Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => COLD SMOKING! => Topic started by: rexster314 on September 29, 2014, 12:54:03 PM
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Half of the bacon I'm doing the next two days. 100 pounds total.
(https://dl.dropboxusercontent.com/u/55540151/2014-09-29%2011.11.52.jpg)
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holy cow batman, that's a lot of pork
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Can never have enough bacon.
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looks amazing . what are you doing next week ? ;)
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(http://img.tapatalk.com/d/14/09/30/e2agureb.jpg)
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Are you sure that is going to be enough??? ::) :P
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That is going to be a seriouse cache of bacon! Looking forward to the final results.
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Be sure to tell us all about it. :P
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I'll be watching the mail. ;D
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Started slicing up bacon tonight
(https://dl.dropboxusercontent.com/u/55540151/2014-09-29%2022.17.121111.jpg)
(https://dl.dropboxusercontent.com/u/55540151/20140929_225927.jpg)
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VERY NICE!!!!!!!!!!!
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Excellent. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Bacon!!!!!!
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Hi Rexster - could you give some insight into your process? I have wanted to try this but really have no idea how. Your final product looks incredible. Thanks
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Wow that's a lot of bacon, great job!!!
Boy, PETA is going to send someone to your place in protest. Just give them bacon to eat that will shut them up!
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Bacon looking good. ;)
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Hi Rexster - could you give some insight into your process? I have wanted to try this but really have no idea how. Your final product looks incredible. Thanks
This is a down and dirty example: buy pork belly(ies), using cure calculator http://www.diggingdogfarm.com/page2.html (http://www.diggingdogfarm.com/page2.html) make the appropriate amount of cure, rub down the belly, put in a Ziploc bag, let cure for no longer than 10 days (I do 8 days) in a refrigerator @ 380, remove the belly and let it soak in a container for about an hour to hour and a half, slice a small piece off and cook it to check the saltiness, if ok then put in your smoker using your choice of smoke until the desired smoke has taken effect, remove from smoker, wrap with plastic wrap and place in fridge overnight. Next day take out and slice up your bacon.
This is my routine that I've found works for me. I would highly suggest you read up on the process here and other smoking forums to help you decide how you want to do your bacon. Some people do a wet brine. I don't do that because I don't have the space to do that. I've been doing a dry cure since I started in 2005 and doubt if I will ever change. It works for me, I get the results I want.
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Very nice! That is on my list of things I want to try!