How to Make Homemade Dry Rub Bacon - Recipe
How to Make Homemade Dry Rub Bacon
Learn how to make Bacon with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What Is Dry Rub Bacon?
Bacon is classically a pork belly that has been cured by smoking, salting or pickling, these are accomplished with either a cover pickle, an injection or a dry rub. The Dry Rub Cure is rubbed all over the surface of the bacon and then put in a cooler for 5-7 days to allow for the cure to fully penetrate the pork belly.
5 lb bag of Dry Rub Bacon
Fully coat both sides of the pork belly with the dry rub cure, you need to make sure there are no portions that are not coated but shake off any excess. Lay the bellies in a meat lug making sure to stack them fat side to fat side and meat side to meat side. Hold in a cooler for 5-7 days at 38°. At the end of the curing time, you will need to rinse off the bellies by filling a container with cold water and letting the bellies soak in that for 20 minutes, then empty the water, refill it with water and let that sink for 20 more minutes. This is to remove the excess salt, if you skip this step you will end up with an overly salty bacon.
Hang your bacon on hooks and move to your smoker.
Pin through the flank end when hanging, this will give you a better looking finished product.
Thermal Processing & Smoking
Stage 1 - 120° for 1 hour with no smoke
Stage 2 - 120° for 1 hour with smoke
Stage 3 - 135° for 1 hour with smoke
Stage 4 - 150° for 1 hour with smoke
Stage 5 - 165° for 77 minutes with no smoke
Stage 6 - 180° with no smoke until internal temperature reaches 138°
If your smokehouse has a shower cycle you should run it for 20 minutes with no heat and no smoke. If you do not have a shower cycle in your smoker then fill a meat lug with ice and water and leave it in there for 15-20 minutes to bring down the internal temperature. Allow your bacon to sit out at room temperature for 2 hours.
Bacon is one of the most commonly cured meats in America, being able to make it at home is really not very hard but it is a little time-consuming. One of the nice things about making bacon is all you need is the Cure a Meat Lug a cooler and a Smoker!
- Hold 2 hours at room temperature before moving to cooler.
- Maker sure your cooler does not go below 32° F or the cure will not work
Some people will rub the outside of the bacon with an extra coating of a spice before smoking. This is becoming more popular but we decided to go with a traditional bacon. If you do decide to do this make sure that you do not use a spice or seasoning that has any cure or has a very high salt content.
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@Tex_77 That’s a tasty piece of meat! It looks like great results @PapaSop It’s amazing how many obscure cuts of beef that were once ground for burger are now choice cuts. I think we can both thank and curse at the millennial food movement on that one! Lol. If we dive into bbq history, brisket is perhaps the best example of a ‘throw away’ but now it’s a most cherished cut!
@PapaSop They don’t need a marinade, but I’m sure it didn’t hurt anything. It’s basically a steak that is cut out of the shoulder/chuck. It has became pretty well know due to marketing efforts through the beef check off. They use to be dirt cheap about 10 years ago, now they can go for about the same price of a ribeye.
Looks like your end product was pretty tasty!
Never tried this before. Trip to Wally world looking for sale on pork butt. Seen one of these. Looked nicely marbled but had no clue. Quick Google told me it’s flavor full but needs to be marinated.
Went with first hit I had. Marinade looked good.
Olive oil, basil, rosemary, garlic, thyme, garlic, salt, pepper and some Cabernet.
Vacuumed marinated in fridge for half hour while prepping the grill.
Did a direct sear on these for 1 1/2 min both sides. Then inderect till 125. Pulled, covered in foil, rested for about ten minutes.
This was incredibly flavorful, moist and tender.