Bradley Maple Cure

kelpiedg · July 05, 2012, 07:19:16 AM

So I am getting ready to make Bacon again. I am wondering if anybody has made a wet brine from the Bradley cure? I have done 10.5's and the Bradley recipe. Just curious and thought I would try something new.

kelpiedg · July 05, 2012, 07:36:46 AM

I didnt finish my question, is their an advantage to the wet cure? taste, better cure ratio?

Habanero Smoker · July 06, 2012, 02:41:56 AM

Though I prefer the texture of meat that is cured with a dry cure; you should give it a try. If you cure by the instructions, you can't go wrong.

The only advantage I can think of (remember it's early in the morning :) ) is that you shorten the curing time. A lot of people feel it makes the meat moister, but I haven't notice. I'm not sure what you mean by better cure ratio, but in application/theory with a wet cure (brine) a higher percentage of the cure is more directly in contact with the meat at all times; thus shortening the curing time. Giving this more thought, maybe more flavor is carried into the meat, but I haven't noticed a significant difference.

The disadvantage is that it usually takes up more room in your refrigerator, or the containers are difficult to fit into the refrigerator.

kelpiedg · July 06, 2012, 07:44:20 AM

Thank you Habenero. You did answer my questions. Now I just need to decide how I am going to do it. If I do the wet cure I will have to take it to work for refrigeration.

Habanero Smoker · July 06, 2012, 01:07:31 PM

How much bacon are you curing?

If you lists the obstacles you have to overcome to wet cure, there are many here that can help you find a solution.

kelpiedg · July 06, 2012, 07:03:55 PM

I'm doing 11lbs of side pork. I wasn't feeling adventurous this morning so I went with the dry rub. My wife usually gives me weird looks when a experiment. So since she was home i just went with the old tried and true method.

KyNola · July 06, 2012, 08:36:05 PM

Quote from: kelpiedg on July 06, 2012, 07:03:55 PM
I'm doing 11lbs of side pork. I wasn't feeling adventurous this morning so I went with the dry rub. My wife usually gives me weird looks when a experiment. So since she was home i just went with the old tried and true method.

Good call.

Habanero Smoker · July 07, 2012, 01:32:50 AM

I'm curious why you went with the dry cure method. Wet curing bacon is really not that adventurist or experimental, and just as old, tried and true.

kelpiedg · July 07, 2012, 08:36:27 AM

Fridge space mostly. I just didnt want to haul it to my office to put in the big fridge. Really no other reason.

sjmcdowall · July 09, 2012, 08:34:55 AM

That's why my wife insisted I get my own separate fridge -- just for my "experiments" ;D