First Dry Cured Bacon a la Bear

Discussion in 'Bacon' started by worktogthr, May 12, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Always did a wet cure with Pop's and I loved it but I finally found a nice Costco belly and ordered some TQ. I decided to follow Bearcarver's recipe for extra smokey bacon because I have never been let down by any of his step by steps.

    Here she is...

    Cut it in half almost exactly (got lucky!) weighed out the appropriate amount of TQ for each piece and rubbed it on. Then rubbed each piece with some brown sugar:


    Kudos to whoever gave the idea of using gloves to rub on the cure and sugar. So much better than bare hands. No peeling off half the rub with your hands which is even more important here because you would actually be removing cure.

    Poppe them into a large Zip loc so they can lay flat:


    Had to use an extra zip lock for one since the one I slid the belly in got sugar in the slider and wouldn't close. Put them both in the fridge and will flip each day. Couple of questions for @Bearcarver and others who have done dry cures:

    My scale for weighing the actual meat is not as exact as I would like it to be. According to the package the meat was 11.88 pounds. Both pieces cut were weighing 6 pounds on my scale. If there was a tiny bit too much TQ would that be ok?

    I also have them in the fridge so they lay flat but one is stacked on top of the other. Is that ok? They are in separate bags.

    How long should I cure. They are no more than an inch and half thick at any point.

    Thanks so much guys!

    -Chris
     
    disco likes this.
  2. smokinal

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

    A little extra TQ won't hurt, and yes you can stack them.

    I usually cure mine for 14 days, but I use cure #1. I think 10 - 14 days is good.

    Good luck Chris!

    Al
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks Al for the help!  I will definitely post some pics when the bacon is out of the cure and in the smoke!
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes everything is good. Make sure to flip the bags daily and give them a bit of a massage. I also rotate the bags so the one on the bottom goes on top.
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chris they have you covered

    Richie
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    My Step by Step tells you how to figure how long, but at 1.5" Thick, I would cure it for no less than 6 Days Minimum, but I personally would cure it for 8 or 9 Days.  Although 14 Days shouldn't hurt anything. Just be sure to do a "Salt-fry-test" after curing.

    Also---If you fold the bag opening over like a Pants cuff, before sliding the meat in, you won't get salt, cure, or sugar in the Ziplock Zipper.

    Looks like a Good Start !![​IMG]

    Be Back for the Finale!

    [​IMG]

    Bear
     
  7. dave17a

    dave17a Smoking Fanatic

    Wipe the zipper before closing. Wiped up sticky mess. Third year on curing bacon, and this is the place to be. Once you don't die from eating you're own product you know you are safe.. Read and read. You will do good..[​IMG]
     
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much for the help Bear. That idea about folding the bag up like a pants cuff is genius haha. Never in a million years would have thought of that. That's going to help every time I make a marinade or bag anything I've rubbed. That combined with using disposable gloves to rub meat are game changers.
     
    Last edited: May 13, 2016
  9. dave17a

    dave17a Smoking Fanatic

     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---That's Mrs Bears Job----Folding the bag openings like pants cuffs. When I do that with my big Paws, I sometimes split the seams.[​IMG]

    Bear
     
  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    With everything going on with the big fleet week cook I got distracted and realized just now that the bacon has been in the cure for 2 weeks. Will there be negative affects? Will it require extra soaking to avoid sm being over salty?
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Shouldn't be a problem.

    I would do a "Salt-Fry-Test", but 2 weeks in cure isn't a long time.

    I do the Salt-Fry-Test every time, and I have never had to soak any of my TQ cured Bacons to eliminate extra salt flavor.

    It's just a smart thing to do.

    Bear
     
  13. [​IMG]

    Gary
     
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks a lot Bear! I'll let you know how it goes!
     
  15. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Followed Bears instructions to a T. Rinsed, soaked for an hour in ice water and patted dry:

    Hacked off a piece and test fried! Perfect saltiness!

    Rubbed with cracked black pepper, onion powder and garlic powder...


    Going to sit it on a rack uncovered in the fridge for a day or two. Not sure when I am going to smoke it since just tonight my wife was giving me the business about how long some of my cooking projects take and that it keeps us home bound. Oof! How am I going to sneak a 10-12 hour smoke past her ?haha

    I will be back!
     
  16. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Just for safety's sake wanted to make sure this is cured properly:


    Thanks guys!!
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah!![​IMG]

    That's gonna be Great !!![​IMG]

    Bear
     
  18. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    How long can these sit in the fridge to dry safely because I will be using my MES30 and there is rain in the forecast from now until Tuesday. Wednesday looks like the first dry day where I can do it. Thanks!!
     
  19. smokinal

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

    Some of the guys let it dry for a week before smoking, personally I like to let it dry for 4 days.

    Al
     
  20. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks Al! I'll let it be until the rain goes away. Thanks for the reassurance
     

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