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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-07-2010, 12:08 PM   #1
igallant
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Default 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.
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Unread 02-07-2010, 12:45 PM   #2
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Very nice pictorial. What temp will you smoke?
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Unread 02-07-2010, 01:06 PM   #3
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I have yet to decide what temp. Any suggestions? I was thinking about 225-250.
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Unread 02-07-2010, 01:11 PM   #4
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how long?
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Unread 02-07-2010, 01:20 PM   #5
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until it reaches 150
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Unread 02-07-2010, 01:21 PM   #6
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so really just salt and sugar... no TQ?
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Unread 02-07-2010, 01:23 PM   #7
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what is TQ?
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Unread 02-07-2010, 04:23 PM   #8
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tenderquick (Curing agent)
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Unread 02-07-2010, 08:31 PM   #9
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Default 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
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Unread 02-07-2010, 11:59 PM   #10
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Quote:
Originally Posted by igallant View Post
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.
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Unread 02-08-2010, 06:37 AM   #11
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dw, What do you do differently?
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Unread 02-08-2010, 06:43 AM   #12
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Quote:
Originally Posted by igallant View Post
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
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Unread 02-08-2010, 06:52 AM   #13
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To clarify, she gave me both the bacon and the egg.
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Unread 02-08-2010, 08:02 AM   #14
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Igallant, that look great, how long did the actual smoke take?
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Unread 02-08-2010, 08:18 AM   #15
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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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