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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@Jonathon I have not tried WD-40 yet, the brass piece on the knob end seems to move freely, and seems to have full range of travel… just not far enough to allow the mixer paddle to slip free… There is no rust, in fact, this appears to be brand new… don’t even see any scratches on the plastic lid…
I have removed the handle / crank, but the brass piece on that side is still in the mixer… It appears this inserts from the inside, and to remove it the paddle must be removed first… am I somehow wrong about this?
If weston or anyone else ever makes a slider press that hooks up to the stuffers or grinders you can be sure we will sell them!
Okay, Im sure you’ve already done this but in the one on the left the knob is screwed in and somewhat loose, on the left it is screwed in all the way AND I am pulling back on it, it drags the thicker part back into the recess. Also, I assume you have removed the screw and the handle from the other side and pulled out the brass piece over there as well?
I assume you have tried that as you attempted to spread out the sides. I’d try shooting some blaster or wd40 from both the inside and around the knob area and let it sit on its side a little. I think it is most likely going to be a rusty spring or rust on the threads and that blaster stuff is pretty amazing at dealing with rust.