1st time doing dry cure bacon.

[newbiesmoker]

After making several batches of bacon with wet cure, I decided to dry cure a batch. I'll definitely do it more often. Wouldn't have been possible without the knowledge I've picked up from this site.

 

[SmokinEdge]

Looks very good. Nice work there, and yes, dry cure I think makes best bacon to.

 

[checkdude]

Looks great from here! I have tried the wet brine but much prefer the dry also. I think it gives more concentrated flavors but it just could be me. As it happens I have 5 lbs. Of pork hocks in dry brine getting ready to use for terrine in the near future. Your's looks super.

 

[ifitsdeadsmokeit]

Looks great. I just smoked a dry brine belly today. Spiced it up with habanero, onion powder, and granulated garlic. I also think it tastes better cured this way. It cooks differently than store bought. Wasnt sure how it would work in abt’s but it did fine. Need to get another stainless rack so i can do two at once.

 

[Coreymacc]

You'll never go back, i did a wet brine on my first bacon, always had a pan full of water when you fry it up.

Flavor is way richer with dry cure in my opinion.

Corey

 

[Fueling Around]

Great job.
I very rarely use a wet cure anymore after transitioning to dry.
Poultry is about the only time I use a wet cure

 

[hondabbq]

You'll never go back, i did a wet brine on my first bacon, always had a pan full of water when you fry it up.

Flavor is way richer with dry cure in my opinion.

Corey

I have had that happen as well, this last batch of 4 bellies I left in the fridge for 7 days after 2 days of smoking.no water left in it.

 

[hondabbq]

I did we cure several times and find it cumbersome to measure out per belly where I just make the brine and drop the bellies in. Season up your brine if your so inclined or add flavorings once out of the brine before smoking. As above, I left it int he fridge alot longer this time, 7 days rather than 3 normally, and I had zero moisture come out when cooking.

 

[Coreymacc]

I have had that happen as well, this last batch of 4 bellies I left in the fridge for 7 days after 2 days of smoking.no water left in it.

So you give them some time to dry a bit. That's a step i didn't consider.

Corey

 

[1MoreFord]

This discourse sent me down a quick rabbit hole.

Per DuckDuckGo:
Search Assist

Yes, you can dehydrate wet cured smoked bacon, but it is important to ensure that it is cooked to a safe temperature before dehydrating. This process can enhance the flavor and texture, making it suitable for snacks or storage.

However, another search on DDG reports the following:

Search Assist

Dehydrated wet cured smoked bacon is not considered shelf stable and should be refrigerated or frozen to maintain its quality and safety. Wet cured bacon retains moisture, making it more susceptible to spoilage compared to dry cured bacon.

Seems some dehydration of wet cure bacon is a good thing but still probably not as good as a dry cure.

 

[hondabbq]

This discourse sent me down a quick rabbit hole.

Per DuckDuckGo:
Search Assist

Yes, you can dehydrate wet cured smoked bacon, but it is important to ensure that it is cooked to a safe temperature before dehydrating. This process can enhance the flavor and texture, making it suitable for snacks or storage.

However, another search on DDG reports the following:

Search Assist

Dehydrated wet cured smoked bacon is not considered shelf stable and should be refrigerated or frozen to maintain its quality and safety. Wet cured bacon retains moisture, making it more susceptible to spoilage compared to dry cured bacon.

Seems some dehydration of wet cure bacon is a good thing but still probably not as good as a dry cure.

As I said in my reply it was left for 7 days in the fridge not at ambient temps.

 

[processhead]

With dry rub cure and EQ curing methods anyone can easily make consistent, excellent bacon. I can't picture ever wanting to do it any other way.

Love to slice it thick for frying and the bacon ends make excellent beans

 

[1MoreFord]

As I said in my reply it was left for 7 days in the fridge not at ambient temps.

I've been under the impression that while drying occurs during refrigeration true dehydration does not, as in I've never heard of making jerky in the fridge before or dehydrating fruits, vegetables, etc.

 

[SmokinEdge]

This discourse sent me down a quick rabbit hole.

Per DuckDuckGo:
Search Assist

Yes, you can dehydrate wet cured smoked bacon, but it is important to ensure that it is cooked to a safe temperature before dehydrating. This process can enhance the flavor and texture, making it suitable for snacks or storage.

However, another search on DDG reports the following:

Search Assist

Dehydrated wet cured smoked bacon is not considered shelf stable and should be refrigerated or frozen to maintain its quality and safety. Wet cured bacon retains moisture, making it more susceptible to spoilage compared to dry cured bacon.

Seems some dehydration of wet cure bacon is a good thing but still probably not as good as a dry cure.

No offense to you, but a general question for you. Have you ever made bacon? If so what is your process? And meat choice?

 

[hondabbq]

I've been under the impression that while drying occurs during refrigeration true dehydration does not, as in I've never heard of making jerky in the fridge before or dehydrating fruits, vegetables, etc.

You are the one to use the word dehydration in your post, where I never once said that.

 

[ifitsdeadsmokeit]

Take a deep breath, two steps back and realize they are just trying to be helpful. I'm sure it wasnt meant as anything personal.

 

[1MoreFord]

You are the one to use the word dehydration in your post, where I never once said that.

I made a statement indicating the info in this thread had me me do some research.

I didn't quote you or reply to you first.

I just made a post saying that wet brined bacon could be dehydrated so everyone could read and think about the info.
You quoted me first and it sounded like to me like you felt I had I directed my post to you. If I direct a post at you I will quote you like you started this with me me.

Now, I'm thru with this conversation.

 

[1MoreFord]

No offense to you, but a general question for you. Have you ever made bacon? If so what is your process? And meat choice?

No, I have not, and none taken.
If I had ever made any you would likely see IME and IMO within any post I make in bacon threads.
I am interested in making bacon and am reading most threads I see about it to see if it's within my wheelhouse and my future.
This thread did pique my curiosity and I did a little quick research which I shared.

 

[SmokinEdge]

No, I have not, and none taken.
If I had ever made any you would likely see IME and IMO within any post I make in bacon threads.
I am interested in making bacon and am reading most threads I see about it to see if it's within my wheelhouse and my future.
This thread did pique my curiosity and I did a little quick research which I shared.

Fair enough.

Hit me up when you decide to jump in. I can help smooth out the bumps.