Xmas bacon...pron

Sub-80 · 12-01-2012, 05:50 PM

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....

Bluesman · 12-01-2012, 06:03 PM

That looks incredible, I'll send my address so you know were to send samples.....

centexsmoker · 12-01-2012, 06:05 PM

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

smokeyokie · 12-01-2012, 06:17 PM

I just realized it but........ we are related!!!!! I would love an early xmas present

Sub-80 · 12-01-2012, 10:33 PM

Quote:

Originally Posted by centexsmoker

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.

centexsmoker · 12-02-2012, 09:28 AM

Quote:

Originally Posted by Sub-80

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.

Sub-80 · 12-02-2012, 06:21 PM

Quote:

Originally Posted by centexsmoker

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:

centexsmoker · 12-02-2012, 06:25 PM

that is on my radar for sure. You don't use it any more? Why?

Do you like another process better?

Sub-80 · 12-02-2012, 07:14 PM

Quote:

Originally Posted by centexsmoker

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

FF Titus · 12-02-2012, 07:24 PM

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.

BBQ Bacon · 12-02-2012, 08:13 PM

Ohh that looks like great bacon.

12-01-2012, 05:50 PM	#1
Sub-80 On the road to being a farker Join Date: 05-02-12 Location: Batavia, IL Downloads: 0 Uploads: 0	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....

12-01-2012, 06:03 PM	#2
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	That looks incredible, I'll send my address so you know were to send samples..... __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

12-01-2012, 06:17 PM	#4
smokeyokie is one Smokin' Farker Join Date: 04-26-11 Location: Vinita, OK Downloads: 0 Uploads: 0	I just realized it but........ we are related!!!!! I would love an early xmas present __________________ open brick fire pit weber smokey joe with homemade WSM 2 weber kettle maverick ET 732 1 really, I mean really UGLY Drum Smoker super fast RED and BLACK thermapens _____________________ Billy"Smoke on Brothers and Sisters"

12-02-2012, 08:13 PM	#11
BBQ Bacon is one Smokin' Farker Join Date: 09-22-11 Location: Calgary, Alberta Downloads: 0 Uploads: 0	Ohh that looks like great bacon. __________________ Did someone say Bacon? 18.5" Weber Smokey Mountain Cooker. www.canuckfoodie.com Black Thermopen <- the colour of speed!

12-01-2012, 06:05 PM	#3
centexsmoker Full Fledged Farker Join Date: 09-22-12 Location: Austin, TX Downloads: 0 Uploads: 0	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

12-02-2012, 06:25 PM	#8
centexsmoker Full Fledged Farker Join Date: 09-22-12 Location: Austin, TX Downloads: 0 Uploads: 0	that is on my radar for sure. You don't use it any more? Why? Do you like another process better?

12-02-2012, 07:24 PM	#10
FF Titus Found some matches. Join Date: 12-01-12 Location: Rhode Island Downloads: 0 Uploads: 0	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.