עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 01-17-2013, 08:10 AM   #16
NickTheGreat
is One Chatty Farker
 
NickTheGreat's Avatar
 
Join Date: 05-08-12
Location: Iowa
Downloads: 0
Uploads: 0
Default

Man all these bacon threads are making it hard to resist
__________________
18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!
NickTheGreat is offline   Reply With Quote


Unread 01-17-2013, 08:16 AM   #17
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by NickTheGreat View Post
Man all these bacon threads are making it hard to resist
whats there to resist?

you aint getting your teeth cleaned, you are makin bacon!!!

ButtBurner is online now   Reply With Quote


Unread 01-17-2013, 08:33 AM   #18
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by NickTheGreat View Post
Man all these bacon threads are making it hard to resist
Resistance in FUTILE!

As with competition -- come over to the dark side!
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 01-17-2013, 12:40 PM   #19
NickTheGreat
is One Chatty Farker
 
NickTheGreat's Avatar
 
Join Date: 05-08-12
Location: Iowa
Downloads: 0
Uploads: 0
Default

You guys are right. I'm am keeping my eyes out for the pork belly
__________________
18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!
NickTheGreat is offline   Reply With Quote


Unread 01-17-2013, 02:00 PM   #20
souroull
Is lookin for wood to cook with.
 
Join Date: 01-08-13
Location: Lim
Downloads: 0
Uploads: 0
Default

i really want to do bacon

having a hard time finding curing salt tho, bah
souroull is offline   Reply With Quote


Unread 01-17-2013, 03:01 PM   #21
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

You can order Mortons products like sugar cure or TenderQuick from www.Mortonsalt.com. Or, you can order cure #1 and #2 from www.butcher-packer.com. Or you can order from www.sausagemaker.com. These are just off the top of my head.
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 01-17-2013, 03:31 PM   #22
chriscw81
is One Chatty Farker
 
Join Date: 07-01-12
Location: Fredericksburg, VA
Downloads: 4
Uploads: 0
Default

i wish i could get belly for $3 a pound. i pay 3.50-4.00 a pound and it's still worth every penny!!!! i love bacon so much i put bacon on my bacon
__________________
[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B]

[B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]
chriscw81 is offline   Reply With Quote


Unread 01-17-2013, 03:43 PM   #23
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by chad View Post
You can order Mortons products like sugar cure or TenderQuick from www.Mortonsalt.com. Or, you can order cure #1 and #2 from www.butcher-packer.com. Or you can order from www.sausagemaker.com. These are just off the top of my head.
I love Butcher Packer.

I am lucky enough to work close enough to it I can go there on my lunch break.

Just bought some high temp jalapeno cheddar there

They sell Tender Quick in the grocery stores around here.
ButtBurner is online now   Reply With Quote


Unread 01-17-2013, 05:10 PM   #24
viggysmalls
Got Wood.
 
Join Date: 11-17-12
Location: Kansas City, MO
Downloads: 0
Uploads: 0
Default

Forgive my ignorance, which is better to use on bacon: pink or white curing salt?
viggysmalls is offline   Reply With Quote


Unread 01-18-2013, 08:44 AM   #25
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by viggysmalls View Post
Forgive my ignorance, which is better to use on bacon: pink or white curing salt?
Pink salt (ie. Cure #1 or #2) have nitrite/nitrates. In the US, "white" would probably be straight salt (ie. pickling salt, kosher salt, etc). Pink salt in curing does not mean Hawaiian salt.

Use what the recipe calls for. Basically, if you will be slow smoking or dry curing you want Cure #1 (for smoked sausage, for example) or Cure #2 for a dry cured ham. The nitrate/nitrite keeps the chance of botulism down.

Many will say they successfully cure without it using this stuff, but botulism kills.

InstaCure, TenderQuick, etc are different blends of salts and cure...read the instructions.

Also, the cure is what keeps the meat pink or red. A salt cured ham without "cure" will not be pink. Bacon can be cured successfully without using cure #1 but the meat will tend to turn gray when cooked. So, the cure provides color and has quite a bit of impact on the flavor.

I suggest reading Michael Ruhlman's book "Charcuterie" to get a good basic overview. I just bought his new book "Salumi" and it is great, too, but deals more specifically with Italian cured meats.

As always, YMMV! The above comments are my views and the way I cure meat. Opinions will vary...choose wisely and do mix/match processes -- that's a good way to kill people.
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 01-18-2013, 11:42 AM   #26
seattlepitboss
is one Smokin' Farker
 
Join Date: 02-05-09
Location: Seattle, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by chriscw81 View Post
i wish i could get belly for $3 a pound. i pay 3.50-4.00 a pound ...
In Seattle Restaurant Depot and Cash&Carry carry frozen pork bellies for about $2.57/lb year in and year out. Try a restaurant supply house. There are hundreds of thousands of pigs butchered in this country every month.

seattlepitboss
seattlepitboss is offline   Reply With Quote


Unread 01-18-2013, 06:30 PM   #27
Stoke&Smoke
Babbling Farker

 
Stoke&Smoke's Avatar
 
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
Downloads: 1
Uploads: 0
Default

Curing salt is easy to find online

(Edit - next time refresh before reply - doh! )
__________________
2 Skinny Cooks Competition Team
http://2SkinnyCooks.blogspot.com
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote


Unread 01-26-2013, 10:47 AM   #28
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

Finished a nine day cure on the bellies. The pancetta is now in the fridge drying. One slab is coated with maple syrup and the other got new cracked pepper and cane syrup. In the MES40 with apple pellets (thanks Kapn Tim) in an AMAZNP pellets smoke generator. I cold smoking and started at 60 degrees. I've placed a couple bottles of ic in there to keep it cool.ImageUploadedByTapatalk1359218711.202217.jpg pancetta
ImageUploadedByTapatalk1359218743.069275.jpgImageUploadedByTapatalk1359218760.790413.jpg top is savory
ImageUploadedByTapatalk1359218794.082174.jpg
ImageUploadedByTapatalk1359218822.948129.jpg
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 01-26-2013, 12:30 PM   #29
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

Finally got enough ice in the cabinet to stay around 90 degrees. Shooting for 8 hours of cold smoke. The apple pellets I got from Tim (TheKapn) many years ago are working great with the AMAZNP smoke generator...smells great, too! Great weather, a good cigar, coffee, and bacon smoking...it's a great day here on the lanai on the Gulf Coast.
Here's a pic of my small plant nursery and herb garden.
ImageUploadedByTapatalk1359225041.535275.jpg
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 01-26-2013, 02:03 PM   #30
davefan360
Take a breath!
 
Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)
Downloads: 0
Uploads: 0
Default

umm bacon, I might have to try and make some myself.
__________________
http://www.facebook.com/PyroBbq
davefan360 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:06 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.