Favorite rub or brine for bacon?

[lovebigbluegills]

I've cured a pork belly and smoked it into bacon once. Upon recommendation from my neighbor, I used buckboard bacon seasoning/cure. It turned out good, but looking to try something different.

Do any of you have a preferred rub or brine you would be willing to share?

[leechlake]

I do a simple one with Morton Tenderquick.  1 T of tenderquick and 1.5 T brown sugar per pound of belly.  Rub on and flip bag every day for about 7 days.  When the belly is kind of "firm" it's ready to be smoked.  You could add 1.5 T of Maple Syrup per pound also if you like.  

[Mid-Lake Rock]

The Michael Ruhlman recipe is solid.  

—Mix the following together in a small bowl:

2 ounces (1/4 cup Morton or Diamond Crystal coarse kosher) salt

2 teaspoons pink curing salt #1

4 tablespoons coarsely ground black pepper

4 bay leaves, crumbled

1 teaspoon freshly grated nutmeg

1/4 cup brown sugar or honey or maple syrup

5 cloves of garlic, smashed with the flat side of a chef’s knife

2 tablespoons juniper berries, lightly crushed (optional)

5 to 10 sprigs fresh thyme (optional)

 

I skip the nutmeg, garlic, juniper and thyme.  

Hank Shaw also has some good recipes on his page.  

 

[lovebigbluegills]

Thank you gentlemen, I'll concur with the governor and try the one she figures would be more tasty.

 

[RebelSS]

I just can't see Bay leaves and Juniper berries in bacon rub.....even though I know a lot of European's use those ingredients... 

[leechlake]

gill-  I forgot to mention to rinse it and let it soak in water for 30 minutes or so before you dry it and smoke it.  Way too salty otherwise.

[MossyMO64]

Pork Belly/Bacon Recipe

1/2 ounce or 1 Tablespoon of  Tenderquick and 1 Tablespoon of brown sugar per pound of belly. Rub the pork belly down good, place in a Ziplock bag and refrigerate flipping the pork belly daily for 7 to 8 days. I prefer using skinless pork bellies.

When ready to smoke I removed them from the fridge, rinsed them off in cold water, and soaked them in ice water for between 1/2 hour and 1 hour. Then I cut a couple slices, and do a fry test for salt flavor. If it is too salty I will repeat the soaking till it is at a salt level I am looking for. Now dry with paper towels and lay them on racks you can place in the fridge without bellies touching each other. Refrigerate overnight for a pellicle to form.

The next day I smoke the bellies at 100º for 12 to 14 hours till they achieve the color your looking for. Then refrigerate again over night before slicing. Then package, freeze and enjoy!

[delcecchi]

No salt ??????????????????

[leechlake]

tenderquick is way saltier than salt.  It's powdery compared to salt too.  Actually it is salt with the cure stuff too.

[delcecchi]

OK, that clears it up...

[LindellProStaf]

I used a recipe on thirdeyes s-i-t-e.  Pretty much the same as LL.  Maybe add some garlic powder or onion powder if you like that.  Will be a fun project for you.  I enjoyed doing it.

[reinhard1]

Ya, those dry brine's [or rubs] posted above are good one's.  I have used Thirdeye's as well.  Great dry brine by Thirdeye.  I use Pop's Brine for the most part.  Same thing for Canadian Bacon.  You can see Pop's Brine on my page in the Smokin Hot page.  good luck.

[lovebigbluegills]

On 12/30/2015 at 2:59 PM, reinhard1 said:

Ya, those dry brine's [or rubs] posted above are good one's.  I have used Thirdeye's as well.  Great dry brine by Thirdeye.  I use Pop's Brine for the most part.  Same thing for Canadian Bacon.  You can see Pop's Brine on my page in the Smokin Hot page.  good luck.

How many days do you let it sit in the brine? 

[reinhard1]

The time is usually per thickness.  Most bellies are around 2 1/2 inches thickness.  So in general 7 days in the brine is minimum for me for a belly.  If there are thicker parts then I would not go more than 9 days.  After brining rinse well in cold water.  Take a slice for a test fry.  If too salty, let the bellies soak in cold water for an hour or so.  I've never had to soak them, just rinsed them well.  After rinsing, put the bellies back in the fridge for 24 hours.  Then cold smoke until you get the color you want.  good luck.

[lovebigbluegills]

Brined for 8 days in pops brine, then about 8 hours of cold smoke yesterday.

Question, the bright red on some of the pieces, that's from the cure, correct?

Some of the brighter red ones are along the left side, and show up pretty good zoomed in.

Edited January 10, 2016 by lovebigbluegills

[lovebigbluegills]

I fried a few pieces of the redder ones, and a few of the "normal" colored ones. It all tasted great!

I'm pretty certain the brighter red is just from the cure. Didn't smell or taste different at all.

[ThunderLund78]

I believe you're correct.  I'm getting into my meat book I got for christmas.  Cure reacts with "globulin" in the meat(or something like that - I'd have to look up the exact word) to create a bright pink to a deep red, depending on the type of meat and length of cure.  Exactly what you want to see.  As long as there's no gray, you're in good shape! Nice work!

Edited January 11, 2016 by ThunderLund78

[lovebigbluegills]

Thanks Thunder!

[reinhard1]

Yep, that's from the cure,  You will see that even when you make sausage for smoking.  After you mix the seasoning and the cure in the meat mix and let it set overnight in the fridge, you will notice the next day the meat mix will have that reddish color..  When you fry a patty for a taste test you also will see the patty have a redish color.  Cure also enhances the flavor.  good luck.