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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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08-01-2013, 11:44 PM | #46 |
Full Fledged Farker
Join Date: 09-25-10
Location: Reed City, MI
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Bacon steak oh yea! It all looks baconally delish.
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Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans) |
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08-13-2013, 09:20 AM | #47 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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That looks marvelous, ALL of it. Congratulations on bacon heaven!
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[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] |
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08-13-2013, 09:57 AM | #48 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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[/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!
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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 |
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08-13-2013, 10:36 AM | #49 |
On the road to being a farker
Join Date: 09-19-11
Location: Overland Park, KS
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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
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08-13-2013, 10:59 AM | #50 | |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Quote:
What messed up?
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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08-13-2013, 11:20 AM | #51 |
On the road to being a farker
Join Date: 09-19-11
Location: Overland Park, KS
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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.
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08-13-2013, 12:04 PM | #52 | |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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Quote:
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.
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[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. |
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08-13-2013, 12:33 PM | #53 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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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...
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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08-13-2013, 03:34 PM | #54 |
Knows what a fatty is.
Join Date: 04-07-11
Location: Ellwood City, PA
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man, you have a bacon tree. you're my freakin' hero! I gotta try this.
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08-13-2013, 11:48 PM | #55 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Think of all the calories you could burn by simply pushing the meat slicer lol.
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08-14-2013, 06:36 AM | #56 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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I hadn't opened this thread until now. AWESOME!
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08-14-2013, 07:13 AM | #57 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Very nice guys! I have to smoke a belly soon now.
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08-14-2013, 07:24 AM | #58 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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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.
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Chris- Midwest BBQ Outreach |
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08-14-2013, 08:02 AM | #59 |
Babbling Farker
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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Great.... Haven't had breakfast yet and this thread has me hungry for bacon! NICE job!
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08-14-2013, 04:03 PM | #60 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Was the bacon hot smoked in the end ?if so what Temp
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