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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 01-13-2009, 07:00 PM   #46
DC-Q
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mmmmm bacon!!! Will you marry me?
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Unread 01-13-2009, 07:33 PM   #47
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Nice smokehouse, and nice food.
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Unread 01-13-2009, 07:38 PM   #48
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Thank you!! I didn't know if anyone would be interested in making bacon, but it's pretty tasty when you smoke your own. You can experiment.
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Unread 01-13-2009, 07:41 PM   #49
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Here is how I cured this last batch of bacon....

I am known for experimenting with my bacon flavors. If you get the Tenderquick cure down, you can add just about anything to suit your taste...just keep in mind that the TQ already has salt.

Start with one of these.. :)








The first slab is getting a dry cure.
I used...
1 TBS of Tenderquick PER pound of bacon mixed with
1 tsp of the sugar PER pound of bacon..
1 1/2 tsp of cayenne
1 TBS of garlic powder
1 TBS of onion powder
1 TBS of cracked black pepper





I mix the spices well.....





Rub the cure into the meat on both sides...making sure I get the edges too. Then I pick up the bacon slab and shake off any excess.....





This second slab of bacon is getting a simple cure of Tenderquick, turbinado sugar and black pepper.... I use..
1 TBS of tenderquick PER pound of bacon
1 tsp of sugar PER pound of bacon and
1 single TBS of cracked black pepper





After rubbing the slabs with cure and shaking off any excess, I tightly wrap each one separately in plastic wrap...removing any air bubbles. I place the bacon in a container to catch any drips. Then set into my fridge for the next 6 to 7 days to cure.





For my loin or canadian bacon, I am using a brine cure...
I am using tenderquick/water brine with...
10 cloves of garlic
1 medium onion, sliced
1 TBS of red pepper flakes
1 TBS of black peppercorns
and 1TBS of dried basil




I disolve the tenderquick into the water and add the remaining ingredients...and the loins
Make sure they will stay submerged... then cover and place them into my fridge to cure for about 6 to 7 days.







After curing, wash the dry cure off of the slabs, scrubbing it off of the sides too...
Soak the loins in fresh water for at least 2 hours.
Make sure they are dry before smoking.




The beginning of this thread shows how I smoked it. :)
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Unread 01-13-2009, 10:01 PM   #50
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Yeah, the wet cure did not work as well as I would like...Gonna try your dry cure and see if I can get the bellie to come out with that store bought flavor, thats what I am looking for.
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Unread 01-14-2009, 11:42 AM   #51
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Bently, if I remember ....you said you had chipotle marinade and maple syrup in your wet cure?

For store bought taste, I'd try a plain dry cure of tenderquick mixed with sugar.

1TBs of tender quick mixed with 1 tsp of sugar PER pound of meat.

I use turbinado sugar, but brown sugar works well too.

Good luck with your next batch...hope you find the flavor combination you are looking for.
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Unread 01-14-2009, 01:05 PM   #52
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Cowgirl, I missed this thread too, sure glad I found it! Your curing/smoking looks great! Well done!
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Unread 01-14-2009, 03:02 PM   #53
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Newbie here. That is great looking pork. Many thanks for the cure info.

Smokehouse reminds me of a smoker described by Ted Dahlem in his book "How to Smoke Seafood Florida Cracker Style." Old book but good if you are in to smoking fish also.

Terry

(I love smoked fish but they are hard to keep lit!)
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Unread 11-19-2009, 07:33 PM   #54
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Amazing!
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Unread 11-19-2009, 07:54 PM   #55
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DANG!!!!!
SWSW

How did I miss this one......

Just Amazing Jeanie..... ..... Just Amazing
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Unread 11-19-2009, 08:22 PM   #56
cowgirl
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Thank you Terry, Michael and HWSSW!

This was last fall's pig.... I'm getting ready to process more, (as soon as they are big enough)
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Unread 11-20-2009, 05:15 AM   #57
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Jeanie that is amazing, I also like the sound of Jap Bacon...........
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Unread 11-20-2009, 05:33 AM   #58
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Quote:
Originally Posted by JimDandysNYDan View Post
You are AMAZING Cowgirl....
Ditto
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Unread 11-20-2009, 06:22 AM   #59
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Nice job cowgirl! When you tie the loins, does that just help keep them round and uniform in size and shape or is there another reason for doing that?
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Unread 11-20-2009, 07:13 AM   #60
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Can I go live on your farm please????? SWEET JOB!
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