oink
The BBQ BRETHREN FORUMS.


Our Homepage 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
Old 04-18-2014, 10:02 PM   #1
Chronos
On the road to being a farker
 
Join Date: 12-29-13
Location: West Chester, pa
Default Making Bacon - Round 2

Even though my first effort was filled with a lot of bumps and I wasn't thrilled with the results - I'm doing it again!

Got a pork belly at the butchers today - 16lbs worth. It's a lot easier now that I've got a scale and all the ingredient ratios, including salt (which I forgot last time).

I've measured out the ingredients tonight and will start the effort first thing in the morning.

I'm really hoping it goes a lot better this time.
Chronos is offline   Reply With Quote


Old 04-18-2014, 11:50 PM   #2
AaronPo
is one Smokin' Farker
 
AaronPo's Avatar
 
Join Date: 12-29-13
Location: Pe ell, WA
Default

Good luck, can't wait to see your results!
__________________
UDS, Weber kettle-OTG 22.5, Weber kettle-OTG 18.5, Mini-WSM
AaronPo is offline   Reply With Quote


Old 04-19-2014, 07:00 AM   #3
skywalker
Got Wood.
 
skywalker's Avatar
 
Join Date: 12-25-13
Location: Kentucky
Default

Sound great! Got about the same amount in the fridge myself ,followed Bbqgeekess recipe from YetiDave.This is from a Tamsworth pig i raised,half of it anyway i let the butcher do the other half. This is my first go around " makin bacon" ,today is day seven but not going to do anything with it till Sunday after church.Tossed in a cup of maple syrup yesterday in half the holding bags as an after thought. Will coat some pepper on some slabs for the 24 hr (or less)drying part of the process.What extras are you putting in for flavor?
__________________
Building a hybrid ,crossed between a Meadow Creek and a Cadillac cooker.
skywalker is offline   Reply With Quote


Old 04-19-2014, 08:19 AM   #4
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Default

I am looking forward to folloowing this
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team
Proud Member of the Zero Club

When all else fails ask yourself WWGALD
Big George's BBQ is online now   Reply With Quote


Old 04-27-2014, 11:56 AM   #5
Chronos
On the road to being a farker
 
Join Date: 12-29-13
Location: West Chester, pa
Default Update 7 days later

I was on a business trip all week and asked my wife to flip the bacon every day, but it seems she only did it 2 out if seven days. The bacon is still floppy though there's a decent amount of moisture in the bag.

Temp was colder than expected. Seems like closer to 36 degrees, so I'm thinking the curing is moving slower than expected.

I've flipped and massaged and will give it another 2 days. Upped the temp a little to get it closer to 40 degrees.
Chronos 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 01:16 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, 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.