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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 12-01-2012, 05:50 PM   #1
Sub-80
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Default Xmas bacon...pron

Giving some bacon away to some family and friends this Xmas. Bought 22 lbs of good belly from a good butcher



Maple Bacon from Ruhlman' book



Maple w/ black pepper corns



Traditional savory...kosher salt, garlic, nutmeg, all spice, black pepper, bay leaves...second picture also had juniper berries





Kosher salt, Chipotle in adobo, chipotle pepper, ancho chili powder, honey



Added my first fatty



Loaded Stumps...used tooth picks to identify different flavor varieties



All done...



Slicing/vac sealing tomorrow....
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Unread 12-01-2012, 06:03 PM   #2
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That looks incredible, I'll send my address so you know were to send samples.....
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Unread 12-01-2012, 06:05 PM   #3
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sweet. doing my 3rd set tonight. have 12 lbs ready to cure. 1st 2 batches have been good but I'm missing a little something. What internal do you pull yours? I do 150 but it seems to firm already at that temp

Thoughts
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Unread 12-01-2012, 06:17 PM   #4
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I just realized it but........ we are related!!!!! I would love an early xmas present
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Unread 12-01-2012, 10:33 PM   #5
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Quote:
Originally Posted by centexsmoker View Post
sweet. doing my 3rd set tonight. have 12 lbs ready to cure. 1st 2 batches have been good but I'm missing a little something. What internal do you pull yours? I do 150 but it seems to firm already at that temp

Thoughts
I hot smoked this time...so I bring it to 150 as well. Keep the smoker at about 175-185. Not sure what your issue could be...could be w/ the cure.

Thirdeye or cowgirl are more of the authorities on bacon imo...perhaps they will chime in. Though I believe cowgirl usually cold smokes.
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Unread 12-02-2012, 09:28 AM   #6
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Quote:
Originally Posted by Sub-80 View Post
I hot smoked this time...so I bring it to 150 as well. Keep the smoker at about 175-185. Not sure what your issue could be...could be w/ the cure.

Thirdeye or cowgirl are more of the authorities on bacon imo...perhaps they will chime in. Though I believe cowgirl usually cold smokes.
Thanks. i have been using a recipe from the Charcuterie book and they say to hot smoke it at 200 to 155 internal. I'm going to try to cold smoke it this time. Going in the cure today and that gives me a few days to build a cold smoke rig for my egg.
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Unread 12-02-2012, 06:21 PM   #7
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Quote:
Originally Posted by centexsmoker View Post
Thanks. i have been using a recipe from the Charcuterie book and they say to hot smoke it at 200 to 155 internal. I'm going to try to cold smoke it this time. Going in the cure today and that gives me a few days to build a cold smoke rig for my egg.
Good deal...

Last time I cold smoked...used this device on my Weber Kettle:

http://www.amazenproducts.com/Produc...tCode=AMNPS5X8

Smoked for about 9.5 hours...awesome color... This was the cold smoke batch post cold smoke:

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Unread 12-02-2012, 06:25 PM   #8
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that is on my radar for sure. You don't use it any more? Why?

Do you like another process better?
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Unread 12-02-2012, 07:14 PM   #9
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Originally Posted by centexsmoker View Post
that is on my radar for sure. You don't use it any more? Why?

Do you like another process better?
I actually love the device and I wil use it again for sure. I have had good results both ways...just chose to hot smoke this time. Some firmly believe in one way or the other...I'm more in the middle
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Unread 12-02-2012, 07:24 PM   #10
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Wow, these look fantastic! Good looking meat for sure. And the flavor I can just imagine. I wish we had a local butcher up here in RI.
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Unread 12-02-2012, 08:13 PM   #11
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Ohh that looks like great bacon.
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