I have always bagged while curing and I don't really know why I have not tried it this way, but that will change on my next run of bacon. Maybe do one bagged and one not for a side by side.A true dry curing on belly would be worthy of a try. It’s what I do. Basically use Doug’s cure method then only place on a rack, like a cooling wire rack for baking. Drip pan under and let it cure and dry at the same time. This produces incredible bacon flavor, this is mostly how I do my personal bacon.
A true dry curing on belly would be worthy of a try. It’s what I do. Basically use Doug’s cure method then only place on a rack, like a cooling wire rack for baking. Drip pan under and let it cure and dry at the same time. This produces incredible bacon flavor, this is mostly how I do my personal bacon.
It would work for both belly and buckboard. Loin (Canadian) bacon IDK since it's so lean to start with, it may likely dry out too much.Would this work for back bacon and BBB as well? Cool!
Thanks
Yes sir, works for all bacon types. Instead of in a plastic bag sitting in its own juices, the meat is able to shed that moisture. This is how bacon was made way back when they cured in the smokehouse on wooden benches. The idea is curing with a dry rub but retaining no moisture. Rather letting that moisture drip off and allow the meat to slightly dry, this concentrates flavor. Makes delicious bacon.Would this work for back bacon and BBB as well? Cool!
Thanks
Okay I am starting the last half of my pork loin this afternoon, I cut it in half and am going to dry cure one my regular way, .25% #1, 1.75% salt and 2.5% demararra sugar, the other Morton's TQ and same sugar as an experiment, both sitting out on a rack in the fridge, no plastic bags.Yes sir, works for all bacon types. Instead of in a plastic bag sitting in its own juices, the meat is able to shed that moisture. This is how bacon was made way back when they cured in the smokehouse on wooden benches. The idea is curing with a dry rub but retaining no moisture. Rather letting that moisture drip off and allow the meat to slightly dry, this concentrates flavor. Makes delicious bacon.
Nice, you will enjoy it. I will caution you that depending on your humidity environment that the meat is in, give it 7 days of cure time and use your own judgement on the drying out of the surface of the meat, if it starts to turn dark and real leather like that is dry ring and will stop further drying from the core of the meat. So you may want to bag it after 7 days just to soften the exterior if you are curing for total of 12-14 days, but then you may not need to bag, its all about humidity level where you are.Okay I am starting the last half of my pork loin this afternoon, I cut it in half and am going to dry cure one my regular way, .25% #1, 1.75% salt and 2.5% demararra sugar, the other Morton's TQ and same sugar as an experiment, both sitting out on a rack in the fridge, no plastic bags.
Cheers