I do a fair amount of bacon using Michael Ruhlman's recipe. If at the end of a week's worth of cure time the meat doesn't feel "firm" give it a couple more days. Folks been curing bacon for many many years by the "seat of their pants". If I can do it, it's not "rocket science". Don't worry about it. You'll be fine! Enjoy it!!!
I would cure to the thick parts. If the thinner parts cure a couple extra days it won't hurt them. Alternatively, you could break the slab into smaller portions, and try different recipes on each!
Ok cool. I thought the cure time was crucial because it said somewhere you can go for about 25% over but I wasn't sure if I was going for the 2-day or thr 5-day cycle. Perhaps I go for 3.5 - 4 day cure cycle?
Thanks all,
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Lump charcoal, Kingsford Blue Bag, Weber/other lighter cubes, Weber charcoal chimney.
Rubs with salt: Meat Church Holy Cow, Holy Gospel, and others.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
I just posted a short article on the science of nitrite brining. http://www.genuineideas.com/ArticlesIndex/nitritesafetylevels.html It explains why the USDA
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Milnerair, Welcome to "The Pit"! You a re Now Enrolled in the BBQ University! Attendance and Participation are Mandatory! Enjoy the Pit!
Like You the Next Belly I Cure Will Be The First! It's in the Freezer and the Prague Powder #1 is in the Drawer Waiting for Me?
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Just finished my first batch.
5.5 # at 4-day cure.
Everthing loooked good.
I did not rinse off the curing solution - went right to the grill.
Then I smoked it - and it looks good.
Sliced it up and cooked a sample for tasting.
It lacked the saltiness I expect. Not sure how to correct this yet. Perhaps I should have rinsed off the solution? (Jeez, it looked so good with all that pepper on it and all).
longer cure time?
Or add more kosher salt?
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