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Dry Cure Belly Bacon with Q-view

post #1 of 11
Thread Starter 

FINALLY I had some time to put this together. my quest started with the need to come up with a way to have Bacon (The fifth food group) and my wife has a major issue with salt so the quest began. many people here helped me along the way with wet cures and I Thank-You All Again. with each test there still was a percentage of "sodium's" that affected my wife so they were ruled out. then came the search thru dry cures and as good as some were, there was still a percentage of "sodium's" present. then I tripped over Bearcarvers cure. with many conversations with him I tried his Step by Step (with my own modification to the brown sugar and final seasonings). This turned out to be solution (Thank-You Bear !!!). We have used this method on four rounds of belly projects, one CB and 40lbs of BB with all having the same results...my wife can now have all the bacon she wants and with the trickle effect so do I now.:yahoo:  :yahoo:Below is the method & changes I made for us...

 

1) Following Bearcarvers Step by Step (with minor modifications)   http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky

 

2) Here are my changes Add TQ per (Bearcarver Step by Step) instructions and we use 2TBL of dark brown sugar instead of 1 TBL. we may back the DBS down to one TBS in the future however.  

 

3) Place in bags for curing period as per Bear's Step by step

 

4) Remove from cure, rinse and we do a taste test At this point we have not noticed excess "sodium's" except on one batch of BB Bacon 

 

5) then soak in ice bath for 1-2 hr We have found at this taste test no "sodium's" prior to soak but soak anyway

 

6) rinse again and pat dry (per Bears Step by Step)

 

7) Add/rub on the Seasoning of choice In our case First we rub on a liberal amount of CBP then we use Equal parts Onion Powder to Garlic Powder and 1/2 part White Pepper

 

8) Place seasoned slabs on a cooling rack in a refrigerator for over night if possible.

 

9) Place in smoker as per the "Step by Step Method" Thank you again Bear for this simple to follow method.

 

10) Wrap In Plastic Wrap and Place in Refrigerator for a few days (We Let It Rest For 5 Days)

 

Below are the pictures from start to finish

 

Bacon Pre Trimmed,                                                                     

 

 

Cure and Seasoning Before Mixing Together

 

  

 

After Cure Applied and Bagged (1 Gallon Bags) Ready for Smoker

 

 

Taste Test (got A Little Happy With The Slicer

 

 

Even Smoking at Four Different Levels (Does Not Get Luckier Than This)  :cool: MES Probe Used For Smoker Box Temps

 

 

We Like Thick Slices 

 

 

 

Somewhat Of A Money Shot (Too Bad Some Of The Belly's Were On The Thin Side)

 

 

Final Destination...:yahoo:

 

 

Start Of Packaging This Batch

 

 

Thank-You For Looking,

 

Keep On Smokin,

 

Tom

post #2 of 11
Looks great Tom! Just packed mine today. I really like how it turned out after letting it rest for a week after the smoke.
post #3 of 11
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks great Tom! Just packed mine today. I really like how it turned out after letting it rest for a week after the smoke.


Thanks Case, Where did you find that thick of a cut?

 

Tom

post #4 of 11
Quote:
Originally Posted by Oregon Smoker View Post


Thanks Case, Where did you find that thick of a cut?

Tom

Top Secret, lol!
post #5 of 11

Oregon

 

Great looking bacon and information. :points:

 

Larry

post #6 of 11
Thread Starter 

Thanks Larry and Thank you for the point.

 

Tom

post #7 of 11

Just posted my results on BBB and it turned out great using the dry cure of TQ and brown sugar

post #8 of 11
Wow. It doesnt get any better than that. drool.gif

points.gif for you.

Great job.
post #9 of 11
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Wow. It doesnt get any better than that. drool.gif

points.gif for you.

Great job.


Thank you so much and for the point. wait for the BB that is coming up, we think even better yet if the taste test is any indication. also I have pulled one of the BB aside to continue my theory on getting the maple flavor in the bacon as well . it will be either on the right track or going down in flames, we will know in a week or so with resting.

 

Tom

post #10 of 11

Great looking piles of Bacons you got there, Tom!!!:drool-------------------:points:

 

So much for TQ being too Salty, which goes to prove if you use it properly, it will be Perfect !!!Thumbs Up

The curing time has to be long enough to get the cure to the center, and doesn't need to be in long enough to make it too salty.!!!

I learned that method on this forum years ago, and it has never failed me, or anyone who has followed my Step by Steps.

 

I'm real glad you all Love it !!       That always makes my Day!!!Thumbs UpThumbs Up

 

Thanks for this Great Report.

 

Bear

post #11 of 11
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Great looking piles of Bacons you got there, Tom!!!:drool-------------------:points:

 

So much for TQ being too Salty, which goes to prove if you use it properly, it will be Perfect !!!Thumbs Up

The curing time has to be long enough to get the cure to the center, and doesn't need to be in long enough to make it too salty.!!!

I learned that method on this forum years ago, and it has never failed me, or anyone who has followed my Step by Steps.

 

I'm real glad you all Love it !!       That always makes my Day!!!Thumbs UpThumbs Up

 

Thanks for this Great Report.

 

Bear


Bear,

thanks for the thumbs up and the points, this is all due to a very simple process done as correct as possible.

 

Keep on Smokin,

Tom

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