- Sep 23, 2013
- 5
- 10
Hi all,
I am looking for a cold smoke dry rub curing recipe or another source to buy premade commercial brand.
In the past I used Morton's Sugar Cure. Well they decided to discontinue this and I ran out of it last year. Morton also lists their Tender Quick as not a good source for curing bacon so here is sit with no bacon in my freezer.
Anybody have a safe recipe or a commercial brand for curing? A simple tablespoon per pound recipe or commercial rub would be great and convenient.
Here is what I had done in the past:
Usually I will cure and cold smoke between 25lbs and 35lbs of pork bellies. With the Morton S.C. it called for a specified number of tablespoons per pound so I rubbed the cut down whole bellies so they would fit in a large 2.5 gal baggie with the specified amount of cure.
Depending upon thickness of the bellies the cure times were about 7-10 days refrigerated at 38 degrees flipping daily. At the end of the curing process I would soak the bellies for about 4+ hours to remove excessive salt. Then let the bellies sit on a rack open in the fridge overnight to create the stickiness (can't think of what this is actually called). Coated the top of the bellies with cracked pepper. Then hung and cold smoked the bacon 6-8 hours with apple or hickory or combo.
Also while I am at it, I want to make a homemade smoke pistol. Have seen some plans on the net. Anyone ever use one and how do you like it? I want to get away from the the electric hot plate and iron pans.
Thanks to everyone in advance for the help,
Clark
I am looking for a cold smoke dry rub curing recipe or another source to buy premade commercial brand.
In the past I used Morton's Sugar Cure. Well they decided to discontinue this and I ran out of it last year. Morton also lists their Tender Quick as not a good source for curing bacon so here is sit with no bacon in my freezer.
Anybody have a safe recipe or a commercial brand for curing? A simple tablespoon per pound recipe or commercial rub would be great and convenient.
Here is what I had done in the past:
Usually I will cure and cold smoke between 25lbs and 35lbs of pork bellies. With the Morton S.C. it called for a specified number of tablespoons per pound so I rubbed the cut down whole bellies so they would fit in a large 2.5 gal baggie with the specified amount of cure.
Depending upon thickness of the bellies the cure times were about 7-10 days refrigerated at 38 degrees flipping daily. At the end of the curing process I would soak the bellies for about 4+ hours to remove excessive salt. Then let the bellies sit on a rack open in the fridge overnight to create the stickiness (can't think of what this is actually called). Coated the top of the bellies with cracked pepper. Then hung and cold smoked the bacon 6-8 hours with apple or hickory or combo.
Also while I am at it, I want to make a homemade smoke pistol. Have seen some plans on the net. Anyone ever use one and how do you like it? I want to get away from the the electric hot plate and iron pans.
Thanks to everyone in advance for the help,
Clark
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