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Quick Bacon Question

post #1 of 4
Thread Starter 

I'm dry curing bacon right now in the fridge.  3 x 4lbers and 1 x 5lber.  They each have a different flavor, along with the cure (instacure #1).   When done this week, I'm going to take them out of each bag and rinse/soak with fresh water.  I know you want to dry the skin some before smoking, but do you re-rub with anything, or does that 10 days in the fridge impart the flavors I'm looking for?  I didn't really see that anyone was putting another dose of rub (brown sugar, pepper, etc) after rinsing to get the cure/salt off. 

 

Thanks!!

Jason

post #2 of 4
If you weighed the salt, say to 1.5 - 2% salt, you may not want to soak... that will remove salt....
After the rinse, you can add dry stuff like black pepper... then it will stick..... You should dry the bacon surface with a fan until the surface is dry/tacky to the touch... then smoke...

I prefer to cold smoke, under 70 700 degrees, then rest in the refer for several days to let come to equilibrium...
Edited by DaveOmak - 2/16/15 at 12:38pm
post #3 of 4
Quote:
Originally Posted by DaveOmak View Post

If you weighed the salt, say to 1.5 - 2% salt, you may not want to soak... that will remove salt....
After the rinse, you can add dry stuff like black pepper... then it will stick..... You should dry the bacon surface with a fan until the surface is dry/tacky to the touch... then smoke...

I prefer to cold smoke, under 700 70° degrees, then rest in the refer for several days to let come to equilibrium...

Everything else is spot on.

Happy smoken.

David

post #4 of 4
Quote:
Originally Posted by cybball View Post
 

I'm dry curing bacon right now in the fridge.  3 x 4lbers and 1 x 5lber.  They each have a different flavor, along with the cure (instacure #1).   When done this week, I'm going to take them out of each bag and rinse/soak with fresh water.  I know you want to dry the skin some before smoking, but do you re-rub with anything, or does that 10 days in the fridge impart the flavors I'm looking for?  I didn't really see that anyone was putting another dose of rub (brown sugar, pepper, etc) after rinsing to get the cure/salt off. 

 

Thanks!!

Jason

Jason,

 

Here's a Step by Step which may have some tips you'll like:

 

 
 
 
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