How to Make Homemade Dry Rub Bacon - Recipe


  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    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

    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.

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  • Can you use the equilibrium method instead of the Waltons recommended guide? If so what ratio would it be for the dry rub.



  • Would it be 2.5% of the weight of the bacon considering the dry cure is premixed?


  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    darren McLaren You would have to know the exact amount of salt in the cure and that is not something Excalibur is going to share with anyone, even us. They can give us a range but that range is usually about 10% and I would be fearful that it would be ruined if it was off by that much. I apologize for taking 4 days to respond to this, hope the lack of the response didn’t jam you up too badly!


  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    This post is deleted!


  • What about cold smoked bacon?


  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    jramey We haven’t done that but we will eventually have a meatgistics university video on it as it’s something people have been wanting information on. For now you will want to make sure that your smoker is able to offset so the heat source stays away from the bacon. A lot of people cold smoke for 8 hours then rest it overnight and then do it for 8 more hours and again rest if overnight. That process can be repeated a few more times. In general, it is a lot of work!



  • Thank you for the information. I’m not sure why I want to cold smoke instead of hot smoke. I guess that’s because it’s what we all buy in the store. Is there a flavor, texture, or consistency difference between the two once pan fried? And, is one method safer than the next?


  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    jramey I haven’t every noticed a difference other than a cold-smoked one might have a strong smoke flavor as it has generally spent a few days being smoked. There are some purists though who would insist that they can absolutely tell the difference and they might be right. My pallet just isn’t that sophisticated I guess!


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