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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. |
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11-16-2011, 07:16 PM | #31 |
is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA
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I'll need to book me the first plane to Jamaica, so don't eat it all .
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Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ. |
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11-16-2011, 09:22 PM | #33 | |||
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Cheers
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11-16-2011, 10:10 PM | #34 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Truly incredible bacon!
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11-17-2011, 02:19 AM | #35 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Why not share the love... You know what they say... "Give a man a fish, he'll eat for a day... Teach a man how to make bacon and he's living the good farkin life!!!"
This is based out of Ruhlmans book I believe... Here's you're basic bacon cure... I use pink salt over of TQ or other "bacon cures" out there. Not that anything's wrong with them, it's just what I have. **TQ is 1TB per pound of meat, use in place of pink salt AND Kosher salt. This makes just over a pound and a half of cure. Enough cure to do about 14 lbs of meat using 50g for every 5 lbs of meat. 1lb/450g Kosher salt 8oz/225g Sugar 2oz/50g pinksalt So that's the base and this is where it gets fun... Put your spin on it. For the sweet, if you want brown sugar use it. Maple syrup? Why not?? Honey... works well too. Whatever you want. You can add whatever spices you like as well. Want a black pepper bacon... just add black pepper. The options are so broad. Garlic, red pepper flakes, herbs, saw someone mention cinnamon recently... you get the idea. Thats the basic gist of how I make bacon... Everyone that says they want to make it, I encourage you to do so. That first bite will have you wondering what you've been eating all this time. Cheers.
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11-17-2011, 05:20 AM | #36 |
is One Chatty Farker
Join Date: 07-31-10
Location: Livngston, Montana
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I wasn't interested in trying to make my own bacon until I saw this post. WOW! I just might have to give it a try now. Great looking meats my friend.
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11-18-2011, 07:46 PM | #37 |
is one Smokin' Farker
Join Date: 05-28-11
Location: New Jersey
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Didn't have your recipe on me when I made the bacon but this post convinced me to buy 3 LB of pork belly... curing right now!
thanks phrasty
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Bell Mt. BBQ- Sourland Mountains, NJ, http://bbqapprentice.blogspot.com/ |
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11-19-2011, 07:49 AM | #38 |
is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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I gotta find some pork belly
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Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie-- |
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11-19-2011, 01:14 PM | #39 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Glad to help Brother!
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 Last edited by Phrasty; 11-19-2011 at 02:16 PM.. |
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11-19-2011, 01:32 PM | #40 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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I need to make some bacon..... if i can can fine some bellys
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11-19-2011, 06:20 PM | #41 |
Full Fledged Farker
Join Date: 08-23-08
Location: Gainesville, Fl area Gator Country
Name/Nickname : Qapla
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Looks like something I want to try.
Couple of questions: When "curing" in the fridge, can it be put in a vacuum-seal bag or should it be in a zip-lock type bag? What is "wet sugar"?
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Traeger Pellet Smoker free from a friend and Blackstone 36" Proseries Outdoor Cooking Station |
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11-23-2011, 09:23 AM | #42 | |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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As for wet sugar, it's an item thats been in Ja for a LONG time. It goes back to the sugar estate days of jamaica. What it is is pretty much unrefined brown sugar. Imagine a mixture of brown sugar and molasses that have not been separated. Literally wet brown sugar. Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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11-23-2011, 10:57 AM | #43 |
is one Smokin' Farker
Join Date: 08-07-06
Location: Bluffton, SC
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I think I'm about to pass out. I love bacon and you did those bellies justice bro!
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Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit. |
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02-29-2012, 07:20 PM | #44 |
Got Wood.
Join Date: 10-26-11
Location: Dana Point, CA
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Thanks so much for sharing some invaluable knowledge! You da man!
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Vince - 18.5" WSM |
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02-29-2012, 07:33 PM | #45 | |
is one Smokin' Farker
Join Date: 05-12-10
Location: Perkasie PA
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but I have to ask what else did you add here? looks like some bay, peppercorns, red pepper, garlic....allspice? What is the Yellow? (Sweet Cure Pic.. Sorry but I was triggering errors trying to post the pic in) |
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