Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: 1 [2]   Go Down

Author Topic: Bacon time  (Read 1716 times)

0 Members and 1 Guest are viewing this topic.

Michael_NW

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 401
  • Battle Ground, WA
Re: Bacon time
« Reply #15 on: February 24, 2018, 01:14:15 AM »
Quote from: Bentley  on February 23, 2018, 11:05:46 PM
Very happy to see the amount of liquid you have, I thought mine was supposed to have a lot more!

Exactly! I guess that as it cures the salt draws some moisture out of the meat to some degree, but I think I had even less with my first batch. I guess all things considered there is maybe 50% muscle to fat so there really isn't that much moisture in it to begin with.

That is looking really good.
Logged
MAK 2 Star #2799 Weber Spirit

yorkdude

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2204
  • Lake Elbo-Manhattan Kansas
Re: Bacon time
« Reply #16 on: February 24, 2018, 06:50:56 AM »
Had to try a slice, quick rinse to shed the cure and into the pan. May smoke some of the thinner hunks today, just have to see how it goes. Pretty dang sure it's going to be really good.
Logged

SmokinHandyman

  • Thinkin about Renouncing Charcoal.
  • *****
  • Offline Offline
  • Posts: 560
  • Springfield, Illinois
Re: Bacon time
« Reply #17 on: February 24, 2018, 02:08:00 PM »
Very nice.
I have wanted to do some bacon, but I need to get a slicer to slice it
Logged
If you are gonna cook, Make it a fun day even when ya mess it up!                     Louisiana LG700

yorkdude

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2204
  • Lake Elbo-Manhattan Kansas
Re: Bacon time
« Reply #18 on: February 25, 2018, 04:58:51 PM »
All done and put away, was fattier than I thought once I saw it smoked. A few test slices fried to see if the salt was overpowering, it was initially but we water changed for 4 hours in ice cold water every 30 minutes. Gotta say it's awfully good. The fat is ridiculously creamy, sounds weird but I have never felt this before. The neat thing to us how flat it lays while frying, proves how much store bought is just pumped full of moisture. A few pics.
Logged

Michael_NW

  • Digging the Pellet Smoke.
  • ****
  • Offline Offline
  • Posts: 401
  • Battle Ground, WA
Re: Bacon time
« Reply #19 on: February 26, 2018, 11:46:30 PM »
Boy, I could look at pics of bacon all day. Congrats on a successful cure!
Logged
MAK 2 Star #2799 Weber Spirit

Btrotta

  • Guest
Re: Bacon time
« Reply #20 on: March 04, 2018, 10:26:48 PM »
Quote from: Brushpopper on February 17, 2018, 06:29:08 PM
And I thought our local meat market was great.  Boy howdy does that look good!  I'm not brave enough to try making my own bacon.  Yet...  I'll keep my good eye on y'all and learn for a little longer!!   :clap:

Don't deprive yourself a minute longer. Go buy some belly and just do it.

I'm new to curing and basic bacon with a dry cure is about as easy as it gets. Just rub with the correct amount of cure and any seasoning you want, bag it or put it in a tote and toss it in the fridge. Flip it every day for at least a week and then rinse it and smoke it. Once it's smoked, slice it, fry it and enjoy.

Trust me, if I can't screw it up, it's easy.

It's also delicious. You will never voluntarily eat mass produced bacon again.

Logged
Pages: 1 [2]   Go Up
« previous next »