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 That looks like some Awesome!!! Bacon. Man you can’t beat Bacon from scratch. Glad you took pictures, it won’t last long.
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Pulled the trigger today. Asked if they’d do better on price if I took the whole side. Yep. From $4.49 to $3.99. Never hurts to ask.
I’ll consider this a win win with the prices now.
Besides, I really want to try this.
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More to follow…
PapaSop said in First Dry Rub Bacon Attempt:
Pulled the trigger today. Asked if they’d do better on price if I took the whole side. Yep. From $4.49 to $3.99. Never hurts to ask.
I’ll consider this a win win with the prices now.
Besides, I really want to try this..More to follow…
That is a great price and looks like some nice bellies. Making bacon is easy, it’s the waiting that is difficult. I almost always make two bellies, cut them in half and make four varieties. Good luck. You can dooit!!!
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Busy morning. Decided to start with a half in case I screw it up.
25lb in the smoker. 10lb butt for some pulled pork later.
As usual, no one to help with dishes.
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Busy morning. Decided to start with a half in case I screw it up.
25lb in the smoker. 10lb butt for some pulled pork later.
As usual, no one to help with dishes.
PapaSop I have two sitting in the fridge right now doing a brine cure, one maple the other a pastrami bacon. There is also a boneless butt in there with a wet brine ham cure. They will be ready to smoke in a week or so. Got to go down and turn them again today. That is one thing to remember to do everyday.
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PapaSop I have two sitting in the fridge right now doing a brine cure, one maple the other a pastrami bacon. There is also a boneless butt in there with a wet brine ham cure. They will be ready to smoke in a week or so. Got to go down and turn them again today. That is one thing to remember to do everyday.
johnsbrewhouse
You’ve been busy as well. Sounds great. -
Busy morning. Decided to start with a half in case I screw it up.
25lb in the smoker. 10lb butt for some pulled pork later.
As usual, no one to help with dishes.
PapaSop I think you’re going to be very happy with the results. Not a doubt in my mind that you’re not going to screw it up.
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Busy morning. Decided to start with a half in case I screw it up.
25lb in the smoker. 10lb butt for some pulled pork later.
As usual, no one to help with dishes.
PapaSop good luck on the bacon
. I’ll be trying it soon. -
Just realized the hardest part about doing bacon. Especially the first time. Waiting! Not used to this. Every time I open the fridge that belly is staring at me. And then, a Carly Simon song comes to mind… And I think about… Ketchup???
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Just realized the hardest part about doing bacon. Especially the first time. Waiting! Not used to this. Every time I open the fridge that belly is staring at me. And then, a Carly Simon song comes to mind… And I think about… Ketchup???
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hmm, ideas percolating here
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Just realized the hardest part about doing bacon. Especially the first time. Waiting! Not used to this. Every time I open the fridge that belly is staring at me. And then, a Carly Simon song comes to mind… And I think about… Ketchup???
PapaSop The end result is worth waiting. I cut a sample after soaking and fry it is to check the saltines level
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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 said in First Dry Rub Bacon Attempt:
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 You are going to be totally hooked on homemade bacon once you try it.
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PapaSop ohh that Anticipation!
Once you try it you’ll be singing this one:
https://youtu.be/S6BalhjGfjM?t=92 -
Think I am going to pull my two sides tomorrow to smoke. The weather is so crappy here right now with the rain and wind, I need something to do, why not fire off the smoker since it’s under cover and free from the winds. Right now we are under flood watch until Saturday night for some of the rivers, they just had to release water off one dam to increase the availability to hold additional flood waters from the mountains. I have no worries since we are on high ground above our creek which is full and a couple of miles from the river.
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PapaSop The end result is worth waiting. I cut a sample after soaking and fry it is to check the saltines level
YooperDog said in First Dry Rub Bacon Attempt:
PapaSop The end result is worth waiting. I cut a sample after soaking and fry it is to check the saltines level
Great idea!
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PapaSop said in First Dry Rub Bacon Attempt:
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 You are going to be totally hooked on homemade bacon once you try it.
processhead said in First Dry Rub Bacon Attempt:
PapaSop said in First Dry Rub Bacon Attempt:
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 You are going to be totally hooked on homemade bacon once you try it.
Think I’m already hooked. Already planning for the other half of this. Perhaps some cracked pepper.
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PapaSop ohh that Anticipation!
Once you try it you’ll be singing this one:
https://youtu.be/S6BalhjGfjM?t=92Ridley Acres said in First Dry Rub Bacon Attempt:
PapaSop ohh that Anticipation!
Once you try it you’ll be singing this one:
https://youtu.be/S6BalhjGfjM?t=92Yep, luv it. Have seen that video before. Awesome!
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And so it begins. Thought about starting a new post but will keep it here, GWG8541
. Hope that’s ok.
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And so it begins. Thought about starting a new post but will keep it here, GWG8541
. Hope that’s ok. PapaSop heck yeah. It will make it easier for us technically challenged people to find.
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And so it begins. Thought about starting a new post but will keep it here, GWG8541
. Hope that’s ok. PapaSop my two bellies are in the smoker too, been there for a couple of hours in the cold side. Was ready to take a picture but my brother called from Dallas and I lost my train of thought this morning.
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