Dry Cure Bacon...

[Gonna Smoke]

...has become my personal favorite and I've been using Eric's SmokinEdge process he posted here...

True Dry Cured Bacon.

This is our favorite bacon. Here is a 6.5# slab of belly that I dry rubbed with my usual 1.5% salt, .75% sugar and .25% cure #1. I finish with eyeball amounts of white pepper and gran garlic. This will go on a stainless grate into the fridge with a catch pan underneath. 14 days naked no bag...

www.smokingmeatforums.com

Well after taking the last of it on a trip to Florida last month, I had to make some more. I got all the stuff together to cure the belly and then coat it with the white pepper and the granulated garlic, or so I thought. The next day after applying everything and placing the belly in the fridge, I had a revelation. I was gathering up some seasonings for a sausage grind when I realized that I had actually grabbed the granulated onion instead of the garlic. I saw "granulated" and my mind saw "garlic".

Not sure how it would turn out or what to do, I reached out to Eric and he assured me it would be fine. After the 2 weeks or so curing, I smoked it. I'm very pleased with how it turned out so if anyone wants a different flavor profile for your bacon, this is one to try. I still like the garlic very much, though and have another belly curing with that right now, I double checked the seasoning this time . My wife and grands prefer the regular bacon, but she did like the granulated onion and white pepper "accident".

Only 1 pic, that's it on the right in the small pan...

 

[Rafter H BBQ]

Charles! Very nice my friend… man that looks so good. SmokinEdge Eric is a good resource.

Man brother, you have me craving a BLT and it’s not even 10:00 AM here!

 

[SmokinEdge]

...has become my personal favorite and I've been using Eric's SmokinEdge process he posted here...

True Dry Cured Bacon.

This is our favorite bacon. Here is a 6.5# slab of belly that I dry rubbed with my usual 1.5% salt, .75% sugar and .25% cure #1. I finish with eyeball amounts of white pepper and gran garlic. This will go on a stainless grate into the fridge with a catch pan underneath. 14 days naked no bag...

www.smokingmeatforums.com

Well after taking the last of it on a trip to Florida last month, I had to make some more. I got all the stuff together to cure the belly and then coat it with the white pepper and the granulated garlic, or so I thought. The next day after applying everything and placing the belly in the fridge, I had a revelation. I was gathering up some seasonings for a sausage grind when I realized that I had actually grabbed the granulated onion instead of the garlic. I saw "granulated" and my mind saw "garlic".

Not sure how it would turn out or what to do, I reached out to Eric and he assured me it would be fine. After the 2 weeks or so curing, I smoked it. I'm very pleased with how it turned out so if anyone wants a different flavor profile for your bacon, this is one to try. I still like the garlic very much, though and have another belly curing with that right now, I double checked the seasoning this time . My wife and grands prefer the regular bacon, but she did like the granulated onion and white pepper "accident".

Only 1 pic, that's it on the right in the small pan...
View attachment 717996

Yup, that’s good stuff right there Charles. I really like the flavor of the dry bacon. Plus almost zero shrinkage in the pan and browns much faster.

Might try a slab with both gran onion and garlic with white pepper.

 

[Gonna Smoke]

Might try a slab with both gran onion and garlic with white pepper.

Now there's an idea for me to try. I have a couple more bellies needing attention...

 

[Brokenhandle]

Nice job! Even mix ups turn out great sometimes !

Ryan

 

[Fueling Around]

You are a bacon making machine Charles.
Seasoning is to your taste and possibilities are endless.
I prefer a cracked black pepper covering. My wife and daughter do not like black pepper. More bacon for me.

 

[paleoman]

Looks like it came out great! I've got another 4 days of curing for my bacon. Need to decide on what seasoning to use when I smoke.

 

[Gonna Smoke]

You are a bacon making machine Charles.
Seasoning is to your taste and possibilities are endless.
I prefer a cracked black pepper covering. My wife and daughter do not like black pepper. More bacon for me.

I started this journey about 1½ years ago and have been sucked in, hooked ever since, all thanks to the folks on here such as yourself John, who have most graciously given your knowledge. This and making sausage has become an addiction and I'm always trying to learn even if by accident. Still wanting to jump into fermented sausages...

 

[Fueling Around]

Thanks Charles. We all contribute and love seeing the results

...
Still wanting to jump into fermented sausages...

That will be my next try. Love summer sausage, but my 3 tries using Fermento were OK, but not the tang I desire.

 

[DRKsmoking]

Wow Charles , you are a busy little Beaver.

Great looking Bacon, once this summer build at the other property, I will have to try my hand at Eric's SmokinEdge process.

David