Dry rub bacon question about cure?
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I bought the Excalibur brown sugar cure (0.75%) 4560400009 was told I could use it as a dry rub. It gives instructions for mixing and injection but I wanted to use it as a dry rub. My question is do I need to add more cure to this product to use it as dry rub? If so how much per lb. thanks
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craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuiltreplied to kevin page on last edited by
kevin page I would rewatch the videos and refer to the application chart for refrence
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to craigrice on last edited by
craigrice said in Dry rub bacon question about cure?:
kevin page I would rewatch the videos and refer to the application chart for refrence
Kevin,
I wish I could be of some help to you but I have only wet cures bellies so far (for several years now).I too wish to try the dry cure method. So I’ll be watching this thread.
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I think I’ll do what I did last time and use the online bacon calculator and add cure to it. Let it set for 7days and smoke it. We did 6 belly’s last time and it turned out, no one got sick and everyone loved it! ??? Right wrong or indifferent lol
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I have had good luck using the online bacon calculator for dry rubbing my bacon. The only thing I do differently is put 1/3 of the rub on and repeat after 4 days so the total time takes 12 days then rinse and soak in cold water for one beer. Then let air dry and cold smoke for about 4 hours or untill it gets a nice light brown color.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to mdseaside on last edited by
mdseaside your bacon
looks awesome 
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to kevin page on last edited by
kevin page good luck on your bacon
