Different textures of cooked bacon - brined vs. dry cured.
Cure time for cure is done
I removed the bacon slabs from the cure. The one from the brine last night and the dry cure today. They have both dried and are at present soaking up hickory smoke.
Ross- tightwad home cook
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Sounds good Ross. Now... start soaking your camera "shutter finger" in warm salt water... in preparation of clicking on some great photos of each. After the salt water soak, consider a nice shutter finger rubdown with some warm lard and peppermint oil... applied by a buxom young thing about 40 years your junior! viola! You should be able to snap photos for hours.
Yer' ol' pard with best wishes,
Chuckwagon
Yer' ol' pard with best wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
6 hours of heavy hickory smoke:
I couldn't get the heat up in the smoker so they will finish in the oven.
The smaller piece has a "D" incised in the surface to identify it as compared to brined .
I couldn't get the heat up in the smoker so they will finish in the oven.
The smaller piece has a "D" incised in the surface to identify it as compared to brined .
Last edited by ssorllih on Thu Apr 26, 2012 06:47, edited 1 time in total.
Ross- tightwad home cook
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At this stage it is a toss up. The look, feel and flexibility seem to be quite close. Today was rather windy the RH was about 25% and the air temperature was about 65° F My smoker is a BBQ grill so it is very well ventilated. I was able to get the thermometer in the top to show 160°F but the meat never dripped any fat. The smaller piece is out of the oven and in a few minutes I will pull the other.
Ross- tightwad home cook
The report
Fresh from the oven IM= 140°
12 hours in the fridge:
Taking a piece out of the middle:Wet cured on the right.
The fried slices:three slices wet cure because they are shorter.
Nancy and I both ate knife cut bites of each and at the end Nancy preferred the brine cured . She doubted that most people would discern a difference on a breakfast plate or in a sandwich. With allowances for the differences in the two pieces the brine cure probably picked up a little more salt and sugar. The details for the dry cure and the brine are posted earlier in this thread.
12 hours in the fridge:
Taking a piece out of the middle:Wet cured on the right.
The fried slices:three slices wet cure because they are shorter.
Nancy and I both ate knife cut bites of each and at the end Nancy preferred the brine cured . She doubted that most people would discern a difference on a breakfast plate or in a sandwich. With allowances for the differences in the two pieces the brine cure probably picked up a little more salt and sugar. The details for the dry cure and the brine are posted earlier in this thread.
Ross- tightwad home cook
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains