Bacon qustion lost how I did it last

veener88

Smoke Blower

Original poster

Apr 16, 2006

141

11

Northern IL

• Jun 26, 2008

• #1

It has been about 8 months since I did bacon and last time did it I did a wet cure. I can not find how I did it last I lost it :(. what I am wondering since I smoke my bacon over hickory in a cold smoke what is the best cure to use and should I go dry? We like just a little sweet flavor to the bacon be we realy like the smoked flavor most.

Thanks

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jun 26, 2008

• #2

Tough question there...LOL! I din't steal yer notes!

But anyway, I use dry cure. There are plenty of commercial cures out there, but if you want to make your own, I recommend Morton's Tenderquick in conjunction with either a maple sugar or brown sugar sweetener. CBP and oinion/garlic are what I add a bit of too. Follow amounts recommended for the TQ... 1 Tbsp/Lb.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jun 26, 2008

• #3

Dang yer GOOD TH... I'm feeling magnanimous... POINTS for a dead-on hit!

 

7outof10

Meat Mopper

SMF Premier Member

Oct 9, 2007

225

10

Mankato, MN

• Jun 26, 2008

• #4

is there plans on here to make a cheep cold smoker ?
i want to do some bacon

 

veener88

Smoke Blower

Original poster

Thread starter

Apr 16, 2006

141

11

Northern IL

• Jun 26, 2008

• #5

Thanks I did a search and it did not come up weird. I can not longer get the one I got from the butcher.

I think I I found nice dry rub. 1 part kosher salt to 1 part brown suger. Just wondering should I add any Curing Salt?

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Jun 26, 2008

• #6

when i do candain bacon, i use 1 tbls of mortons tenderquick, and 1 tbs sugar of your choice, per pound

 

veener88

Smoke Blower

Original poster

Thread starter

Apr 16, 2006

141

11

Northern IL

• Jul 21, 2008

• #7

Just wanted to update. Did a 50/50 mix of kolsher salt to brown sugar. Just covered the bacon in the rub and put it into a ziplock bag for 8 days flipped them every two days. Then after 8 days pulled the bacon out washed it out and let it soak in water for an hour. After soaking then put in the smoker for 8 hours with a 50/50 mix of hickory and apple wood. My house thinks this is the best bacon I have done yet.