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Author Topic: More Pork Belly Curing: Wet Cure VS Rub Cure.  (Read 3824 times)

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pmillen

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #30 on: February 27, 2018, 09:12:31 AM »

Bentley, did you slice these with a knife?
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Paul

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Bentley

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #31 on: February 27, 2018, 04:04:07 PM »
Yes.
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Bacon is a Gateway Food...

pmillen

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #32 on: February 27, 2018, 04:22:33 PM »
You have the hands of a surgeon.
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Paul

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Bentley

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #33 on: February 27, 2018, 04:47:23 PM »
I have always tried to do a little thicker with the slicer then "regular" store bought, but not that much thicker. I am going to try and get these smoked tomorrow.  Then I think I will go with that store bought Wrights type Thick slice.  Maybe a 4-5 setting on my little Chef Choice...Those seem to make wonderful BLT type bacon slices!

I think for the 1st time in 11 years I am happy with my bacon!
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Bacon is a Gateway Food...

yorkdude

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #34 on: February 27, 2018, 05:27:56 PM »
Do you have a preference on wet vs. dry
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Bentley

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #35 on: February 27, 2018, 05:30:27 PM »
I have not had time to get them in the smoke yet.  2 days of drying and tomorrow will be 3...That Pelican will be on them bellies now, huh!  I hope to smoke tomorrow and fry a couple of pieces...other then salt levels, I think they are gonna be a push!
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Bacon is a Gateway Food...

yorkdude

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #36 on: February 27, 2018, 08:55:29 PM »
I just presumed that you had smoked them, the last photo was a test fry I presume. Any difference in salt between the two? They ought to take on some serious smoke with a 3 day pellicle, can't wait to hear the final results.
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Bentley

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #37 on: February 28, 2018, 12:08:17 PM »
I felt the Wet Cured, because I just got lazy and did a brine concentration (6%) for the salt percentage was much saltier (something I like).  But Kristin was just the opposite, she thought the Rub Cure was saltier, and it had the "standard" 2% salt in it! So that makes no sense to me

The Blaz'n Smoker is usually good for about 6 hours, will then Hot Smoke it to 135° IT in the Memphis on 180° and fry some up, maybe today, but may wait a day!

Quote from: yorkdude on February 27, 2018, 08:55:29 PM
Any difference in salt between the two? They ought to take on some serious smoke with a 3 day pellicle, can't wait to hear the final results.

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Bacon is a Gateway Food...

Bentley

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #38 on: February 28, 2018, 05:18:44 PM »
Never let Cured Belly Air Dry for 3 days...I am gonna say it helped in Smoke Adhesion!   :pig:  I got scared when I checked at the 5 hour mark due to the color. I would normally have gone 3 more hours with the cold smoke and then Hot Smoke it till 135° IT.   It is in the fridge now, going to have dinner with Karen & Jeff and then will come home, put in freezer and see if I can slice off some and cook!



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Mudflap

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #39 on: February 28, 2018, 05:22:10 PM »
man that looks good :pig: :pig:

Mudflap
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yorkdude

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #40 on: February 28, 2018, 08:53:43 PM »
Hate to guess here but wet cure is left?
Both of them truly look outstanding, they really do.
It has been a while since mine looked that good out of the pellet grill.
Either way I am going to let them dry longer next time, very nice.
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Bentley

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #41 on: February 28, 2018, 10:36:50 PM »
Wet is on the right in both photos...And I will freeze and slice I hope tomorrow and we will see if I have a preference on taste!
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Michael_NW

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #42 on: February 28, 2018, 11:59:49 PM »
Those are gorgeous, Bentley. You're producing some awesome bacon!
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Bentley

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #43 on: March 01, 2018, 12:02:55 AM »
The color is wonderful...But it is way to much...I gotta go back to just warm smoking em in the Daniel Boone!
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Michael_NW

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Re: More Pork Belly Curing: Wet Cure VS Rub Cure.
« Reply #44 on: March 01, 2018, 12:45:04 AM »
If you're warm smoking them, do you still need to form a pellicle? Or is pellicle formation mostly helpful for smoke adhesion during cold smoking?
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