• It's Bacon time again! (a LOT of pr0n!!) - Page 3

BBQ PD · 11-16-2011, 07:16 PM

I'll need to book me the first plane to Jamaica, so don't eat it all

.

SUMA · 11-16-2011, 07:44 PM

Just amazing... thanks for sharing!

Phrasty · 11-16-2011, 09:22 PM

Quote:

Originally Posted by Gore

You are one of the cruelest posters I know. There is very little worse than a bacon craving. Absolutely beautiful, from start to finish.

I've been called quite a few things but that's a first...

I appreciate the *uhm* kind words Gore! lol Especially coming from such a lover of fine things...

Quote:

Originally Posted by 10_Bears

That is such good looking bacon, I can only imagine the flavours!!!!!

Can someone please explain 'cold smoking' to me please, I'd like to try this one day.

Thanks Bears, Cold smoke is simply smoking food with no heat. Usually it's used to smoke cured fish or meats that are going to be air dried and not "cooked". I used it to add a little more smoke flavor to my bacon (lychee is a light wood to smoke with) before bringing it up to temp.

Quote:

Originally Posted by BBQ PD

I'll need to book me the first plane to Jamaica, so don't eat it all

.

Plenty to go around brother...

Cheers

frognot · 11-16-2011, 10:10 PM

Truly incredible bacon!

Phrasty · 11-17-2011, 02:19 AM

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.

DaveMW · 11-17-2011, 05:20 AM

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.

twinsfan · 11-18-2011, 07:46 PM

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

wnkt · 11-19-2011, 07:49 AM

I gotta find some pork belly

Phrasty · 11-19-2011, 01:14 PM

Quote:

Originally Posted by twinsfan

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

Glad to help Brother!

Crazy Harry · 11-19-2011, 01:32 PM

I need to make some bacon..... if i can can fine some bellys

qapla · 11-19-2011, 06:20 PM

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"?

Phrasty · 11-23-2011, 09:23 AM

Quote:

Originally Posted by qapla

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"?

Hey qapla, when curing you can definatily vacuum seal the meat. You'll see a bit of liquid in the bad the next day. Just be sure to redistribute the liquid and flip the meat over daily.

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

Paulie G. · 11-23-2011, 10:57 AM

I think I'm about to pass out. I love bacon and you did those bellies justice bro!

Veejanz · 02-29-2012, 07:20 PM

Thanks so much for sharing some invaluable knowledge! You da man!

NBBD · 02-29-2012, 07:33 PM

Quote:

Originally Posted by Phrasty

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.

I have Ruhlman and Polcyn's book and made the Maple-Cured last week... Wife loves it so much she told me she is getting more bellies on the way home from work tomorrow.

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)

11-16-2011, 07:16 PM	#31
BBQ PD is one Smokin' Farker Join Date: 10-17-10 Location: Livermore, CA	I'll need to book me the first plane to Jamaica, so don't eat it all . __________________ 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.

11-16-2011, 10:10 PM	#34
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	Truly incredible bacon! __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr

11-17-2011, 02:19 AM	#35
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	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. __________________ 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

11-17-2011, 05:20 AM	#36
DaveMW is One Chatty Farker Join Date: 07-31-10 Location: Livngston, Montana	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. __________________ [FONT=Century Gothic]Weber Kettle 22.5" Restored "J" - Black[/FONT] [FONT=Century Gothic]Weber Kettle 22.5" "AT" - Black[/FONT] Weber Kettle 18.5" "DR" - Black Weber Jumbo Joe "AH" - Black [FONT=Century Gothic]Weber Smoky Joe "F"- Black[/FONT] [FONT=Century Gothic]Weber Genesis - Black[/FONT] [FONT=Century Gothic]Weber Go-Anywhere - Black[/FONT] [FONT=Century Gothic]UDS - which surprisingly is not black[/FONT] [FONT=Century Gothic]Great Outdoors Smoky Mountain Smoker[/FONT]

11-18-2011, 07:46 PM	#37
twinsfan is one Smokin' Farker Join Date: 05-28-11 Location: New Jersey	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 __________________ Bell Mt. BBQ- Sourland Mountains, NJ, http://bbqapprentice.blogspot.com/

11-16-2011, 07:44 PM	#32
SUMA Is lookin for wood to cook with. Join Date: 11-04-11 Location: Seattle, Wa	Just amazing... thanks for sharing!

11-19-2011, 07:49 AM	#38
wnkt is One Chatty Farker Join Date: 06-08-06 Location: Upstate South Carolina	I gotta find some pork belly __________________ 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--

11-19-2011, 01:32 PM	#40
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	I need to make some bacon..... if i can can fine some bellys __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

11-19-2011, 06:20 PM	#41
qapla Full Fledged Farker Join Date: 08-23-08 Location: Gainesville, Fl area Gator Country Name/Nickname : Qapla	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"? __________________ Traeger Pellet Smoker free from a friend and Blackstone 36" Proseries Outdoor Cooking Station

11-23-2011, 10:57 AM	#43
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC	I think I'm about to pass out. I love bacon and you did those bellies justice bro! __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.

02-29-2012, 07:20 PM	#44
Veejanz Got Wood. Join Date: 10-26-11 Location: Dana Point, CA	Thanks so much for sharing some invaluable knowledge! You da man! __________________ Vince - 18.5" WSM

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Bacon pr0n!	Q-Dan	Q-talk	17	12-24-2011 03:14 PM
Ground Sirloin Burger w/ Triple Cheese Double Bacon and A Whole Lot of Other Stuff	jacob	Q-talk	36	04-10-2011 10:33 PM
Dirty Bacon + pr0n	KuyasKitchen	Q-talk	19	02-10-2010 12:28 PM
First Time cooking on a Dutch Oven/Lot of Pron	jestridge	Q-talk	6	01-03-2009 09:49 PM