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. 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) 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)
Start Of Packaging This Batch
Thank-You For Looking,
Keep On Smokin,