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Bacon Experiments - Wet vs Dry Cure. With and without Pink Curing Salt

I did a few bacon experiments to see if I prefer a wet cure instead of my normal dry cure and if I like using pink curing salt or not. This is my first time trying a wet cure and I’m pretty sure it will be my last. The wet cure theory is that by adding distilled water the seasonings will dissolve and distribute more evenly and penetrate into the meat better than a dry cure. I didn’t notice much advantage to a wet cure because with a dry cure the salt will naturally pull water out of the bacon. Also, the wet cure method was much more work, especially sealing the bag. So after this batch, I’m going back to dry curing. One of the other contentious aspects of making bacon is whether or not you should use pink curing salt because it includes nitrites. Up until today, I had always used a pink curing salt because that is how I learned. For this experiment, I made one slab with curing salt and one without. All other ingredients were exactly the same. This is what they look like after a week of curing in the fridge, a smoke at 200 degrees until they reached 150 degrees internal, and then fried on the griddle. You can easily see that the pink curing salt bacon looks like appetizing bacon with a great color and great taste. They say you eat with your eyes, and my eyes definitely didn’t like how the bacon without curing looked and it didn’t taste as good. It was a good experiment, but I’m going back to dry curing with pink curing salt. Thank you ‪@PorterRoadButcher‬ for the pork belly! You can find it here: https://shrsl.com/21dmh-1pvp-d3i8qf_1-1 - use code BACKYAHD10 for 10% off. You can find all the gear, meat, and discount codes on my gear page. https://backyahdbbq.com/gear #bacon #howto #learn #cooking #griddle #smokedmeat