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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 03-20-2010, 04:55 AM   #16
bigabyte
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Sounds great! I was going to chime in to suggest the same, just open it and do the sniff test, but figured you might want a more seasoned bacon curing opinion like thirdeye or cowgirl to chime in.

Can't wait to see some finished pics!
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Duh.
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Old 03-20-2010, 05:01 AM   #17
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I'd love them to chime in! But ... they're likely asleep right now. So, I actually tried it myself. :)
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Old 03-20-2010, 05:13 AM   #18
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So, hows it going now...? my bacon's in the Fridge and I'm cooking up a throwdown entry on my Webber Copy that I have not used for 2 years...
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Old 03-20-2010, 06:15 AM   #19
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Here are some working pictures ... will slice tomorrow after the smoked bacon has had a night in the freezer.



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Old 03-20-2010, 10:40 AM   #20
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Looks good!

I've never really paid attention to firmness, but I don't do bellies very much, mostly BBB. I've started using about 1/2 of the TQ that is called for and it still cures up just fine, less salty though - and I'm ok with that!
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Old 03-20-2010, 05:54 PM   #21
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Yep, seems to be OK so far.

What temp did you get it up to?
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Old 03-20-2010, 06:40 PM   #22
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Quote:
Originally Posted by SmokinAussie View Post
Goodo... I must say it's really good to be posting with someone roughly in my own timezone....

Mine's done in the waterbath... It's going back in the fridge for the "pellicule". Smoke's up tomorrow.

Cheers!
SmokinAussie lives in Melbourne, Australia = UTC/GMT +11 hours

KuyasKitchen lives in Tacloban City, Philippines = UTC/GMT + 8 hours

You guys are 3 hours apart.
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Old 03-20-2010, 06:49 PM   #23
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Quote:
Originally Posted by NorthwestBBQ View Post
SmokinAussie lives in Melbourne, Australia = UTC/GMT +11 hours

KuyasKitchen lives in Tacloban City, Philippines = UTC/GMT + 8 hours

You guys are 3 hours apart.
Yes, and when we change from SUmmer Time, to winter timing, we are 2 hours apart...

Cheers!
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Old 03-20-2010, 09:50 PM   #24
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Now that it seems like good progress is being made...
Quote:
Originally Posted by KuyasKitchen View Post
My meat seems OK. Smells fine. Has the right color. Just didn't firm up.
That's what she said!!!

I wanna try making bacon some day...
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Old 03-21-2010, 12:29 AM   #25
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Well, problem seems to have been not enough salt. I sliced off a nice piece of fried it up ... YUCK!

So, since I didn't want to dump 5kg of meat .. I tried an experiment: brining! Worked great. I brined the sliced not-enough-salt-bacon for 3 minutes. Rinsed off the brine.

Yummy now!
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Old 03-21-2010, 12:57 AM   #26
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Uh Ohhh.

If you did not salt it enough in the first place... you're looking to kill UrSelf.

What was your dry cure ingredients and amounts???
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Old 03-21-2010, 01:05 AM   #27
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A few spices ... half cup of salt, 2 tbs cure #1 to 5kg of meat. Hot smoked to 150F internal after 10 days of curing.

If I understand correctly, there's enough cure. Just not enough salt for the taste.
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Old 03-21-2010, 04:59 AM   #28
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When I cure bacon I use 1 tablespoon of Morton's Tender Quick & 1 tablespoon of Brown sugar per pound of meat.

I hot smoke to 140* on the 7th day.
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Old 03-21-2010, 05:38 AM   #29
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It looks like a lot of meat to cure for the salt... just 1/2 a cup. Of couse, I do not use the Tenderquick or the #1 because I can't get it here.

So, it's 2:1 ratio Salt to Sugar, + spices etc.

I'm sure that's why it was not firm.

I'm just a little concerned though ... botulism as a fairly permanent problem. You OK?
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Old 03-21-2010, 05:52 AM   #30
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Well, cure #1 calls for 1 tsp of cure per 5 pounds of meet. I had 5kg, about 11 pounds. That means about 2.2 tsp. I used 6 tsp. So, plenty of cure. This alone should have been enough to cure the meat ... just not enough salt to make it taste good.

To be on the very safe side, I looked up botulism and how to prevent it: I also hot smoked until an internal temperature of 150F. To counter botulism, standards call for cooking at 121F for 3 minutes. It was over 121F for well over an hour. Even home canning calls for only 20 minutes.

I'm thinking all is good. Am I wrong here? If so, someone please tell me. I'd rather err on the side of caution. On the other hand, I'd rather not toss out 5kg of meat because some of it wasn't salty enough by taste.
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