- Jun 27, 2014
- 7
- 10
I've been making bacon using a dry rub & am not really crazy about the taste - good, but not great. Can anyone comment on dry rub vs wet brining? Any rub or brining suggestions would be appreciated. Thanks in advance!
If you are old enough to remember how bacon tasted in the 1950's, dry rubbed, aged, smoked and aged again is very similar...I've been making bacon using a dry rub & am not really crazy about the taste - good, but not great. Can anyone comment on dry rub vs wet brining? Any rub or brining suggestions would be appreciated. Thanks in advance!
I think the 50's is when Pops father was using a wet brine for his bacon.
If you are old enough to remember how bacon tasted in the 1950's, dry rubbed, aged, smoked and aged again is very similar...
Wet, immersion cured is similar to today's commercially processed bacon...