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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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#16 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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![]() Sounds great! I was going to chime in to suggest the same, just open it and do the sniff test, but figured you might want a more seasoned bacon curing opinion like thirdeye or cowgirl to chime in.
![]() Can't wait to see some finished pics! ![]()
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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#17 |
is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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![]() I'd love them to chime in! But ... they're likely asleep right now. So, I actually tried it myself. :)
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
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#18 |
somebody shut me the fark up.
![]() ![]() ![]() Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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![]() So, hows it going now...? my bacon's in the Fridge and I'm cooking up a throwdown entry on my Webber Copy that I have not used for 2 years...
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A butterflies wings. About to bring down everything... |
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#19 |
is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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![]() Here are some working pictures ... will slice tomorrow after the smoked bacon has had a night in the freezer.
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
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#20 |
Babbling Farker
![]() ![]() Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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![]() Looks good!
I've never really paid attention to firmness, but I don't do bellies very much, mostly BBB. I've started using about 1/2 of the TQ that is called for and it still cures up just fine, less salty though - and I'm ok with that!
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1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator “We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz |
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#21 |
somebody shut me the fark up.
![]() ![]() ![]() Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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![]() Yep, seems to be OK so far.
What temp did you get it up to?
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A butterflies wings. About to bring down everything... |
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#22 | |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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![]() Quote:
KuyasKitchen lives in Tacloban City, Philippines = UTC/GMT + 8 hours You guys are 3 hours apart. |
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#23 | |
somebody shut me the fark up.
![]() ![]() ![]() Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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![]() Quote:
Cheers!
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A butterflies wings. About to bring down everything... |
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#24 | |
is one Smokin' Farker
Join Date: 05-05-09
Location: Robbinsdale, MN
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![]() Now that it seems like good progress is being made...
Quote:
I wanna try making bacon some day...
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John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good! |
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#25 |
is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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![]() Well, problem seems to have been not enough salt. I sliced off a nice piece of fried it up ... YUCK!
So, since I didn't want to dump 5kg of meat .. I tried an experiment: brining! Worked great. I brined the sliced not-enough-salt-bacon for 3 minutes. Rinsed off the brine. Yummy now!
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
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#26 |
somebody shut me the fark up.
![]() ![]() ![]() Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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![]() Uh Ohhh.
![]() If you did not salt it enough in the first place... you're looking to kill UrSelf. What was your dry cure ingredients and amounts???
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A butterflies wings. About to bring down everything... |
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#27 |
is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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![]() A few spices ... half cup of salt, 2 tbs cure #1 to 5kg of meat. Hot smoked to 150F internal after 10 days of curing.
If I understand correctly, there's enough cure. Just not enough salt for the taste.
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
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#28 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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![]() When I cure bacon I use 1 tablespoon of Morton's Tender Quick & 1 tablespoon of Brown sugar per pound of meat.
I hot smoke to 140* on the 7th day.
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www.facebook.com/BarkinDawgsBBQCatering |
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#29 |
somebody shut me the fark up.
![]() ![]() ![]() Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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![]() It looks like a lot of meat to cure for the salt... just 1/2 a cup. Of couse, I do not use the Tenderquick or the #1 because I can't get it here.
So, it's 2:1 ratio Salt to Sugar, + spices etc. I'm sure that's why it was not firm. I'm just a little concerned though ... botulism as a fairly permanent problem. You OK?
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A butterflies wings. About to bring down everything... |
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#30 |
is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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![]() Well, cure #1 calls for 1 tsp of cure per 5 pounds of meet. I had 5kg, about 11 pounds. That means about 2.2 tsp. I used 6 tsp. So, plenty of cure. This alone should have been enough to cure the meat ... just not enough salt to make it taste good.
To be on the very safe side, I looked up botulism and how to prevent it: I also hot smoked until an internal temperature of 150F. To counter botulism, standards call for cooking at 121F for 3 minutes. It was over 121F for well over an hour. Even home canning calls for only 20 minutes. I'm thinking all is good. Am I wrong here? If so, someone please tell me. I'd rather err on the side of caution. On the other hand, I'd rather not toss out 5kg of meat because some of it wasn't salty enough by taste.
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
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