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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 11-15-2012, 09:50 PM   #1
Pugi
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Default Making Bacon

Got started on my first home cured bacon. Started with a 6 1/4 lbs pork belly with the skin on. I trimmed some bad fat and skin off and ended up with about 5 1/2 lbs. Using Morton quick cure, dark brown sugar, ground garlic, ground bay leaves, ground fresh black pepper. Wish me luck. Pugi



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Unread 11-15-2012, 10:32 PM   #2
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Here's wishing you luck!!! Send me the one on the left when its finished!
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Unread 11-16-2012, 06:02 AM   #3
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Looks like you are off to a good start.. Keep up up to date..
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Unread 11-16-2012, 02:50 PM   #4
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Thanx guys. Plan is to smoke on UDS at about 180* to a internal of 150*. What I'm not sure of is the amount of smoke. I'm thinking a light smoke on this first run and adjust on the next batch. Any input is welcome. Pugi
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Unread 11-16-2012, 10:04 PM   #5
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Quote:
Originally Posted by Pugi View Post
Thanx guys. Plan is to smoke on UDS at about 180* to a internal of 150*. What I'm not sure of is the amount of smoke. I'm thinking a light smoke on this first run and adjust on the next batch. Any input is welcome. Pugi
I like smoked bacon, so I cold smoke (NO HEAT at all) for 2 hours before going to a the low smoking temperature. But do what works best for your taste.
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Unread 11-16-2012, 10:28 PM   #6
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Quote:
Originally Posted by IamMadMan View Post
I like smoked bacon, so I cold smoke (NO HEAT at all) for 2 hours before going to a the low smoking temperature. But do what works best for your taste.
That's just it, not sure what my home made bacon taste is, as this is the first try. This first try will be my base line. Thanx for the input. Guess I'll know in 5 days.
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Unread 11-16-2012, 11:03 PM   #7
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all the cool kids cold smoke their bacon..........end of discussion
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Unread 11-17-2012, 04:42 AM   #8
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Looks good so far. Looking forward to the pictures of the finished product.
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Unread 11-17-2012, 06:03 AM   #9
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Looking forward to follow your posts and see the end results I really liked my bacon that I did
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Unread 11-20-2012, 05:55 PM   #10
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After 5 days of curing and rinced off. It looks cured, not that I would know what that is supposed to look like.
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Unread 11-20-2012, 05:58 PM   #11
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A end that was cut off. The color is nice.
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Unread 11-20-2012, 06:02 PM   #12
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Trying out the end that was cut off. It was way to salty but tasted like bacon. The slabs are in water soaking now for 8 hours. I will dry them tonight and smoke them in the morning.
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Unread 11-20-2012, 07:27 PM   #13
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Keep us posted.
Good looking progress
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Unread 11-20-2012, 08:13 PM   #14
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you will not buy bacon again. home made is the best
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Unread 11-20-2012, 10:05 PM   #15
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Just did taste test #2. This was after 4 hours of soaking. Salt content was better, but still to much. 4 more hours of planned soaking to go. So far so good, can't wait to see what smoke will do for it.
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