Bacon on BGE - Page 2

Bacon_99 · 02-08-2010, 10:40 AM

Looks good Ian..... Nice pics.... Can't wait to taste it ; )

dwmckay99 · 02-09-2010, 10:34 PM

Quote:

Originally Posted by igallant

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.

igallant · 02-14-2010, 09:53 AM

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

Bacon_99 · 02-14-2010, 04:04 PM

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...

kckirwan · 02-14-2010, 04:38 PM

I LOVE this food pron..... EVERYTHING tastes better with bacon!!!!

boatnut · 02-14-2010, 04:55 PM

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......

bigabyte · 02-15-2010, 12:42 PM

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!

Phubar · 02-15-2010, 12:45 PM

Phantastic!

LouCfur · 02-15-2010, 12:52 PM

Quote:

Originally Posted by boatnut

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.

Big George's BBQ · 02-15-2010, 01:11 PM

Looks good I believe thirdeye has some good recipes for bacon

02-08-2010, 10:40 AM	#16
Bacon_99 Full Fledged Farker Join Date: 01-18-10 Location: The world's 2nd coldest capital... Downloads: 0 Uploads: 0	Looks good Ian..... Nice pics.... Can't wait to taste it ; ) __________________ Matt - Large BGE & Broil King Gasser - Fastest ORANGE Thermapen in the Universe

02-14-2010, 09:53 AM	#18
igallant Is lookin for wood to cook with. Join Date: 02-03-10 Location: Ottawa, ON Downloads: 0 Uploads: 0	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 __________________ Ian - Large BGE

02-14-2010, 04:04 PM	#19
Bacon_99 Full Fledged Farker Join Date: 01-18-10 Location: The world's 2nd coldest capital... Downloads: 0 Uploads: 0	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... __________________ Matt - Large BGE & Broil King Gasser - Fastest ORANGE Thermapen in the Universe

02-14-2010, 04:38 PM	#20
kckirwan Got rid of the matchlight. Join Date: 02-12-10 Location: Atlanta, Georgia Downloads: 0 Uploads: 0	I LOVE this food pron..... EVERYTHING tastes better with bacon!!!! __________________ I'm 2/3 of my way to being fat, dumb and happy.......

02-14-2010, 04:55 PM	#21
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	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...... __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org

02-15-2010, 12:42 PM	#22
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	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! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-15-2010, 12:45 PM	#23
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Phantastic! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

02-15-2010, 01:11 PM	#25
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Looks good I believe thirdeye has some good recipes for bacon

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