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[yorkdude]

We always dry cure, no luck previously wet curing. So we are trying again..... One of these days? SAMs club bellies, always get them somewhere else. 10#'s ish. 10 day soak, 3 hour smoke, so far. Planning on a couple more hours.

[Bentley]

What issues are you having with the Wet Cure?

[yorkdude]

Apparently, lack of attention. By that I mean that I never had luck and gave up and went back to drycure. Ill post more pictures tomorrow slicing it. I believe I may have gotten lucky, it looks & smells fantastic.

[mowin]

Any bacon is good bacon.  Lol.

I've done bacon both ways. I prefer dry cure. Like the texture better. Also like cold smoking over warm smoking.

Basically, try both every method out there, and pick the one that you and your family prefers. 

Most of all..... Enjoy the bacon..

” IF YOU DON'T LIKE BACON, YOUR WRONG.....

[Bentley]

Any particular reason for parting it out?

[yorkdude]

By parting out do you mean cutting it into smaller sizes? If so, I just have always done it that way for more smoke flavor.
Not sure why I started doing that but just always have.
I fried up a piece this morning, flavor was very good but just almost no salt. I know it's not the best for you but I do like a salty bacon, not ridiculous but more identifiable than this is. Overall I am pleased with this wet cure and will definitely do it again wet but need to read up a tad more on ratio of #1 and kosher.
Going to slice soon and make breakfast.
Sure wish I wasn't out of Southern L biscuit mix, we love that stuff.

[Free Mr. Tony]

Looks terrific. Been meaning to do another belly, but Costco prices have been pretty high recently.

[yorkdude]

Maybe I should clarify what I did this time. 2 bellies in a wet cure not cut and into the wet cure. Swam for 10 days and then a good rinse and dried, into the fridge and chilled for about an hour. GMG’s chugging a 150 and put them on after I cut them into the sizes you see on the grill and on the baking pan in previous photos. It was cold and snow flurries so I left the grills out in it. 6 hours and called it quits. We had a bit that was extremely fatty, virtually no meat, that’ll be soup stuff. Quite pleased but somehow not salty enough, dang! Other than that zero complaints. Going to grab them at my usual spot next week or the weekend after and try it again, they never let me down on their bellies.
Here’s a few pics. Oh, we also cut the slices in half for more sandwich style, we don’t always do it but momma said this time we should.

[ScottWood]

It might help if you were to share the recipe that you used and a little more background on what went wrong with your other attempts at wet curing bacon.

[Bentley]

How much water, salt and cure was used?

I fried up a piece this morning, flavor was very good but just almost no salt.
Overall I am pleased with this wet cure and will definitely do it again wet but need to read up a tad more on ratio of #1 and kosher.

[yorkdude]

How much water, salt and cure was used?

I loaned my bacon log to a coworker, I have it all written down but it is not here. He was mesmerized with the thought of homemade bacon so I loaned him the info I have.
In fact, he is currently sending me pictures of his that he dry cured and I can tell that he is "bit" although he is a stick burner.
Honestly his looks really good but it is his first try, his excitement is contagious. I will get the info and share later.
I am predicting a pellet grill in his future because he has viewed the pit boss vertical with me at work. I do know that he likes our jerky and he has had our bacon a few times and liked it.
He has also used our Anova and since bought one of them as well.
Kind of fun to share ideas etc.

[Bentley]

The cure part is pretty easy on Wet, it is usually 1/4 cup to a gallon of water.  A 3% salt solution, which is I think regarded as heavy salt by most would be 1/2 cup salt to that!  So if you are anywhere in that range, only other thing I can think of would be time.

[yorkdude]

I really will outline what we did but not until I have the information. I will say this, I may be a convert. Drycure to wet. Danger, it is good just need a little more salt.