My Bacon making process QView #2 The Rub

Discussion in 'Smoking Bacon' started by bixter1, Jul 19, 2008.

  1. bixter1

    bixter1 Fire Starter

    Continuing from My Bacon making process QView :

    I like to cut a chunk off to match the size of my deli slicer. The other bigger piece I leave as is and cut what I need to cut off before I slice. The little chunk left over is kept for cooking like soups or Dutchs Beans.

    First I cut a piece off the belly to the size of my slicer

    I used 2 different kinds of cures. One was from DJs site. I subsituted maple power for the dextrose in the recipe (Belly Bacon) and pickling salt instead of Kosher. It's the first time Im trying a wet cure. I put a plate in the container to keep the meat below the surface and covered it with a lid.

    Here is the 2 1/2s in the cure.

    The other 3 got Hi Mountain BuckBoard cure. I love this cure. Im very careful to measue out the cure according to the recipe. Basically 1.25 T per lbs. I make sure every last bit gets into every crevice and all the sides of the bellys.

    Here is one all done up

    I then put both halves into the same bag and seal them up. The bags I use are big but sometimes leak so I put all of them into a big tub.

    Into the frigde for the 4 bellys. Day 5 I will flip the buckboard and day 6 i will wash and smoke the Maple cured one. I'll post a new thread with some pictures when that happens.
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Hmm, what happened? No replies, none?
  3. So how did it turn out?
  4. bixter1

    bixter1 Fire Starter

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