SmokinEdge
Knows what a fatty is.
This our favorite belly bacon cure. This is dry rubbed and goes into the fridge on a stainless cooling rack naked with no bagging for 14 days. I place a cookie sheet under so I catch the liquid drips. The point here is to dry the bacon while it cures. The results are a next level more concentrated bacon flavor that browns much easier in the pan and has a better texture.
Dry Cure Bacon Recipe:
To meat weight,
1.5% fine sea salt
0.25% cure #1
0.75% sugar.
After the cure rub, I eyeball on both sides granulated garlic and white pepper. When done curing no rinse is needed, just smoke warm/hot to 145* internal. I have a big smokehouse so easy controlling temps and smoke for about 5 hours. I use pecan and cherry mix.
Rubbed and in cure.
After 14 days naked in the fridge, dried.
Smoked
This is how we like it best. Hope some of you give it a try.
Dry Cure Bacon Recipe:
To meat weight,
1.5% fine sea salt
0.25% cure #1
0.75% sugar.
After the cure rub, I eyeball on both sides granulated garlic and white pepper. When done curing no rinse is needed, just smoke warm/hot to 145* internal. I have a big smokehouse so easy controlling temps and smoke for about 5 hours. I use pecan and cherry mix.
Rubbed and in cure.After 14 days naked in the fridge, dried.Smoked
This is how we like it best. Hope some of you give it a try.
