Bacon on BGE

igallant · 02-07-2010, 12:08 PM

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

IMG_6025.jpg

IMG_6031.jpg

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.

IMG_6033.jpg

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

IMG_6038.jpg

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.
IMG_6065.jpg

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

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.

IMG_6080.jpg

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?

IMG_6085.jpg

dwmckay99 · 02-07-2010, 11:59 PM

Quote:

Originally Posted by igallant

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.

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

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?

Either way she is amazing

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.

02-07-2010, 12:08 PM	#1
igallant Is lookin for wood to cook with. Join Date: 02-03-10 Location: Ottawa, ON Downloads: 0 Uploads: 0	Bacon on BGE 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 IMG_6025.jpg IMG_6031.jpg 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. IMG_6033.jpg Packed it in big ziplock bags and put it in the fridge. IMG_6038.jpg 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. IMG_6065.jpg 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. __________________ Ian - Large BGE

02-07-2010, 12:45 PM	#2
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	Very nice pictorial. What temp will you smoke? __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

02-07-2010, 01:06 PM	#3
igallant Is lookin for wood to cook with. Join Date: 02-03-10 Location: Ottawa, ON Downloads: 0 Uploads: 0	I have yet to decide what temp. Any suggestions? I was thinking about 225-250. __________________ Ian - Large BGE

02-07-2010, 01:20 PM	#5
igallant Is lookin for wood to cook with. Join Date: 02-03-10 Location: Ottawa, ON Downloads: 0 Uploads: 0	until it reaches 150 __________________ Ian - Large BGE

02-07-2010, 01:21 PM	#6
bocephus Full Fledged Farker Join Date: 03-09-09 Location: cumberland md. Downloads: 0 Uploads: 0	so really just salt and sugar... no TQ? __________________ NEW red performer Old Free Gasser Weber smokey Joe UDS Double barrel UDS And The Big stumer clone

02-07-2010, 01:11 PM	#4
chimmike Got Wood. Join Date: 01-30-10 Location: Parrish, FL Downloads: 0 Uploads: 0	how long?

02-07-2010, 01:23 PM	#7
igallant Is lookin for wood to cook with. Join Date: 02-03-10 Location: Ottawa, ON Downloads: 0 Uploads: 0	what is TQ? __________________ Ian - Large BGE

02-07-2010, 04:23 PM	#8
bocephus Full Fledged Farker Join Date: 03-09-09 Location: cumberland md. Downloads: 0 Uploads: 0	tenderquick (Curing agent) __________________ NEW red performer Old Free Gasser Weber smokey Joe UDS Double barrel UDS And The Big stumer clone

02-07-2010, 08:31 PM	#9
igallant Is lookin for wood to cook with. Join Date: 02-03-10 Location: Ottawa, ON Downloads: 0 Uploads: 0	Off the Egg _Pron 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. IMG_6080.jpg 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? IMG_6085.jpg __________________ Ian - Large BGE

02-08-2010, 06:37 AM	#11
igallant Is lookin for wood to cook with. Join Date: 02-03-10 Location: Ottawa, ON Downloads: 0 Uploads: 0	dw, What do you do differently? __________________ Ian - Large BGE

02-08-2010, 06:52 AM	#13
igallant Is lookin for wood to cook with. Join Date: 02-03-10 Location: Ottawa, ON Downloads: 0 Uploads: 0	To clarify, she gave me both the bacon and the egg. __________________ Ian - Large BGE

02-08-2010, 08:02 AM	#14
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	Igallant, that look great, how long did the actual smoke take? __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

02-08-2010, 08:18 AM	#15
igallant Is lookin for wood to cook with. Join Date: 02-03-10 Location: Ottawa, ON Downloads: 0 Uploads: 0	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. __________________ Ian - Large BGE

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