Dry Cured Bacon Need help

widetrackman · Post by **widetrackman** » Thu Mar 24, 2011 03:59

I am a newbie to the site which I find quite exciting. I didn't find a process, (if there is one) for dry curing and cold smoking bacon like country ham. I had rather cure for a non refrigerated product. I used to be able to purchase hanging slabs processed similar, years ago in my area of Ms but not now. If there's a way could someone advise me with; the cure, cure/overhaul, time in cure and time in smoke or anything else. Thanks

Chuckwagon · Post by **Chuckwagon** » Thu Mar 24, 2011 04:57

Hi widetrackman,
Welcome to WD.

There is a post in "smoked pork products" regarding your question. When you see your question, look directly above it just two topics. It's in the "sticky" forums. Here is the link:

http://wedlinydomowe.pl/en/viewtopic.ph ... c&start=15

Best Wishes,
Chuckwagon

widetrackman · Post by **widetrackman** » Thu Mar 24, 2011 05:49

Chuckwagon wrote:Hi widetrackman,
Welcome to WD. There is a post in "smoked pork products" regarding your question. When you see your question, look directly above it just two topics. It's in the "sticky" forums. Here is the link:

http://wedlinydomowe.pl/en/viewtopic.ph ... c&start=15

Best Wishes,
Chuckwagon

Thanks Chuckwagon, maybe I didn't find the right post or old age is getting me. I didn't want to do the zip lock bag/brine and smoke to say 140 INT. My dad used to cure hams in a salt box for 6 weeks with a sugar cure, similar to Mortons, repacking twice. Then washed real well let dry 1 day, then hung from smoke house ceiling and cool smoked for 48 hrs. then rubbed with molasses and sprinkled with fresh ground black pepper, rehung for 2 days, then baged and hung for 6-8 months. I would like to do something alike , but think that 6 weeks in the cure would be to salty and not sure of the cure to use as well as a shorter hang time. Thanks