Thanks for the help.

Thanks, Paul. I’ll carry on and reply back.

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.

I think it had a pretty good flavor using the provided meat block. I used a mixture of venison and pork. If you want something on the spicy side, add 2 oz. of Habanero powder for25 lbs. Gives it a nice even heat.

Retired157

Awesome!! Definitely going to try this. Thanks.

Great post. Can you give more info on the sous vide? Cooler, couplings, etc.? Thanks.

Excaliber’s recommendation was right on point. I used 1 oz of habanero powder to a half a bag of the Honey BBQ snack sticks mix. Turned out awesome. Had basically the same heat level at the Habanero BBQ and the Habanero Lime mixes.

Excalibur’s recommendation is 2oz of Habanero powder to a 25 lb meat block.

Sounds like a good starting point. I have enough to make a 12.5 pound batch. I’ll try try one ounce.

How hot can it be???

Thanks again for the quick replies. I’ll try those and report back.

I’ll try that. Thanks.

Thanks for the replys. I just want to add straight Habanero powder to the Honey BBQ mix to get a heat profile similar the the Habanero BBQ or the Habanero Lime mix. I wasn’t wanting to mix the two together.

I’m not sure how potent habanero powder is so I’m not sure how much to use without extensive research.

Hello,

I really like the burn profile of the Habanero BBQ and the Habanero Lime seasoning mixes. Does anyone know the amount of habanero spice to add to the Honey BBQ mix to get the same results? As in how much to add for the whole bag that makes 25 lbs?

Thanks in advance.