First-Time EQ Cure - Update

[Dustin Dorsey]

I've only ever done 7 days and it's worked fine and cured to the center. The Marianski book says 10 to 14. I could swear I've usually seen 7. I think a head to head test would be interesting. I'm not doubting ya'll, I'm just wondering.

 

[Steve in AL]

First bacon update: EQ dry-rub cure started on 12/07... cure time terminated yesterday, 12/19 (12 days in the bag) - rinsed in fresh water, and dried uncovered overnight in the fridge - ready for some hot smoking today.

 

[SmokinEdge]

Looking good. What temp are you going to smoke? And if warm/hot smoke what IT are you shooting for?

 

[Steve in AL]

Edge, I am planning to set up the smoker (MB gas vertical) at 225-250, put the bacon in, throw in some hickory and apple wood chips for a thin smoke, and go for a IT of 150.

 

[Steve in AL]

Bacon!
After three+ hours in the smoker @200* this afternoon, now resting in the fridge overnight... tomorrow will move to the freezer for a while to firm up, then over to the slicer...

 

[SmokinEdge]

Looks like delicious bacon. Curious as to your taste test.

 

[Steve in AL]

Taste test tomorrow or next, I hope!