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3 Bellies on the Smokin'-It#3 - Page 4

post #61 of 70
Thread Starter 
Sampling the brown sugar recipe now...

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post #62 of 70
Thread Starter 
No burning, but I cook pretty low..."5" on my range:

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post #63 of 70
Thread Starter 
Yum...

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Not sure if I can tell the difference between the brown sugar rub and white sugar rub I'll have to do a side-by-side!
post #64 of 70

As good as this method turns out you might get caught up and have to perform multiple side by side tests LOL ....but wait that causes another problem..... you run out of bacon :biggrin:

 

 

Tom

post #65 of 70
Thread Starter 
My conclusion:

I like the dry rub, need to reduce the salt somewhat, but overall very good!
post #66 of 70
Thread Starter 
Quote:
Originally Posted by Oregon Smoker View Post

As good as this method turns out you might get caught up and have to perform multiple side by side tests LOL ....but wait that causes another problem..... you run out of bacon biggrin.gif

Tom

I don't think I'll run out anytime soon I just figured I have about 40 pounds of bacon!
post #67 of 70
Quote:
Originally Posted by Dert View Post

My conclusion:

I like the dry rub, need to reduce the salt somewhat, but overall very good!
Just wondering sinWhat did u like best white or brown sugar
post #68 of 70
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Dert, morning... think about this.... Weigh each belly... weigh out 2% salt, 1-2% sugar, and 1.1 grams cure #1 per pound of belly.... rub it all in and saran wrap like you did for 10-14 days... rinse, dry, form the pellicle and smoke... If you like more sugar or salt etc., add more next batch until it tastes perfect to you... no soaking.. no guess work on how much salt you are removing... no water added back into the belly... belly always comes out the same every batch... for more intense bacon flavor, after the rinse, let the bellies rest in the refer, on a rack, un wrapped, for 1-2 weeks so it can dry out more.. Now you are getting close to 1950's bacon.....

My last batch I did just that... Bride said it was the absolute best bacon...

spices can be added during the rub step... during the drying step.... for additional flavoring....

Dave

What % of salt did you use?
post #69 of 70
Quote:
Originally Posted by Dert View Post

Quote:
Originally Posted by DaveOmak View Post

Dert, morning... think about this.... Weigh each belly... weigh out 2% salt, 1-2% sugar, and 1.1 grams cure #1 per pound of belly.... rub it all in and saran wrap like you did for 10-14 days... rinse, dry, form the pellicle and smoke... If you like more sugar or salt etc., add more next batch until it tastes perfect to you... no soaking.. no guess work on how much salt you are removing... no water added back into the belly... belly always comes out the same every batch... for more intense bacon flavor, after the rinse, let the bellies rest in the refer, on a rack, un wrapped, for 1-2 weeks so it can dry out more.. Now you are getting close to 1950's bacon.....

My last batch I did just that... Bride said it was the absolute best bacon...

spices can be added during the rub step... during the drying step.... for additional flavoring....

Dave

What % of salt did you use?


The cure I use comes from a meat guy... I add 2#'s per 100... so it's about 84% salt, 15% maple sugar, 0.85% nitrite and other stuff...

Sooo, that makes it about 1.6-1.7% salt... or something close...

Generally bacon has about 2.5% salt... I'm SLOWLY cutting back on salt.... and beer.... I think I'm losing weight but I ain't stepping on a scale to check it out...

Bacon tastes good... we bake it on a rack...
post #70 of 70

Dert Bacon looks great!!!!! 

 

 

 

Quote:

Originally Posted by DaveOmak View Post




. I'm SLOWLY cutting back on salt.... and beer.... I think I'm losing weight but I ain't stepping on a scale to check it out...

.

 

 

 

 

Dave O.!!!!! th_dunno-1[1].gif

 

:bs:    LOL 

 

Bottom.gif 

 

DS

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