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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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01-22-2010, 09:17 AM
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#1 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Bacon/ham 1st attempt
Bought a hog with a fellow from work and decided to try my hand at making bacon and a ham for the first time. Here's a few pics from right after I removed to ham and bacon from the curing steps. Now off to the smokers. Trying to keep the bacon smoker (WSM) at 100 degrees is going to be fun. Ended up using a coffee can. Will post pics when finished. I can see babysitting this all day.
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01-22-2010, 09:25 AM
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#2 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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OOhhhhh - looking forward to following this thread.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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01-22-2010, 09:31 AM
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#3 |
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is One Chatty Farker
Join Date: 10-02-09
Location: Centralia, MO
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Care to share your curing steps?
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Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle |
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01-22-2010, 09:34 AM
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#4 |
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somebody shut me the fark up.
  Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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This is going to be interesting.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-22-2010, 10:04 AM
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#5 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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I just Googled "How to cure bacon". Pretty simple actually. Salt,cure and some maple syrup and into the fridge for a week turning everyday. Take out rinse and smoke.
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01-22-2010, 03:10 PM
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#6 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Finished pics of the bacon and ham. Haven't tried the ham yet but the bacon is off the hook. No more storebought for me. Brushed the ham with mustard,o.j. and honey.
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01-22-2010, 04:14 PM
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#7 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Actually keeping the temp at 100 degrees for smoking the bacon was easy. I took a one pound coffee can and added about eight lit briquettes and some small pieces of apple and cherry and just kept adding every forty-five minutes for about six hours in the WSM. Well worth the time and effort.
Last edited by Skidder; 01-22-2010 at 04:30 PM.. |
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01-22-2010, 04:18 PM
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#8 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice looking bacon and that ham is looking great.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-22-2010, 04:20 PM
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#9 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I KNEW this was going to be interesting, and it was! Nice job Skidder!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-22-2010, 04:27 PM
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#10 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Thanks all anyone that hasn't tried this should. It really is that good.
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01-23-2010, 06:59 AM
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#11 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Ahhh breakfast!
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01-23-2010, 08:06 AM
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#12 |
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is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Homemade bacon is great. Thanks for the coffee can idea, always had a problem maintain that low of a temp.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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