3rd Batch Dry Cure

Discussion in 'Smoking Bacon' started by sgriff49, Aug 9, 2016.

  1. Started with a fresh belly I picked up at local butcher

    Rinse off and patted dry then squared off and divided in 3. Pulled out scale and weight them each was 2 lbs each

    I'm using TQ which calls for 1 TBS for each pound of meat. Did each in separate bowl. I followed Bear's method of not mixing my sugar with TQ so I made sure to equally spread on slabs.

    Next I used 3 TBS of brown sugar since I like bacon sweat then added 2 teaspoons of maple sugar. Trying Maple sugar this time not pure Maple Syrup. I added 2 teaspoons of bourbon and some freshly ground black pepper. I mix this together and spread over slabs any mix that falls off scrap into bag

    I use my food saver bags for this vaccuming out a little air and then seal. I like this cause you don't get and seeping of fluids.

    I will brine these slabs a total of 10 days instead of 7. That is the day I can smoke them on my Traeger!
  2. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Nice looking belly. Looking forward to seeing the result [​IMG]
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Start, Griff !!![​IMG]

    I like to square mine off after smoking though.

    That way I get more Smoked Bacon ends.[​IMG]

    Be Back--


    sgriff49 likes this.
  4. I didn't want to but saved the strips I cut off. Will figure something out to do with
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Probably Fry them up & make a good little Stir Fry with them.

  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great start!


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