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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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01-16-2013, 06:55 AM | #16 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Good looking bacon! Thanks for the comparison between cooking temps.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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01-16-2013, 07:09 AM | #17 | |||
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Quote:
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OOPS! Thanks for catching that. It was 38°-41°F for ten days.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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01-16-2013, 07:40 AM | #19 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I have only made bacon once and it was BBB
The recipe I used said to hot smoke it to 150f which I did. took about 8 hours using hickory they stated that hot smoking it would give it a more intense bacon flavor. It tasted fine, reminded me more of candian bacon though. Might have been because I was using butt. I have 8 lbs of belly curing right now for smoking this weekend, I was going to try cold smoking it, but now I am not so sure |
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01-16-2013, 07:56 AM | #20 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Thanks Blue! You're Awesome!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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01-16-2013, 09:27 AM | #21 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Great post Bluey! I've wondered the same thing and guess I've been waiting for a post like this! Thanks!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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01-16-2013, 10:25 AM | #23 |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Yes, thanks very much for the work on this.
wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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01-16-2013, 03:42 PM | #24 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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I'm thinking about starting some Bacon this weekend and I just wanted to know if it would be alright to cure in the fridge? The reason I'm asking is because I'm thinking my fridge might be a little cooler than what you had mentioned, or I guess, is it that critical for curing temps to be where you had them. Thank you very much for creating thiz thread, your timing couldn't be more convenient. I hope you understand my ?
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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) |
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01-16-2013, 06:16 PM | #25 | |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Quote:
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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01-16-2013, 07:10 PM | #26 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
contents- beer. nightcrawlers. meat. |
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01-16-2013, 07:31 PM | #27 |
Full Fledged Farker
Join Date: 04-26-11
Location: Beresford, SD
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I cure mine in the beer fridge for eight to ten days. Then hot smoke at 200 for about 4 hours.
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B & T's BBQ Catering and Vending |
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01-16-2013, 07:35 PM | #28 |
Full Fledged Farker
Join Date: 01-08-12
Location: Osceola, indiana
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Thank you for the quick replies, I am going to have to use my fridge, at least this time anyways. I think I am going to adjust the temp back to try and get the higher desired temps. It's my garage fridge and all we really use it for is beverages anyway. Thank you again for all the help
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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) |
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