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igallant 02-07-2010 12:08 PM

Bacon on BGE
 
5 Attachment(s)
Here is my first go at Bacon on the BGE. I got it as a gift from my amazing girlfriend.

I started with 10lbs of fresh pork bellies


Attachment 36884


Attachment 36885

I rubbed in a mixture:
2 part kosher salt and
1 part brilliant yellow sugar.

Then i gave it a good massage for a few minutes.

Attachment 36886


Packed it in big ziplock bags and put it in the fridge.

Attachment 36887

I let one section sit in there for 5 days. I took it out today. I washed it off in luke warm running water for a few minutes. Then i dried it with paper towel and it is sitting in the fridge.
Attachment 36891

I am going to leave it in there until my brisket is done and then smoke it with apple chips.As for the rest of it...I am going to do the 3 different cuts differently. I am going to wait a couple more days to take the other ones out of the bags. And i am going to let them hang dry in the fridge for different times (8 hrs and 16 hrs) respectively.

I will let you know what one is best, in my opinion.

Brauma 02-07-2010 12:45 PM

Very nice pictorial. What temp will you smoke?

igallant 02-07-2010 01:06 PM

I have yet to decide what temp. Any suggestions? I was thinking about 225-250.

chimmike 02-07-2010 01:11 PM

how long?

igallant 02-07-2010 01:20 PM

until it reaches 150

bocephus 02-07-2010 01:21 PM

so really just salt and sugar... no TQ?

igallant 02-07-2010 01:23 PM

what is TQ?

bocephus 02-07-2010 04:23 PM

tenderquick (Curing agent)

igallant 02-07-2010 08:31 PM

Off the Egg _Pron
 
2 Attachment(s)
So here it is before the skin is off. It is cooling right now. Cooked at 200-225 for 5 hours. Ended up a little over 150f. :icon_blush:
Attachment 36913

I am still trying to get a slicer off CL. In the meantime i am going to remove the skin and let it cool over night to slice tomorrow...


Does anyone know a good way to use the skin?

Attachment 36914

dwmckay99 02-07-2010 11:59 PM

Quote:

Originally Posted by igallant (Post 1173345)
So here it is before the skin is off. It is cooling right now. Cooked at 200-225 for 5 hours. Ended up a little over 150f. :icon_blush:
Attachment 36913

I am still trying to get a slicer off CL. In the meantime i am going to remove the skin and let it cool over night to slice tomorrow...


Does anyone know a good way to use the skin?

Attachment 36914

You can use the skin to season beans and greens.

I do my bacon a bit differently.

igallant 02-08-2010 06:37 AM

dw, What do you do differently?

Ron_L 02-08-2010 06:43 AM

Quote:

Originally Posted by igallant (Post 1172866)
Here is my first go at Bacon on the BGE. I got it as a gift from my amazing girlfriend.

I just want to clarify one thing. Did your girlfriend give you the bacon or the BGE? :biggrin:

Either way she is amazing :rolleyes:

igallant 02-08-2010 06:52 AM

To clarify, she gave me both the bacon and the egg.

aquablue22 02-08-2010 08:02 AM

Igallant, that look great, how long did the actual smoke take?

igallant 02-08-2010 08:18 AM

I smoked it for about 5 hours.

I had a brisket on the grill before it so i was sure that it was all just charcoal smoke. Tonight i am doing one with additional smoking chips. I am thinking apple.


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