|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
01-25-2013, 03:23 PM | #1 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
|
Curing Bacon:
To the Brethren who have had their hand at curing homemade bacon, I am just wondering if 7 days would be enough cure time? I used Morton tender quick and tomorrow will be the 7th day, and its gonna be up in the 30' temps tomorrow and it would be great if it was ready. I don't have a problem waiting till next week if needed. Thanks for reading and any insight is greatly appreciated.
Sent from my PC36100 using Tapatalk 2
__________________
Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
|
01-25-2013, 03:37 PM | #3 |
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
|
I did mine with TQ for 5 days before I smoked it and it came out great, however a little more time might have firmed it up a bit for slicing, still came out great. Be sure to soak in fresh water before you smoke to draw some of the saltiness out.
__________________
[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT] [SIZE=3]2 weber kettle[/SIZE] [SIZE=3]maverick ET 732[/SIZE] [SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE] [SIZE=3]super fast RED and BLACK thermapens[/SIZE] [SIZE=3]_____________________[/SIZE] [SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE] |
|
Thanks from:---> |
01-25-2013, 03:42 PM | #4 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
|
i've done mine anywhere from 5 to 8 days and all have been fine. i'd say i prefer about 6 or 7. i usually prepare mine on a friday and the following weekend i rinse, leave in the fridge overnight, then smoke the next day. so to answer your question, 7 should be enough, but you could leave it a little longer if you want.
__________________
[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] |
|
Thanks from:---> |
01-25-2013, 04:51 PM | #5 |
is one Smokin' Farker
Join Date: 03-31-11
Location: Oregon
|
I would say it really depends on what cut of meat (loin, butt, belly?) and what size.
__________________
Mike Char-Broil Bandera | Weber 22" Premium Kettle (Red) | Weber 18" Kettle | GMG Davy Crockett | A-Maze-n smoker (original dust style) |
|
01-25-2013, 04:58 PM | #6 | |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
|
Quote:
Sent from my PC36100 using Tapatalk 2
__________________
Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
|
|
01-25-2013, 05:10 PM | #7 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
|
Oops! Quoted wrong thing there
Sent from my PC36100 using Tapatalk 2
__________________
Weber Performer 14 1/2 WSM 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold) Fastest of the fast Thermapen's (digital camo with U. S. A flag) |
|
01-25-2013, 05:43 PM | #8 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
|
I did two 5 lb chunks with TQ. Five days wasn't enough to get the cure all the way through the meat (fry test); I extended the cure for three more days and it was perfect.
__________________
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
|
Thanks from:---> |
01-25-2013, 08:17 PM | #9 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Using a skinless belly,... and a ratio of 1T of Tenderquick per pound (plus spices), and overhauling daily.... here is my timeline for bacon:
* Cure belly for 6 days..... 7 days if it a thick one. * Soak-out for 8 to 12 hours * Rest (equalize) for 12 to 24 hours * Smoke for about 5 hours or until internal temp is 150°. For a weekend smoke I'll start the cure late on a Friday evening, or a Saturday morning.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
|
Thanks from:---> |
01-25-2013, 08:19 PM | #10 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Did it still have the skin on?
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
|
01-25-2013, 10:38 PM | #11 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
|
I go by the rule of 2 1/2 days for every inch of thickness. However, I use pink salt and not tenderquick. But, I will say that you don't want to skip the air drying step in the fridge for the 12 to 24 hours before smoking.
__________________
Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
|
01-25-2013, 11:16 PM | #12 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
|
I believe it it time we all modernise our brining techniques and use the "Equilibrium Method". By doing this one knows exactly when the required amount of salt has been absorbed into the meat. It stops all guesswork. I provide a brief description (not mine) of how you creat an Equilibrium Brine:
Creating an Equilibrium Brine Weigh water and food together, subtracting any bone weight, since salt will not diffuse into bones. Multiply the combined weight of the water and meat by the desired finished salinty you want your protein to contain at the end of the brining process (usually .5-1% by weight). Dissolve the appropriate amount of salt into the water and place food in the brine. Use a salinity meter to take readings throughout the brining process. When the brine’s salinity drops to the desired finished salt percentage, you can conclude that your brine and food have reached a state of equilibrium and the bringing process is complete. I hope this helps and gets others thinking/discussing. John
__________________
John When you stop horsing around it is time to fire up the BBQ & Smoker |
|
Thanks from: ---> |
01-26-2013, 04:55 AM | #13 |
Full Fledged Farker
Join Date: 01-16-11
Location: Milton Keynes, UK
|
I like strong flavours, so I cure (loins) for at least ten days with fourteen being optimum.
Then soak overnight, changing the water regularly to leach some of the salt out. Dry and leave uncovered in the fridge on a rack overnight for the pellicle to form. Cold smoke with hickory for 12 hours every other day for five days. Comes out something like this.... |
|
Thanks from:---> |
01-26-2013, 05:13 AM | #14 |
Found some matches.
Join Date: 03-19-09
Location: Central NY
|
|
|
01-26-2013, 07:23 AM | #15 | |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
|
Quote:
Equilibrium brining still takes out much of the guesswork. I'd suggest you estimate (take a rough guess) at fat content then target the equalibrium on protein and brine volume. When the brine solution stops reducing that is the equalibrium of your brine & protein. If the salt content is higher than intended then the fat content was higher than estimated. I am sure if the brethren practiced this method we would get a much better idea of what real salt content is needed to produce the optimal product. John
__________________
John When you stop horsing around it is time to fire up the BBQ & Smoker |
|
|
Thread Tools | |
|
|