Howdy folks. I have been smoking for about 10 years and have wanting to try bacon since I went to a local BBQ joint and tried theirs and it was... heaven.
I got a pre-cured piece of belly, gave it a light dose of my basic pork rub and threw it on the BGE for a hot smoke of about 4 hours. It's been in the fridge since last night and I will slice and cook some up this morning.
I also got a 14 pound pork belly that I cut into 6 sections. I froze 5 pieces and am dry curing 1 piece. It is about 2.5 pounds and I went with a cure of equal parts kosher salt and light brown sugar. It has been resting in the fridge since yesterday afternoon. I wanted to add TenderQuick but could not find it in my local grocery - apparently curing meat is not popular in southeastern PA.
Now comes the questions...
Is it necessary to use the Tenderquick or will this bacon turn out without it?
I have read some folks hot smoke and others cold smoke - which do you prefer and why?
What is your favorite dry cure recipe?
Thanks for your responses.
L-M
I got a pre-cured piece of belly, gave it a light dose of my basic pork rub and threw it on the BGE for a hot smoke of about 4 hours. It's been in the fridge since last night and I will slice and cook some up this morning.
I also got a 14 pound pork belly that I cut into 6 sections. I froze 5 pieces and am dry curing 1 piece. It is about 2.5 pounds and I went with a cure of equal parts kosher salt and light brown sugar. It has been resting in the fridge since yesterday afternoon. I wanted to add TenderQuick but could not find it in my local grocery - apparently curing meat is not popular in southeastern PA.
Now comes the questions...
Is it necessary to use the Tenderquick or will this bacon turn out without it?
I have read some folks hot smoke and others cold smoke - which do you prefer and why?
What is your favorite dry cure recipe?
Thanks for your responses.
L-M