Author Topic: Dry Cured Bacon  (Read 2219 times)

Offline Al Lewis

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Dry Cured Bacon
« on: January 13, 2013, 10:31:58 PM »
Seems to be a lot of interest in this so here's my procedure for dry curing bacon.  This is really a breeze if you can get some Morton SugarCure.  I prefer to use side bacon but good pork belly is fine.
« Last Edit: January 14, 2013, 02:23:15 AM by Al Lewis »
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Offline Al Lewis

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Re: Dry Cured Bacon
« Reply #1 on: January 13, 2013, 10:35:16 PM »
If you can't get any, you can order it on-line, then mix up these ingredients.

1½ cups of non-iodized salt
2 cups of brown sugar 
8 teaspoons of pink salt (insta cure #1)

Same stuff I use to wet cure hams.
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Offline Al Lewis

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Re: Dry Cured Bacon
« Reply #2 on: January 13, 2013, 10:48:48 PM »
Trim your bacon up and rub it down thoroughly with the cure.  If you have the Morton's SugarCure the instructions are on the package. I then vacuum seal mine with a coating of the cure on it.  You can also pack it into a box in the cure.  Your choice.  Bottom line is that it has to remain in the cure for 7 days per inch of thickness.  After that time is up you'll want to rinse it well in cold water and let it soak for 2 hours changing the water often.  Then it's off to the smoker.  I like to smoke mine for about 4 to 6 hours, depending on the weather, I'm looking for an internal temperature of 165f, with a mixture of hickory and apple wood.  Smoke this skin side down in the smoker.  After smoking is complete you can let it cool, remove the skin, and slice as needed.
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MrsKK

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Re: Dry Cured Bacon
« Reply #3 on: January 14, 2013, 11:06:27 PM »
Fantastic!

Do you do beef at all?  Brisket or dried/smoked beef?  I've got the brisket and round from the last calf we had butchered and I've been thinking of making pastrami and corned beef from the brisket, smoked/dried beef from the round.

Any suggestions?

Offline Al Lewis

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Re: Dry Cured Bacon
« Reply #4 on: January 14, 2013, 11:36:29 PM »
I have a friend that does pastrami but I haven't tried it yet.  I have been known to throw a brisket on the smoker though. LOL
« Last Edit: January 14, 2013, 11:41:41 PM by Al Lewis »
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