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Bacon question's Dry rub or wet Brine - Page 2

post #21 of 35
Thread Starter 

I cure it for 7 to 10 days. I cut it into about 2 # chunks and season it and put it in a ziploc bag. Flipping it every day. Then I  smoke it to 135 to 140 degrees fahrenheit. Cool it for a couple of days then I slice it and freeze it till it's purchased. 

post #22 of 35

Dry cure always for me too as I find it a better flavour and texture. Cure for 10 days vac packed then dry in fridge for 5 days. Cold smoke for 24 hours and mature for 7 days before slicing.

post #23 of 35

I like to dry cure my bacon... but my wife likes brine cure, so guess who wins?  To me, brine cure is a whole lot more work... everyday you must turn the bacon and stir the brine as opposed to dry cure.  I  don't cook my bacon.  I only cold smoke it with Beechwood, Black Cherry or Apple and plum.  I have used Honey, brown sugar and maple... I brine cure the bacon for  8 days let dry a day the cold smoke for few days... It all taste great. 

post #24 of 35
Quote:
Originally Posted by BrianKinlaw View Post
 

I like to dry cure my bacon... but my wife likes brine cure, so guess who wins?  To me, brine cure is a whole lot more work... everyday you must turn the bacon and stir the brine as opposed to dry cure.  I  don't cook my bacon.  I only cold smoke it with Beechwood, Black Cherry or Apple and plum.  I have used Honey, brown sugar and maple... I brine cure the bacon for  8 days let dry a day the cold smoke for few days... It all taste great. 

Brine cure you only have to put the bellies in the bucket and cover with the brine, weigh it down with something (I use half full ziploc bags with water) and just leave it alone.  No flipping, no stirring, no nothing.  keep it refrigerated and fergeddabout it!  Now dry cure you have to flip and rotate and squish and squabble with, but not brine curing!

post #25 of 35

I was using buckets, but I'm a few short.  If I don't move the bellies around I find spots which did not get fully cured.  Most people use a plastic container for their bellies... I can't do that. Here's why.

 

60lbs of Pork belly ready to make bacon!!!!

This is 60lbs not enough buckets... but this time I using a couple of coolers in addition to my buckets

My dry cure I just lay out in my salt box, I never fool to much with it.  Only to push stainless skewer into the Hams and shoulders to make sure the cure is taking.

post #26 of 35

My dad would process 300 lbs of bellies into one 55 gallon barrel on a dolly, stacking them one on top of another, rotating randomly, then fill the bucket with brine, then weigh them down with a 5 gallon collapsible plastic jug filled with water, shove them into the brine cooler, and recording the barrel no. on a huge chart with the date put down and let them sit and cure for 21 - 30 days.  There is no special handling to the bellies, no need to keep them separated, etc.  Where they touch they stay pink vs. a pale gray, it's part of the myoglobin process and does not affect the curing whatsoever.  You may not need as many containers as you think.  He would do hams the same way after pumping them, 18 to a barrel.  I put down thousands and thousands of lbs. of hams, bellies, chickens, turkeys, tongues, roast beefs and briskets for corned beef and pastrami, and so on.

post #27 of 35

You may not be curing them long enough if you're finding non-cured spots.  I would recommend 14 days minimum.  I don't advocate using maximum curing concentration, less than 1/3rd of that amount for a longer amount of time.  Less chemical concentration.  Makes more tender product.

post #28 of 35

Thanks for the information Pops... I'm open to try different ways, anything to make my product the best.  As with any of us, we like to see those smiling faces after they eat our best bacon. 

post #29 of 35
Quote:
Originally Posted by Bill Ace 350 View Post

When you dry/mature the cold smoked bacon, is it covered or uncovered in a cool place?

Just hanging (not covered) -- room temperature --- 48F - 55F -- good air circulation  

post #30 of 35
Quote:
Originally Posted by Pops6927 View Post
 

Now dry cure you have to flip and rotate and squish and squabble with.

???

 

Never --- rub with salt and cure #1 -- dust with spices --- stack'um -- leave'um fur seven days --- rinse and hang to dry overnight -- then proceed to cold smoke :icon_mrgreen:

post #31 of 35

The latest batches that I am using to find the ideal salt levels. All dry cured in vac packs and then cold smoked.

 

From left to right 3%, 4% salt (with 180 Ppm Nitrite) and 5% salt with 220 Ppm Nitrite. The 3% and 4% are my own cures but the 5% is a commercial bought cure used as directed!

 

 

There are 3 more trial batches under way at 2.5% and 2% salt with different seasonings.

 

I have usually used either the 3% or the 5%, both with success. The 3% is a good eating sliced bacon whereas the 5% makes great lardons. Following a recent revelation though about the levels of Nitrite and Nitrate in the commercial cure, I will not be using it again.

post #32 of 35
Quote:
Originally Posted by Brican View Post
 

Just hanging (not covered) -- room temperature --- 48F - 55F -- good air circulation  

 

 

Is it safe to assume my garage is an acceptable environment for this?  I live in Fargo and the avg temp right now is low 40's to mid 50's.

post #33 of 35
that is way too warm if it is in the fifties. last night in South Bend we were upper 30s and I let my bacon stay outside for the night but put it in the fridge since it was supposed to get to 48 today outside
post #34 of 35

This would be after the curing and smoking process though.

post #35 of 35
Quote:
Originally Posted by vikingboy6956 View Post
 

 

 

Is it safe to assume my garage is an acceptable environment for this?  I live in Fargo and the avg temp right now is low 40's to mid 50's.

In one word ... Yes

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