First Dry Rub Bacon Attempt
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I finished up my first dry rub bacon tonight. I used Walton’s dry rub bacon cure and followed the directions on the site. I gave mine one extra soak after reading some comments about being too salty. I did add some Walton’s course black pepper to about 2/3 of the belly before smoking. Everything turned out fantastic. I had to sample a little before vacuum packing and it was great. It is a little time consuming, but worth it.
GWG8541 man looks like you nailed it
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bacon bacon bacon bacon it’s bacon!!!
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Awesome! GWG8541, I’ve been making homemade bacon using a measured dry cure for about 5 years now. I’ve never used a pre-packaged mix. Glad it turned out.
Have you read/do you own the book Charcuterie: The Craft of Curing, Salting and Smoking?
Matt W.
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I finished up my first dry rub bacon tonight. I used Walton’s dry rub bacon cure and followed the directions on the site. I gave mine one extra soak after reading some comments about being too salty. I did add some Walton’s course black pepper to about 2/3 of the belly before smoking. Everything turned out fantastic. I had to sample a little before vacuum packing and it was great. It is a little time consuming, but worth it.
GWG8541 That’s some awfully good looking bacon. Makes one want to incorporate it into all 3 meals in a day and for snacks as well. Maybe even bacon w/bourbon! BACON BACON BACON!
Improvise, Adapt and Overcome! Semper Fi
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Awesome! GWG8541, I’ve been making homemade bacon using a measured dry cure for about 5 years now. I’ve never used a pre-packaged mix. Glad it turned out.
Have you read/do you own the book Charcuterie: The Craft of Curing, Salting and Smoking?
RafterW I have not read that, but it sounds like it could be informative.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 it is a great resource. I’ve been using their dry rub method and base cure recipe since I started making bacon. It’s a very easy to measure out the base cure by weight once you’ve put the ingredients together and you can add aromatics like crushed black pepper, basil, garlic and other herbs or add sweeter flavor like maple syrup. I make enough base cure to do about 25 lbs at a time and store it in a container.
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GWG8541 That’s some awfully good looking bacon. Makes one want to incorporate it into all 3 meals in a day and for snacks as well. Maybe even bacon w/bourbon! BACON BACON BACON!
Bob Stehlik I may have incorporated the bourbon after the last package was sealed.
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GWG8541 That’s some awfully good looking bacon. Makes one want to incorporate it into all 3 meals in a day and for snacks as well. Maybe even bacon w/bourbon! BACON BACON BACON!
Bob Stehlik it just came to me. Bourbon flavored bacon. How could you go wrong with that.
“You never really die until you end up on the wall at a Cracker Barrel”
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Bob Stehlik it just came to me. Bourbon flavored bacon. How could you go wrong with that.
GWG8541 I see no issues with bacon & bourbon either of those two ways. Semper FI Brother! Well done.
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GWG8541 it is a great resource. I’ve been using their dry rub method and base cure recipe since I started making bacon. It’s a very easy to measure out the base cure by weight once you’ve put the ingredients together and you can add aromatics like crushed black pepper, basil, garlic and other herbs or add sweeter flavor like maple syrup. I make enough base cure to do about 25 lbs at a time and store it in a container.
RafterW thanks, I’ll look for it.
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OMG that looks so good. I’m in Texas and I sometimes get offered a “wild hog.” I am very wary of such offers for a variety of reasons, but one of my sons hunts and said that wild hog is absolutely delicious. Have you ever had a wild hog and made bacon from that belly?
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Awesome! GWG8541, I’ve been making homemade bacon using a measured dry cure for about 5 years now. I’ve never used a pre-packaged mix. Glad it turned out.
Have you read/do you own the book Charcuterie: The Craft of Curing, Salting and Smoking?
RafterW I LOVE THAT BOOK
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Great looking bacon! The only problem I have is I can’t smell it
. Let me know when it’s ready to ship. -
OMG that looks so good. I’m in Texas and I sometimes get offered a “wild hog.” I am very wary of such offers for a variety of reasons, but one of my sons hunts and said that wild hog is absolutely delicious. Have you ever had a wild hog and made bacon from that belly?
Warrenlc57 said in First Dry Rub Bacon Attempt:
OMG that looks so good. I’m in Texas and I sometimes get offered a “wild hog.” I am very wary of such offers for a variety of reasons, but one of my sons hunts and said that wild hog is absolutely delicious. Have you ever had a wild hog and made bacon from that belly?
Wild pigs don’t have the fat belly bacon like a farm pig. They are so active running around and digging and eat a leaner diet compared to a farm pig. Fat on their belly is almost non existent, very lean animal compared to their domestic counterparts.
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Warrenlc57 said in First Dry Rub Bacon Attempt:
OMG that looks so good. I’m in Texas and I sometimes get offered a “wild hog.” I am very wary of such offers for a variety of reasons, but one of my sons hunts and said that wild hog is absolutely delicious. Have you ever had a wild hog and made bacon from that belly?
Wild pigs don’t have the fat belly bacon like a farm pig. They are so active running around and digging and eat a leaner diet compared to a farm pig. Fat on their belly is almost non existent, very lean animal compared to their domestic counterparts.
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RafterW Thank you for giving me that information. It would be a waste for my son to get me a wild hog.
Warrenlc57 I don’t think it’s a waste, but you wouldn’t get bacon as you expected. They can have some good meat though. Their back straps are usually good and their hams. I’ve had really tasty ones and not so tasty ones.
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I finished up my first dry rub bacon tonight. I used Walton’s dry rub bacon cure and followed the directions on the site. I gave mine one extra soak after reading some comments about being too salty. I did add some Walton’s course black pepper to about 2/3 of the belly before smoking. Everything turned out fantastic. I had to sample a little before vacuum packing and it was great. It is a little time consuming, but worth it.
GWG8541 looks like a solid success
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I finished up my first dry rub bacon tonight. I used Walton’s dry rub bacon cure and followed the directions on the site. I gave mine one extra soak after reading some comments about being too salty. I did add some Walton’s course black pepper to about 2/3 of the belly before smoking. Everything turned out fantastic. I had to sample a little before vacuum packing and it was great. It is a little time consuming, but worth it.
GWG8541
How long did you let this cure? Site says 5-7 days. Some let it sit for up to 14 days. Curious. Bacon makin stuff arrives tomorrow. -
GWG8541
How long did you let this cure? Site says 5-7 days. Some let it sit for up to 14 days. Curious. Bacon makin stuff arrives tomorrow.PapaSop Will you be curing in an open container or in a bag in the fridge?
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