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Dry or Wet for Bacon

post #1 of 8
Thread Starter 
I've been making bacon using a dry rub & am not really crazy about the taste - good, but not great. Can anyone comment on dry rub vs wet brining? Any rub or brining suggestions would be appreciated. Thanks in advance!
post #2 of 8

For wet

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

 

For dry using TQ

http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index#post_1149932

 

Richie

post #3 of 8

I use pops brine with 1/4 cu granulated garlic, 1/4 cu granulated onion, 1/4 cu cracked black pepper. Then after 10 days to 2 weeks I rinse it & soak it for 4 hours, then coat it with  granulated garlic,  granulated onion,  cracked black pepper. Let it rest in the fridge for a few days then cold smoke it for 6-10 hours. Let it dry in fridge for a few more days, freeze for 2-3 hours & slice.

 

Al

post #4 of 8
Thread Starter 
Thanks for all you're help! Maybe I'll just buy a case of pork bellies to work on.
post #5 of 8
This is my favorite bacon recipe not brine but really good flavors
Edited by murraysmokin - 2/13/16 at 9:08am
post #6 of 8
I prefer a dry rub, to wet brined. I also prefer cold smoking over multiple days. Aging after the cure before the smoke and after the smoke also improves the flavor and texture. Age the bacon 5-7 days after the cure then smoke 18-24 hours over several days, then age 5-7 days before slicing and packing. That's my process now. Best bacon we've ever made.

What's your process, recipe? Hard to give you an alternative not knowing how you are already making yours. There are many variables, and it may not be wet versus dry.

http://www.smokingmeatforums.com/t/236348/rubbed-the-belly-its-bacon-time
post #7 of 8
Quote:
Originally Posted by 1750Shooter View Post

I've been making bacon using a dry rub & am not really crazy about the taste - good, but not great. Can anyone comment on dry rub vs wet brining? Any rub or brining suggestions would be appreciated. Thanks in advance!

 

If you are old enough to remember how bacon tasted in the 1950's, dry rubbed, aged, smoked and aged again is very similar...  

 

Wet, immersion cured is similar to today's commercially processed bacon...

post #8 of 8
Quote:
Originally Posted by DaveOmak View Post
 

 

If you are old enough to remember how bacon tasted in the 1950's, dry rubbed, aged, smoked and aged again is very similar...  

 

Wet, immersion cured is similar to today's commercially processed bacon...

I think the 50's is when Pops father was using a wet brine for his bacon.

 

Al

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