bacon, and meat lugs

  • I used the dry rub to start curing bacon. It was all covered with the rub. I checked it last night. I have 2 pieces. I have the fat side down on the bottom one and the fat side up on the top one. The 2 meat sides are still covered with the rub but it seems as though the fat caps aren’t covered with the rub. I know I started out with both sides of both pieces of pork belly covered. Can I put some more cure on the fat sides or is this normal? ALso, I have some of the poly meat pans. Can smoked chickens or other done foods be placed in these pans or not?

  • Walton's Employee

    @gerygaub I already responded in an email to this but just so everyone else can see the answer as well, the fat cap won’t really pass much cure through to the rest of the belly so it is not necessary to rub it again. However, it is not going to hurt anything either so if you want to re-rub it then go for it!

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  • @Jonathon
    We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]

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  • @Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?

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  • C

    @doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.

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