Dry Cured Bacon Update... (off to the Smoker)

Here are a few of the rib-in bellies, with the savory cure at day 5!!! They are getting quite firm, and the color is looking great... Might be ready for the smoker by Wednesday! I'll keep you posted!

Bone-in Dry Cured & Wet Cured Bacon

Working on a 'sample' for my friends at BACONMANia. Taking some bone-in Berkshire belly quarter, and dry-curing one and wet-curing the other. The goal is to produce an ultra-premium 'bacon steak' for them to market to their masses.


If you aren't aware of BACONMANia... Check them out here http://baconmaniatruck.com/live/  Or follow them on Twitter at #BACONMANia


These things are THICK... So I am going to cure for 9 days.


Dry Cure:

• 1/2 cup Diamond Crystal Kosher salt (I have been using Cargill commercial, but same stuff) If you use Morton's instead, 4 ounces.
• 1 TBS. Curing salt 
• 1 Cup dark brown sugar
• 2 TBS. Pickling spices
• 4 Bay leaves, crushed
• 1 Head of garlic, smashed
• 2 tsp. Crushed red pepper
• 1 TBS. Black peppercorns, lightly crushed

Mix it all together and lay out on a sheet pan... Put as much of it as you can into the belly... Crush it in there... If doing multiples... Stack them... I cure mine in Rubbermaid style containers with a loose top. Refrigerate. Flip daily.


Wet Cure:

• 1/2 cup Diamond Crystal Kosher salt (I have been using Cargill commercial, but same stuff) If you use Mortons instead, 4 ounces.
• 1 TBS. Curing salt 
• 1/2 Cup dark brown sugar
• 1 can of Guinness beer
• 4 Bay leaves, crushed
• 1 Head of garlic, smashed
• 2 TBS. Black peppercorns, lightly crushed

Mix all together and size a vacuum bag to fit the belly... One Belly per bag.... Put belly in and fill with spices/liquid. Seal loosely. Refrigerate. Flip Daily.

I'll follow this up when I smoke them in a few days...

Ciao!

-Andrew