So, last year at one of our layovers for a car show we hit a breakfast place that had something called 'baon on a stick'.
it was brilliant really, a spare rib done bacon style.
In the end I was disappointed in that they did not smoke them, just cured the rack with no spices and grilled it up. More ham on stick than bacon.
So, lets try this my way.... I have a small 3 pound rack of ribs.
I typically use TQ for my cure on bellies as it is pretty easy to get measured correctly.
Toss in some brown sugar and set in the fridge with a daily massage and all is good.
But...How much cure do I use? Do I include the bones and cure 3 pounds, or do I guess and cure about 2.2 pounds?
Do the bones in this rack cause any unique curing issues to consider?
...And how long to cure ? Usually a belly is a day for each 1/2 inch of thickness plus safety time. My bellies usually run 14 days.
I was guessing 7 - 10 days here.
Thoughts?
it was brilliant really, a spare rib done bacon style.
In the end I was disappointed in that they did not smoke them, just cured the rack with no spices and grilled it up. More ham on stick than bacon.
So, lets try this my way.... I have a small 3 pound rack of ribs.
I typically use TQ for my cure on bellies as it is pretty easy to get measured correctly.
Toss in some brown sugar and set in the fridge with a daily massage and all is good.
But...How much cure do I use? Do I include the bones and cure 3 pounds, or do I guess and cure about 2.2 pounds?
Do the bones in this rack cause any unique curing issues to consider?
...And how long to cure ? Usually a belly is a day for each 1/2 inch of thickness plus safety time. My bellies usually run 14 days.
I was guessing 7 - 10 days here.
Thoughts?