For a brine cure use the same 1/2 ounce per pound but weigh and count the water.
Example:
5 pounds water + 2 pounds meat = 7 pounds.
7 pounds x 1/2 ounce = 3.5 ounces cure.
Make sure all the slabs are covered and place in a 38-40 deg cooler. 3 days in the brine will do it.
Take the slabs out, rinse them lightly and hang in the cooler to surface dry for a day or more. I’ve had these cured slabs hang for a week in cold weather or in a cooler with no problem.
The slabs are now ready for the smokehouse. Process through the smokehouse with your favorite hardwood, smoking for from 2-4 hours or whatever your taste prefers. Keep the house temperature low. I prefer not to exceed 120 deg. when doing bacons of any kind. When finished smoking I like to let the bacon hang in the cooler for another 4-5 days before slicing. This period allows the flavor to develop and lets the slab dry further giving a stiffer, easier to slice slab. Slice and enjoy as you would any bacon!
Cut the slab:
Square it up:
Rub with cure:
Allow to cure.
Process through the smokehouse.
The finished product:
Sliced:
This entry was posted on Tuesday, July 21st, 2009 at 7:25 am and is filed under Meat Curing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
