Picked up 10 lbs of raw bacon belly, I made a dry rub
DRY RUB
9 Tablespoons Kosher salt
3/4 Cup Brown Sugar
6 Tablespoons Black Pepper
6 Tablespoons Paprika
3 Tablespoons Cure
2 Tablespoons Morton's Tender
Mixed above real well
Spread above mixture on all sides of the raw bacon, patted down
Put on racks in fridge
Left in fridge for 8 days
Removed bacon after 8 days. Patted with towels
Ran a regular fan for 1/2 hour to dry off the bacon
Smoker set at smoke for 1 hour. (Used apple Pellets)
Smoker turned up to 200 F until internal temperature reached 150 in Bacon.
Put on racks in fridge for 24 hours.
Sliced and Vacuum sealed. (Ate about 1/3 of a pound. My belly is super happy!
What king of cure and where do you get it ? where do you get the Morton Tender?
Thanks
Cure was from Halfords #1 Morton Tender The Grocery People 11628-142 St Edmonton Phone 780-451-0882. Morton Tender is hard to find, I was just using it up. Cure will give the same results.
Cure was from Halfords #1 Morton Tender The Grocery People 11628-142 St Edmonton Phone 780-451-0882. Morton Tender is hard to find, I was just using it up. Cure will give the same results.
So you can use cure or Morton tender ? Thanks Just got a pellet smoker late last summer.
Made a batch of smoked bacon yum yum
Hybrid Mode
