|
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. |
|
Thread Tools |
01-17-2013, 08:10 AM | #16 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
|
Man all these bacon threads are making it hard to resist
__________________
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
|
01-17-2013, 08:16 AM | #17 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
|
|
|
01-17-2013, 08:33 AM | #18 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
|
Resistance in FUTILE!
As with competition -- come over to the dark side!
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
|
01-17-2013, 12:40 PM | #19 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
|
You guys are right. I'm am keeping my eyes out for the pork belly
__________________
18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
|
01-17-2013, 02:00 PM | #20 |
Knows what a fatty is.
Join Date: 01-08-13
Location: Lim
|
i really want to do bacon
having a hard time finding curing salt tho, bah |
|
01-17-2013, 03:01 PM | #21 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
|
You can order Mortons products like sugar cure or TenderQuick from www.Mortonsalt.com. Or, you can order cure #1 and #2 from www.butcher-packer.com. Or you can order from www.sausagemaker.com. These are just off the top of my head.
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
|
01-17-2013, 03:31 PM | #22 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
|
i wish i could get belly for $3 a pound. i pay 3.50-4.00 a pound and it's still worth every penny!!!! i love bacon so much i put bacon on my bacon
__________________
[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
|
01-17-2013, 03:43 PM | #23 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
|
Quote:
I am lucky enough to work close enough to it I can go there on my lunch break. Just bought some high temp jalapeno cheddar there They sell Tender Quick in the grocery stores around here. |
|
|
01-17-2013, 05:10 PM | #24 |
Got Wood.
Join Date: 11-17-12
Location: Kansas City, MO
|
Forgive my ignorance, which is better to use on bacon: pink or white curing salt?
|
|
01-18-2013, 08:44 AM | #25 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
|
Quote:
Use what the recipe calls for. Basically, if you will be slow smoking or dry curing you want Cure #1 (for smoked sausage, for example) or Cure #2 for a dry cured ham. The nitrate/nitrite keeps the chance of botulism down. Many will say they successfully cure without it using this stuff, but botulism kills. InstaCure, TenderQuick, etc are different blends of salts and cure...read the instructions. Also, the cure is what keeps the meat pink or red. A salt cured ham without "cure" will not be pink. Bacon can be cured successfully without using cure #1 but the meat will tend to turn gray when cooked. So, the cure provides color and has quite a bit of impact on the flavor. I suggest reading Michael Ruhlman's book "Charcuterie" to get a good basic overview. I just bought his new book "Salumi" and it is great, too, but deals more specifically with Italian cured meats. As always, YMMV! The above comments are my views and the way I cure meat. Opinions will vary...choose wisely and do mix/match processes -- that's a good way to kill people.
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
|
|
01-18-2013, 11:42 AM | #26 | |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
|
Quote:
seattlepitboss |
|
|
01-18-2013, 06:30 PM | #27 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
|
Curing salt is easy to find online
(Edit - next time refresh before reply - doh! )
__________________
2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
|
01-26-2013, 10:47 AM | #28 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
|
Finished a nine day cure on the bellies. The pancetta is now in the fridge drying. One slab is coated with maple syrup and the other got new cracked pepper and cane syrup. In the MES40 with apple pellets (thanks Kapn Tim) in an AMAZNP pellets smoke generator. I cold smoking and started at 60 degrees. I've placed a couple bottles of ic in there to keep it cool.ImageUploadedByTapatalk1359218711.202217.jpg pancetta
ImageUploadedByTapatalk1359218743.069275.jpgImageUploadedByTapatalk1359218760.790413.jpg top is savory ImageUploadedByTapatalk1359218794.082174.jpg ImageUploadedByTapatalk1359218822.948129.jpg
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
|
01-26-2013, 12:30 PM | #29 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
|
Finally got enough ice in the cabinet to stay around 90 degrees. Shooting for 8 hours of cold smoke. The apple pellets I got from Tim (TheKapn) many years ago are working great with the AMAZNP smoke generator...smells great, too! Great weather, a good cigar, coffee, and bacon smoking...it's a great day here on the lanai on the Gulf Coast.
Here's a pic of my small plant nursery and herb garden. ImageUploadedByTapatalk1359225041.535275.jpg
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
|
01-26-2013, 02:03 PM | #30 |
Take a breath!
Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)
|
umm bacon, I might have to try and make some myself.
__________________
http://www.facebook.com/PyroBbq |
|
Thread Tools | |
|
|