Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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 |
12-01-2012, 05:50 PM | #1 |
On the road to being a farker
Join Date: 05-02-12
Location: Batavia, IL
|
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.... |
|
Thanks from:---> |
12-01-2012, 06:03 PM | #2 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
|
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 |
|
Thanks from:---> |
12-01-2012, 06:05 PM | #3 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
|
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 |
|
12-01-2012, 06:17 PM | #4 |
is one Smokin' Farker
Join Date: 04-26-11
Location: Vinita, OK
|
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] |
|
Thanks from:---> |
12-01-2012, 10:33 PM | #5 | |
On the road to being a farker
Join Date: 05-02-12
Location: Batavia, IL
|
Quote:
Thirdeye or cowgirl are more of the authorities on bacon imo...perhaps they will chime in. Though I believe cowgirl usually cold smokes. |
|
|
Thanks from:---> |
12-02-2012, 09:28 AM | #6 | |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
|
Quote:
|
|
|
12-02-2012, 06:21 PM | #7 | |
On the road to being a farker
Join Date: 05-02-12
Location: Batavia, IL
|
Quote:
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: |
|
|
12-02-2012, 06:25 PM | #8 |
Full Fledged Farker
Join Date: 09-22-12
Location: Austin, TX
Name/Nickname : John
|
that is on my radar for sure. You don't use it any more? Why?
Do you like another process better? |
|
12-02-2012, 07:14 PM | #9 |
On the road to being a farker
Join Date: 05-02-12
Location: Batavia, IL
|
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
|
|
12-02-2012, 08:13 PM | #11 |
is Blowin Smoke!
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
|
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/ |
|
Thanks from:---> |
Thread Tools | |
|
|