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.
Watch WaltonsTV: MSG and Umami | What Is Monosodium Glutamate?
Looking for a little help. Just made my firs batch of snack sticks and the texture was chalky. I made a 10 lb batch using 6 lbs of untrimmed tri tip beef and 4 pounds of pork shoulder. I ran it through the 3/8 grinder first and then added all my seasoning and cheese. I then mixed all ingredients including 45 grams of carrot fiber and then ran through the 1/8 grinding plate. I then hand mixed for 8 minutes and added my water and 45 grams of citric acid and mixed for an additional 12 minutes. I noticed that as soon as i mixed the citric acid in, the texture changed from sticky to chalky. I then stuffed into a 19mm collagen casings and hun in the smoker for 1 hr at 125, 1hr at 140, 2 hours at 155, then turned it up to 175, added smoke and cooked until internal temperature of 160. I then removed and placed in an ice bath for 10 minutes. Let them come to room temperature for 1 hour. The flavor was good but the texture was chalky. I know that I messed up and should have only mixed the citric acid in the ladd minute but was that my only mistake. Did i use tooo much citric acid or carrot fiber?
Thanks @Joe-Hell ! Good to be back. I hope to be making alot more stuff this year and keep connected with y’all!
@deplorablenc1 Welcome back man! It looks like you’ve been busy. Glad to hear from you!