Andrew Welcome back Andrew. It’s been a while since you have posted. What have you been making lately? Anything of interest?
Dry Rub Bacon Cure
Sorry for the redundancy, if this has already been discussed. I purchased a 9.79 lb. pork belly from Costco and used the Excalaber Dry Rub Bacon Cure. Doing the math, I only needed to use 230 grams. Rubbed about 75% on the meat side and 25% on the fat side. I cut it in half and had roughly two 5 pound slabs in two zip-lock bags.
Day 2-3, in the refrigerator, there was a little bit of liquid in the bags. Maybe a tablespoon or so. Day 6 there is none. I have been flipping them every day. The meat still looks fresh, like the day I put it in the bag, but I haven’t smelled it.
Is this normal with this rub? Everything I see online, shows a lot more liquid and darker meat. I plan on taking it out tonight and rinsing it. I’ll put it back in the refrigerator uncovered until tomorrow evening, then I’ll smoke it.
Should I check the salt flavor before or after I smoke it?
Thanks for all the help. It’s my first time making bacon.
Using your method, you should be fine. My experience with dry rub bacon is pretty much identical to yours with a little liquid early in and reabsorbed toward the end of the curing period. Color of the cured meat can vary from batch to batch as well.
It is always a good idea to sample a small piece of the unsmoked belly to check the salt level for taste. Saltiness in food is subjective and everyone will have a different preference.
If it is too salty after curing, you can soak the bellies in cold water for an hour to remove some saltiness. If not as salty as you prefer, just go ahead and smoke it and add additional salt next time.
Thanks, Paul. I’ll carry on and reply back.
GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Thanks for the help.
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
stephenmterry good luck on your bacon