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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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08-19-2011, 12:56 PM | #1 |
On the road to being a farker
Join Date: 08-11-11
Location: Windsor, California
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Bacon advice
I have 2 rashers of pork belly currently brining. They have been in the brine for 2 days. I plan on letting them stay there for a total of 6 days. Then I will be drying them, and doing a dry cure after that.
My question is. What is a good dry cure(without nitrates)? Plus should I do the vacuum seal method, or just put it in a large plastic container? This is my first attempt at making my own bacon, and I really do not want to screw this up. Thanks in advance.
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Char-Griller Trio 3030, Char-Griller Smokin Pro, Weber Performer, WSM (retired) |
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08-19-2011, 02:00 PM | #2 |
Knows what a fatty is.
Join Date: 01-17-11
Location: cranston,rhode island
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just my two cents and im sure someone will correct me if im wrong and i probably am. but i thought the nitrates have to be there due to the long low temps 160 -170 needed to make bacon and not create botchulism( i know thats spelled wrong)
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08-19-2011, 03:36 PM | #3 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
If you are going to hot smoke it, you don't need nitrate/nitrite, but you won't get the same texture or color of traditional bacon. Anyway, we can get you on the right track. I have two bellies curing right now that I will smoke Sunday or Monday.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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08-19-2011, 04:10 PM | #4 |
On the road to being a farker
Join Date: 08-11-11
Location: Windsor, California
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I found the info on this forum. Lots of good info. I am using the Wet-Cured(Brined) method, with the dry cure after. Granted nitrates would be good, but the wife wants them without.The site/forum I got it from has alot of info.http://forums.egullet.org/index.php?...1#entry1404534
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Char-Griller Trio 3030, Char-Griller Smokin Pro, Weber Performer, WSM (retired) |
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08-19-2011, 04:18 PM | #5 |
On the road to being a farker
Join Date: 08-11-11
Location: Windsor, California
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Oh one more thing. I made some bacon rum. I took some high quality bacon 3 pieces and added them to a mason jar full of good rum. I then froze the jar to get the fat solidified then removed the fat. Now the rum is in the cupboard, in 3 weeks I am going to drink it.
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Char-Griller Trio 3030, Char-Griller Smokin Pro, Weber Performer, WSM (retired) |
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08-19-2011, 05:12 PM | #6 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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That's definitely an interesting approach. Stinkycheesman mentioned this ratio for the brine:
"Best ratio for brine: 3/4 quart salt to 1 full quart of brown sugar, per gallon of water." I've never seen anything that heavy handed, and at first I thought it was a typo. Usually it's 3/4 to 1 cup of salt per gallon of water. This might be one of the reasons they are not using nitrates??? It's too bad he is so top secret on the details of his curing step. When he said "you're on your own", it makes me wonder why he started that thread in the first place. Keep us posted on the outcome.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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08-19-2011, 05:39 PM | #7 | ||
On the road to being a farker
Join Date: 08-11-11
Location: Windsor, California
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Yeah it was a bit confusing. I did go with Chris's recipe
Quote:
Chris went on further to say. Quote:
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Char-Griller Trio 3030, Char-Griller Smokin Pro, Weber Performer, WSM (retired) |
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08-19-2011, 07:35 PM | #8 | ||
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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"Secret La Laiterie Brine"
Quote:
Quote:
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08-20-2011, 08:59 AM | #9 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Hey Mikey063, which brine recipe did you follow??
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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08-20-2011, 10:42 AM | #10 |
On the road to being a farker
Join Date: 08-11-11
Location: Windsor, California
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I did
1 gallon of water 1 cup of salt 1 cup Maple Syrup 1 cup of brown sugar 2 tablespoons of black pepper 2 sprigs of Rosemary 4 garlic cloves 2 sticks of cinnamon 4 Bay leaves 12 Allspice berries 12 Juniper berries some Sage leaves (3 or 4) 2 Medium Shallots I brought it all to a boil, then allowed it to cool completely, then added meat to a large plastic container covered with the brine and sealed it. Placed inside of fridge to rest.
__________________
Char-Griller Trio 3030, Char-Griller Smokin Pro, Weber Performer, WSM (retired) |
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08-20-2011, 10:53 AM | #11 |
On the road to being a farker
Join Date: 08-11-11
Location: Windsor, California
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That brine was for pork blade steaks, so I am unsure if it is the same for bacon.
__________________
Char-Griller Trio 3030, Char-Griller Smokin Pro, Weber Performer, WSM (retired) |
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08-20-2011, 05:37 PM | #12 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
I have two bellies in a dry cure that Mrs~t~ has been turning for me (I'm out of town) and she will rinse and soak them tonight, then rack in the fridge until I smoke them Sunday night or Monday. If I would teach her how to run the smoker, I could have a BLT the minute I got home..... Uh, on second thought, I better keep some things a secret.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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08-20-2011, 06:39 PM | #13 |
On the road to being a farker
Join Date: 08-11-11
Location: Windsor, California
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I still plan on doing a dry cure during the resting phase in the fridge. That will be about 2 days or 4 days of that. Then it is time to cook. I will probably be smoking on Thursday or Friday. I will take pics of course. Whether they turn out good or bad. This is my learning phase.
__________________
Char-Griller Trio 3030, Char-Griller Smokin Pro, Weber Performer, WSM (retired) |
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08-22-2011, 06:13 PM | #14 |
On the road to being a farker
Join Date: 08-11-11
Location: Windsor, California
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Well I took 2 of the 4 pork bellies out of the brine/cure. I decided to do a partial dry cure with these(read experiment) I did a maple sugar rub with just 6grams of pink salt, then I vacuum sealed them. I completely forgot about the skin. The bellies still have the skin attached. I tried to take them off now, but it was a pain in the behind to do, so I left it on.
I am unsure of the results of leaving the skin on, but the other 2 larger pork bellies do not have the skin on. Plus the other 2 are from a different pig. Thicker and looks like a bit more fat. The 2 I took out were very thin, approx 1 inch thick. The other one is 2 inches thick.
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Char-Griller Trio 3030, Char-Griller Smokin Pro, Weber Performer, WSM (retired) |
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08-24-2011, 06:34 AM | #15 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Not sure about this brine thing for bacon. I use Thirdeye's method and it never fails. If it ain't broke fix it till it is.
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