New Bacon Project - 3 ways

HarleyDiva · Jan 10, 2014

The belly:

]\

Just cut it into 3 pieces, and put three different cures on the bacon....

Per pound:

#1
1 T Moton's Tenderquick
1 t Brown sugar
1 t Garlic powder
1 t Crushed black pepper
1 t Fenugreek
1 Bay leaf

http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html

#2 Rulhman's recipe, no thyme, local honey sweetener,

#3 Same as #1, except raw sugar instead of brown sugar, 1/2 white pepper, 1/2 red pepper substituted for black pepper

c farmer · Jan 10, 2014

Nice, can't wait to see the results. How long is it going to cure.

IamMadMan · Jan 10, 2014

Keep us updated......

HarleyDiva · Jan 10, 2014

It will cure at least 7 days....planning on smoking it next Sat or Sun.

c farmer · Jan 10, 2014

I use tq to cure alot. But it is a salty cure. Have to soak in water before smoking.

ChuckieD · Jan 11, 2014

After soaking do you then re-apply pepper on the bacon before smoking ??

sliding_billy · Jan 11, 2014

Gonna be good.

oifmarine2003 · Jan 11, 2014

You had me at "bacon project"

op2:

YetiDave · Jan 11, 2014

Fenugreek? Interesting, never considered using it on cured meat

Bonewagon · Jan 11, 2014

oifmarine2003 said:
You had me at "bacon project"

op2:op2:op2:

Me too!

op2:

vhram · Jan 11, 2014

Very interested, waiting for updates

HarleyDiva · Jan 11, 2014

me neither

YetiDave said:
Fenugreek? Interesting, never considered using it on cured meat

I don't think I have ever used fenugreek for anything.....but lots of folks swear by this recipe for either slab bacon or Canadian bacon. I only used it in batch #1....so should be able to tell what influence it has.

HarleyDiva · Jan 11, 2014

My first try at bacon didn't have as much smoke as I was looking for. Smoked it on Primo Kamado at 250...it hit 150 degrees internal temp in only 2 hours. This time, I'm thinking of hauling the Little Chief cold smoker out of the shed (I had forgotten I even had it), and smoking in that for an hour or two, then move to the Primo for the finish if needed.

LM600 · Jan 11, 2014

For bacon I dry cure, soak, dry, cold smoke, slice, cook.

HarleyDiva · Jan 11, 2014

Has anyone tried smoking the bacon on just a Little Chief electric smoker. I have read that the chief is probably around 180 in normal weather.....assume it would lower this time of year. Would it be better to throw them in the chief for a couple of hours, then go to the kamado around 200 to finish????

cowgirl · Jan 11, 2014

Looks and sounds great!
I usually cold smoke bacon under 85F.
Looking forward to your finished pics!

HarleyDiva · Jan 11, 2014

When you cold smoke.....how do you know when they are done?

YetiDave · Jan 12, 2014

I cold smoke under 60F (true cold smoking - the generator I use gives off no heat) for a minimum of 12 hours for bacon. When they're done depends on smoke wood, smoke density etc

HarleyDiva · Jan 19, 2014

Update on the bacon project.....

Took them out the cure Saturday afternoon, after 7.5 days. Here is what they looked like after rinse and soak for 4 hours:

Into the fridge to dry on racks for about 16 hours.... I cold smoked them on the Big Chief with hickory for 3 hours, then finished off on the kamado around 200 degrees for an hour and a half with hickory and cherry.

Now they are in the fridge to cool for slicing tomorrow. I cut a little pice of meat off the edge of #3, with the white/red pepper.....it had quite the kick!

davefan360 · Jan 19, 2014

Umm bacon. I need to do some soon.

New Bacon Project - 3 ways

Knows what a fatty is.

Babbling Farker

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Knows what a fatty is.

Babbling Farker

Is lookin for wood to cook with.

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Babbling Farker

is one Smokin' Farker

Babbling Farker

Full Fledged Farker

Knows what a fatty is.

Knows what a fatty is.

Full Fledged Farker

Knows what a fatty is.

somebody shut me the fark up.

Knows what a fatty is.

is one Smokin' Farker

Knows what a fatty is.

Take a breath!

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