Right now and for the next 18-20 hours my cured bellies are undergoing pellicle formation in front of a fan. Just prior to smoking would it be okay to rub sugar - either brown, turbinado or white - into the slabs? (Heh heh I think that I've made this inquiry before but never acted on it.)
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Queston on smoking bacon
- Thread starter tjkoko
- Start date
Clark Deutscher
TVWBB All-Star
Yes. I always rub them again before putting on the smoker.
Clark
Clark
Lou Tarnay
TVWBB Fan
Yep, that will work. Kevin is right, you will get a good pellicle in an hour. And it's really not as important in bacon as it is in, say salmon, because it's lost once you slice it and fry it. I have been using Alton Brown's scrapyard chef recipe for my cure, and find that it has a little too much sugar in it. Makes the bacon brown too quickly.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Btw, you don't need to dry for anywhere near that long - especially with a fan. 5% of that time is plenty. </div></BLOCKQUOTE>
AGREED BIG TIME. I do the fan thing for about an hr to 1.5 hrs max. 18-20 hrs. in front of a fan is way, way overboard.
Btw, you don't need to dry for anywhere near that long - especially with a fan. 5% of that time is plenty. </div></BLOCKQUOTE>
AGREED BIG TIME. I do the fan thing for about an hr to 1.5 hrs max. 18-20 hrs. in front of a fan is way, way overboard.
Clark Deutscher
TVWBB All-Star
You guys are better than me. I don't even use a fan, just air dry in the fridge for whatever amount of time I seem to have.
Clark
Clark