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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.


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Old 01-10-2014, 09:17 PM   #1
HarleyDiva
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Join Date: 12-01-13
Location: MI
Default New Bacon Project - 3 ways

The belly:
]\

Just cut it into 3 pieces, and put three different cures on the bacon....



Per pound:

#1
1 T Moton's Tenderquick
1 t Brown sugar
1 t Garlic powder
1 t Crushed black pepper
1 t Fenugreek
1 Bay leaf

http://playingwithfireandsmoke.blogs...2/recipes.html

#2 Rulhman's recipe, no thyme, local honey sweetener,

#3 Same as #1, except raw sugar instead of brown sugar, 1/2 white pepper, 1/2 red pepper substituted for black pepper
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Old 01-10-2014, 09:20 PM   #2
c farmer
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Nice, can't wait to see the results. How long is it going to cure.
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Old 01-10-2014, 09:26 PM   #3
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Keep us updated......
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Old 01-10-2014, 10:22 PM   #4
HarleyDiva
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It will cure at least 7 days....planning on smoking it next Sat or Sun.
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Old 01-10-2014, 10:33 PM   #5
c farmer
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I use tq to cure alot. But it is a salty cure. Have to soak in water before smoking.
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Old 01-11-2014, 01:04 AM   #6
ChuckieD
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After soaking do you then re-apply pepper on the bacon before smoking ??
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Old 01-11-2014, 01:37 AM   #7
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Gonna be good.
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Old 01-11-2014, 07:11 AM   #8
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You had me at "bacon project"

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Old 01-11-2014, 08:25 AM   #9
YetiDave
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Fenugreek? Interesting, never considered using it on cured meat
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Old 01-11-2014, 08:31 AM   #10
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Quote:
Originally Posted by oifmarine2003 View Post
You had me at "bacon project"


Me too!
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Old 01-11-2014, 11:07 AM   #11
vhram
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Very interested, waiting for updates
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Old 01-11-2014, 11:16 AM   #12
HarleyDiva
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Default me neither

Quote:
Originally Posted by YetiDave View Post
Fenugreek? Interesting, never considered using it on cured meat
I don't think I have ever used fenugreek for anything.....but lots of folks swear by this recipe for either slab bacon or Canadian bacon. I only used it in batch #1....so should be able to tell what influence it has.
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Old 01-11-2014, 01:09 PM   #13
HarleyDiva
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My first try at bacon didn't have as much smoke as I was looking for. Smoked it on Primo Kamado at 250...it hit 150 degrees internal temp in only 2 hours. This time, I'm thinking of hauling the Little Chief cold smoker out of the shed (I had forgotten I even had it), and smoking in that for an hour or two, then move to the Primo for the finish if needed.
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Old 01-11-2014, 04:32 PM   #14
LM600
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For bacon I dry cure, soak, dry, cold smoke, slice, cook.
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Old 01-11-2014, 05:54 PM   #15
HarleyDiva
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Has anyone tried smoking the bacon on just a Little Chief electric smoker. I have read that the chief is probably around 180 in normal weather.....assume it would lower this time of year. Would it be better to throw them in the chief for a couple of hours, then go to the kamado around 200 to finish????
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