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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 10-06-2012, 09:50 AM   #1
NBBD
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Default fall is for bacon

First batch of the fall, third lifetime

Instead of the Rhulman method I used last spring I measured precise after trimming the bellies

Belly 1
2109g Belly
Mortons Kosher Salt 39 g
Lt Brwon Sugar 21.1 g
Cure #1 5.3 g

Belly 2
2026g
Mortons Kosher Salt 37.5 g
Lt Brwon Sugar 20.3 g
Cure #1 5.1 g

Belly 1Cured for 8 days, Belly 2 for 7 also got 3 TBS of Grade B syrup for the last 24 hours prior to rinse. Belly 1 was a hair too salty (compared to 2) so let it soak for 15mins just to be safe. Xtra salt was most likely just because 2 was sweeter.
** Alowed to dry for ~30 hours to form pellicle

Has been in cherry/hickory smoke for about 2.5 hours starting at 80F and now kicking the temp up to 160-180 to finish.

Hoping things work out as well as last years batch:
http://www.bbq-brethren.com/forum/sh...ighlight=bacon
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Last edited by NBBD; 10-06-2012 at 12:31 PM.. Reason: **
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Unread 10-06-2012, 10:04 AM   #2
gtr
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Fall is for bacon alright. So is winter, spring and summer.

I'm out of bacon - gotta get some more bellies. No more one slab at a time for me - I think multiple batches is the way to go.

That last batch does look great - post pron!
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Unread 10-06-2012, 12:31 PM   #3
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Just out and ready to rest 24 in the fridge before slicing and sealing

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Unread 10-06-2012, 06:52 PM   #4
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Looks great, thanks for sharing....
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Unread 10-06-2012, 06:55 PM   #5
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That looks fantastic!!!
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Unread 10-07-2012, 10:36 AM   #6
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Completion! Sucess!






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Unread 10-07-2012, 10:44 AM   #7
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Mmmmmm
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