ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-29-2013, 09:30 PM   #1
rbanks123
Found some matches.
 
Join Date: 04-23-13
Location: Salt Lake City, Ut
Downloads: 0
Uploads: 0
Default First Pecan Bacon cure and smoke

I just tried my first wet cure. we let it cure for about 10 days as it was just about 2 lbs. We got a recipe from a friend and we made a few (spicy) adjustments. We have been hearing that pecan is a great wood for flavor on some meats so we tried it on our first bacon. It turned out great! here is our recipe and our finished product. If youd like a step by step process you can see it here: http://artisanbros.blogspot.com/2013...can-bacon.html. Let me know what you think! Thanks


(for 2 lb pork belly)


2 Tablespoons brown sugar
4 teaspoons black pepper
2 Table spoons Maple Syrup (and don't be cheap, use the real stuff!)
Follow your directions for "curing salt"
1 cup water
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne

rbanks123 is offline   Reply With Quote


Unread 06-29-2013, 10:28 PM   #2
TheBourbonBear
Is lookin for wood to cook with.
 
Join Date: 06-25-13
Location: Birmingham, AL
Downloads: 0
Uploads: 0
Default

That looks delicious. Did the pecan come out in the flavor profile once your fried it up?
__________________
Smokin' butts on the field and on the smoker. Roll Tide Roll
TheBourbonBear is offline   Reply With Quote


Unread 06-29-2013, 10:32 PM   #3
Hitman0321
Full Fledged Farker
 
Join Date: 05-16-12
Location: Portland, OR
Downloads: 0
Uploads: 0
Default

Looks tasty! How does it fry up?
Hitman0321 is offline   Reply With Quote


Unread 06-29-2013, 10:47 PM   #4
Smoke Dawg
is One Chatty Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Olympia, WA
Downloads: 0
Uploads: 0
Default

Looks great - Slice that baby and show us the inside!
Smoke Dawg is offline   Reply With Quote


Unread 06-30-2013, 01:27 AM   #5
rbanks123
Found some matches.
 
Join Date: 04-23-13
Location: Salt Lake City, Ut
Downloads: 0
Uploads: 0
Default

oh it turned out very well... the pecan was a perfect taste and complimented the other flavors nicely... there are other photos of the cut bacon on my site but I will for sure post another photo when I slice the rest in the morning!
rbanks123 is offline   Reply With Quote


Unread 06-30-2013, 04:00 PM   #6
rbanks123
Found some matches.
 
Join Date: 04-23-13
Location: Salt Lake City, Ut
Downloads: 0
Uploads: 0
Default

Here is the finished product!
rbanks123 is offline   Reply With Quote


Unread 07-01-2013, 09:07 PM   #7
SmokyWoodturner
Knows what a fatty is.

 
SmokyWoodturner's Avatar
 
Join Date: 04-25-12
Location: Pikeville, Tennessee
Downloads: 0
Uploads: 0
Default

mighty fine looking bacon- I could enjoy some of that
SmokyWoodturner is offline   Reply With Quote


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

Loading



All times are GMT -5. The time now is 12:48 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.