dry cured bacon

Discussion in 'Smoking Bacon' started by c farmer, Mar 28, 2016.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I picked up a slab of belly for 3.79 a lb.   Put it in a cure by following Digging Dogs cure calculator.

    Let it cure for 14 days.   It pulled very little water out of the meat and by day 5 the meat had sucked it all back in. 

    After 14 days I rinsed the meat then into the fridge for 5 days to dry nice.

    No pics of the curing.   All they were was meat in a zip loc bag.

    Cold smoked for 12 hours.  

    First 6 was Pitmasters blend.


    Next 6 was corn cob.


    Used the expandable tub


    Then  into the fridge for another 7 days.

    Sliced up last night.



    Ended up with some nice end pieces for other dishes.


    Kept one 2 lb chunk to dice up for sausage I think.

    Blt's for supper tonight.
     
    mr t 59874, gary s, disco and 4 others like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That there is some good looking bacon, Adam!!

    You scored a really nice piece of belly!

    Perfect mix of meat & fat!

    Bet it fries up really good!

    [​IMG]

    Al.
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Adam that looks great,I love the cob smoke very smooth.I owe you a point,used all mine up for today 

    Richie
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Very Nice looking Bacon, Adam!![​IMG]---------------[​IMG]

    I usually don't have any of those "End Pieces" left for "Other Dishes", because they're so good for snacking!!![​IMG]

    Bet those BLTs are gonna be Awesome!![​IMG][​IMG]

    Bear
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    How do you like the flavor ???    Sure looks good to me.....
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks everyone.


    Haven't tried it yet. Tonight I will for sure.

    I will report back
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great. You are one patient man!...JJ
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    You will see that your patience paid off. Both pellets you chose work well with bellies, now you can choose which you like better. [​IMG]    [​IMG]  Good job. Point
     
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The blt's.

    Fried up the bacon.





    Toast with some new mayo we tried.





    Lots of bacon.



    A bit of green stuff.



    Some red stuff.



    Served with some baked fries.




    This bacon is very good. Well worth extra time and effort. I need to up the salt a little next time thou.
     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Ya knocked it outta the park Adam, very nice ! That is some damn tasty lookin bacon man ! Thumbs Up :drool

    :beercheer:
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Adam that looks great,how is that new Mayo? Points

    Richie
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Pretty tasty. Not spicy like we thought it would be.
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Now THAT is a BLT!!

    [​IMG]

    Al
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those look Perfect, Adam!!![​IMG]

    Mighty Tasty!!![​IMG]

    Nice Job!![​IMG]

    Bear
     
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    That's easy....    up the salt by 1/4% or  1/2% until you get the perfect taste to your liking...   You can do different salt % on different hunks, and do a taste test....
     
    worktogthr likes this.
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The secret is to have a lot of stuff going on.   Something ready to smoke at anytime.
    Thanks guys.
     
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The BLT looks great. I try to squeeze a half pound per sandwich. BTW, have you ever had Washington Boro (Lanc.Co) Tomatoes? I don't know if it's the River water or Chem runoff from Columbia factories but they are Famous in Lanc. and York County and have an amazing sweet flavor...JJ
     
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Outstanding Q View Adam.  Points! 
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking bacon Adam. The rest before and after is well worth the wait.

    Points
     
  20. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Wow, that is some beautiful looking bacon.  I got to try out the dry cured bacon soon! Points for the bacon and an awesome looking sandwich!
     

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