Un-Cured Bacon....

Chainsaw13 · 06-01-2011, 10:44 AM

I have no clue how long you would cure individual slices. Like Brad says, using too much salt would make them inedible, but you need enough to make sure it does its job.

When I cure a slab (usually 3-4lbs each piece), I use a mix of salt, pink salt, dextrose and regular sugar). I put each piece in it's own ziploc bag, add 1/4 cup of my cure mix, make sure it's evenly coated, zip up the bag and put into the fridge for 7-9 days depending upon the thickness. Here's where my method really deviates from Brad's, I don't drain off any of the liquid during the curing process. It helps promote the cure doing it's necessary action to get all the way into the meat. Every day I flip the bags to make sure the cure gets to all sides. Once cured, rinse the cure off, pat dry and then into the smoker @ 180F with about 2-2.5hours of smoke and pull it once the IT reaches 152F. Slice, package, fry up and eat.

OLS · 06-01-2011, 01:43 PM

I would say YES, you are definitely right, because that's where the "brine" term comes from.
But the obscure "let's not DO IT the right way" blog entry I read said to do it this way, and I thought
since it's a no pink salt method, maybe I won't buck the system. My first batch I left it in a zippie
and turned it everyday, liquid and all. Which reminds me, my current batch has to be smoked TONIGHT,
so I am glad there was finally another response ad some activity here besides mine. Helped remind me.
AND as a reward for being a helpful tenant this past weekend and straightening up my
landlady's shed, I stole her meat slicer she had stashed in there. MAN is that going to help ME on this
project, lol.

06-01-2011, 10:44 AM	#1
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,244 Trading: (96)	Re: Un-Cured Bacon.... I have no clue how long you would cure individual slices. Like Brad says, using too much salt would make them inedible, but you need enough to make sure it does its job. When I cure a slab (usually 3-4lbs each piece), I use a mix of salt, pink salt, dextrose and regular sugar). I put each piece in it's own ziploc bag, add 1/4 cup of my cure mix, make sure it's evenly coated, zip up the bag and put into the fridge for 7-9 days depending upon the thickness. Here's where my method really deviates from Brad's, I don't drain off any of the liquid during the curing process. It helps promote the cure doing it's necessary action to get all the way into the meat. Every day I flip the bags to make sure the cure gets to all sides. Once cured, rinse the cure off, pat dry and then into the smoker @ 180F with about 2-2.5hours of smoke and pull it once the IT reaches 152F. Slice, package, fry up and eat. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

06-01-2011, 01:43 PM	#2
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: Un-Cured Bacon.... I would say YES, you are definitely right, because that's where the "brine" term comes from. But the obscure "let's not DO IT the right way" blog entry I read said to do it this way, and I thought since it's a no pink salt method, maybe I won't buck the system. My first batch I left it in a zippie and turned it everyday, liquid and all. Which reminds me, my current batch has to be smoked TONIGHT, so I am glad there was finally another response ad some activity here besides mine. Helped remind me. AND as a reward for being a helpful tenant this past weekend and straightening up my landlady's shed, I stole her meat slicer she had stashed in there. MAN is that going to help ME on this project, lol.