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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 02-08-2010, 10:40 AM   #16
Bacon_99
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Looks good Ian..... Nice pics.... Can't wait to taste it ; )
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Unread 02-09-2010, 10:34 PM   #17
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Quote:
Originally Posted by igallant View Post
dw, What do you do differently?
I use pink salt and some other ingredients (pm me if you want to know more). I cure for a longer period of time. I also smoke at a lower temp to 160.

I also only use middling/belly fat that I trust from a local source. I have given it to friends as a gift and they always say that it is the best bacon that they have ever had.

PM sent.

Edit: Your message service is off. Shoot me a message if you want to know more.
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Unread 02-14-2010, 09:53 AM   #18
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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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Unread 02-14-2010, 04:04 PM   #19
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Damn - I had some of your first batch this morning and it was really good, but this second batch looks even better and if it tastes better (assuming this is possible), then it must be amazing.... Congrats!

Now off to finish my trigg style ribs.... should be interesting to see what happens...
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Unread 02-14-2010, 04:38 PM   #20
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I LOVE this food pron..... EVERYTHING tastes better with bacon!!!!
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Unread 02-14-2010, 04:55 PM   #21
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I've never done bacon...yet....but was always under the impression that you needed sodium nitrite ( or morton's tenderquick, Cure #1, pink salt etc) in order to "cure" bacon or any other meat. Not sure if just salt will "properly" cure it. When I make smoked sausage, I always add "pink salt" especially since i'm smoking at lower temps. just saying......
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Unread 02-15-2010, 12:42 PM   #22
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Looks great! I had to look up Brilliant Yellow Sugar...had never heard it called that before. Guess I'm too much of a Yank!
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Unread 02-15-2010, 12:45 PM   #23
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Phantastic!
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Unread 02-15-2010, 12:52 PM   #24
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Quote:
Originally Posted by boatnut View Post
I've never done bacon...yet....but was always under the impression that you needed sodium nitrite ( or morton's tenderquick, Cure #1, pink salt etc) in order to "cure" bacon or any other meat. Not sure if just salt will "properly" cure it. When I make smoked sausage, I always add "pink salt" especially since i'm smoking at lower temps. just saying......
Agreed. I didn't see any kind of a cure in the orignal recipe. Salt by itself won't do the trick.
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Unread 02-15-2010, 01:11 PM   #25
Big George's BBQ
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Looks good I believe thirdeye has some good recipes for bacon
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