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fedex
08-31-2015, 11:35 PM
After years of being on my To-Do list I finally got to cross this off today. Last week I went to a local Korean Market and bought a 13# Pork Belly. I did alot of homework for a couple days and figured out a game plan. First the Cure. I used Morton's Tender Quick, Brown sugar and Sea Salt. Rubbed it up and went to the Fridge for six days turning it everyday.

http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-08/IMG_20150824_071027591_zpsyeintz2w.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-08/IMG_20150824_071027591_zpsyeintz2w.jpg.html)

http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-08/IMG_20150824_064632580_zpsvxxq6ady.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-08/IMG_20150824_064632580_zpsvxxq6ady.jpg.html)

Sunday afternoon I took it out and gave it a rinse. Then as advised I cut off a piece and fried to check the salt. Very Salty so I gave it a two hour bath.


http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-08/IMG_20150830_192032578_zpstzblevsd.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-08/IMG_20150830_192032578_zpstzblevsd.jpg.html)

Then back to the fridge with a good layer of fresh crushed Pepper to air dry overnight. This afternoon I got the Ranch Kettle Ready. I used regular Kingsford and six good sized chunks of Apple. I really wanted to hit it hard with smoke. I dialed the Ranch in at 220. Started the cook at 3:45

http://i1285.photobucket.com/albums/a594/Bob_Whitney/IMG_20150831_154059554_zpskn6mkuog.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/IMG_20150831_154059554_zpskn6mkuog.jpg.html)

At 5:20 the internal temp hit my goal of 140 deg.

Had to give it a taste test right? Soooooooooo F ing Good.

http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-08/IMG_20150831_175319176_zpsmssuffty.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-08/IMG_20150831_175319176_zpsmssuffty.jpg.html)


http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-08/IMG_20150831_175304320_zpsnrlwjzjl.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-08/IMG_20150831_175304320_zpsnrlwjzjl.jpg.html)


http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-08/IMG_20150831_175251458_zpsobyaclzt.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-08/IMG_20150831_175251458_zpsobyaclzt.jpg.html)


Let it rest for an hour then foiled and back to fridge. Slicing tomorrow more pics to come. Thanks for looking.

Mr.OiSat
08-31-2015, 11:48 PM
Looks great. I can't wait to see it sliced.

Smoke on Badger Mountain
09-01-2015, 12:00 AM
Looks great! Nothing quite like your own homemade bacon

cheez59
09-01-2015, 02:41 AM
Don't let the neighbors see that or it will be gone. Absolutely beautiful.

Titch
09-01-2015, 05:03 AM
After years of being on my To-Do list I finally got to cross this off today. Last week I went to a local Korean Market and bought a 13# Pork Belly. I did alot of homework for a couple days and figured out a game plan. First the Cure. I used Morton's Tender Quick, Brown sugar and Sea Salt. Rubbed it up and went to the Fridge for six days turning it everyday.

http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-08/IMG_20150824_071027591_zpsyeintz2w.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-08/IMG_20150824_071027591_zpsyeintz2w.jpg.html)

http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-08/IMG_20150824_064632580_zpsvxxq6ady.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-08/IMG_20150824_064632580_zpsvxxq6ady.jpg.html)

Sunday afternoon I took it out and gave it a rinse. Then as advised I cut off a piece and fried to check the salt. Very Salty so I gave it a two hour bath.


http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-08/IMG_20150830_192032578_zpstzblevsd.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-08/IMG_20150830_192032578_zpstzblevsd.jpg.html)

Then back to the fridge with a good layer of fresh crushed Pepper to air dry overnight. This afternoon I got the Ranch Kettle Ready. I used regular Kingsford and six good sized chunks of Apple. I really wanted to hit it hard with smoke. I dialed the Ranch in at 220. Started the cook at 3:45

http://i1285.photobucket.com/albums/a594/Bob_Whitney/IMG_20150831_154059554_zpskn6mkuog.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/IMG_20150831_154059554_zpskn6mkuog.jpg.html)

At 5:20 the internal temp hit my goal of 140 deg.

Had to give it a taste test right? Soooooooooo F ing Good.

http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-08/IMG_20150831_175319176_zpsmssuffty.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-08/IMG_20150831_175319176_zpsmssuffty.jpg.html)


http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-08/IMG_20150831_175304320_zpsnrlwjzjl.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-08/IMG_20150831_175304320_zpsnrlwjzjl.jpg.html)


http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-08/IMG_20150831_175251458_zpsobyaclzt.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-08/IMG_20150831_175251458_zpsobyaclzt.jpg.html)


Let it rest for an hour then foiled and back to fridge. Slicing tomorrow more pics to come. Thanks for looking.

That's ready for beans ,right now:thumb:

IamMadMan
09-01-2015, 05:47 AM
Awesome looking bacon....

BBQ Bacon
09-01-2015, 07:27 AM
Hmmmmm Bacon!

fedex
09-01-2015, 05:35 PM
Done.

http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-09/IMG_20150901_131736497_zpsjatvrxu1.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-09/IMG_20150901_131736497_zpsjatvrxu1.jpg.html)

http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-09/IMG_20150901_140708337_zps6cey9m6s.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-09/IMG_20150901_140708337_zps6cey9m6s.jpg.html)

http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-09/IMG_20150901_140656944_zpsxhn5cqm6.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-09/IMG_20150901_140656944_zpsxhn5cqm6.jpg.html)

http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-09/IMG_20150901_134033474_zpsrjymfqsq.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-09/IMG_20150901_134033474_zpsrjymfqsq.jpg.html)

http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-09/IMG_20150901_134206481_zpscwgoy5ye.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-09/IMG_20150901_134206481_zpscwgoy5ye.jpg.html)

http://i1285.photobucket.com/albums/a594/Bob_Whitney/Mobile%20Uploads/2015-09/IMG_20150901_144127655_zpswvopqqsn.jpg (http://s1285.photobucket.com/user/Bob_Whitney/media/Mobile%20Uploads/2015-09/IMG_20150901_144127655_zpswvopqqsn.jpg.html)

Doing this was fun but most of all Bacon at the Market is Almost $6.00/lb. I made $100.00 of bacon for a little over $30.00 and from the first couple pieces I fried up there's no comparison. Thanks for following this.

Teleking
09-01-2015, 05:40 PM
Tenderquick plus more salt and it was salty��

fedex
09-01-2015, 06:00 PM
Tenderquick plus more salt and it was salty��

YUP, Rookie mistake. 2 hr bath fixed the problem. What a Dumbass I am. Thanks for the help.

Aceman
09-02-2015, 09:11 AM
Questions for the knowledgeable -

Would you have to bathe it in water if you hadn't used the sea salt?

Did the brown sugar really add any flavor? Especially since it was placed in water.

13#? lbs? (I'm new to this lingo stuff!) On another site recommended by users on here, they recommend small pieces, like 1lb I thought. How did the flavor carry thru a bigger slab? ie. Is the middle as good as the ends?

Thanks

Big George's BBQ
09-02-2015, 11:19 AM
That looks really Good

Enrico Brandizzi
09-02-2015, 11:27 AM
looks really tasty from here!

shypes
09-02-2015, 11:37 AM
Thanks for all the pics, well done!

MisterChrister
09-02-2015, 12:00 PM
That looks fantastic! Can ya fedex me some please?!?

fedex
09-03-2015, 03:13 AM
Questions for the knowledgeable -

Would you have to bathe it in water if you hadn't used the sea salt?

Did the brown sugar really add any flavor? Especially since it was placed in water.

13#? lbs? (I'm new to this lingo stuff!) On another site recommended by users on here, they recommend small pieces, like 1lb I thought. How did the flavor carry thru a bigger slab? ie. Is the middle as good as the ends?

Thanks

Good Questions.
Would you have to bathe it in water if you hadn't used the sea salt?

After the first rinse off I cut a slice off and fried it and knew right away to salty. I won't add salt to the curing process next time.

Did the brown sugar really add any flavor? Especially since it was placed in water.

Yes it did. I also hit it with more Brown Sugar for the smoke.

13#? lbs? (I'm new to this lingo stuff!) On another site recommended by users on here, they recommend small pieces, like 1lb I thought. How did the flavor carry thru a bigger slab? ie. Is the middle as good as the ends?

The cure and the flavor definitely was just as good in the middle.

Hope this helps. 1# (lb) is just not enough. Go Big.

Leftwngr
09-03-2015, 12:57 PM
did a slab of bacon the other week. Had the same issues with being too salty so it needed a bath before the smoke.

I used maple syrup in the cure and cherry wood to smoke. The kids loved it, so that means success. No slicer = thick pieces.

smoking grandpa
09-03-2015, 02:32 PM
wow. looks great!!!!!!!

fedex
09-03-2015, 08:20 PM
did a slab of bacon the other week. Had the same issues with being too salty so it needed a bath before the smoke.

I used maple syrup in the cure and cherry wood to smoke. The kids loved it, so that means success. No slicer = thick pieces.

Your batch looks pretty damn good also. Your also right about the wife and kids. Always good to get the thumbs up from the harshest critics.

cholloway
09-03-2015, 09:59 PM
I LOVE makin' bacon!
Thanks guys.

shilo201
09-04-2015, 02:29 AM
mmm, Bacon! I so got to try this. mouth watering for sure