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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-16-2011, 07:16 PM   #31
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I'll need to book me the first plane to Jamaica, so don't eat it all .
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Unread 11-16-2011, 07:44 PM   #32
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Just amazing... thanks for sharing!
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Unread 11-16-2011, 09:22 PM   #33
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Quote:
Originally Posted by Gore View Post
You are one of the cruelest posters I know. There is very little worse than a bacon craving. Absolutely beautiful, from start to finish.
I've been called quite a few things but that's a first... I appreciate the *uhm* kind words Gore! lol Especially coming from such a lover of fine things...

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Originally Posted by 10_Bears View Post
That is such good looking bacon, I can only imagine the flavours!!!!!

Can someone please explain 'cold smoking' to me please, I'd like to try this one day.
Thanks Bears, Cold smoke is simply smoking food with no heat. Usually it's used to smoke cured fish or meats that are going to be air dried and not "cooked". I used it to add a little more smoke flavor to my bacon (lychee is a light wood to smoke with) before bringing it up to temp.

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Originally Posted by BBQ PD View Post
I'll need to book me the first plane to Jamaica, so don't eat it all .
Plenty to go around brother...

Cheers
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Unread 11-16-2011, 10:10 PM   #34
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Truly incredible bacon!
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Unread 11-17-2011, 02:19 AM   #35
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Why not share the love... You know what they say... "Give a man a fish, he'll eat for a day... Teach a man how to make bacon and he's living the good farkin life!!!"

This is based out of Ruhlmans book I believe...
Here's you're basic bacon cure... I use pink salt over of TQ or other "bacon cures" out there. Not that anything's wrong with them, it's just what I have. **TQ is 1TB per pound of meat, use in place of pink salt AND Kosher salt.

This makes just over a pound and a half of cure. Enough cure to do about 14 lbs of meat using 50g for every 5 lbs of meat.

1lb/450g Kosher salt
8oz/225g Sugar
2oz/50g pinksalt

So that's the base and this is where it gets fun... Put your spin on it. For the sweet, if you want brown sugar use it. Maple syrup? Why not?? Honey... works well too. Whatever you want. You can add whatever spices you like as well. Want a black pepper bacon... just add black pepper. The options are so broad. Garlic, red pepper flakes, herbs, saw someone mention cinnamon recently... you get the idea. Thats the basic gist of how I make bacon... Everyone that says they want to make it, I encourage you to do so. That first bite will have you wondering what you've been eating all this time.

Cheers.
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Unread 11-17-2011, 05:20 AM   #36
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I wasn't interested in trying to make my own bacon until I saw this post. WOW! I just might have to give it a try now. Great looking meats my friend.
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Unread 11-18-2011, 07:46 PM   #37
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Didn't have your recipe on me when I made the bacon but this post convinced me to buy 3 LB of pork belly... curing right now!


thanks phrasty
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Unread 11-19-2011, 07:49 AM   #38
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I gotta find some pork belly
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Unread 11-19-2011, 01:14 PM   #39
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Quote:
Originally Posted by twinsfan View Post
Didn't have your recipe on me when I made the bacon but this post convinced me to buy 3 LB of pork belly... curing right now!


thanks phrasty
Glad to help Brother!
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Last edited by Phrasty; 11-19-2011 at 02:16 PM..
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Unread 11-19-2011, 01:32 PM   #40
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I need to make some bacon..... if i can can fine some bellys
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Unread 11-19-2011, 06:20 PM   #41
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Looks like something I want to try.

Couple of questions:

When "curing" in the fridge, can it be put in a vacuum-seal bag or should it be in a zip-lock type bag?

What is "wet sugar"?
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Unread 11-23-2011, 09:23 AM   #42
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Quote:
Originally Posted by qapla View Post
Looks like something I want to try.

Couple of questions:

When "curing" in the fridge, can it be put in a vacuum-seal bag or should it be in a zip-lock type bag?

What is "wet sugar"?
Hey qapla, when curing you can definatily vacuum seal the meat. You'll see a bit of liquid in the bad the next day. Just be sure to redistribute the liquid and flip the meat over daily.

As for wet sugar, it's an item thats been in Ja for a LONG time. It goes back to the sugar estate days of jamaica. What it is is pretty much unrefined brown sugar. Imagine a mixture of brown sugar and molasses that have not been separated. Literally wet brown sugar.

Cheers
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Unread 11-23-2011, 10:57 AM   #43
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I think I'm about to pass out. I love bacon and you did those bellies justice bro!
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Unread 02-29-2012, 07:20 PM   #44
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Thanks so much for sharing some invaluable knowledge! You da man!
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Unread 02-29-2012, 07:33 PM   #45
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Quote:
Originally Posted by Phrasty View Post

So that's the base and this is where it gets fun... Put your spin on it. For the sweet, if you want brown sugar use it. Maple syrup? Why not?? Honey... works well too. Whatever you want. You can add whatever spices you like as well. Want a black pepper bacon... just add black pepper. The options are so broad. Garlic, red pepper flakes, herbs, saw someone mention cinnamon recently... you get the idea. Thats the basic gist of how I make bacon... Everyone that says they want to make it, I encourage you to do so. That first bite will have you wondering what you've been eating all this time.

Cheers.
I have Ruhlman and Polcyn's book and made the Maple-Cured last week... Wife loves it so much she told me she is getting more bellies on the way home from work tomorrow.

but I have to ask what else did you add here? looks like some bay, peppercorns, red pepper, garlic....allspice? What is the Yellow? (Sweet Cure Pic.. Sorry but I was triggering errors trying to post the pic in)
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