Bacon Q.....Again

[Boar]

this is awsome stuff have used on many of meats. im gathering ideas on making bacon outa pork belly. my thought would be to just add a packat of pink cure to this container of rub, and walah!!  what do u guys think reiny, mike bobber lps. anny thoughts??

[Boar]

sorry.. this..

[Rebel SS]

That stuff is so terribly salty Boar....and too much garlic for me. But hey, you like it, so that's what counts. 

[ThunderLund78]

The problem is that you can't adjust the amount of salt int he mix.  While most recipes that call for curing salt also call for adding more salt, it might be a little too much in the end.  Plus, you need to make sure the salt in the McCormick mix is non-iodized.  It might say on the label.

[mike89]

after thinking about this and then reading the last couple posts I too wonder about the salt amount.  but one does not know what the end product will taste like until you do it.  so with that in mind I would not do a whole belly if you are going to try it.  sorry I'm not more help with this and it doesn't help that I don't use that stuff very often.

Hey RH what are your thoughts??? 

[Boar]

i guesse the way i look at is, what would be the difference when i rub a pork butt with it let it sit for 2 days then smome it vrs rubing the pork belly with it pluse the sodium nitrate for cure. let it sit 7 day. alls the pink cure is doing is stoping backteria growth, so the meat dont spoil as the rub penetrates.  most recipes call for salt non iodized. why, not sure. with pops brine i cut back on the amount of salt added cause it was to salty. but again its the sodium nitrate thats cureing. thoughts?

[mike89]

I understand your thoughts and do agree with you.  give it a shot!!!

[Boar]

yup  thats how we learn in this stuff. pluse everyone salt tastes are different.  i cut back in haldnon pips brine. with the salt. the apple wood rub seems to less salty to me than others of mcCormiks

[LPS]

Boar, look at Lynns Breakfast Bacon on Third Eyes site under recipes.  www.playingwithsmokeandfire.  Check out her simple ingredients and then add some of your own. 

[Bobberineyes]

I say try it boar!!! What do have to lose. Experimenting is what cooking/grilling is all about. I do have to admit I've cut the garlic out of my dry brine, but ya never know with that mix. If ya hafta soak it a bit longer after the fry test so be it...gi for it!