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3rd Batch Dry Cure

sgriff49

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Joined Jul 19, 2016
Started with a fresh belly I picked up at local butcher

Rinse off and patted dry then squared off and divided in 3. Pulled out scale and weight them each was 2 lbs each

I'm using TQ which calls for 1 TBS for each pound of meat. Did each in separate bowl. I followed Bear's method of not mixing my sugar with TQ so I made sure to equally spread on slabs.

Next I used 3 TBS of brown sugar since I like bacon sweat then added 2 teaspoons of maple sugar. Trying Maple sugar this time not pure Maple Syrup. I added 2 teaspoons of bourbon and some freshly ground black pepper. I mix this together and spread over slabs any mix that falls off scrap into bag

I use my food saver bags for this vaccuming out a little air and then seal. I like this cause you don't get and seeping of fluids.

I will brine these slabs a total of 10 days instead of 7. That is the day I can smoke them on my Traeger!
 

wade

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Nice looking belly. Looking forward to seeing the result 
 

Bearcarver

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Great Start, Griff !!!


I like to square mine off after smoking though.

That way I get more Smoked Bacon ends.


Be Back--



Bear
 

sgriff49

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I didn't want to but saved the strips I cut off. Will figure something out to do with
 

Bearcarver

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I didn't want to but saved the strips I cut off. Will figure something out to do with
Probably Fry them up & make a good little Stir Fry with them.

Bear
 

SmokinAl

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Great start!

Al
 

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