Ok I have tried to cure and smoke my own bacon and hams. I have used two different curing methods, as well as two different smoking methods.
Cures by brine which consist of using 2 cups kosher salt, 2 cups brown sugar, 1 1/2 table spoons ground nutmeg, 1 teaspoon of insta cure (pink salt) per 5 pounds on meat,1 cup real maple syrup and 5 quarts water, brought solution to boil for 15 to 20 minutes and then cooled overnight. Submerged meat in cooled brine for 7 to ten days. Then rinse in clear cold water.
On dry rub I use equal amounts of salt, and brown sugar ( cup for cup), and one cup of real maple syrup,and 1 teaspoon of insta cure per 5 pounds of meat. Mixed thoroughly. Cure for 5 to 7 days, then rinse under clear cold water.
I let meat air dry in frig on racks for at least 1 day usually two.
Smoking method hot using smoker set at 180 degrees until internal temp of meat reaches 160 degrees.
Cold smoke method using just a smoke generator were only temp is ambient air temp. No higher than 70 degrees usually for about 3 days. Then just let them hang for another 3 days at minimum.
My problem is not the flavor, but the toughness and/or chewy ness of meat. Would really like to know what am I doing wrong or is that toughness normal?
Especially in comparing it to commercial bacon and hams, though that maybe like comparing BBQ a rib eye and comparing it to a round steak. Just don't know so please any insight to problem would be appreciated.
Kit