I want to hear your Bacon recipes!

[robescc]

I butchered a pig last Sunday and just finished cutting it up tonight. It is all going into breakfast sausage and bacon. I already have a great sausage recipe but have never made bacon before. I have pink curing salt (6.25% nitrites) and white curing salt. I have 6 slabs to do and would like to try a maple flavor and regular. What do you guys do?

[carpsniperg2]

I have always just used buck board bacon cure. I have done peppered bacon but never maple.

[Fl0und3rz]

Ingredients:
 Lots of Bacon
Directions:
 Make Bacon
 Eat Bacon

[206]

Ingredients:
 Lots of Bacon
Directions:
 Make Bacon
 Eat Bacon

You forgot REPEAT.  We are half way through my first batch now and I need to repeat the process.

[Southpole]

Could leave some as side pork. A little seasoning salt before you cook it and wahla, it's delicious  you might even forget about bacon for awhile.

[jackelope]

Ingredients:
 Lots of Bacon
Directions:
 Make Bacon
 Eat Bacon

Pretty much what I was thinking when I opened this thread.
Take bacon
Put in pan
Fry
Eat

[Netminder01]

tag

[jkononen]

1 TBS tenderquick + 1tbs brown sugar per pound of pork. Rub all over, put in ziplocks, and set in fridge for 1-2 weeks depending on thickness of meat. Massage and turn over every day. Then rinse off, Pat dry, add some salt, pepper, onion powder, garlic powder and let sit in fridge uncovered over night. Smoke in morning for however long/hot you want. I usually get up to 140 and apply smoke for about 6 hours.

[jkononen]

http://www.smokingmeatforums.com/t/238318/buckboard-bacon-step-by-step

This

[runamuk]

I put an experiment in the fridge last night I will get back to this in a couple weeks when I decide how it worked.  I didnt have a bacon kit so did some substituting we shall see.

[Blacklab]

I usually use Hi Mt bbb then add stuff. Fresh crack pepper, honey, or maple. It's a blank canvas you decide. Frig 10-13 no more no less 

[MacAttack]

I got this recipe from a chef at the Four Seasons in Seattle I will put what the recipe states, and then my changes, I believe this is for 10lbs.

1 pound/450 grams kosher salt
8 ounces/ 225 grams sugar
2 ounces/ 50 grams pink salt (insta cure #1)

cut pork belly in 1/2. Dredge the pork belly with basic dry cure. Put in ziploc bag and add:

1 Tbsp black pepper
1/4 cup brown sugar
1/2 Tbsp. juniper berry
4 sliced garlic
1 tsp whole all spice
2 each bay leave

Cure for 7 days rubbing each day, remove from ziploc and rinse well, place in fridge uncovered overnight to dry. Smoke in smoker until internal of 150 degrees is achieved.

My notes:

use less salt i used 175 grams the last time and I believe it turned out well. I also cut the pink salt by 1/2 (based off memory, didn't write it). last time i smoked some it took 4.5 hours.