BACON (Extra Smoky)

[JZ_Focus]

A little late to the party, just saw this. I wonder if at this point, with 2 out of 3 bags leaking, I think I would abandon the dry brine and move the bellies into an equilibrium wet brine like Pop's to finish.

I actually finished the cure in the bags, and everything turned out just fine. Very little liquid came out of the bag. Biggest adjustment I have made moving forward is using 2 1/2 gallon bags instead of 1 gallon bags. I've done several batches since, and they have all turned out very well.
I have used the pops brine method in the past as well, but everyone seems to prefer the dry brine method better.

 

[Bearcarver]

I actually finished the cure in the bags, and everything turned out just fine. Very little liquid came out of the bag. Biggest adjustment I have made moving forward is using 2 1/2 gallon bags instead of 1 gallon bags. I've done several batches since, and they have all turned out very well.
I have used the pops brine method in the past as well, but everyone seems to prefer the dry brine method better.

Thank You for the Update, JZ!!
I prefer the TQ Dry Cure Bacon too.

Bear

 

[chopsaw]

I’m getting ready to start another slab. Any suggestions on the next one.

Maybe you started it already , but the last BBB i did , I left out the brown sugar . I like it like that .

I should have stated the fact said below about balance to the salt .

 

[Bearcarver]

Maybe you started it already , but the last BBB i did , I left out the brown sugar . I like it like that .

Then you got lucky.
That will normally cause it to be very salty.

Bear

 

[pc farmer]

Then you got lucky.
That will normally cause it to be very salty.

Bear

Yup. The sugar offsets the salt.

 

[chopsaw]

Yeah I know that it is there to counter the salt , and almost said that when I posted . I should have , because I would hate to mess him up .

Ish ,,, don't listen to me ! LOL .
The BBB I just did was TQ only . No sugars . Gets a good rinse , no soak .

 

[Braz]

I picked up two bellies (8.1# and 11.6#) at my sort of local slaughterhouse/butcher. Cost this time was $2.30/lb. Usually they are around $2.80-3.00 so I am feeling smart. I will need get these into the cure this weekend because the tomatoes are coming along nicely. This will be my first go at "Extra Smokey." I'm probably going to use cherry.

 

[Ishi]

Yeah I know that it is there to counter the salt , and almost said that when I posted . I should have , because I would hate to mess him up .

Ish ,,, don't listen to me ! LOL .
The BBB I just did was TQ only . No sugars . Gets a good rinse , no soak .

No worries! Second belly two days into the cure. Per bears advice the sugar amount was increased. I will smoke it next weekend.

 

[Bearcarver]

I picked up two bellies (8.1# and 11.6#) at my sort of local slaughterhouse/butcher. Cost this time was $2.30/lb. Usually they are around $2.80-3.00 so I am feeling smart. I will need get these into the cure this weekend because the tomatoes are coming along nicely. This will be my first go at "Extra Smokey." I'm probably going to use cherry.
View attachment 370694 View attachment 370695

Sounds Great, Braz!!
That's really a good price!
Gotta have it ready by the time them Tomatoes are ready---Can't keep a fresh Juicy Mater waiting!!
Just yell if you run into a question. I answer all Private messages.

Bear

 

[Bearcarver]

No worries! Second belly two days into the cure. Per bears advice the sugar amount was increased. I will smoke it next weekend.

Great !!
After curing, just give it a real good rinse & hand rub under spigot. The slippery feel on the surface is due mostly to the surface salt.
Then take a couple interior slices for your salt-fry test. Check that the inside is Pink all the way to center to show complete cure. Then if the test comes out salty, soak to remedy.
90% of mine need no soaking, and I never had to soak any more than 1 hour. Usually a good rinse is sufficient.

Bear

 

[Marianne Kehr]

Hi Bear, I new to making some bacon my question is what is " TQ "

 

[kel krause]

Hi Bear, I new to making some bacon my question is what is " TQ "

TQ Tender Quick (Meat cure it comes in a dark blue bag ) Morton Tender Quick

 

[Bearcarver]

Hi Bear, I new to making some bacon my question is what is " TQ "

Hi Neighbor!!
"TQ" is "Morton's Tender Quick".
It is a mixture of cure & seasonings, made by Morton Salt, designed specifically for "Home Curing".
I use it to Dry cure Meats, by adding:
1 TBS (1/2 ounce) to each pound of whole meat.
or mixing 1/2 TBS (1/4 ounce) to each pound of ground meat.

Bear

 

[Marianne Kehr]

Okay
I did some bacon , this was my First try Pepper Bacon and Maple Peppered Bacon and use Prague #1 Powder (1 tsp per 5 lbs meat )

 

[Bearcarver]

Looks Great Marianne!!
You should start your own Thread with that, and give info on what you did, and show those pics, including the sliced, after you slice it.
Then others can comment on your stuff, and give suggestions if they have any.

That's Great, though---Keep it up.
If you never had home smoked before, you're really in for a treat !!

Bear

 

[Atl1530]

Hey Bear How did you calculate your curing time with Tender Quick? The packaging says 24 hours. You have eight days. I am not challenging you on your information I am just wondering. I have my pork bellies. Brown Sugar and Tender Quick, I am ready to go. I do not want to make a mistake.

Thanks

 

[Bearcarver]

Hey Bear How did you calculate your curing time with Tender Quick? The packaging says 24 hours. You have eight days. I am not challenging you on your information I am just wondering. I have my pork bellies. Brown Sugar and Tender Quick, I am ready to go. I do not want to make a mistake.

Thanks

When they say 24 hours, they aren't curing the meat, and when Morton's does a 24 hour job, the next step they do is cook it at 350° until it's cooked to 145°IT.

This is what I have in my original post, and it hasn't changed:
Calculating curing time:
The thickest place on any of these belly pieces was just under 2".
I calculate there being 4 "half inches" in 2 inches, so that gives me the "4".
Then to that 4 (days), I add 2 more days for safety, the way I was taught.
So that would be 6 days.
I then usually add another 3 days on my own, unless I have scheduling problems that make me want to smoke a day or 2 in either direction.
Note: I Never cure for less than 8 days.
Every day, while curing, I remove the packages & flip them over, and massage them a bit.
Moisture will accumulate in the packages. I leave that in, because some of it is curing juices, and at the end of the curing process, it will nearly all be gone through reabsorption.

On day 9, I removed them from the fridge, rinsed them off in cold water, and soaked them in ice water for 1 hour, to remove surface salt. Then I patted them dry, cut a couple slices, and did a fry test for salt flavor---Just right!


Bear

 

[Atl1530]

Thank You

 

[Atl1530]

My pork belly rubbed down with the proper amount of Tender Quick, has been sitting at a consistent 37º since Saturday. Should there be any visual signs that the curing prosses is working? There is a little extra moisture in the bag but not much.

Also, I was planning on smoking the cured pork belly after eight days, but life has changed that plan. Is it better to let it cure for the extra time or soak it in ice water, and refrigerate it until I can smoke it? It should be just a few days longer.

Thank you very much for your help.

 

[Bearcarver]

My pork belly rubbed down with the proper amount of Tender Quick, has been sitting at a consistent 37º since Saturday. Should there be any visual signs that the curing prosses is working? There is a little extra moisture in the bag but not much.

Also, I was planning on smoking the cured pork belly after eight days, but life has changed that plan. Is it better to let it cure for the extra time or soak it in ice water, and refrigerate it until I can smoke it? It should be just a few days longer.

Thank you very much for your help.

There's no real exterior signs of curing. The amount of juice doesn't say anything---It varies a lot.

I would keep it in cure for a few more days, if that's what your schedule calls for, but I would try to keep it under 14 days in cure. Then I'd soak it for an hour & give a couple slices a Salt-Fry Test.

Bear