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[Michael_NW]

I've been wanting to cure and smoke some back bacon for a while, now, and a co-worker giving me a pork loin has given me the opportunity. There is a lot of info out there about curing meats, and it seems everyone has a different take on it. But I've decided, after a lot of reading, to start with a wet cure and go from there. Of course, so many methods exist that it can be daunting, and a lot of them seem a bit "casual" for a process that can be deadly if not done correctly.

I'm assuming the approach I have for smoking applies here - "Find a method that works for me that gives me food that is delicious" - and part of that includes food safety.

I'll document as I go. Feel free to chime in - I love that we are all passionate about our hobby and enjoy watching others experience something new. Pics coming later tonight.

[yorkdude]

I wish I could help, I have done what I heard is called buckboard bacon several times but I have always dry brined my bacon, including bellies.
Going to try wet brine probably next time, if memory serves I think Bentley wet brines?
Definitely agree with you on food safety though, that is paramount.

[hughver]

I just put two small pork bellies in the refrigerator yesterday using a dry cure. Unless I'm missing something, food safety has never even been an issue much less deadly. I've done half dozen pork bellies over the four or five years that I've been doing this pellet thing and have never read any warnings relative to cured meat and food safety. Please share your concerns. 

[Conumdrum]

I've been wanting to cure and smoke some back bacon for a while, now, and a co-worker giving me a pork loin has given me the opportunity. There is a lot of info out there about curing meats, and it seems everyone has a different take on it. But I've decided, after a lot of reading, to start with a wet cure and go from there. Of course, so many methods exist that it can be daunting, and a lot of them seem a bit "casual" for a process that can be deadly if not done correctly.

I'm assuming the approach I have for smoking applies here - "Find a method that works for me that gives me food that is delicious" - and part of that includes food safety.

I'll document as I go. Feel free to chime in - I love that we are all passionate about our hobby and enjoy watching others experience something new. Pics coming later tonight.

Cure long enough as thickness matters for thick cuts to cure.  Then keep in the fridge or freezer till eating.  Cook.  Then vacupack the slices, keeps a long time.

 I have froze chicken, beef, ham, pork, salmon, etc for months with vacupack. Cooked and uncooked,,,,,  And a pack of vacupacked leftover xmas ham?  4 slices with two pineapple slices? 30 days easy in the fridge, year after year.  Bone and etc in bags in the freezer.

No vacupacker? Get one.

[Michael_NW]

I just put two small pork bellies in the refrigerator yesterday using a dry cure. Unless I'm missing something, food safety has never even been an issue much less deadly. I've done half dozen pork bellies over the four or five years that I've been doing this pellet thing and have never read any warnings relative to cured meat and food safety. Please share your concerns. 

From what I've read, it's important to get the proper amount of nitrites in the brine - too little and the meat doesn't cure properly and kill the beastie that causes botulism (the deadly part), too much and the nitrites can cause illness in those most sensitive to it, mainly the very young and very old. The same is true of the length of time for which meat is brined or cured. And as Conumdrum stated, thickness is what determines how long the meat is kept in the curing solution, as the cure slowly migrates toward the center of the meat - thicker cuts should be cured for longer periods.

Cure long enough as thickness matters for thick cuts to cure.  Then keep in the fridge or freezer till eating.  Cook.  Then vacupack the slices, keeps a long time.

 I have froze chicken, beef, ham, pork, salmon, etc for months with vacupack. Cooked and uncooked,,,,,  And a pack of vacupacked leftover xmas ham?  4 slices with two pineapple slices? 30 days easy in the fridge, year after year.  Bone and etc in bags in the freezer.

No vacupacker? Get one.

Thank you for the input. I'm following a method that uses a recipe but is adjusted due to the fact that I am curing more pork loin than is what in the recipe. I'm using an online Wet Curing Calculator to figure out time and amount of cure for the extra meat. I will definitely be using my vacuseal on the finished bacon.

[Conumdrum]

I just put two small pork bellies in the refrigerator yesterday using a dry cure. Unless I'm missing something, food safety has never even been an issue much less deadly. I've done half dozen pork bellies over the four or five years that I've been doing this pellet thing and have never read any warnings relative to cured meat and food safety. Please share your concerns. 

From what I've read, it's important to get the proper amount of nitrites in the brine - too little and the meat doesn't cure properly and kill the beastie that causes botulism (the deadly part), too much and the nitrites can cause illness in those most sensitive to it, mainly the very young and very old. The same is true of the length of time for which meat is brined or cured. And as Conumdrum stated, thickness is what determines how long the meat is kept in the curing solution, as the cure slowly migrates toward the center of the meat - thicker cuts should be cured for longer periods.

Cure long enough as thickness matters for thick cuts to cure.  Then keep in the fridge or freezer till eating.  Cook.  Then vacupack the slices, keeps a long time.

 I have froze chicken, beef, ham, pork, salmon, etc for months with vacupack. Cooked and uncooked,,,,,  And a pack of vacupacked leftover xmas ham?  4 slices with two pineapple slices? 30 days easy in the fridge, year after year.  Bone and etc in bags in the freezer.

No vacupacker? Get one.

Thank you for the input. I'm following a method that uses a recipe but is adjusted due to the fact that I am curing more pork loin than is what in the recipe. I'm using an online Wet Curing Calculator to figure out time and amount of cure for the extra meat. I will definitely be using my vacuseal on the finished bacon.

Beasties must be prevented.  Bacon doesn't need that unless you want the bacon nitrate color and taste.  I use it to be safe etc.  Salt and Sugar is all that's needed since the old times, so just do want you want and be safe. 

[Michael_NW]

Beasties must be prevented.  Bacon doesn't need that unless you want the bacon nitrate color and taste.  I use it to be safe etc.  Salt and Sugar is all that's needed since the old times, so just do want you want and be safe.

Safety is my main thing with this - I know it will taste great - especially since I'm doing this for a co-worker.

[Michael_NW]

I know I know . . . by the time I remembered to snap a pic the loin was in the bucket.  I'm awful at pics.

Simple curing brine of brown sugar, Kosher salt, garlic, Prague Powder #1, and distilled water.

I'm using a 9.3 lb pork loin divided into equal thirds to make sure it all fit in the bucket and also to make them easier to smoke. Into the curing brine for 16 days then into the smoker. I'll be stirring them in the cure once a day until then to make sure the cure is surrounding all sides of the meat. Next time I will calculate for less water - as you can see there is plenty to cover.

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[Canadian John]

 Wondering if you will rinse prior to smoking? I have done a few, rinsed and not..

[mowin]

I've only dry cured my bacon, but I do a wet cure for venison pastrami. 

For every gal of water I use 1 tab cure #1. 

You can also inject the loin with the solution to help ensure the meat cures evenly. 

Since this is a Equalization brine/cure, leaving the meat in longer will not over cure it, so a extra day or two isn't going to hurt at all.

[Michael_NW]

Wondering if you will rinse prior to smoking? I have done a few, rinsed and not..

Based on what I've read I am going to rinse, and may even soak in clean water for an hour before I rinse and then smoke. I haven't read of anyone complaining of too little salt, but the reverse is true, so I'll rinse. What's the worse that could happen? Maybe I'll have to cure more bacon to get it right? Oh NO!!!!   

[Michael_NW]

Since this is a Equalization brine/cure, leaving the meat in longer will not over cure it, so a extra day or two isn't going to hurt at all.

Agreed!

[hughver]

Since this is a Equalization brine/cure, leaving the meat in longer will not over cure it, so a extra day or two isn't going to hurt at all.

I also agree, however, an extra day or two may well result in overly salty bacon. Some "experts" recommend 5 days cure and others up to 10 days. When I did 10 days wet cure, it was too salty. I believe that the right answer is somewhere in between and depends on your individual definition of salty and/or cure formula. Assuming the same cure ratios, does anyone have an opinion as to the affect on curing time that dry Vs. wet has?

[Bentley]

My only concern with a dry cure on a solid piece of meat is application to said piece of meat.  So you might have a cup of rub that has maybe a tablespoon of cure in it?  I think that is high, but will go with it for my question...How do you make sure that 1 TBS get evenly distributed on that meat?  Is it even necessary for it to be evenly applied to the meat?  As long as it touches the meat in different spots, it will "seep" in to all of the meat and cure it?  I am to lazy to find this stuff out, so I wet cure/brine it!

I like your curing vessel!

[hughver]

How do you make sure that 1 TBS get evenly distributed on that meat? 

I use .25% or roughly 1/2 tsp./lb. of cure and mix it thoroughly with rest of the rub ingredients. Spreading the rub evenly on all sides also spreads the cure. I cure in a gallon Ziploc bag and turn daily.