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Author Topic: Bacon time  (Read 2147 times)

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yorkdude

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Bacon time
« on: February 17, 2018, 01:47:32 PM »
So I went to grab some fresh sides to make some bacon. I have used this place plenty of times, always good, always. So I get there and they say look what we got for you, O.K. I'm ready.
They specialize in pork, rightfully so. So here's the 18.73# side. Told them I will come back in a few weeks for another.
Grabbed a few other things while I was there.
Dry rub and 7-10 days.
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Kristin Meredith

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Re: Bacon time
« Reply #1 on: February 17, 2018, 01:59:49 PM »
That is a great store!!! That future bacon looks so meaty.
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Brushpopper

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Re: Bacon time
« Reply #2 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:
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Bar-B-Lew

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Re: Bacon time
« Reply #3 on: February 17, 2018, 06:47:08 PM »
I have some bacon spices arriving next week.  I'm gonna step into the water and make one of those hunks of bacon in the Spring.
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yorkdude

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Re: Bacon time
« Reply #4 on: February 17, 2018, 06:59:34 PM »
Quote from: Kristin Meredith on February 17, 2018, 01:59:49 PM
That is a great store!!! That future bacon looks so meaty.
I just threw it in the back seat of my truck and got home and almost pooped my pants. I looked at it there but honestly thought it was 2, it always is. Gwennie says....what the heck is that? They NEVER let me down. Have not seen one this big, ever. Time will tell but it seems to me that I will have some pretty good bacon.
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BigDave83

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Re: Bacon time
« Reply #5 on: February 17, 2018, 07:22:00 PM »
you will cure the small chunks instead of the whole piece? Do wet/brine cure or use a dry rub cure like tenderquick?
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Bar-B-Lew

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Re: Bacon time
« Reply #6 on: February 17, 2018, 07:22:59 PM »
That looks like they just cut the bones off the front of the baby back ribs and left the rest for bacon...is that accurate?
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yorkdude

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Re: Bacon time
« Reply #7 on: February 18, 2018, 04:23:50 AM »
I cut it up to about 1 1/2# hunks and rubbed with salt, Prague and pepper.
Have never wet brined but want to try that way soon.
I am not versed on "cuts" so not sure where the ribs would be exactly to this, someone else here may know, sorry but I dont.
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yorkdude

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Re: Bacon time
« Reply #8 on: February 19, 2018, 07:15:35 PM »
Following Bentleys thread I am going to go 2 weeks this time, some of it is pretty thick. I realized I was hijacking his thread, my apologies.
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Bentley

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Re: Bacon time
« Reply #9 on: February 19, 2018, 10:23:30 PM »
All posts are welcome in my thread, I just do it to drive the site!
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Bacon is a Gateway Food...

LowSlowJoe

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Re: Bacon time
« Reply #10 on: February 20, 2018, 02:25:11 PM »
wow , that's some good looking pork.
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Bentley

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Re: Bacon time
« Reply #11 on: February 20, 2018, 02:32:57 PM »
I am pretty sure that is the thickest belly I have ever seen.
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Bacon is a Gateway Food...

Michael_NW

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Re: Bacon time
« Reply #12 on: February 20, 2018, 11:14:51 PM »
Quote from: Bar-B-Lew on February 17, 2018, 07:22:59 PM
That looks like they just cut the bones off the front of the baby back ribs and left the rest for bacon...is that accurate?

You're right. I swear I can see where the ribs were connected. It's almost like a pork belly +++.
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yorkdude

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Re: Bacon time
« Reply #13 on: February 23, 2018, 08:18:53 PM »
Six days in, tomorrow I am going to sneak a slice, not smoked to just sample it.
It is nice and firm as it always is at this point but some of it is ridiculous thick and don't want any issues. Here's a few photos.
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Bentley

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Re: Bacon time
« Reply #14 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!
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Bacon is a Gateway Food...
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