Ok my turn again..Bacon Dry rubbed w QVIEW ...o yes.........

Discussion in 'Bacon' started by hoity toit, Jun 10, 2015.

  1. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Twelve days ago I started my second bacon project. I was in San Antonio at Restaurant Depot and found some frozen pork bellies with skin off for $2.06. I knew that was a good price so I picked up a couple and headed home.

    For these two bellies I decided to do a dry rub this time to compare it to Pops wet brine and see which one my taste buds prefer. Either one would be good I am sure. Using Tender quick, I followed the directions rubbing it in thoroughly. I cut the bellies into 3 pieces added a tad of sea salt, not much, and some maple syrup.I have been turning them daily, some of the bags leaked but o well,.that's why I had 'em in a meat lug.

    I want to do a cold smoke on these this Fri,sat,sun with hickory, giving a rest in between smokes. Our temperatures here are in a 70-95 range for the next wee so I will probably smoke them in the night hours and place back in the walk in cooler at about 45 degrees during the day. Will just have to see how they look.

    Anyway I am going to take them out of the bags now and give a speedy rinse, rub 1/2 with black pepper and hang in the cooler till Friday to allow a pellicle to form.

    After performing 3 six-7 hr smokes, the pictures tell the rest of the story below. I plan to let it rest for 1 day in the cooler before slicing it on Sunday. Here is the pics...

    DaveO  was my coach hehehehe...he got first look , sorry fellahs and ladies

    I hope you enjoyed the pictures,. it really tasted good and not salty,,,great hickory flavor. Will do this one again.
    tropics, woodcutter, gary s and 2 others like this.
  2. That is some nice looking Bacon   Good Job   [​IMG]

  3. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    thank you sir, I appreciate it.
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks great,when are the samples being mailed?
  5. I can smell the bacon cooking now

  6. woodcutter

    woodcutter Master of the Pit OTBS Member

    Your bacon looks excellent! You must have really had the smoke rolling with 2 AMNPSs lit at both ends.
  7. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Yep,I do that a lot as a insurance policy in case one of them happens to go out. Works for me.. thanks.
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great lookin, so which curing method do you like better?
  9. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good from my seat. Nice job

  10. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    You know, I actually think i like the dry rube cure better for a couple of reasons. One is because you dont have all the water and liquid "boiling off
    " while you fry it, and two,it seems to be a little more frim and not all flimsey. The sweet flavor appeared better in the dry rub also. Both are good, dry rub wins out for me though.
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    They sure look good.... I finally found your thread... I too think the dry brine method has more flavor... reminds me of slab bacon from the 60's.... What I call "Real Bacon"....
  12. hank2000

    hank2000 Smoking Fanatic

    Good looking bacon
  13. twoalpha

    twoalpha Smoking Fanatic

    That Bacon looks awesome. [​IMG]

    Nice post on the progress.
  14. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    thanks,,,I got another batch curing as we speak...will be smoking next weeeknd and will start a post on it with photos..


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