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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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04-10-2013, 08:57 PM | #1 |
is one Smokin' Farker
Join Date: 05-27-12
Location: Glenburn, ND
Name/Nickname : Marty Owens
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Bacon making with a unique flavor
Applied the dry cure to the pork belly and then added a generous amount of Tatonka Dust seasoning to get the flavor deep through out the meat during the 9 day cure in the fridge.
Here is a pic of the pork belly unwrapped after it rest in the fridge and in the sink just before rinsing and soaking. ----- This is the pork bellies after a few fry tests and rinsing and soaking for 2 1/2 to 3 hours to get the salt taste down. ----- Pork bellies getting a light shake of the Tatonka Dust to freshen the flavor. Then the pork bellies went back into the fridge unwrapped overnight to form a nice pellicle on them. ----- In the smoker getting 14 hours of apple smoke from the tube smoker and the smoker cold smoking at 100º. ----- Close up in the smoker. ----- Pork bellies just out of the smoker, they have a good color to them! ----- Pork belly going through the meat slicer and making bacon... ----- A pan of bacon from the 2 pork bellies. ----- and the cooked up money shot... Mmmm bacon... this experiment was an absolute hit, the taste is so unique and perfect for bacon; we will being doing this again! Thanks for looking!
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Owens BBQ is proud to be a sponsor of BBQ Brethren forum and prize packages for Throwdowns. Visit our website – [url]www.OwensBBQ.com[/url] Like us on Facebook – [url]www.facebook.com/OwensBBQ[/url] |
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04-10-2013, 09:04 PM | #2 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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tell me more about the tube smoker.
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Chris- Midwest BBQ Outreach |
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04-10-2013, 09:07 PM | #3 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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That looks great! I'm gonna have to break down and buy some Tatonka Dust sometime. Only problem is I need more rub like I need a hole in the head.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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04-10-2013, 09:09 PM | #4 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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Thanks from:---> |
04-10-2013, 10:22 PM | #5 | |
is one Smokin' Farker
Join Date: 05-27-12
Location: Glenburn, ND
Name/Nickname : Marty Owens
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Quote:
Also available at www.amazenproducts.com or www.OwensBBQ.com oifmarine2003 - These smoke with wood pellets that are availabale in many different flavors. Simply light the open end with a propane torch and let it flame for about 10 minutes, blow it out and let in smolder and smoke the perfect thin blue. A 12 inch tube full of pellets will cold smoke as long as 6 hours or burn up in 2 hours at grilling temps, heat effects how fast the pellets smolder and burn. Very slick for almost any application of smoking.
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Owens BBQ is proud to be a sponsor of BBQ Brethren forum and prize packages for Throwdowns. Visit our website – [url]www.OwensBBQ.com[/url] Like us on Facebook – [url]www.facebook.com/OwensBBQ[/url] |
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04-10-2013, 11:01 PM | #6 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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Was the tube smoker the only source of heat on this smoke?
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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04-10-2013, 11:45 PM | #7 |
is one Smokin' Farker
Join Date: 05-27-12
Location: Glenburn, ND
Name/Nickname : Marty Owens
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No, I have it fueled with propane and thermostatically controlled set at 100º and an auto ignition pilot light; it holds the set temp very tight.
__________________
Owens BBQ is proud to be a sponsor of BBQ Brethren forum and prize packages for Throwdowns. Visit our website – [url]www.OwensBBQ.com[/url] Like us on Facebook – [url]www.facebook.com/OwensBBQ[/url] |
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Thanks from:---> |
04-11-2013, 07:22 AM | #8 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
I have an Amazen Pellet smoker. It works great, but I tried cold smoking bacon in my offset, all I did was light the Amazen and put it in my firebox, no other heat. And it was cold outside I left it burning overnight and the next morning, looked in my firebox and it was covered in a yellowish substance, which I thought was creosote. And the bacon smelled terrrible, like an old ashtray After contacting the maker of the Amazen, he told me without a little heat that the smoke would get real heavy and thick and the yellow I was seeing was resin from the smoke. He thought it was heavily oversmoked, which I agreed with I was able to save the bacon by soaking it in water for a few days, then I hot smoked it normally for a few hours. It came out ok but I learned my lesson from that! |
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Thanks from:---> |
04-11-2013, 08:20 AM | #9 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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Thanks for the info folks!
By the way that batch of bacon looks real good. I've got 4 sides in my freezer right now, I'm trying to figure out how to work in a bacon makin' session into my schedule!
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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04-12-2013, 12:52 AM | #10 |
Full Fledged Farker
Join Date: 09-25-10
Location: Reed City, MI
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Good looking bacon
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Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans) |
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