Thread: Bacon on BGE
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Unread 02-14-2010, 09:53 AM   #18
igallant
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Default The Final Product

So the first section of the belly that I did was no prize winner. It had cured for only 5 days and wasnt pink throughout.

The second batch (of 2 sections) was MUCH better .

I removed it from the cure and soaked it in cold water for 2 hours. Rinsed it, soaked it for another 1/2 hour and then dried it on paper towel.

I rubbed in some fresh cracked pepper.

I smoked it with apple chips at 175 for about 5 hours until it came up to 145 degrees. It hung at 113 for about 3 of those hours. I thought that my digital thermometer had frozen with 113 on the screen. Luckily that was not the case, it started moving again and here is the result.

IMG_0054.jpg

IMG_0056.jpg

After the taste test the girlfriend and i agree that it is a little salty so i will have to adjust the cure and/or the soaking times after it comes out of the cure.

Regardless of the salt, it is still the best bacon i have ever eaten. The idea that it could be improved is welcomed and scary. BETTER THAN THIS? no way!?

thanks for all the help along the way fellow BBQers
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