Which Bacon Cure?
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I’m getting ready to do some pork bellies and have this package of cure 20211005_064016redo.jpg Can I use this as a rub or is this a pickling mix. Either way, how much do I use? I can’t find anything on Walton’s site, the bag is about 6-9months old.
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The product you have in the picture appears to be the same as this: #G4560410069 dry rub bacon cure
Walton’s product link:
https://www.waltonsinc.com/dry-rub-bacon-cure -
I’m going to try rubbing it. Is that smoking schedule correct with 150 and 180° temps, seems like it would start rendering the fat that high.
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that is the right proces to follow. key things - time and temp in cooler and RINSE
fat won’t render for a long time. you better be doine before then. remove any time after 132° -
Phil Thomas said in Which Bacon Cure?:
I’m going to try rubbing it. Is that smoking schedule correct with 150 and 180° temps, seems like it would start rendering the fat that high.
The fat will begin to render once your internal meat temps reach +140°
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That’s an internal temp of 132. If the smoker is at 180 trying to get to that 132, isn’t the fat on the surface going to be rendering from 140-180 while trying to reach that internal temp? Not understanding how that won’t make a mess going above 140.
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RafterW Power User Regular Contributors Cast Iron Big Green Egg Kansasreplied to Phil Thomas on last edited by
Phil Thomas When I make bacon I do have some fat that renders, I take the bacon to 150 IT. Some fat renders and drips out but with a drip or water pan underneath, it is all contained and the amount of fat lost is negligible for the added safety of taking the meat upto 150 ontop of the cure.
