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-   -   Xmas bacon...pron (http://www.bbq-brethren.com/forum/showthread.php?t=148778)

Sub-80 12-01-2012 05:50 PM

Xmas bacon...pron
 
Giving some bacon away to some family and friends this Xmas. Bought 22 lbs of good belly from a good butcher

http://i1254.photobucket.com/albums/...DAD5DEED72.jpg

Maple Bacon from Ruhlman' book

http://i1254.photobucket.com/albums/...DB63EAA904.jpg

Maple w/ black pepper corns

http://i1254.photobucket.com/albums/...DBC271974E.jpg

Traditional savory...kosher salt, garlic, nutmeg, all spice, black pepper, bay leaves...second picture also had juniper berries

http://i1254.photobucket.com/albums/...DD8DB3ECB0.jpg

http://i1254.photobucket.com/albums/...DD67576B4B.jpg

Kosher salt, Chipotle in adobo, chipotle pepper, ancho chili powder, honey

http://i1254.photobucket.com/albums/...B26720AF6D.jpg

Added my first fatty

http://i1254.photobucket.com/albums/...1A8C008EAB.jpg

Loaded Stumps...used tooth picks to identify different flavor varieties

http://i1254.photobucket.com/albums/...DE9065D642.jpg

All done...

http://i1254.photobucket.com/albums/...DF1B798A5A.jpg

Slicing/vac sealing tomorrow....

Bluesman 12-01-2012 06:03 PM

That looks incredible, I'll send my address so you know were to send samples.....:shock:

centexsmoker 12-01-2012 06:05 PM

sweet. doing my 3rd set tonight. have 12 lbs ready to cure. 1st 2 batches have been good but I'm missing a little something. What internal do you pull yours? I do 150 but it seems to firm already at that temp

Thoughts

smokeyokie 12-01-2012 06:17 PM

I just realized it but........ we are related!!!!! I would love an early xmas present:shock:

Sub-80 12-01-2012 10:33 PM

Quote:

Originally Posted by centexsmoker (Post 2286086)
sweet. doing my 3rd set tonight. have 12 lbs ready to cure. 1st 2 batches have been good but I'm missing a little something. What internal do you pull yours? I do 150 but it seems to firm already at that temp

Thoughts

I hot smoked this time...so I bring it to 150 as well. Keep the smoker at about 175-185. Not sure what your issue could be...could be w/ the cure.

Thirdeye or cowgirl are more of the authorities on bacon imo...perhaps they will chime in. Though I believe cowgirl usually cold smokes.

centexsmoker 12-02-2012 09:28 AM

Quote:

Originally Posted by Sub-80 (Post 2286299)
I hot smoked this time...so I bring it to 150 as well. Keep the smoker at about 175-185. Not sure what your issue could be...could be w/ the cure.

Thirdeye or cowgirl are more of the authorities on bacon imo...perhaps they will chime in. Though I believe cowgirl usually cold smokes.

Thanks. i have been using a recipe from the Charcuterie book and they say to hot smoke it at 200 to 155 internal. I'm going to try to cold smoke it this time. Going in the cure today and that gives me a few days to build a cold smoke rig for my egg.

Sub-80 12-02-2012 06:21 PM

Quote:

Originally Posted by centexsmoker (Post 2286518)
Thanks. i have been using a recipe from the Charcuterie book and they say to hot smoke it at 200 to 155 internal. I'm going to try to cold smoke it this time. Going in the cure today and that gives me a few days to build a cold smoke rig for my egg.

Good deal...

Last time I cold smoked...used this device on my Weber Kettle:

http://www.amazenproducts.com/Produc...tCode=AMNPS5X8

Smoked for about 9.5 hours...awesome color... This was the cold smoke batch post cold smoke:

http://i1254.photobucket.com/albums/...CC1AB70DAE.jpg

centexsmoker 12-02-2012 06:25 PM

that is on my radar for sure. You don't use it any more? Why?

Do you like another process better?

Sub-80 12-02-2012 07:14 PM

Quote:

Originally Posted by centexsmoker (Post 2286837)
that is on my radar for sure. You don't use it any more? Why?

Do you like another process better?

I actually love the device and I wil use it again for sure. I have had good results both ways...just chose to hot smoke this time. Some firmly believe in one way or the other...I'm more in the middle

FF Titus 12-02-2012 07:24 PM

Wow, these look fantastic! Good looking meat for sure. And the flavor I can just imagine. I wish we had a local butcher up here in RI.

BBQ Bacon 12-02-2012 08:13 PM

Ohh that looks like great bacon.


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