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Old Fashioned Dry Cured Bacon

post #1 of 18
Thread Starter 
Just curious if anyone on here has cured bacon using a true dry cure?

When I say true dry cure im talking about coating bellys with the salt,sugar and cure 1 mix and packing in a old fashioned salt box or on a salt bench where moisture is drawn out and away from the meat.

Id like to hear any input on this type of curing that anyone can offer. This is the method my grandparents used and id like to give it a try if I can gather enough information on it
post #2 of 18
Yep!


There isn't much to it really.....
post #3 of 18

I do it all the time .. process about 300kg most weeks

 

It is a simple process but very time consuming ... the biggest plus that I see (as well as my customers) is a far richer flavour especially when combined with cold smoking .. the depth of flavour outshines any other type of bacon

 

IMG_3569.jpg

post #4 of 18
Thread Starter 
Great looking bacon brican! Do you age yours also?
post #5 of 18
Quote:
Originally Posted by Brican View Post
 

I do it all the time .. process about 300kg most weeks

 

It is a simple process but very time consuming ... the biggest plus that I see (as well as my customers) is a far richer flavour especially when combined with cold smoking .. the depth of flavour outshines any other type of bacon

 

IMG_3569.jpg

 

Brican, please elaborate on your process if you don't mind. Would you be ok giving some measurements for the spices? Those look amazing!

post #6 of 18
Quote:
Originally Posted by hookedonq View Post

Great looking bacon brican! Do you age yours also?

Thanks

 

Yes always ... its part of building up the flavour profile ... sadly to say it can only be done by cold smoking .... it seems to be a lost art due to people being in a rush to get things done and no patience it seems for the long haul :icon_sad: 

post #7 of 18
Quote:
Originally Posted by rgautheir20420 View Post
 

 

Brican, please elaborate on your process if you don't mind. Would you be ok giving some measurements for the spices? Those look amazing!

Off to work right now .... this weekend ok ??

post #8 of 18
Quote:
Originally Posted by Brican View Post
 

Off to work right now .... this weekend ok ??

 

Of course.

post #9 of 18
Thread Starter 
Quote:
Originally Posted by Brican View Post

Thanks

Yes always ... its part of building up the flavour profile ... sadly to say it can only be done by cold smoking .... it seems to be a lost art due to people being in a rush to get things done and no patience it seems for the long haul icon_sad.gif 

Yea this is why im trying to learn the art and pass it on to my kids. Unfortunately everyone in my family that knew the process is no longer around to share it with me. My parents remember bits and pieces but not enough to go on. When you get time please share your process with us I would greatly appreciate it.
Thanks Kevin
post #10 of 18

:popcorn

post #11 of 18
Hmm would love to have the step by step for this anyone out there know how to do it. I want to learn this
post #12 of 18
.
Edited by Smokin Phil - 9/17/16 at 7:18pm
post #13 of 18

I have been somewhat busy and have not had time to do a write up but the following link will give you a step by step with full information

 

 

http://foodsoftheworld.activeboards.net/my-first-true-bacon-project_topic4181.html

post #14 of 18

Thanks for the Link Brican. The Black Forrest Spice Mix sounds awesome. If you do find the time to condense all the info to one post, that would be most appreciated. Great to hear business is good. I wish you continued success! Thanks again...JJ

post #15 of 18
Quote:
Originally Posted by Chef JimmyJ View Post
 

Thanks for the Link Brican. The Black Forrest Spice Mix sounds awesome. If you do find the time to condense all the info to one post, that would be most appreciated. Great to hear business is good. I wish you continued success! Thanks again...JJ

 

It's strange as I have been asked to write a book with these recipes, problem is at my late stage of life I am having more fun doing custom blends that are not out there but will take time to do your request :icon_biggrin:

 

The Black Forest spice mix is also great for Salame's  -- a custom made for the Club I work for --- the Lions Salame

 

post #16 of 18
Quote:
Originally Posted by Brican View Post

It's strange as I have been asked to write a book with these recipes, problem is at my late stage of life I am having more fun doing custom blends that are not out there but will take time to do your request icon_biggrin.gif

The Black Forest spice mix is also great for Salame's  -- a custom made for the Club I work for --- the Lions Salame



Brican that looks excellent. For the black forest spice, the cardamom is it just the seeds, or the pods as well? Also I'm assuming it is green cardamom, I can't see black being used here but I could be wrong. My spice shop either carries pre ground seeds, or whole pods and I know some Indian recipes call for whole ground pods or just ground seeds. My family is Swiss German, sadly with the loss of my grandfather's generation, the old ways and recipes were lost since I was too young to be interested when they passed. Now I am starting to try and recreate the amazing meats we used to get on their farm when I was growing up.
Edited by gibsorz - 12/19/15 at 7:37pm
post #17 of 18

Fantastic looking salami, and impresive bacon, sadly the old skills are dying out, I can't wait for the next chapter.

post #18 of 18

 I'd like to see this thread continue.

 

Chuck

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