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!!!
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
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
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> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> 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 IR-GUN-S
> Anova 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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