Take 1,000,000 Dry or Wet cure BACON

[samfsu]

Since the temps have dipped in south florida, I have been thinking about doing some bacon. Figure I will do it at night next weekend when the temps go down and do it over night.

I am trying to find a recipe/tutorial on here and it has been daunting.

So my fellow brethren whom I have learned so much from, what say you on wet vs dry cures for bacon. Please help! I greatly appreciate it.

[Smoking Westy]

Page 2 of my thread has the dry cure I use. I've done it both ways. Wet brining is quicker and I feel you can get more flavor imparted on the belly but if you are doing any quantity then dry bringing is the way to go.

http://www.bbq-brethren.com/forum/sh...d.php?t=151671

Feel free to hit me up if you have any questions.

[samfsu]

Originally Posted by Smoking Westy

Page 2 of my thread has the dry cure I use. I've done it both ways. Wet brining is quicker and I feel you can get more flavor imparted on the belly but if you are doing any quantity then dry bringing is the way to go.

http://www.bbq-brethren.com/forum/sh...d.php?t=151671

Feel free to hit me up if you have any questions.

Thanks so much westy. I did see your other none sliced thread! Question for you, how do you think the taste diff is between the hot smoked and the cold? Im in Ft lauderdale and think it is gonna be tough to do cold smoking.