MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead 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 12-01-2012, 05:50 PM   #1
Sub-80
On the road to being a farker
 
Sub-80's Avatar
 
Join Date: 05-02-12
Location: Batavia, IL
Default Xmas bacon...pron

Giving some bacon away to some family and friends this Xmas. Bought 22 lbs of good belly from a good butcher



Maple Bacon from Ruhlman' book



Maple w/ black pepper corns



Traditional savory...kosher salt, garlic, nutmeg, all spice, black pepper, bay leaves...second picture also had juniper berries





Kosher salt, Chipotle in adobo, chipotle pepper, ancho chili powder, honey



Added my first fatty



Loaded Stumps...used tooth picks to identify different flavor varieties



All done...



Slicing/vac sealing tomorrow....
Sub-80 is offline   Reply With Quote


Thanks from:--->


Old 12-01-2012, 06:03 PM   #2
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
Default

That looks incredible, I'll send my address so you know were to send samples.....
__________________
2010 22.5 WSM
Weber Q200
1983 WGA
2010 Brick Red Touch n' Go Performer
Kitchen stove
Bluesman is offline   Reply With Quote


Thanks from:--->
Old 12-01-2012, 06:05 PM   #3
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
Default

sweet. doing my 3rd set tonight. have 12 lbs ready to cure. 1st 2 batches have been good but I'm missing a little something. What internal do you pull yours? I do 150 but it seems to firm already at that temp

Thoughts
centexsmoker is offline   Reply With Quote


Old 12-01-2012, 06:17 PM   #4
smokeyokie
is one Smokin' Farker
 
Join Date: 04-26-11
Location: Vinita, OK
Default

I just realized it but........ we are related!!!!! I would love an early xmas present
__________________
[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT]
[FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT]
[SIZE=3]2 weber kettle[/SIZE]
[SIZE=3]maverick ET 732[/SIZE]
[SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE]
[SIZE=3]super fast RED and BLACK thermapens[/SIZE]
[SIZE=3]_____________________[/SIZE]
[SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]
smokeyokie is offline   Reply With Quote


Thanks from:--->
Old 12-01-2012, 10:33 PM   #5
Sub-80
On the road to being a farker
 
Sub-80's Avatar
 
Join Date: 05-02-12
Location: Batavia, IL
Default

Quote:
Originally Posted by centexsmoker View Post
sweet. doing my 3rd set tonight. have 12 lbs ready to cure. 1st 2 batches have been good but I'm missing a little something. What internal do you pull yours? I do 150 but it seems to firm already at that temp

Thoughts
I hot smoked this time...so I bring it to 150 as well. Keep the smoker at about 175-185. Not sure what your issue could be...could be w/ the cure.

Thirdeye or cowgirl are more of the authorities on bacon imo...perhaps they will chime in. Though I believe cowgirl usually cold smokes.
Sub-80 is offline   Reply With Quote


Thanks from:--->
Old 12-02-2012, 09:28 AM   #6
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
Default

Quote:
Originally Posted by Sub-80 View Post
I hot smoked this time...so I bring it to 150 as well. Keep the smoker at about 175-185. Not sure what your issue could be...could be w/ the cure.

Thirdeye or cowgirl are more of the authorities on bacon imo...perhaps they will chime in. Though I believe cowgirl usually cold smokes.
Thanks. i have been using a recipe from the Charcuterie book and they say to hot smoke it at 200 to 155 internal. I'm going to try to cold smoke it this time. Going in the cure today and that gives me a few days to build a cold smoke rig for my egg.
centexsmoker is offline   Reply With Quote


Old 12-02-2012, 06:21 PM   #7
Sub-80
On the road to being a farker
 
Sub-80's Avatar
 
Join Date: 05-02-12
Location: Batavia, IL
Default

Quote:
Originally Posted by centexsmoker View Post
Thanks. i have been using a recipe from the Charcuterie book and they say to hot smoke it at 200 to 155 internal. I'm going to try to cold smoke it this time. Going in the cure today and that gives me a few days to build a cold smoke rig for my egg.
Good deal...

Last time I cold smoked...used this device on my Weber Kettle:

http://www.amazenproducts.com/Produc...tCode=AMNPS5X8

Smoked for about 9.5 hours...awesome color... This was the cold smoke batch post cold smoke:

Sub-80 is offline   Reply With Quote


Old 12-02-2012, 06:25 PM   #8
centexsmoker
Full Fledged Farker
 
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
Default

that is on my radar for sure. You don't use it any more? Why?

Do you like another process better?
centexsmoker is offline   Reply With Quote


Old 12-02-2012, 07:14 PM   #9
Sub-80
On the road to being a farker
 
Sub-80's Avatar
 
Join Date: 05-02-12
Location: Batavia, IL
Default

Quote:
Originally Posted by centexsmoker View Post
that is on my radar for sure. You don't use it any more? Why?

Do you like another process better?
I actually love the device and I wil use it again for sure. I have had good results both ways...just chose to hot smoke this time. Some firmly believe in one way or the other...I'm more in the middle
Sub-80 is offline   Reply With Quote


Old 12-02-2012, 07:24 PM   #10
FF Titus
Found some matches.
 
FF Titus's Avatar
 
Join Date: 12-01-12
Location: Rhode Island
Default

Wow, these look fantastic! Good looking meat for sure. And the flavor I can just imagine. I wish we had a local butcher up here in RI.
FF Titus is offline   Reply With Quote


Thanks from:--->
Old 12-02-2012, 08:13 PM   #11
BBQ Bacon
is Blowin Smoke!
 
BBQ Bacon's Avatar
 
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
Default

Ohh that looks like great bacon.
__________________
I'm a griller, I'm a smoker, I'm a midnight fire stoker!
18.5" Weber Smokey Mountain Cooker.
They call me Dean!
thecanuckfoodie.wordpress.com/
BBQ Bacon is offline   Reply With Quote


Thanks from:--->
Reply

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 04:34 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, 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