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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 08-01-2013, 11:44 PM   #46
rondini
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Bacon steak oh yea! It all looks baconally delish.
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Unread 08-13-2013, 09:20 AM   #47
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That looks marvelous, ALL of it. Congratulations on bacon heaven!
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Unread 08-13-2013, 09:57 AM   #48
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[/QUOTE] We did a variety of flavor profiles...here are some that I can remember off the top of my head:

- brown sugar, cracked pepper
- honey habenaro
- honey jalapeno
- cayenne, sea salt, cracked pepper, maple syrup
- sriracha, hot pepper blend
- Rulhman's pancetta blend (garlic, thyme, allspice, juniper berry, etc)
- molasses, brown sugar, habenaro, cracked pepper


I'll update this thread with some additional pictures from last night as well as update it the night(s) we smoke and slice...stay tuned. [/QUOTE]

First off, BRAVO!

Any thoughts on the different flavors chosen? They all sound good just curious as to what "worked"

Thanks for sharing this incredible Baconlicious journey!
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Unread 08-13-2013, 10:36 AM   #49
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those are awesome! I messed up bad on my last belly =( You cured for 7 days? Also, i have done two bellies to bacon, one a couple years back ended up amazing. This last one was awful. What cure do you use and how much per lb of meat? I get so many differing opinions. Figured id ask you bc those look so awesome
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Unread 08-13-2013, 10:59 AM   #50
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Quote:
Originally Posted by bigzthamoose View Post
those are awesome! I messed up bad on my last belly =( You cured for 7 days? Also, i have done two bellies to bacon, one a couple years back ended up amazing. This last one was awful. What cure do you use and how much per lb of meat? I get so many differing opinions. Figured id ask you bc those look so awesome

What messed up?
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Unread 08-13-2013, 11:20 AM   #51
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soooo salty. the only thing i changed was the second time i used that pink cure, the first i used tender quik. i had a tought time getting how much cure per pound. some recipes called for tons, and some called for not much at all.
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Unread 08-13-2013, 12:04 PM   #52
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Quote:
Originally Posted by bigzthamoose View Post
soooo salty. the only thing i changed was the second time i used that pink cure, the first i used tender quik. i had a tought time getting how much cure per pound. some recipes called for tons, and some called for not much at all.
When you're doing bacon next time, slice off a center piece after it's cured and fry it up before you smoke it to check for saltiness; if it's too salty, you can soak it in water until it equalizes to your taste. I've over-cured a few bellies and found this works pretty well. I usually use Ruhlman's ratio (for each 5 LBS it's 2 tsp. pink salt + 2 OZ. kosher salt (by weight) + your other cure ingredients) for curing and just dredge the meat until it's completely coated, then shake off the excess and bag 'em.

Also, if you're not doing this already, get a decent kitchen scale so you can weigh your cure ingredients; Morton's Kosher salt weighs more than Diamond Crystal, so volume measures don't produce the same results.
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Unread 08-13-2013, 12:33 PM   #53
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Thermal Mass - all of the different flavor profiles ended up tasting pretty good but there are a few that I really liked.

- Honey habanero (as long as you don't get carried away with the habanero dust)
- Rulhman's pancetta blend - this was one of my favorites. It makes for a really nice savory flavor profile
- Brown sugar habenaro
- and one of my standby's is brown sugar & cracked peppercorns (simple and delicious)

Few other notes...

Fresh maple syrup add a lot of sweetness to the bacon but you don't get the maple flavor.

It takes a ton of jalapeno dust to get any of the flavor of the pepper.

The only one that was a little disappointing was the sriracha & hot pepper blend. not that it tasted bad, just very lacking in the sriracha and heat department.



bigzthamoose - yep these were cured for 7 days. Here is the basic dry cure that I use.

450 grams of pickling salt
225 grams of granulated sugar
68 grams of pink salt (prague powder #1)

This will make roughly 3 1/2 cups of cure. Use a stand mixer (if you have one) or a whisk to get all the ingredients mixed together and then I use a ratio of 1 tablespoon per pound of meat. With this cure, I've never had it turn out too salty or even had to do a fresh water soak. It works perfectly for my tastes.

I store the extra cure in a mason jar.


Fat Woody's right on with getting a kitchen scale and if things do end up too salty, a fresh water soak will help to remove the salt and make it edible again. My first batch I used a brine and forgot the fresh water soak...it was the saltiest thing I've ever ate...
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Unread 08-13-2013, 03:34 PM   #54
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man, you have a bacon tree. you're my freakin' hero! I gotta try this.
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Unread 08-13-2013, 11:48 PM   #55
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Think of all the calories you could burn by simply pushing the meat slicer lol.
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Unread 08-14-2013, 06:36 AM   #56
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I hadn't opened this thread until now. AWESOME!
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Unread 08-14-2013, 07:13 AM   #57
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Very nice guys! I have to smoke a belly soon now.
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Unread 08-14-2013, 07:24 AM   #58
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Quote:
Originally Posted by bigzthamoose View Post
soooo salty. the only thing i changed was the second time i used that pink cure, the first i used tender quik. i had a tought time getting how much cure per pound. some recipes called for tons, and some called for not much at all.
I use the pink stuff and I love it. You do need to make sure to knock off some of the cure after the 10 days of curing or it will be very salty.
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Unread 08-14-2013, 08:02 AM   #59
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Great.... Haven't had breakfast yet and this thread has me hungry for bacon! NICE job!
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Unread 08-14-2013, 04:03 PM   #60
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Was the bacon hot smoked in the end ?if so what Temp
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