Author Topic: Bacon is ready  (Read 18789 times)

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Offline Smokerjunky

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Bacon is ready
« Reply #-1 on: August 20, 2017, 06:25:28 PM »
It's out of the cure, smoked, sliced, and packaged.

Had a blast and have the freezer stocked for a while.


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Offline smoker pete

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Re: Bacon is ready
« on: August 20, 2017, 06:31:38 PM »
Very nice!! Great job ...  :thumbup:
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Offline Smokin Don

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Re: Bacon is ready
« Reply #1 on: August 20, 2017, 06:33:54 PM »
Bacon has nice color!!! Looks like future BLT's!!! Don
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Offline Roget

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Re: Bacon is ready
« Reply #2 on: August 20, 2017, 06:40:50 PM »
Looks good to me.
What do you have there, about ten lbs.?
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Offline Pappymn

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Bacon is ready
« Reply #3 on: August 20, 2017, 06:41:10 PM »
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Offline Old Hickory

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Re: Bacon is ready
« Reply #4 on: August 20, 2017, 07:27:44 PM »
Sure looks good.
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Offline Smokerjunky

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Re: Bacon is ready
« Reply #5 on: August 20, 2017, 09:23:46 PM »
Looks good to me.
What do you have there, about ten lbs.?
Yep. The belly was right at 11 lbs when I started. Cut into two 5 lb chunks after a little trimming
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Offline smoker pete

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Re: Bacon is ready
« Reply #6 on: August 21, 2017, 12:25:05 PM »
Would you kindly share the recipe ... Thanks
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Offline Smokerjunky

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Re: Bacon is ready
« Reply #7 on: August 21, 2017, 06:14:55 PM »
Would you kindly share the recipe ... Thanks

This is per 5 lb chunk as I cured them separately:
1/3 Cup Kosher Salt
1/3 Cup Brown Sugar
3 Tablespoons Fresh Ground Black Pepper
1 Tsp Pink Curing Salt

Dry-brined in plastic bags in fridge for 9 days
Removed and rinsed.
The test piece was a bit saltier than I like so I soaked it in water for an hour, rinsed and tried again, still a bit too salty so I repeated the soak for another hour in fresh water
Left in fridge unwrapped on wire racks over sheet pan overnight to form pellicle
Smoked with mix of hickory and apple pellets at 175 degrees until IT hit 154
Vacuum sealed after cooling to room temp and refrigerated overnight to set smoke

It is a little sweeter than I like so next time I would probably cut the brown sugar back a bit
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Offline TentHunteR

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Re: Bacon is ready
« Reply #8 on: August 22, 2017, 10:23:09 AM »
Nicely done!  :thumbup:
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Offline HighOnSmoke

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Re: Bacon is ready
« Reply #9 on: August 22, 2017, 11:01:16 AM »
Very nice SJ!
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Offline smoker pete

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Re: Bacon is ready
« Reply #10 on: August 22, 2017, 09:40:53 PM »
Thanks for the recipe!!  :thumbup:
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Offline Smokerjunky

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Re: Bacon is ready
« Reply #11 on: August 23, 2017, 12:19:53 PM »
Thanks for the recipe!!  :thumbup:

Hi Pete,  I just wanted to make sure and point out that the recipe I used is from Steven Raichlen Barbeque Bible.  His recipe actually calls for 2 tsp of pink curing salt per 5 lbs of meat.  The first time I made bacon I used that recipe and posted it on this forum.  It created a really good spirited conversation from everyone.  What I took out of it, largely based on information from Tee Square, was that 2 tsp of pink cure was DOUBLE the USDA recommendation for curing salt for 5 lbs of meat in a "Dry Cure".  A wet cure does require more (I am not going to quote on what that amount is because I have not researched it).

I just wanted to be completely transparent that I chose to reduce the amount of pink cure from 2 tsp to 1 tsp.  The actual recipe called for 2 tsp per 5 lbs of belly.
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Offline smoker pete

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Re: Bacon is ready
« Reply #12 on: August 23, 2017, 05:31:17 PM »
Thanks for the recipe!!  :thumbup:

Hi Pete,  I just wanted to make sure and point out that the recipe I used is from Steven Raichlen Barbeque Bible.  His recipe actually calls for 2 tsp of pink curing salt per 5 lbs of meat.  The first time I made bacon I used that recipe and posted it on this forum.  It created a really good spirited conversation from everyone.  What I took out of it, largely based on information from Tee Square, was that 2 tsp of pink cure was DOUBLE the USDA recommendation for curing salt for 5 lbs of meat in a "Dry Cure".  A wet cure does require more (I am not going to quote on what that amount is because I have not researched it).

I just wanted to be completely transparent that I chose to reduce the amount of pink cure from 2 tsp to 1 tsp.  The actual recipe called for 2 tsp per 5 lbs of belly.

Thanks for the update SJ. I know what you mean about " ... a really good spirited conversation from everyone ... "!! I know enough to know that you have to very careful with pink cure. I have a local butcher that I trust and so when I make my own bacon I'll verify the ingredients with him. Thanks for the heads up.
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Offline Smokerjunky

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Re: Bacon is ready
« Reply #13 on: August 24, 2017, 10:46:13 AM »
Thanks for the recipe!!  :thumbup:

Hi Pete,  I just wanted to make sure and point out that the recipe I used is from Steven Raichlen Barbeque Bible.  His recipe actually calls for 2 tsp of pink curing salt per 5 lbs of meat.  The first time I made bacon I used that recipe and posted it on this forum.  It created a really good spirited conversation from everyone.  What I took out of it, largely based on information from Tee Square, was that 2 tsp of pink cure was DOUBLE the USDA recommendation for curing salt for 5 lbs of meat in a "Dry Cure".  A wet cure does require more (I am not going to quote on what that amount is because I have not researched it).

I just wanted to be completely transparent that I chose to reduce the amount of pink cure from 2 tsp to 1 tsp.  The actual recipe called for 2 tsp per 5 lbs of belly.

Thanks for the update SJ. I know what you mean about " ... a really good spirited conversation from everyone ... "!! I know enough to know that you have to very careful with pink cure. I have a local butcher that I trust and so when I make my own bacon I'll verify the ingredients with him. Thanks for the heads up.

I would sure appreciate hearing what he has to say about it!  More information is better when it comes to food safety.
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