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Re: First cure cold feet. Bacon and corned beef. (PIC)
Posted By: Dean Torges In Response To: Re: First cure cold feet. Bacon and corned beef. (Todd G.)
Date: Thursday, April 28, 2005 at 11:00 a.m.
In Response To: Re: First cure cold feet. Bacon and corned beef. (Todd G.)
"The eye round started out as a dry rub, but after a week and a half, there is a fair amount of moisture in the bag so most of meat is wet most of the time."
That's as it should be. Means the cure is taking place. Still, it's not considered a brine. Had you mixed those proportions with a gallon or two of water, the cure would have been too diluted to work.
I like brines for what you are doing. Try this one next time for your "bacon." Quicker and less mess. I've been messing with this recipe for a few years and haven't made a change in it the last 8 times I've done it.
Here's my recipe from my logs:
2 slabs (approx. 15 lbs) belly, each slab squared up and cut in half crossways
1/2 gal cider
1 gal water
1 cup dark brown sugar
1.5 cup salt
1.5 TB cloves, ground
4 bay leaves, ground
1.5 TB black pepper
9 TBS or 4 oz. sodium nitrite
Boil all ingredients in water, cool, add cider and then chill brine.
Soak slabs at approx 38? F., turning occasionally.
After five days, remove sides, pat dry and hang in smokehouse overnight, vents open, at 100? to form a pellicle. Begin smudge at 125? slowy raising smokehouse while you correspondingly close down vent, keeping a good smudge going all the while. About the last four hours, keep at 150° with vents 1/3rd or 1/4th open, maintaining this condition until internal temp reaches about 128-130?F. Takes about 8 hours in the smokehouse.
And here's what my last batch a week ago looked like:
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