Dry rub bacon

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dirtsailor2003

Epic Pitmaster
Original poster
OTBS Member
Oct 4, 2012
21,947
4,224
Bend Oregon
Picked up a couple partial slabs today. $2.69/pound.
One slab weighs 2200g the other is 2457g.

Typical dry cure using Digging Dogs cure calculator.
Added white pepper and garlic. Vac packed and in the fridge.

Will cure until the 18th-19th then I will cold smoke for 18-24 hours using cob.

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One vac bag is loosing its seal... I'll watch it if it starts leaking liquid I'll try again later today...
 
One of the vac bags lost its seal. not leaking liquid so I am just going to let it keep curing. Just wont be vacuum cured.
 
I have tried both dry cure and cob pellets, and I keep going back to the brine cure and Pecan pellets for bacon. The corn cob was just too sweet without that woody flavor that we like so much. In fact, I have come to back off the sugars as well as reduced salt version. I would like to try vac sealing with a dry cure again now that I have a decent sealer.
 
Gonna good for sure.

You let it age then after cold smoking?
 
 
I have tried both dry cure and cob pellets, and I keep going back to the brine cure and Pecan pellets for bacon. The corn cob was just too sweet without that woody flavor that we like so much. In fact, I have come to back off the sugars as well as reduced salt version. I would like to try vac sealing with a dry cure again now that I have a decent sealer.
Brown, I use a 70/30 ratio of corn cob and cherry. I still get the "woodsy" flavor that way, plus the sweetness of the corn.
 
You try Fish Sauce on bacon yet?...JJ
 
The fish sauce jerky is popular. I just picked up a bottle of Golden Boy and will be giving it a try. Reading this post, l thought fish sauce might work here too and had to ask if you tried it yet. You do some great stuff Case...JJ
 
The fish sauce jerky is popular. I just picked up a bottle of Golden Boy and will be giving it a try. Reading this post, l thought fish sauce might work here too and had to ask if you tried it yet. You do some great stuff Case...JJ
The idea has been rattling around in the back of my head. The sugar ratio and spice combination that I use on the thai jerky is close to what I do for bacon minus the fish sauce.

On another note, checked on the leaky bag and sure as $#!% it leaked a tablespoon of liquid after I flipped it last night. So I cut open the bag put the belly in a new bag, dumped whatever liquid was in the old bag into the new and sealed it all up. Cure on.
 
Well, we are still curing...

I was going to pull the meat last week and let it air dry and the smoke.

Problem, the daytime temps went from 40-50 to 80-90!!!!

Going to see what happens the next couple of days and see if I can get them in the smoker over the long weekend. So I. An smoke at night.

May take them out tomorrow and start air drying, we'll
See!
 
I've gotta order some cob, from Todd, on my next order....   Everyone that tries it seems to love the flavor....  Especially Pops...  They used it 50 years ago...   can't be all bad....  probably all good !!!!
 
 
I've gotta order some cob, from Todd, on my next order....   Everyone that tries it seems to love the flavor....  Especially Pops...  They used it 50 years ago...   can't be all bad....  probably all good !!!!
Cob is my current favorite for bacon right now. Good stuff.

Night time temps are supposed to cool off this weekend so I may be able to get these hunks of belly smoked!
 
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