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Author Topic: Bacon, Continued  (Read 2459 times)

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SparkyLB

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Bacon, Continued
« on: August 14, 2018, 08:40:17 PM »
So I selfishly hijacked a different thread for my own gain.  Boy did I gain a lot! 

It's time to start a thread of my own thread and show some respect to others.  Sorry OP of the "bacon curing question" thread.   

I put a 4 lb. Costco belly in the fridge at 3 pm last Wednesday.  I made the recipe using what I thought were appropriate ratios with http://diggingdogfarm.com/page2.html that I found on this forum.  I opted for 2.7% salt, 1.5% sugar, and 156 ppm cure. 

After reading to keep me occupied while I impatiently wait, I find that maybe I got a bit happy with the salt. 

Is 2.7% subjective, or just plain gonna be WAY too salty?  I've read of folks giving it a day or so in water to remove some salt. 

What are your thoughts about removing "now," 19 hours shy of 7 days, and let it sit in water from "now" until 3pm tomorrow, before letting it rack-dry in the fridge until Friday before smoking? 

The two variables I'm looking at are:
a.  is it unwise to cure for 6 days instead of 7? and,
b.  am I going to be sorry I opted for 2.7% salt?

Thanks all. 

The good news is if I leave it be, I have good records on exactly what I used, and will know by taste how to adjust the next recipe.  I think it's a given that less salt will be used in the next version. 
« Last Edit: August 16, 2018, 04:13:56 PM by SparkyLB »
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bregent

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Re: Bacon, Continued
« Reply #1 on: August 14, 2018, 11:18:32 PM »
I think 2.7 is a lot of salt, but you don't want to soak for too long to remove it or you could remove too much. Before doing anything, fry up a tester. If too salty, soak for a few hours, then do another tester. 

It may be done in 6 days, but I never go less than 10, just to be safe.
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Bentley

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Re: Bacon, Continued
« Reply #2 on: August 15, 2018, 01:34:59 PM »
You need to taste it and see.  2.7% would not be to much for me, I used 4% once, and yes it was very salty, but I still enjoyed it!
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SparkyLB

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Re: Bacon, Continued
« Reply #3 on: August 15, 2018, 01:40:34 PM »
Thank you both, I'm frying a test slice as we speak.  I'll soak if necessary. 
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SparkyLB

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Re: Bacon, Continued
« Reply #4 on: August 15, 2018, 01:57:37 PM »
Oh my. . . . .

I can't imagine how much better this can possibly be after I smoke it!!!     :cool: :clap: :cool:

Thanks, all.  It's salty, but not terribly so.  I'll cut back to 2.25% next recipe, from this 2.7% batch. 

It's amazing. Everything I heard was true. 

https://i.imgur.com/XljRJgm.jpg
https://i.imgur.com/w1yjlUJ.jpg
https://i.imgur.com/MMMsyh7.jpg
https://i.imgur.com/Km5riyf.jpg
https://i.imgur.com/9cP9bKF.jpg
« Last Edit: August 15, 2018, 02:01:40 PM by SparkyLB »
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bregent

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Re: Bacon, Continued
« Reply #5 on: August 15, 2018, 02:16:18 PM »
Looks great. By the way, not sure if you are aware but you can embed your images directly into your posts. Makes viewing much easier for members.  Your images are quite large so I've specified a width in the image tag. See below:







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SparkyLB

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Re: Bacon, Continued
« Reply #6 on: August 15, 2018, 02:28:47 PM »
Thanks, bregent.  I've been unsuccessfully trying to do this since my first attempt.  I guess I need to search the forum for instructions.  I'm not going to ask.  I do it without incident on a few other unrelated forums, but this software is different. 

I'm on it!   ;)
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yorkdude

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Re: Bacon, Continued
« Reply #7 on: August 15, 2018, 02:35:52 PM »
Oh, you will be even happier once you smoke it, Congratulations.
Its awful hard to beat, if you ask me.
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SparkyLB

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Re: Bacon, Continued
« Reply #8 on: August 15, 2018, 09:26:39 PM »
Thanks, Bentley and Brian! 

Test:

« Last Edit: August 15, 2018, 09:28:20 PM by SparkyLB »
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SparkyLB

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Re: Bacon, Continued
« Reply #9 on: August 16, 2018, 04:22:26 PM »
Hi all. 

So I'm smoking this at 180F to an IT of 150F,  probably tomorrow evening.  I have another question.

When smoking bacon does it matter, or does anyone have a preference: fat side up or down?  Thanks again!
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bregent

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Re: Bacon, Continued
« Reply #10 on: August 16, 2018, 05:21:15 PM »
I do fat side to the right :)

« Last Edit: October 27, 2021, 08:15:50 PM by bregent »
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yorkdude

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Re: Bacon, Continued
« Reply #11 on: August 16, 2018, 07:10:04 PM »
Quote from: bregent on August 16, 2018, 05:21:15 PM
I do fat side to the right :)


Is that a "doesn't matter"? Neat set up.
Me fat side up, not sure if it helps to diminish rendering but that's the goal.
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SparkyLB

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Re: Bacon, Continued
« Reply #12 on: August 16, 2018, 08:42:36 PM »
bregent, how do stand that xxxx thing up?   :)  Seriously though, that bacon in the smokehouse is a beautiful thing.  You cold smoking that? 

Brian, thanks!  I usually cook everything fat side up, just making sure bacon is no different. 
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Bentley

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Re: Bacon, Continued
« Reply #13 on: August 17, 2018, 12:59:46 PM »
I wish I had a set up where I could hang.  Seems to me, you could cook everything that way.  I would think the meat would cook or smoke more uniformly!
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SparkyLB

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Re: Bacon, Continued
« Reply #14 on: August 17, 2018, 01:23:28 PM »
The bacon has been on approximately 2 hours.  It's creeping up very slowly.  I like that.  At 180F, this pit is throwing out A LOT of smoke.  I'm using straight oak. 

More pics to come of the final product. 







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