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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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06-19-2018, 12:04 AM | #2 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Do it! While not the same as the bacon we're all used to, it's pretty good. Closer to "Canadian" bacon.
http://www.bbq-brethren.com/forum/sh...d.php?t=197688
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06-19-2018, 12:09 AM | #3 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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06-19-2018, 12:32 AM | #4 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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06-19-2018, 01:04 AM | #5 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Man....Watching these Buckboard Bacon videos .....I had to fry up some reg bacon for a cpl Midnite Thirty Snack BLTs - minus the L n T but added Cheese.......
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. Last edited by SmittyJonz; 06-19-2018 at 01:12 AM.. |
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06-19-2018, 01:07 AM | #6 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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06-19-2018, 01:45 AM | #7 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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You have Andy's recipe.
here is MisterChrister and others https://www.bbq-brethren.com/forum/s...d.php?t=246413 ImMadMan put me onto some cure (High Mountain ) to make some a few years ago. and the Bacon is now my go to. I use my own recipe that involves Maple Syrup. Be useless to you , but ask Bob for his
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06-19-2018, 06:02 AM | #8 |
is One Chatty Farker
Join Date: 04-27-16
Location: Middle Michigan
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http://playingwithfireandsmoke.blogs...ard-bacon.html
I grabbed the Hi mountain cure that is suggested for ease. Its pretty cheap fo the amount of poundage you can cure n the kit. Its not bacon but its good eatin. |
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06-19-2018, 07:52 AM | #9 |
Full Fledged Farker
Join Date: 04-23-15
Location: Massapequa, NY
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It's just like curing any bacon yourself. Once you have a recipe you like, you can turn anything into bacon. I have done pork belly, butt, leg of lamb, boneless short ribs, etc. This is a simple wet cure I use:
1 gallon of water 1 cup brown sugar 1 cup white sugar 1/2 -1 cup of salt (personal preference) 1 heaping TBS of Cure # 1 3 TBS Granulated Garlic 3 TBS Granulated Onion 3 TBS Course Black Pepper No need to to heat the brine, just stir real good until the salt and sugar dissolves Plop the meat in the curing brine. If it is more than 2 inches thick inject some of the curing brine into it to make sure it brines from the inside out as well. Weigh the meat down with some plates and chuck it in the fridge for a couple of weeks. After two weeks, rinse, pat dry, coat liberally with garlic, onion, and coarse black pepper and stick it in the fridge uncovered overnight. Next day, smoke it! I have cold smoked it over many days, sticking it back in the fridge between smokes, warm smoked (around 100*) which takes about 12 hours or so but lately I have been hot smoking it and for whatever reason been enjoying that. Hope this helps. I dry cure as well sometimes but this is a good intro cure that doesn't require much attention during the curing time in the fridge. |
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06-19-2018, 11:50 AM | #10 |
Babbling Farker
Join Date: 04-23-14
Location: Tallmadge, OH
Name/Nickname : Matt
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I'm a thirdeye bacon guy as well. Last bacon day I used his Tenderquick recipe and it's the goods.
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06-19-2018, 05:43 PM | #11 |
is one Smokin' Farker
Join Date: 10-19-15
Location: City, MN
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We like it because there is less fat. I make it just like regular bacon except that, due to the thickness, I leave it in the cure for at least a couple of weeks. Boned shoulder is easier to deal with than bone-in and will probably cure a little faster as well.
About the only negative is that the slices are more irregular and slicing itself is more difficult than belly bacon. I made some bacon this way from a picnic "ham" one time. It was more like Canadian bacon, very little fat. Really not much different than ham. It wasn't bacon-y enough for me but other people including a chef friend liked it a lot. |
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06-19-2018, 09:51 PM | #12 |
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA
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Thirdeye search his post.
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