Two Basic Methods, one Result

Discussion in 'Bacon' started by pops6927, Nov 13, 2011.

  1. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    There are two basic methods to start to make bacon from fresh product:

    Dry Curing 

    Wet Curing

    Both essentially accomplish the same result: curing fresh meat to preserve it.

    There are two basic methods to make the cured product into bacon:  

    Cold Smoking

    Hot Smoking

    So you first have to choose your method of curing, then your method of smoking.

    There is no better "right" way or "wrong" way; it's what you want to do and what type of finished product you wish to accomplish.
     
  2. smokinal

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

    Thanks Pop's I like the brine cure & cold smoke method. 

    It's what works for us!
     
  3. biggeorge50

    biggeorge50 Fire Starter

    I've got 30# of bellies brining right now with your recipe Pops.  It will go in the smoker tonight for about a 24 hour cold smoke with hickory.  I wish I had some corn cobs to make authentic Fassett's bacon.
     
  4. chefrob

    chefrob Master of the Pit OTBS Member

    az
    simple and direct..........nice pops!
     
  5. venture

    venture Smoking Guru OTBS Member

    Thanks Pops as always!

    I think this puts that one at rest.

    Good luck and good smoking.
     

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