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.
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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I have the a Himalayan Salt Slab, but really didn’t know how to prep before cooking or clean it, so I have only used it once.
Thanks for the education on how to use my salt block, great video.
I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.
It’s a vinegar, oil, and spice marinade, very popular in upstate NY. Usually chicken cubed in 1"ish pieces and marinaded for a few days, grilled on kabob skewers, and served on a sausage roll. We do halves of game birds, marinade in 2gallon zip locks then indirect grill. Keep some of the marinade to baste with since wild birds are very lean.
Meat Hacks: Cooking on a Himalayan Salt Slab
Learn about cooking steak on a Himalayan Salt Slab with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
Cooking on a Himalayan Salt Slab
Salt is a key ingredient in almost any meat recipe. It improves the general flavor of almost any meat and has many other benefits as well. What happens when instead of putting salt on your steak you put steak on your salt? Himalayan Salt Blocks Like this one from Cameron’s have been increasing in popularity as a cooking and grilling surface. The Camerons Himalayan Salt slab is 8" x 8" and is 1.5 inches thick.
It appears to offer a few advantages over traditional methods like cooking on grill grates or cast iron. Since it is a solid slab of natural Himalayan salt it will season your meat as you cook it, so you don’t need to add any rubs or seasonings to your steak, if you don’t want to. This can help cut down on your sodium intake as even though you are cooking on a salt slab and will get some salt into your food the transfer will be less than a fully seasoned steak. Himalayan Salt also has a stronger flavor than regular salt so you don’t need as much to get the same flavor. Aside from the flavor Himalayan salt also contains micro nutrients that are not present in regular table salt.
These Salt Slabs are very good at heat retention, once you get them up to heat they will maintain a nice even heat and are suitable for cooking at extreme temperatures. These Himalayan Salt Slabs have a melting point of over 1,400 degrees so they can be used for almost any application. The surface is not very porous and the salt helps dry out and kill bacteria so it is a very hygenic cooking surface.
To get this ready to cook on we need to heat it in stages. Camerons recommends to preheat this slowly, so we will do 15 minutes on low, 15 on medium and 15 on high. This will work well because I like to give my steaks 45 minutes to come to room temperature before cooking them.
We are cooking a ribeye today, so we want to get this salt block up to around 500°, we are going to check that with the Laser Infrared Thermometer but if you want to know when you Slab is properly pre heated you can sprinkle some water on it and it should immediately sizzle. I am going to cook the steak for 3-4 minutes a side, as I want to get this steak to around 130°. When using a Himalayan Salt Slab it is recommended that you use a metal spatula or tongs, no plastic.
You could also cook vegetables or seafood directly on this but steak was the first thing I wanted to try.
So we have a Medium Rare Ribeye with a beautiful crust on it, that is partly because the salt from the block helped draw out the moisture from the outside of the meat and it crisped up beautifully.
To clean this you will need to let it cool first, so turn off your grill and leave it in there for about an hour or until it is cool to the touch. Then wipe it down with a moist towel or sponge until all the food particles are gone. Do not use soap on this or place it directly under running water or soak it.
All in all the Camerons Himalayan Salt Grilling Slab is a great tool to use in your kitchen or grill for when you want to try something different or impress your dinner guests. It cooked a very tasty steak and was a lot easier to use than I initially thought it would be. As a bonus it can be used as a serving dish and it looks great when left out on a counter or on a shelf.Subscribe to WaltonsTV
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Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!Shop waltonsinc.com for Himalayan Salt Slab Shop waltonsinc.com for Himalayan Salt Slab Holder and Brush Subscribe to WaltonsTV on YouTube Broil King Signet 320 Broil King Baron 420
I often thought about both, grinding and making my own burgers from brisket and sou vide, now for sure I going for it and with the brisket burgers I will add the bone morrow, man that has to be so good!
Hi I’m looking for a meat department manager with experience at a chain retail supermarket near NYC area. I work for my family’s butcher shop with multiple locations. I’m looking to change up our operations and potentially even pay consulting fees too.