JavaScript seems to be disabled in your browser.
You must have JavaScript enabled in your browser to utilize the functionality of this website. Click here for instructions on enabling javascript in your browser.
Dry Bacon Rub - Bacon is food groupMake your own bacon at home! Takes approximately 4-6 days(I like 10 to 12 days) and you can have your own homemade bacon. You can add flavours like Maple, Black Pepper, Chiles and even Jalapeno flakes. Once it has been cured I perfer a cold smoke and bring the internal temperature up to about 140 deg F., this tempers and stabilizes the belly. Slicing.....you have many choices Give some thought to air drying to your preference this adds a bit of firmness.
For a dry rub - rub bellies thoroughly with 30g per kg. VAcuum pack or bag it pushing out as much air as you can to decrease oxidation of the meat.
Give the meat 4-6 days time to cure thoroughly under cool conditions. This bag is for 25 Lbs of meat. Add more salt, brown sugar(s), maple flavor if desired.