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c farmer
03-29-2016, 07:52 AM
Cured for 14 days, dried uncovered in fridge for 5 days. 12 hours of cold smoke, 6 hours with Pitmasters blend then in the fridge for 6 hours then 6 hours of corn cob.

http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20160318_203137746_zps7pssiqqb.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20160318_203137746_zps7pssiqqb.jpg.html)

http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20160309_184529586_zpsei8xq6wk.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20160309_184529586_zpsei8xq6wk.jpg.html)

http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20160319_231304057_zpsfkdsiudy.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20160319_231304057_zpsfkdsiudy.jpg.html)

After the smoke it rested in the fridge for 7 days before slicing.

http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20160327_183153239_HDR_zps7fslx5dm.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20160327_183153239_HDR_zps7fslx5dm.jpg.html)

http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20160327_183105931_HDR_zps6kxr8klc.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20160327_183105931_HDR_zps6kxr8klc.jpg.html)


Made a BLT last night.

http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20160328_185701354_zpsx8o1thpe.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20160328_185701354_zpsx8o1thpe.jpg.html)

http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20160328_192146023_zpstv8lf4nr.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20160328_192146023_zpstv8lf4nr.jpg.html)

Spicy mayo

http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20160328_193947095_HDR_zpsfw4tyf6a.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20160328_193947095_HDR_zpsfw4tyf6a.jpg.html)

http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20160328_194043211_zps1mmiiosh.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20160328_194043211_zps1mmiiosh.jpg.html)

http://i955.photobucket.com/albums/ae37/cfarmer11/Mobile%20Uploads/IMG_20160328_194158956_HDR_zpsdzujjqzo.jpg (http://s955.photobucket.com/user/cfarmer11/media/Mobile%20Uploads/IMG_20160328_194158956_HDR_zpsdzujjqzo.jpg.html)

Best bacon I have made I think.

MisterChrister
03-29-2016, 07:56 AM
That sounds and looks fantastic! I like the Pitmaster Blend too. What did you think of the corn cob smoke?

c farmer
03-29-2016, 07:59 AM
I use a lot of cob smoke.

Its a lite smoke with a bit of sweet to it.

Give it a shot. You should like it.

LongIslandEd
03-29-2016, 08:34 AM
I don't think I could last that long before slicing....nope....:wink:

Fwismoker
03-29-2016, 09:04 AM
I'm just entering Ohio on my way through to BACON!!! Wow that's incredibly beautiful bacon Adam. Wow wow wow

Decoy205
03-29-2016, 11:18 AM
Oh fark yes!! That looks awesome! I must learn the ways of homemade bacon. Excellent work!

krex1010
03-29-2016, 11:18 AM
I have my second batch of bacon curing at the moment so I'm a noob when it comes to bacon......I am curing for 7 days, then air dry for a day in the fridge then smoke it at 180-200 degrees until the internal hits 150, then let it cool overnight before slicing.......how would the my results differ from yours? I guessing yours will have a heavier smoke flavor, but does the cold smoking and the 7 day rest before slicing change thing from my hotter and shorter smoke and shorter rest time? I'm new at the bacon game and am curious about the different methods. And btw....that bacon looks amazing.

c farmer
03-29-2016, 12:17 PM
I have my second batch of bacon curing at the moment so I'm a noob when it comes to bacon......I am curing for 7 days, then air dry for a day in the fridge then smoke it at 180-200 degrees until the internal hits 150, then let it cool overnight before slicing.......how would the my results differ from yours? I guessing yours will have a heavier smoke flavor, but does the cold smoking and the 7 day rest before slicing change thing from my hotter and shorter smoke and shorter rest time? I'm new at the bacon game and am curious about the different methods. And btw....that bacon looks amazing.


What curing process did you use?


But I guess to answer your questions, I found I get a more tender bacon by cold smoking.
They way your smoking it, your fully cooking the bacon then recooking when your going to eat it.

I like how the smoke and flavors mellow and get happy with the 7 days rest after the smoke.

Roo-B-Que
03-29-2016, 12:39 PM
We are getting ready to butcher a few pigs, so any help on making bacon would be great. We usually just cure overnight and smoke the next day. Bacon is good, but not great. Guess I need to do some more research on this round.

krex1010
03-29-2016, 12:52 PM
What curing process did you use?


But I guess to answer your questions, I found I get a more tender bacon by cold smoking.
They way your smoking it, your fully cooking the bacon then recooking when your going to eat it.

I like how the smoke and flavors mellow and get happy with the 7 days rest after the smoke.

I use a dry brine, with Prague #1 mixed in....thanks for the info, I'm trying to figure a way to run my wsm at low temps and still get good smoke.

c farmer
03-29-2016, 12:54 PM
I use a dry brine, with Prague #1 mixed in....thanks for the info, I'm trying to figure a way to run my wsm at low temps and still get good smoke.


Basically the same I did. Go 14 days in the cure if you can.


You added salt and sugar?

Yellowhair42
03-29-2016, 01:17 PM
What curing process did you use?


But I guess to answer your questions, I found I get a more tender bacon by cold smoking.
They way your smoking it, your fully cooking the bacon then recooking when your going to eat it.

I like how the smoke and flavors mellow and get happy with the 7 days rest after the smoke.


This is what I do now. Cold smoke for at least eight hours or more then dry uncovered in the frige for seven days. Then I slice and vac pack and back to the frige for another seven days and then freeze. The texture is very nice and it fries up very well.

krex1010
03-29-2016, 01:35 PM
Basically the same I did. Go 14 days in the cure if you can.


You added salt and sugar?

I've been doing 2tblsp brown sugar and 1 tblsp kosher salt per pound of meat and 1/4 teaspoon of Prague #1 per pound. Mix a seperate batch of cure for each piece of meat and store in Tupperware containers in the fridge and flip the meat each day.