The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   On the topic of bacon (http://www.bbq-brethren.com/forum/showthread.php?t=127354)

NBBD 03-02-2012 04:17 PM

On the topic of bacon
 
Lots of posts about bacon. This is actually my second run at bacon.

First bacon was delicious but I did not post here about it.. I have a few crappy cell pics that are not worth posting. It was the Maple Cured bacon from Charcuterie.

Second belly in the cure as I post.

5lb Pork Belly... I removed the rind first this time

1/4 Cup Mortons Kosher
2 tsp Pink Salt
1/4 C Light Brown Sugar
1tsp garlic powder
1 tsp whole black peppercorns
1 Bay leaf chopped
1/4 tsp red pepper
1/4 c maple syrup
about 8 allspice berries


The additional seasoning is probably very light but I am trying to work up a good recipe like working up a good rifle load... Rind was removed to allow a little more smoke into the belly but hopefully keeping the same amount of wood used the same...

Rubbed Belly ready for bed
http://i19.photobucket.com/albums/b1...DSC_0036-1.jpg

The cure
http://i19.photobucket.com/albums/b1...DSC_0035-2.jpg


(What size are pics are best for this forum... I seem to have problems with Photobucket presets here but not on other forums...)

SCSmoke 03-02-2012 05:08 PM

Looks good. I would be careful of your sugar content. Too much sugar and the meat will burn when you go to cook it up.

NBBD 03-03-2012 06:51 AM

Quote:

Originally Posted by SCSmoke (Post 1966355)
Looks good. I would be careful of your sugar content. Too much sugar and the meat will burn when you go to cook it up.

Agreed. I left the sugar the same as the first time... my wife and I did not have problems with cooking and it gave a nice sweetness. I considered reducing it but did not want to change too many things. In retrospect because I removed the rind first it might be too much sugar... Time will tell..

DMSinTexas 03-03-2012 10:01 AM

I'll be curious to see if 1 tsp of whole peppercorns adds anything to the bacon. I would have cracked or ground them to up the surface area a little.

NBBD 03-10-2012 06:52 AM

Second Belly going to smoke...

DMS I agree it prob wont add much (if anything)and should have use twice as much. my hope is that as it self marinaded all week some of it was absorbed in the liquid... We will see!

I removed about half the rind this time prior to smoking this time...

http://i19.photobucket.com/albums/b1...DSC_0045-1.jpg

NBBD 03-10-2012 01:17 PM

http://i19.photobucket.com/albums/b1...DSC_0002-1.jpg

http://i19.photobucket.com/albums/b1...DSC_0006-1.jpg

http://i19.photobucket.com/albums/b1...DSC_0008-1.jpg

Phrasty 03-11-2012 12:04 AM

Looks like it came out great!!!! :thumb:

Cheers

gtr 03-11-2012 12:10 AM

Looks great!

I did the maple bacon from that book too. I had some of it burn when cooking. Last few batches have been savory bacon - also great stuff.

stubshaft 03-11-2012 01:59 AM

Looks fantastic. I tried the rough ground peppercorn thing, but it didn't seem to alter the flavor of the bacon any. Now I just stick to the basics.

NBBD 03-11-2012 12:09 PM

Thanks everyone, We had pancakes and bacon for lunch today. Peppercorns probably did not add but the other spices did. It offset the sweetness more than the first batch- Sorry... It was all gone before I grabbed the camera!


All times are GMT -5. The time now is 01:42 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.