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Author Topic: Got Bacon  (Read 4972 times)

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Offline Keymaster

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Got Bacon
« Reply #-1 on: June 07, 2013, 10:04:15 PM »
Started my bacon curing tonight so can smoke it next Saturday. About 4 pounds each :)



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Offline Sailor1

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Re: Got Bacon
« on: June 07, 2013, 10:23:34 PM »
You said Bacon!  :D  Mind telling us what cure process you are using?
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Offline Keymaster

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Re: Got Bacon
« Reply #1 on: June 07, 2013, 11:19:07 PM »
Because it some one else's recipe I have PM'd you Both. I can tell you it is from Charcuterie, by Ruhlman and Polcyn. I don't get into Cure #1 arguements ;) EVER ;D
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Offline muebe

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Re: Got Bacon
« Reply #2 on: June 08, 2013, 12:54:09 AM »
Baaaaaccooooonnnn!
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Offline ACW3

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Re: Got Bacon
« Reply #3 on: June 08, 2013, 06:44:12 AM »
Watching and waiting...  What flavor smoke are you planning on using?

Art
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Offline RAD

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Re: Got Bacon
« Reply #4 on: June 08, 2013, 06:55:42 AM »
...

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Offline Sam3

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Re: Got Bacon
« Reply #5 on: June 08, 2013, 07:57:29 AM »
Real nice Aaron, watching this one. 
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Offline Keymaster

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Re: Got Bacon
« Reply #6 on: June 08, 2013, 09:11:29 AM »
Quote from: ACW3 on June 08, 2013, 06:44:12 AM
Watching and waiting...  What flavor smoke are you planning on using?

Art
I think 3 hours of Pecan and 6 hours of Apple Smoke. I have an idea for a Bacon slicing jig I'm gonna make, Just need to get some Stainless steel screws.
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Offline Keymaster

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Re: Got Bacon
« Reply #7 on: June 16, 2013, 10:30:22 AM »
Got some cold Apple smoke Rolling this morning. Maybe put some heat to it at the end, may need some convincing :)





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Offline muebe

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Re: Got Bacon
« Reply #8 on: June 16, 2013, 10:31:42 AM »
Is that a new style Bradley puck burner?!?  :P
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Offline nepas

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Re: Got Bacon
« Reply #9 on: June 16, 2013, 10:45:30 AM »
Mighty nice bacon there.
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Offline Keymaster

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Re: Got Bacon
« Reply #10 on: June 16, 2013, 10:45:45 AM »
Quote from: muebe on June 16, 2013, 10:31:42 AM
Is that a new style Bradley puck burner?!?  :P
Just today ;)
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Offline Keymaster

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Re: Got Bacon
« Reply #11 on: June 16, 2013, 08:05:46 PM »
9 hours of Pecan smoke and took to an IT of 140 degrees F. The bacon is done. Will chill it tonight and slice tomorrow. Cant wait :)







Just having a little Bacon Geography ;)
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Offline muebe

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Re: Got Bacon
« Reply #12 on: June 16, 2013, 08:13:08 PM »
Great color on them!
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Offline teesquare

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Re: Got Bacon
« Reply #13 on: June 16, 2013, 08:25:06 PM »
It does look beautiful Aaron!

I hope you can show us or tell us more about your bacon slicing jig.
T
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