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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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Thread Tools |
10-06-2012, 09:50 AM
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#1 |
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Full Fledged Farker
Join Date: 05-12-10
Location: Perkasie PA
Downloads: 2
Uploads: 0
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fall is for bacon
First batch of the fall, third lifetime
Instead of the Rhulman method I used last spring I measured precise after trimming the bellies Belly 1 2109g Belly Mortons Kosher Salt 39 g Lt Brwon Sugar 21.1 g Cure #1 5.3 g Belly 2 2026g Mortons Kosher Salt 37.5 g Lt Brwon Sugar 20.3 g Cure #1 5.1 g Belly 1Cured for 8 days, Belly 2 for 7 also got 3 TBS of Grade B syrup for the last 24 hours prior to rinse. Belly 1 was a hair too salty (compared to 2) so let it soak for 15mins just to be safe. Xtra salt was most likely just because 2 was sweeter. ** Alowed to dry for ~30 hours to form pellicle Has been in cherry/hickory smoke for about 2.5 hours starting at 80F and now kicking the temp up to 160-180 to finish. Hoping things work out as well as last years batch: http://www.bbq-brethren.com/forum/sh...ighlight=bacon Last edited by NBBD; 10-06-2012 at 12:31 PM.. Reason: ** |
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10-06-2012, 10:04 AM
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#2 |
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Quintessential Chatty Farker
  
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
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Fall is for bacon alright. So is winter, spring and summer.
 I'm out of bacon - gotta get some more bellies. No more one slab at a time for me - I think multiple batches is the way to go. That last batch does look great - post pron! 
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50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby!   SPFP Mayzie's keeping an eye out for you! WTFWGALD? 
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10-06-2012, 12:31 PM
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#3 |
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Full Fledged Farker
Join Date: 05-12-10
Location: Perkasie PA
Downloads: 2
Uploads: 0
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Just out and ready to rest 24 in the fridge before slicing and sealing
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10-06-2012, 06:52 PM
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#4 |
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is Blowin Smoke!
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
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Looks great, thanks for sharing....
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Humphrey's DownEast Beast W/BBQ Guru |
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10-06-2012, 06:55 PM
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#5 |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
Downloads: 0
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That looks fantastic!!!
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Professional Noob. |
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10-07-2012, 10:36 AM
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#6 |
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Full Fledged Farker
Join Date: 05-12-10
Location: Perkasie PA
Downloads: 2
Uploads: 0
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Completion! Sucess!
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10-07-2012, 10:44 AM
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#7 |
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is One Chatty Farker
  
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
Downloads: 0
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Mmmmmm
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NB Bandera with baffle, fire grate, and charcoal basket mods Modded ECB with Rotisserie ET-732 Superfast splashproof Blue Thermapen Stok Gasser Turkey Fryer Camp Stove and Cast Iron Cookware Zero Club Branndair Uisage Beatha Cuallach |
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