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Opinion On Wet Curing Duration Needed

post #1 of 4
Thread Starter 
I've wet cured bacon (belly) probably a couple dozen and a half times now. Every recipe I've seen calls for 10-14 days. I always let it cure for 14+ days to be safe. Due to an upcoming BBQ I'm thinking of going with the minimum 10 days.

In your experience(s)/opinion(s) will there be a huge difference in the shorter duration? Should I bite the built and let it keep going and buy store bought bacon (that hurt to type)?

A couple of things. Skin is still on in cure, it's maybe 2.5"-3" at its thickest (guessing off of memory), 12.5lbs, cut into thirds, individually bagged.
post #2 of 4

maybe you inject brine to help get cure to center,  smoke it at a higher temp to get it to 145 quicker to be safe, that's what i would do,it will still be better then store bought i'm sure some of the pro's will jump in though

post #3 of 4
Thread Starter 
Quote:
Originally Posted by smokerjim View Post

maybe you inject brine to help get cure to center,  smoke it at a higher temp to get it to 145 quicker to be safe, that's what i would do,it will still be better then store bought i'm sure some of the pro's will jump in though

Had the same thoughts - thanks.

It came out well enough. I smoked half last night and will do the rest next week...
post #4 of 4

The recipe I use calls for 7 - 10 days (amazingribs recipe).  Mine are skinless and roughtly cut into 3 to 3 1/2 lb slabs.  I usually go 9 or 10 days and have had no issues whatsoever.  I just got two bellies curing last night - should be good to go for smoking next weekend.

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