How to Make Homemade Dry Rub Bacon - Recipe


  • Walton's Employee

    Homemade Bacon

    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.

    Meat Block

    Pork Belly

    Additives

    5 lb bag of Dry Rub Bacon
    Bacon Taste Booster

    Process

    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.

    Note

    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°

    Cooling

    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.

    Wrap up

    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!

    Additional Tips

    • 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

    Other Notes

    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.

    Watch WaltonsTV: MSG and Umami | What Is Monosodium Glutamate?

    Shop waltonsinc.com for PK 100 Smoker

    Shop waltonsinc.com for Dry Rub Bacon Cure

    Shop waltonsinc.com for Bacon Taste Booster

    Shop waltonsinc.com for Digital Thermometers



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  • C

    As I. push the carriage forward the slices get bigger and bigger even if I push only the carriage.

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  • M

    @jonathon
    Thanks for the response!

    I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.

    As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.

    Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.

    Max

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  • D

    @bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.

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  • P

    @jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.

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