making bacon wtih cure or rub
bromeat last edited by
had friend give me a pork belly. was wondering which method is better brining or rub for flavor? I never did bacon before want too try something new.
I just completed curing two pork bellies into bacon using the injection method described here by Walton’s. You mix Walton’s Maple flavored bacon cure, bacon enhancer, and water. Inject into the bellies and then cover the bellies overnight with a diluted solution of the cure. Next morning, smoke for four hours using apple wood. Let the bellies bloom for an hour or two, then freeze. When almost frozen I sliced them up with my food slicer, packaged into vacuum bags, labeled, and back to the freezer. My recovery of finished bacon was about 77% of the green weight of the two bellies.
As compared to rubbing the pork with a dry rub, injection is days faster. Dry rub requires refrigeration of the bellies for five or six days, turning the pork daily. The bacon produced by injection–do the math to get the amount of cure and water correct for the weight of your pork–is excellent. It has a mild maple smoked flavor that my family likes much better than the sometimes salty taste of rubbed bacon.
The biggest factor, especially this time of year, is that my wife will tolerate my take-over of part of her refrigerator for a day, but if I loaded two meat lugs full of pork bellies in to the refer for a week, I’d hear about it. Can’t screw up her Holiday cooking plans. Just a word to the wise; happy wife, happy life.
Bacon Taste Booster is something that is made to help fight off rancidity in the cooler and to help impart the old world taste with modern methods, like injecting. Now, it is most effective when you are tumbling as generally after tumbling you go right to the smoker instead of holding overnight but it can be used when injecting and holding overnight. So you might want to consider adding some if you inject, I add it when I inject and I do think that it adds something nice to the bacon!
@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.
@rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.
@Boxie Give us as much information as you can on your process and we will see if we can figure it out. So, it was 60% pork and 40% venison? What cuts of pork did you use? How much water, what seasoning, what was your mixing and grinding like, did you get enough protein extraction, what was your smoke schedule?. Pretty much as much detail as you can give will help because at 60/40 with carrot fiber there is no reason it should be dry.
Oh, and what tye of sausage were you making?