MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine 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 01-04-2015, 07:24 PM   #16
HookedOnQ
is one Smokin' Farker
 
HookedOnQ's Avatar
 
Join Date: 12-31-12
Location: chesterfield, va
Default

From the looks of the second to last picd I'd say it still has the skin on, No big deal though.
Looks like your off to a great start keep us posted
__________________
BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE.
HookedOnQ is offline   Reply With Quote




Old 01-04-2015, 07:26 PM   #17
rookiedad
is One Chatty Farker
 
rookiedad's Avatar
 
Join Date: 07-21-05
Location: patchogue, n.y.
Default

one thing i found that improved my bacon alot was the soak. originally it was coming out too salty. i started to soak submerged in cold water over night and this really brought fourth the flavor of the meat. i also rub before cold smoking with brown sugar and black pepper... real good!!!
__________________
Phil
Better Days Barbeque
Backwoods Party
3 WSMs
22" Weber Kettle
Smokey Joe
rookiedad is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 01-04-2015, 07:28 PM   #18
gaspipe1
Full Fledged Farker
 
gaspipe1's Avatar
 
Join Date: 05-23-11
Location: Cranford, NJ
Default

And finally.. D:

This is straight up Cowgirls with some minor changes: This is ALL per pound

1 TBS of Tenderquick
1 tsp sugar
1/2 tsp of cayenne
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/2 tsp of cracked black pepper
Attached Images
File Type: jpg IMG_0173.jpg (65.3 KB, 167 views)
File Type: jpg IMG_0174.jpg (52.9 KB, 166 views)
File Type: jpg IMG_0175.jpg (63.5 KB, 166 views)
File Type: jpg IMG_0176.jpg (55.7 KB, 166 views)
File Type: jpg IMG_0177.jpg (82.1 KB, 166 views)
gaspipe1 is offline   Reply With Quote


Old 01-04-2015, 07:34 PM   #19
SYBQ
On the road to being a farker

 
SYBQ's Avatar
 
Join Date: 04-19-14
Location: Decatur, Indiana
Default

Hope you keep posting. I am wanting to do my own bacon also.
__________________
Southern Yankee 4' w/ trailer
Maverick ET-733
SYBQ is offline   Reply With Quote


Old 01-04-2015, 07:34 PM   #20
gaspipe1
Full Fledged Farker
 
gaspipe1's Avatar
 
Join Date: 05-23-11
Location: Cranford, NJ
Default

Quote:
Originally Posted by IamMadMan View Post
Yes it looks likes the skin, sometimes called bacon rind.

You can remove it before you smoke, or leave it on and when the bacon get to about 130 - 135 it will easily pull off with no resistance.
I am preparing this as to Thirdeye's instructions from leaving it in a bag for 5 days to soak to smoke.

Will it be a problem to remove if I let the bacon stay in the smoker till IT 150*?
gaspipe1 is offline   Reply With Quote


Old 01-04-2015, 10:52 PM   #21
2dumb2kwit
Full Fledged Farker
 
Join Date: 04-03-11
Location: Elizabeth City, NC.
Default

Quote:
Originally Posted by gaspipe1 View Post
I am preparing this as to Thirdeye's instructions from leaving it in a bag for 5 days to soak to smoke.

Will it be a problem to remove if I let the bacon stay in the smoker till IT 150*?
No problem at all. (That's how I do it. It will come of easily.)

(And save that smoked skin. It works great for flavoring beans, or greens, etc.)
__________________
Writer of wrongs.
2dumb2kwit is offline   Reply With Quote


Old 01-10-2015, 02:12 PM   #22
gaspipe1
Full Fledged Farker
 
gaspipe1's Avatar
 
Join Date: 05-23-11
Location: Cranford, NJ
Default

Well here is an update, the slabs are in the final stages of resting. After 5 days of flipping the bags once a day AND 3 water baths w/ rinses I am happy to say that the slabs are on drying racks and in the fridge.

I bought a foodsaver from costco this week and recieved it yesterday. Looking fwd to tmrws smoke.

Here is another FYI: I will be using woodpellersmoker's Senior on my UDS. This will be a first time and I can not wait! I will be smoking this baby at 165 for 2 hours, then kick it up to 180 for 1 hour, then 200 for 2 hours and finally 220 till we get an IT of 150! As instructed by Thireye's recipe. The Senior should be able to do all that temp change and then hold the meat's IT at 150 for as many hours as I like. Who knew that it would be bacon that inspired man to create a multi-temp goal cooking apparatus

Will post some pics after the smoke tmrw.
Attached Images
File Type: jpg IMG_0201.jpg (69.4 KB, 118 views)
File Type: jpg IMG_0200.jpg (88.1 KB, 118 views)
gaspipe1 is offline   Reply With Quote


Old 01-11-2015, 10:46 AM   #23
gaspipe1
Full Fledged Farker
 
gaspipe1's Avatar
 
Join Date: 05-23-11
Location: Cranford, NJ
Default

Slabs are on the drum… fingers crossed

Quote:
Originally Posted by 2dumb2kwit View Post
No problem at all. (That's how I do it. It will come of easily.)

(And save that smoked skin. It works great for flavoring beans, or greens, etc.)
Just to be clear, once I get the bacon off the drum. I am going to pull the skin off, kinda like the silverback skin on ribs?

Thinking insulated gloves and a butter knife/paper towel.

What do you do with the skin after? This would def be a first for me.

Also I'm not so sure that this is side belly as I requested. Two of the slabs have a nipple on them Can anyone tell from the pics?
gaspipe1 is offline   Reply With Quote


Old 01-11-2015, 11:13 AM   #24
campdude
Babbling Farker

 
campdude's Avatar
 
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
Default

It looks like you're gonna have a lot of bacon to be test eating. Send some my way an I'll help you out.
__________________
Used to have more stuff... thinned the herd
Happy with what I have
Life is good
campdude is offline   Reply With Quote


Thanks from:--->
Old 01-11-2015, 02:10 PM   #25
IamMadMan
somebody shut me the fark up.
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Moving along at a good pace, keep us posted when you smoke...
IamMadMan is offline   Reply With Quote


Old 01-11-2015, 04:36 PM   #26
gaspipe1
Full Fledged Farker
 
gaspipe1's Avatar
 
Join Date: 05-23-11
Location: Cranford, NJ
Default

OK, so the skin is off (someone help me on what to do with this please ) Came off real easy, used a chef's knife and filet'd it off, no issues there)

I couldn't wait and sliced two thick slices one of Thirdeye and one of Cowgirl. I have to say they both tasted great and very similar.

Some facts about this first run:
1. I think the cut is not side belly and a lil too fatty for thick slices
2. I'm a bit tired (i started the pit at 9AM and as always it's never smooth sailing), the two that I tasted, tasted very very similar. So i will need to wait till next weekend to fry up all 4 and see what I like best.
3. I will need to slice this as thin as I can due to the high fat in it.
4. there was some bones in it, very small nothing ruining just annoying.

My early conclusion is that BOTH rubs are great. And I am not surprised, both Cowgirl and Thirdeye create some amazing Q and are a plethora of knowledge. I love Thirdeyes method of curing, soaking, drying and finally smoking it. I walked the temps up just as he suggests. If you are looking to make some just due as he says… it's idiot proof.

Here are some pics out of the smoker… more pics to come.
Attached Images
File Type: jpg IMG_0205.jpg (76.1 KB, 81 views)
File Type: jpg IMG_0204.jpg (77.5 KB, 80 views)
File Type: jpg IMG_0203.jpg (49.0 KB, 81 views)
gaspipe1 is offline   Reply With Quote


Thanks from: --->
Old 01-11-2015, 04:40 PM   #27
Decoy205
Babbling Farker
 
Join Date: 07-16-14
Location: Lyndhurst, NJ
Default

Looks so awesome! I will definitely have to give this a try soon! Great work man and thanks for posting the steps along the way.
Decoy205 is offline   Reply With Quote


Old 01-11-2015, 05:52 PM   #28
2dumb2kwit
Full Fledged Farker
 
Join Date: 04-03-11
Location: Elizabeth City, NC.
Default

Just put the skin in a freezer bag and chunk it in the freezer. Then you can use it to season beans, or greens, etc. When you cook beans, just throw a chunk of the skin in there. Remove and throw away, when the beans are done. It will just add a little of that smokey pig fat flavor, to your beans. (Or greens.)
2dumb2kwit is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Old 01-11-2015, 07:47 PM   #29
gaspipe1
Full Fledged Farker
 
gaspipe1's Avatar
 
Join Date: 05-23-11
Location: Cranford, NJ
Default

OK here is the final product. I vacuum sealed 7 packs each with 1 of each. I than did 2 more packs with about 16 total slices for myself. One thing that was cool was toward the end I couldn't slice nice even slices. So I just diced it up and vacuum sealed them like pancetta. I'm sure that will make great omelets!

I'm exhausted, been dealing with this since 8AM. If I didn't get the slabs partially frozen and smoked this on Sat, leave overnight in the fridge to slice and seal today I think it would have went a lot smoother. Anyway thanks for looking hope this inspired some more peeps to make their own.

Special thanks to Thirdeye and Cowgirl for sharing their knowledge, thank you!
Attached Images
File Type: jpg IMG_0207.jpg (84.5 KB, 62 views)
gaspipe1 is offline   Reply With Quote


Thanks from:--->
Old 01-11-2015, 07:49 PM   #30
gaspipe1
Full Fledged Farker
 
gaspipe1's Avatar
 
Join Date: 05-23-11
Location: Cranford, NJ
Default

Quote:
Originally Posted by 2dumb2kwit View Post
Just put the skin in a freezer bag and chunk it in the freezer. Then you can use it to season beans, or greens, etc. When you cook beans, just throw a chunk of the skin in there. Remove and throw away, when the beans are done. It will just add a little of that smokey pig fat flavor, to your beans. (Or greens.)
That was exactly what I did!! Thanks again for the help.
gaspipe1 is offline   Reply With Quote


Reply

Tags
bacon, Pork Belly

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 02:49 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, 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