True Dry Cured Bacon.

[DougE]

Looks delicious from here. Nice color and you can see that the meat has lost a lot more moisture versus bagging.

 

[indaswamp]

Very Nice!

 

[Fueling Around]

Awaiting the results of the slice and taste test.

 

[SmokinEdge]

First tray off the slicer. Will make about 3 of these trays. Bacon is about 1/8” sliced and about 9-10” long.

 

[Culinary Otter]

Looks amazing!

 

[DougE]

Most excellent!

 

[JLinza]

I'll start heading over the pass now, fire up that cast-iron pan. Lol, looks awesome man.

 

[gmc2003]

I see the make'ins of a good bacon weave in this pic Eric.

Followed up by a fantastic BLT

Point for sure
Chris

 

[indaswamp]

Hell Yeah!!! Looks awesome!

 

[Gonna Smoke]

Incredible, Eric! My intention is to get mine going tomorrow...

 

[Gonna Smoke]

My intention is to get mine going tomorrow...

Well, "tomorrow" turned into "today", only 9 days later. Life gets in the way of plans sometimes.

Anyway, here it is...

Cure, salt, and sugar applied per Eric's SmokinEdge recipe and then the white pepper and granulated garlic applied by eye. Hope it's not too much...

I'll be back in a couple of weeks...

 

[SmokinEdge]

Well, "tomorrow" turned into "today", only 9 days later. Life gets in the way of plans sometimes.

Anyway, here it is...
View attachment 690624

Cure, salt, and sugar applied per Eric's SmokinEdge recipe and then the white pepper and granulated garlic applied by eye. Hope it's not too much...
View attachment 690625
View attachment 690626
I'll be back in a couple of weeks...

Looks great to me Charles

 

[indaswamp]

Indeed.....great start.

 

[DRKsmoking]

Eric that is just fantastic looking bacon.

David

 

[Gonna Smoke]

I am now 10 days into my dry cured bacon and it is looking real dry. I was planning to smoke it next Tuesday (day 14) or Wednesday. Should I let it keep on or should I be concerned about the dryness and put it in a bag? I don't have the time to do anything with it before next week...

 

[SmokinEdge]

I am now 10 days into my dry cured bacon and it is looking real dry. I was planning to smoke it next Tuesday (day 14) or Wednesday. Should I let it keep on or should I be concerned about the dryness and put it in a bag? I don't have the time to do anything with it before next week...

Sometimes I get that and bag at day 12 just to soften it up before cooking. Don’t get nervous. Bag it in the next couple days and roll with it. You will be rewarded.

 

[Florida Chris]

Hey guys!!!!

Can I join the party?

 

[DougE]

Hey guys!!!!

Can I join the party?

View attachment 692830

Jump in, the water is fine!!

 

[SmokinEdge]

Hey guys!!!!

Can I join the party?

View attachment 692830

Love to have you join us. That’s a nice start.

 

[Florida Chris]

Jump in, the water is fine!!

Love to have you join us. That’s a nice start.

Thanks guys!!! This "true dry" method has me intrigued. Think I'm gonna cut this in half and do 1 true dry and 1 vac sealed dry. Plan is to get everything going this Saturday and cure until April 19th. That's right about 3 weeks and puts me ready to smoke on a week that I have a Friday off.