MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 08-01-2013, 11:44 PM   #46
rondini
Full Fledged Farker
 
rondini's Avatar
 
Join Date: 09-25-10
Location: Reed City, MI
Default

Bacon steak oh yea! It all looks baconally delish.
__________________
Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)
rondini is offline   Reply With Quote


Thanks from:--->


Old 08-13-2013, 09:20 AM   #47
Kathy's Smokin'
Babbling Farker

 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Default

That looks marvelous, ALL of it. Congratulations on bacon heaven!
__________________
[COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR]
IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself!
[COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR]
[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL]

[B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B]
[B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B]
[COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR]
Kathy's Smokin' is offline   Reply With Quote


Thanks from:--->
Old 08-13-2013, 09:57 AM   #48
Thermal Mass
is one Smokin' Farker
 
Join Date: 02-05-13
Location: Jackson, WI
Default

[/QUOTE] We did a variety of flavor profiles...here are some that I can remember off the top of my head:

- brown sugar, cracked pepper
- honey habenaro
- honey jalapeno
- cayenne, sea salt, cracked pepper, maple syrup
- sriracha, hot pepper blend
- Rulhman's pancetta blend (garlic, thyme, allspice, juniper berry, etc)
- molasses, brown sugar, habenaro, cracked pepper


I'll update this thread with some additional pictures from last night as well as update it the night(s) we smoke and slice...stay tuned. [/QUOTE]

First off, BRAVO!

Any thoughts on the different flavors chosen? They all sound good just curious as to what "worked"

Thanks for sharing this incredible Baconlicious journey!
__________________
42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!
[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
Thermal Mass is offline   Reply With Quote


Old 08-13-2013, 10:36 AM   #49
bigzthamoose
On the road to being a farker
 
Join Date: 09-19-11
Location: Overland Park, KS
Default

those are awesome! I messed up bad on my last belly =( You cured for 7 days? Also, i have done two bellies to bacon, one a couple years back ended up amazing. This last one was awful. What cure do you use and how much per lb of meat? I get so many differing opinions. Figured id ask you bc those look so awesome
bigzthamoose is offline   Reply With Quote


Old 08-13-2013, 10:59 AM   #50
Yellowhair42
is one Smokin' Farker
 
Join Date: 03-24-12
Location: Medina,Ohio
Default

Quote:
Originally Posted by bigzthamoose View Post
those are awesome! I messed up bad on my last belly =( You cured for 7 days? Also, i have done two bellies to bacon, one a couple years back ended up amazing. This last one was awful. What cure do you use and how much per lb of meat? I get so many differing opinions. Figured id ask you bc those look so awesome

What messed up?
__________________
UPBS,Vision Komado, WSJSMWSM,Bandera
Yellowhair42 is offline   Reply With Quote


Old 08-13-2013, 11:20 AM   #51
bigzthamoose
On the road to being a farker
 
Join Date: 09-19-11
Location: Overland Park, KS
Default

soooo salty. the only thing i changed was the second time i used that pink cure, the first i used tender quik. i had a tought time getting how much cure per pound. some recipes called for tons, and some called for not much at all.
bigzthamoose is offline   Reply With Quote


Old 08-13-2013, 12:04 PM   #52
Fat Woody
is one Smokin' Farker

 
Join Date: 03-29-09
Location: Lenexa, Kansas
Default

Quote:
Originally Posted by bigzthamoose View Post
soooo salty. the only thing i changed was the second time i used that pink cure, the first i used tender quik. i had a tought time getting how much cure per pound. some recipes called for tons, and some called for not much at all.
When you're doing bacon next time, slice off a center piece after it's cured and fry it up before you smoke it to check for saltiness; if it's too salty, you can soak it in water until it equalizes to your taste. I've over-cured a few bellies and found this works pretty well. I usually use Ruhlman's ratio (for each 5 LBS it's 2 tsp. pink salt + 2 OZ. kosher salt (by weight) + your other cure ingredients) for curing and just dredge the meat until it's completely coated, then shake off the excess and bag 'em.

Also, if you're not doing this already, get a decent kitchen scale so you can weigh your cure ingredients; Morton's Kosher salt weighs more than Diamond Crystal, so volume measures don't produce the same results.
__________________
[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B]
[B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B]
[B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B]
Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles.
World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen.
Fat Woody is offline   Reply With Quote


Thanks from: --->
Old 08-13-2013, 12:33 PM   #53
Smoking Westy
is one Smokin' Farker
 
Smoking Westy's Avatar
 
Join Date: 06-10-12
Location: Bloomington, IL
Default

Thermal Mass - all of the different flavor profiles ended up tasting pretty good but there are a few that I really liked.

- Honey habanero (as long as you don't get carried away with the habanero dust)
- Rulhman's pancetta blend - this was one of my favorites. It makes for a really nice savory flavor profile
- Brown sugar habenaro
- and one of my standby's is brown sugar & cracked peppercorns (simple and delicious)

Few other notes...

Fresh maple syrup add a lot of sweetness to the bacon but you don't get the maple flavor.

It takes a ton of jalapeno dust to get any of the flavor of the pepper.

The only one that was a little disappointing was the sriracha & hot pepper blend. not that it tasted bad, just very lacking in the sriracha and heat department.



bigzthamoose - yep these were cured for 7 days. Here is the basic dry cure that I use.

450 grams of pickling salt
225 grams of granulated sugar
68 grams of pink salt (prague powder #1)

This will make roughly 3 1/2 cups of cure. Use a stand mixer (if you have one) or a whisk to get all the ingredients mixed together and then I use a ratio of 1 tablespoon per pound of meat. With this cure, I've never had it turn out too salty or even had to do a fresh water soak. It works perfectly for my tastes.

I store the extra cure in a mason jar.


Fat Woody's right on with getting a kitchen scale and if things do end up too salty, a fresh water soak will help to remove the salt and make it edible again. My first batch I used a brine and forgot the fresh water soak...it was the saltiest thing I've ever ate...
__________________
WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"
Smoking Westy is offline   Reply With Quote


Thanks from: --->
Old 08-13-2013, 03:34 PM   #54
borzwazie
Knows what a fatty is.
 
Join Date: 04-07-11
Location: Ellwood City, PA
Default

man, you have a bacon tree. you're my freakin' hero! I gotta try this.
borzwazie is offline   Reply With Quote


Old 08-13-2013, 11:48 PM   #55
El Ropo
Quintessential Chatty Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
Default

Think of all the calories you could burn by simply pushing the meat slicer lol.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Old 08-14-2013, 06:36 AM   #56
NickTheGreat
is Blowin Smoke!
 
NickTheGreat's Avatar
 
Join Date: 05-08-12
Location: Iowa
Default

I hadn't opened this thread until now. AWESOME!
__________________
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer
NickTheGreat is offline   Reply With Quote


Old 08-14-2013, 07:13 AM   #57
thunter
is One Chatty Farker
 
thunter's Avatar
 
Join Date: 03-21-06
Location: Indianapolis, IN
Default

Very nice guys! I have to smoke a belly soon now.
__________________
Tony Hunter

Pit Happens!

Smokefleet Command
Lang 48 Patio - "Enterprise"
Weber 22.5 Premium Kettle - "Galileo"
Weber SmokeFire EX6 - “Defiant”
thunter is offline   Reply With Quote


Old 08-14-2013, 07:24 AM   #58
oifmarine2003
Babbling Farker
 
Join Date: 11-26-12
Location: Cedarburg, WI
Default

Quote:
Originally Posted by bigzthamoose View Post
soooo salty. the only thing i changed was the second time i used that pink cure, the first i used tender quik. i had a tought time getting how much cure per pound. some recipes called for tons, and some called for not much at all.
I use the pink stuff and I love it. You do need to make sure to knock off some of the cure after the 10 days of curing or it will be very salty.
__________________
Chris- Midwest BBQ Outreach
oifmarine2003 is offline   Reply With Quote


Old 08-14-2013, 08:02 AM   #59
garyk1398
Babbling Farker

 
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
Default

Great.... Haven't had breakfast yet and this thread has me hungry for bacon! NICE job!
__________________
Cookshack sm055 and a weed burner.:crazy:

Gary, KCBS -CBJ
[FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT]
Semper Fi, when in doubt empty the magazine :rip:
garyk1398 is offline   Reply With Quote


Old 08-14-2013, 04:03 PM   #60
Titch
somebody shut me the fark up.

 
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
Default

Was the bacon hot smoked in the end ?if so what Temp
__________________
Some people are like a Slinky-not really good for anything,
but still , you can't help smiling when you shove them down the stairs.
Titch is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:10 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts