Quick Bacon Question

Discussion in 'Smoking Bacon' started by cybball, Feb 16, 2015.

  1. cybball

    cybball Fire Starter

    I'm dry curing bacon right now in the fridge.  3 x 4lbers and 1 x 5lber.  They each have a different flavor, along with the cure (instacure #1).   When done this week, I'm going to take them out of each bag and rinse/soak with fresh water.  I know you want to dry the skin some before smoking, but do you re-rub with anything, or does that 10 days in the fridge impart the flavors I'm looking for?  I didn't really see that anyone was putting another dose of rub (brown sugar, pepper, etc) after rinsing to get the cure/salt off. 


  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    If you weighed the salt, say to 1.5 - 2% salt, you may not want to soak... that will remove salt....
    After the rinse, you can add dry stuff like black pepper... then it will stick..... You should dry the bacon surface with a fan until the surface is dry/tacky to the touch... then smoke...

    I prefer to cold smoke, under 70 700 degrees, then rest in the refer for several days to let come to equilibrium...
    Last edited: Feb 16, 2015
  3. Everything else is spot on.

    Happy smoken.

  4. bearcarver

    bearcarver Smoking Guru OTBS Member


    Here's a Step by Step which may have some tips you'll like:

    Bacon (Extra Smoky)


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