The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 03-03-2014, 09:59 AM   #1
GARNAAL
is one Smokin' Farker
 
Join Date: 09-15-11
Location: Houston, TX
Talking Maple cured Bacon

Smoking ~ 4 Lbs. of bacon yesterday afternoon in the backyard..

cured with Morton Tender Quick, Brown sugar and Maple Syrup for 8 days;
rinsed and dried in the fridge overnight and then smoked with Hickory for ~ 4 hours..mmmm !! a Delicate Sweet/smokey flavor.. !

out of the cure, rinsed and drying overnight before smoking


hanging in my smoker for ~ 4 Hours - with a light blue Hickory smoke to 140 F internal temp...



cooling of a bit before slicing..


had to taste a piece...


here it's all sliced up !



and a nice sweet / smokey taste..
__________________
food bloggin at http://oldjinks.blogspot.com/
GARNAAL is offline   Reply With Quote




Old 03-03-2014, 10:03 AM   #2
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Looks great....

Nothing like homemade bacon.
IamMadMan is online now   Reply With Quote


Thanks from:--->
Old 03-03-2014, 10:06 AM   #3
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

Mmmm... Bacony goodness!

What temp did you use to smoke it and what was the internal temp when it was done?
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

2018 Chicago Area Mid-Summer Picnic!!!

The Naked Fatty!

4x Hunsaker Cans/PK360/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is offline   Reply With Quote


Old 03-03-2014, 10:09 AM   #4
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

I love love love home made bacon - yours looks and sounds fantastic!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Thanks from:--->
Old 03-03-2014, 10:10 AM   #5
sliding_billy
somebody shut me the fark up.

 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
Default

That looks really damn good.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5" X2/Jumbo Joe/KCBS
sliding_billy is offline   Reply With Quote


Thanks from:--->
Old 03-03-2014, 10:10 AM   #6
oifmarine2003
Babbling Farker
 
Join Date: 11-26-12
Location: Cedarburg, WI
Default

Man, that is some thick cut bacon! Looks tasty!
__________________
Chris
oifmarine2003 is offline   Reply With Quote


Thanks from:--->
Old 03-03-2014, 10:12 AM   #7
Smokeoholic
Full Fledged Farker
 
Join Date: 08-22-11
Location: Spokane Washington
Default

That bacon look's really good...
__________________
You can ignore reality...but you cannot ignore the consequences of ignoring reality..
Smokeoholic is offline   Reply With Quote


Thanks from:--->
Old 03-03-2014, 10:15 AM   #8
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

Oh yeah!
__________________
18.5" WSM and 22.5" OTG.
bbqgeekess is offline   Reply With Quote


Thanks from:--->
Old 03-03-2014, 10:48 AM   #9
GARNAAL
is one Smokin' Farker
 
Join Date: 09-15-11
Location: Houston, TX
Default

Quote:
Originally Posted by Ron_L View Post
Mmmm... Bacony goodness!

What temp did you use to smoke it and what was the internal temp when it was done?
the smoker ran about 200 F - for ~ 2 hrs, then I tempered it a bit and killed it (gasser) after another 2 hours and let it hang there - the final internal temp of the bacon was 150 F.
__________________
food bloggin at http://oldjinks.blogspot.com/
GARNAAL is offline   Reply With Quote


Old 03-03-2014, 10:50 AM   #10
GARNAAL
is one Smokin' Farker
 
Join Date: 09-15-11
Location: Houston, TX
Default

Quote:
Originally Posted by oifmarine2003 View Post
Man, that is some thick cut bacon! Looks tasty!
yep I like to cut it thick and fry it a bit with some eggs or breakfast.
__________________
food bloggin at http://oldjinks.blogspot.com/
GARNAAL is offline   Reply With Quote


Thanks from:--->
Old 03-03-2014, 11:02 AM   #11
chicagokp
Babbling Farker

 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default

Good lookin bacon and knife work!
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer
Battle Box
Midi UDS
Weber Performer
22.5 Weber OTG
WGA Charcoal
Weber Genesis
chicagokp is offline   Reply With Quote


Old 03-05-2014, 12:09 AM   #12
Hootie125
Got Wood.
 
Join Date: 04-01-13
Location: Houston, Texas
Default

Would you care to share your recipe?
Hootie125 is offline   Reply With Quote


Old 03-05-2014, 06:28 AM   #13
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
Default

Fine dang bacon there G!
__________________
Homey, the Homegrown frier, 3 Stack Pro Q Excel 20, 22" WSM, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill

Avatar by landarc, thanky!
bluetang is offline   Reply With Quote


Thanks from:--->
Old 03-05-2014, 06:29 AM   #14
insaneh
Full Fledged Farker
 
insaneh's Avatar
 
Join Date: 01-21-14
Location: NH
Default

Mmmm, I gotta learn about this stuff.
__________________
I'm just here to see what cowgirl cooked.
insaneh is offline   Reply With Quote


Old 03-05-2014, 07:42 AM   #15
captndan
Babbling Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Default

Quote:
Originally Posted by insaneh View Post
Mmmm, I gotta learn about this stuff.
That's the way I do it. CAUTION! You will become an addict.
captndan is offline   Reply With Quote


Thanks from:--->
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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:39 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
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.
no new posts