3 Bellies on the Smokin'-It#3

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As good as this method turns out you might get caught up and have to perform multiple side by side tests LOL ....but wait that causes another problem..... you run out of bacon
biggrin.gif


Tom
 
My conclusion:

I like the dry rub, need to reduce the salt somewhat, but overall very good!
 
As good as this method turns out you might get caught up and have to perform multiple side by side tests LOL ....but wait that causes another problem..... you run out of bacon :biggrin:

Tom

I don't think I'll run out anytime soon I just figured I have about 40 pounds of bacon!
 
Dert, morning... think about this.... Weigh each belly... weigh out 2% salt, 1-2% sugar, and 1.1 grams cure #1 per pound of belly.... rub it all in and saran wrap like you did for 10-14 days... rinse, dry, form the pellicle and smoke... If you like more sugar or salt etc., add more next batch until it tastes perfect to you... no soaking.. no guess work on how much salt you are removing... no water added back into the belly... belly always comes out the same every batch... for more intense bacon flavor, after the rinse, let the bellies rest in the refer, on a rack, un wrapped, for 1-2 weeks so it can dry out more.. Now you are getting close to 1950's bacon.....

My last batch I did just that... Bride said it was the absolute best bacon...

spices can be added during the rub step... during the drying step.... for additional flavoring....

Dave

What % of salt did you use?
 
Dert, morning... think about this.... Weigh each belly... weigh out 2% salt, 1-2% sugar, and 1.1 grams cure #1 per pound of belly.... rub it all in and saran wrap like you did for 10-14 days... rinse, dry, form the pellicle and smoke... If you like more sugar or salt etc., add more next batch until it tastes perfect to you... no soaking.. no guess work on how much salt you are removing... no water added back into the belly... belly always comes out the same every batch... for more intense bacon flavor, after the rinse, let the bellies rest in the refer, on a rack, un wrapped, for 1-2 weeks so it can dry out more.. Now you are getting close to 1950's bacon.....

My last batch I did just that... Bride said it was the absolute best bacon...

spices can be added during the rub step... during the drying step.... for additional flavoring....

Dave

What % of salt did you use?


The cure I use comes from a meat guy... I add 2#'s per 100... so it's about 84% salt, 15% maple sugar, 0.85% nitrite and other stuff...

Sooo, that makes it about 1.6-1.7% salt... or something close...

Generally bacon has about 2.5% salt... I'm SLOWLY cutting back on salt.... and beer.... I think I'm losing weight but I ain't stepping on a scale to check it out...

Bacon tastes good... we bake it on a rack...
 
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