUOTE]

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