The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 02-01-2013, 09:54 PM   #1
samfsu
is one Smokin' Farker

 
samfsu's Avatar
 
Join Date: 05-18-10
Location: New Market, MD
Default Take 1,000,000 Dry or Wet cure BACON

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.
__________________
Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer
samfsu is offline   Reply With Quote




Old 02-01-2013, 10:53 PM   #2
Smoking Westy
is one Smokin' Farker
 
Smoking Westy's Avatar
 
Join Date: 06-10-12
Location: Bloomington, IL
Default

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.
__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
Smoking Westy is offline   Reply With Quote


Thanks from:--->
Old 02-02-2013, 08:49 AM   #3
samfsu
is one Smokin' Farker

 
samfsu's Avatar
 
Join Date: 05-18-10
Location: New Market, MD
Default

Quote:
Originally Posted by Smoking Westy View Post
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.
__________________
Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer
samfsu is offline   Reply With Quote


Reply

Tags
bacon, cure, dry cure, wet cure

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:21 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts