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GENERAL BOARDS => Other Artisan Crafts => Topic started by: Al Lewis on January 13, 2013, 10:31:58 PM
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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.
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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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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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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?
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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