making bacon wtih cure or rub



  • 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.


  • Regular Contributors

    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.
    Greg


  • Walton's Employee

    @bromeat what @gerygaub says is true, injection is absolutely faster though it requires an injector where rubbing it only requires the cure and a meat lug (or another container).

    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!


Log in to reply
 


Recent Posts

  • D

    @Jonathon great advice, keep it simple

    read more
  • Big John's Pizza Dough Recipe Big John's Pizza Dough Recipe

    Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Shaping the Dough Add to Baking Stone Pizza Slice Ingredients

    During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.

    So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.

    Steps for Dough

    Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.

    Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!

    Cooking Directions

    Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.

    Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.

    Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.

    Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe



    Garlic Romano Wing Shake Spice Garlic Romano Wing Shake Spice Round Baking Stone Pepperoni Seasoning

    read more
  • It could be somewhere in the area I highlighted in green.

    I have most of my notifications turned off and might get an email once per day. It depends on posting activity.

    notifications.jpg

    read more

Recent Topics


Who's Online [Full List]

9 users active right now (0 members and 9 guests).
Joe Hell, markgolding

Board Statistics

Our members have made a total of 6.0k posts in 1.2k topics.
We currently have 5.0k members registered.
Please welcome our newest member, neomirav.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

11
Online

5.0k
Users

1.2k
Topics

6.0k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.