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I just started my first bacon which I brine and pumped with brine
For those of you who made bacon do you prefer brine or dry cure and why

Blair

Vanacore wrote:I just started my first bacon which I brine and pumped with brine

Welcome, we look forward to seeing your results.

For those of you who made bacon do you prefer brine or dry cure and why

Dry cured hands down. Flavour profile is great but over the top if it is cold smoked. Shelf life out strips brined cured which has a short shelf life. Not full of water hence the less shrinkage when cooking. Sorter cooking time and that’s just a start, my customers demand the best which in their eyes means dry cure

Dry cure for all the reasons BriCan gave plus it's simple. Welcome to the forum.

Dry cure, absolutely, and you will find some excellent cure mixes on the site.

Cheers

Wal

Dry cure is most peoples ,including myself,favourite but it would seem that you have gone down the brine routewhich is good.I would also reccomend that you try a combination cure (pump and rub) see FAQ.
I have recently used a 6% pump and rub and had decent results with sweet cured bacon chops
It is best to try all methods and come to ,your own conclusions.
Whatever you try you will certainly end up with better bacon than you buy at the supermarket.

Happy curing.
Jim

Thank you for your feed back my next bacon will be dry cure. I had feed back form other sources that stated the same Dry cure is the way to go. It takes longer but better flavor
Blair