First Dry Cured Bacon a la Bear

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worktogthr

Master of the Pit
Original poster
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SMF Premier Member
Nov 3, 2013
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Massapequa, NY (Long Island)
Always did a wet cure with Pop's and I loved it but I finally found a nice Costco belly and ordered some TQ. I decided to follow Bearcarver's recipe for extra smokey bacon because I have never been let down by any of his step by steps.

Here she is...

Cut it in half almost exactly (got lucky!) weighed out the appropriate amount of TQ for each piece and rubbed it on. Then rubbed each piece with some brown sugar:


Kudos to whoever gave the idea of using gloves to rub on the cure and sugar. So much better than bare hands. No peeling off half the rub with your hands which is even more important here because you would actually be removing cure.

Poppe them into a large Zip loc so they can lay flat:


Had to use an extra zip lock for one since the one I slid the belly in got sugar in the slider and wouldn't close. Put them both in the fridge and will flip each day. Couple of questions for Bearcarver Bearcarver and others who have done dry cures:

My scale for weighing the actual meat is not as exact as I would like it to be. According to the package the meat was 11.88 pounds. Both pieces cut were weighing 6 pounds on my scale. If there was a tiny bit too much TQ would that be ok?

I also have them in the fridge so they lay flat but one is stacked on top of the other. Is that ok? They are in separate bags.

How long should I cure. They are no more than an inch and half thick at any point.

Thanks so much guys!

-Chris
 
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A little extra TQ won't hurt, and yes you can stack them.

I usually cure mine for 14 days, but I use cure #1. I think 10 - 14 days is good.

Good luck Chris!

Al
 
Yes everything is good. Make sure to flip the bags daily and give them a bit of a massage. I also rotate the bags so the one on the bottom goes on top.
 
Always did a wet cure with Pop's and I loved it but I finally found a nice Costco belly and ordered some TQ. I decided to follow Bearcarver's recipe for extra smokey bacon because I have never been let down by any of his step by steps.

Here she is...



Cut it in half almost exactly (got lucky!) weighed out the appropriate amount of TQ for each piece and rubbed it on. Then rubbed each piece with some brown sugar:



Kudos to whoever gave the idea of using gloves to rub on the cure and sugar. So much better than bare hands. No peeling off half the rub with your hands which is even more important here because you would actually be removing cure.

Poppe them into a large Zip loc so they can lay flat:



Had to use an extra zip lock for one since the one I slid the belly in got sugar in the slider and wouldn't close. Put them both in the fridge and will flip each day. Couple of questions for @Bearcarver and others who have done dry cures:

My scale for weighing the actual meat is not as exact as I would like it to be. According to the package the meat was 11.88 pounds. Both pieces cut were weighing 6 pounds on my scale. If there was a tiny bit too much TQ would that be ok?

I also have them in the fridge so they lay flat but one is stacked on top of the other. Is that ok? They are in separate bags.

How long should I cure. They are no more than an inch and half thick at any point.

Thanks so much guys!

-Chris
My Step by Step tells you how to figure how long, but at 1.5" Thick, I would cure it for no less than 6 Days Minimum, but I personally would cure it for 8 or 9 Days.  Although 14 Days shouldn't hurt anything. Just be sure to do a "Salt-fry-test" after curing.

Also---If you fold the bag opening over like a Pants cuff, before sliding the meat in, you won't get salt, cure, or sugar in the Ziplock Zipper.

Looks like a Good Start !!
icon14.gif


Be Back for the Finale!

popcorn.gif


Bear
 
Wipe the zipper before closing. Wiped up sticky mess. Third year on curing bacon, and this is the place to be. Once you don't die from eating you're own product you know you are safe.. Read and read. You will do good..
thumb1.gif
 
My Step by Step tells you how to figure how long, but at 1.5" Thick, I would cure it for no less than 6 Days Minimum, but I personally would cure it for 8 or 9 Days.  Although 14 Days shouldn't hurt anything. Just be sure to do a "Salt-fry-test" after curing.

Also---If you fold the bag opening over like a Pants cuff, before sliding the meat in, you won't get salt, cure, or sugar in the Ziplock Zipper.

Looks like a Good Start !!Thumbs Up

Be Back for the Finale!

:popcorn

Bear

Thanks so much for the help Bear. That idea about folding the bag up like a pants cuff is genius haha. Never in a million years would have thought of that. That's going to help every time I make a marinade or bag anything I've rubbed. That combined with using disposable gloves to rub meat are game changers.
 
Last edited:
Thanks so much for the help Bear. That idea about folding the bag up like a pants cuff is genius haha. Never in a million years would have thought of that. That's going to help every time I make a marinade or bag anything I've rubbed. That combined with using disposable gloves to rub meat are game changers.
LOL---That's Mrs Bears Job----Folding the bag openings like pants cuffs. When I do that with my big Paws, I sometimes split the seams.
icon_redface.gif


Bear
 
With everything going on with the big fleet week cook I got distracted and realized just now that the bacon has been in the cure for 2 weeks. Will there be negative affects? Will it require extra soaking to avoid sm being over salty?
 
With everything going on with the big fleet week cook I got distracted and realized just now that the bacon has been in the cure for 2 weeks. Will there be negative affects? Will it require extra soaking to avoid sm being over salty?
Shouldn't be a problem.

I would do a "Salt-Fry-Test", but 2 weeks in cure isn't a long time.

I do the Salt-Fry-Test every time, and I have never had to soak any of my TQ cured Bacons to eliminate extra salt flavor.

It's just a smart thing to do.

Bear
 
Shouldn't be a problem.
I would do a "Salt-Fry-Test", but 2 weeks in cure isn't a long time.
I do the Salt-Fry-Test every time, and I have never had to soak any of my TQ cured Bacons to eliminate extra salt flavor.
It's just a smart thing to do.

Bear

Thanks a lot Bear! I'll let you know how it goes!
 
Followed Bears instructions to a T. Rinsed, soaked for an hour in ice water and patted dry:

Hacked off a piece and test fried! Perfect saltiness!

Rubbed with cracked black pepper, onion powder and garlic powder...


Going to sit it on a rack uncovered in the fridge for a day or two. Not sure when I am going to smoke it since just tonight my wife was giving me the business about how long some of my cooking projects take and that it keeps us home bound. Oof! How am I going to sneak a 10-12 hour smoke past her ?haha

I will be back!
 
How long can these sit in the fridge to dry safely because I will be using my MES30 and there is rain in the forecast from now until Tuesday. Wednesday looks like the first dry day where I can do it. Thanks!!
 
How long can these sit in the fridge to dry safely because I will be using my MES30 and there is rain in the forecast from now until Tuesday. Wednesday looks like the first dry day where I can do it. Thanks!!
Some of the guys let it dry for a week before smoking, personally I like to let it dry for 4 days.

Al
 
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