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Author Topic: Bacon curing question  (Read 7479 times)

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SparkyLB

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Re: Bacon curing question
« Reply #90 on: August 08, 2018, 02:31:15 PM »
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Bentley

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Re: Bacon curing question
« Reply #91 on: August 08, 2018, 02:34:53 PM »
I did not realize it was the same brand as mine until after the video.  The 1st batch of Cure#1 I bought 8 years ago was just like a pink salt.  No sign of moisture.  This stuff is very different in texture to that, but works very well.  That is the bottom line for me...and I am glad you posted as I got a Belly from Costco yesterday and I need to get it going!
« Last Edit: August 08, 2018, 03:08:42 PM by Bentley »
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SparkyLB

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Re: Bacon curing question
« Reply #92 on: August 08, 2018, 03:04:45 PM »
Well, thanks all.  Nice place you got here, Bentley. 

I finished the process and the 4 pound slab is in a zip top gallon bag, it'll be rinsed on the 15th, dried 2 days on a rack until Saturday a.m., and I'll smoke it at 200F until IT of 150. 

I'm looking forward to this.  :) 

I have two more 3.5 lb chances to tweak this recipe.  I cut as large a piece off a Costco 11 lb. belly as would fit in the bag I have.  I'll cut the remaining raw in half when I'm finished with the current one.  I put about 1/2 tsp of ground black pepper in with the rub/cure.  The 7.5 lb. raw belly that's left is vacuum sealed and in the freezer. 

I'm sure I'm preaching to the choir, so I won't describe the anticipation I feel after this comes off the smoker and the slices are next to eggs, over medium in a plate.   
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Bentley

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Re: Bacon curing question
« Reply #93 on: August 08, 2018, 03:08:13 PM »
Will your pit go lower then 200°?
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yorkdude

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Re: Bacon curing question
« Reply #94 on: August 08, 2018, 04:11:17 PM »
Quote from: SparkyLB on August 08, 2018, 03:04:45 PM
Well, thanks all.  Nice place you got here, Bentley. 

I finished the process and the 4 pound slab is in a zip top gallon bag, it'll be rinsed on the 15th, dried 2 days on a rack until Saturday a.m., and I'll smoke it at 200F until IT of 150. 

I'm looking forward to this.  :) 

I have two more 3.5 lb chances to tweak this recipe.  I cut as large a piece off a Costco 11 lb. belly as would fit in the bag I have.  I'll cut the remaining raw in half when I'm finished with the current one.  I put about 1/2 tsp of ground black pepper in with the rub/cure.  The 7.5 lb. raw belly that's left is vacuum sealed and in the freezer. 

I'm sure I'm preaching to the choir, so I won't describe the anticipation I feel after this comes off the smoker and the slices are next to eggs, over medium in a plate.   
My friend, you are in for a treat!
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SparkyLB

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Re: Bacon curing question
« Reply #95 on: August 08, 2018, 08:04:32 PM »
Quote from: Bentley on August 08, 2018, 03:08:13 PM
Will your pit go lower then 200°?

Yes, do you recommend 180?  That's the lowest I can set the Maverick 850. 

Quote from: yorkdude on August 08, 2018, 04:11:17 PM
My friend, you are in for a treat!

My friend, THAT is the goal.   :cool:
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Bentley

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Re: Bacon curing question
« Reply #96 on: August 08, 2018, 08:28:08 PM »
I think the lower you can go, the less fat rendering issues you will have.
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SparkyLB

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Re: Bacon curing question
« Reply #97 on: August 09, 2018, 04:43:10 PM »
Quote from: Bentley on August 08, 2018, 08:28:08 PM
I think the lower you can go, the less fat rendering issues you will have.

Thanks Bentley.  My grill came with 60 free lbs of pellets.  2-20lb bags of straight oak, 1-20lb bag of "pecan blend," and I bought a bag of "competition blend" from Lowes before the grill came.  The bag doesn't say exactly what it is. 

My choice is to find some straight apple or use something else.  Do you think straight oak would be a good choice? 
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yorkdude

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Re: Bacon curing question
« Reply #98 on: August 09, 2018, 05:29:25 PM »
Quote from: SparkyLB on August 09, 2018, 04:43:10 PM
Quote from: Bentley on August 08, 2018, 08:28:08 PM
I think the lower you can go, the less fat rendering issues you will have.

Thanks Bentley.  My grill came with 60 free lbs of pellets.  2-20lb bags of straight oak, 1-20lb bag of "pecan blend," and I bought a bag of "competition blend" from Lowes before the grill came.  The bag doesn't say exactly what it is. 

My choice is to find some straight apple or use something else.  Do you think straight oak would be a good choice?
For me anyway, I have never tasted or detected a discernible difference. I do learn something new everyday, my dad called it “going to get some schooling”.
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SparkyLB

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Re: Bacon curing question
« Reply #99 on: August 09, 2018, 08:06:53 PM »
Quote from: yorkdude on August 09, 2018, 05:29:25 PM
For me anyway, I have never tasted or detected a discernible difference. I do learn something new everyday, my dad called it “going to get some schooling”.

Sounds good.  I've been smoking a while on a Visions kamado-type cooker.  I've always used oak for everything.  Love it.  I'm sure bacon would be fine with it, but I'm open to suggestions. 
« Last Edit: August 11, 2018, 12:16:32 PM by SparkyLB »
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Bentley

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Re: Bacon curing question
« Reply #100 on: August 10, 2018, 12:55:24 PM »
I think Oak is a very under appreciated wood!
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SparkyLB

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Re: Bacon curing question
« Reply #101 on: August 11, 2018, 12:18:29 PM »
Quote from: Bentley on August 10, 2018, 12:55:24 PM
I think Oak is a very under appreciated wood!

Agreed.  It doesn't possess the "slap in your face" smokiness of some other woods.  Less is more sometimes.  I do see that my pellet smoker throws off a lot less smoke than my kamado-type, so it might all be for naught. 

Experimentation will provide the schooling Brian refers to. . . . 
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SparkyLB

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Re: Bacon curing question
« Reply #102 on: August 11, 2018, 12:38:23 PM »
https://i.imgur.com/57f3SxL.jpg
https://i.imgur.com/daMhB4E.jpg
https://imgur.com/vBI618k.jpg


Hi again, all.  Being a first timer at this bacon thing, it seems that I'm a bit short on liquid.  I hope this is simply ignorance and you'll all say, "that looks exactly right," but I'm 72 hours in, and although it's hard to capture in the pic, I'd say that I have maybe 2 oz/4 tbsp of liquid in total.  Does this seem about right?

Thanks again for fielding all the questions. 
« Last Edit: August 11, 2018, 12:40:30 PM by SparkyLB »
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yorkdude

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Re: Bacon curing question
« Reply #103 on: August 11, 2018, 12:55:23 PM »
Hard to tell but it looks okay so far, to me anyway.
You should definitely feel it firming up, that is what I gauge it by anyway.
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SparkyLB

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Re: Bacon curing question
« Reply #104 on: August 11, 2018, 01:21:55 PM »
Thank you! 

It's firmed up only very slightly thus far, but I'm not halfway through yet.  Maybe more liquid will be drawn too. 

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