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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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09-16-2021, 01:34 PM | #1 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Sunny AZ
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My First Bacon Attempt
8.50 lb. Costco Pork Belly, dry brined for 10 days, warm smoked with Rockwood, Hickory and Apple....
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1 members found this post helpful. |
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09-16-2021, 01:40 PM | #2 |
is one Smokin' Farker
Join Date: 02-22-17
Location: Merriam, KS
Name/Nickname : Mike
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Looks great! I'm doing 9 lbs of Costco belly for bacon Saturday.
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09-16-2021, 01:41 PM | #3 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Looks good, what are your initial thoughts? The formulation percentages are very straight forward and easy to tickle, but techniques can really vary with finish temps, blooming etc.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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09-16-2021, 02:14 PM | #4 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Sunny AZ
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Quote:
I ran the warm smoke to 180 degrees until the bacon hit 150 internal. Smoke permeated well. |
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09-16-2021, 02:15 PM | #5 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Sunny AZ
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09-16-2021, 02:29 PM | #6 |
Babbling Farker
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
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Looks good!
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Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url] |
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09-16-2021, 02:44 PM | #7 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
I still do about a 1-hour rinse (it's an old habit that is hard to break), but I base my calculation on 1.5% salt. This is actually a 1.75% because there is some salt in the Cure #1, and I run my numbers longhand. If you are using an online calculator this is all factored in for you. Don't be afraid to come off the 150° internal temp. Your bacon is technically fully cooked but the fat benefits from an easy frying. In the fall and winter I'll cold smoke in several sessions and my internal never gets above 55°.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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09-16-2021, 03:17 PM | #8 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Sunny AZ
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Quote:
yes, I will add some black pepper after the rinse next time. Yeah, I thought about cold smoking it, but I don't have the time to babysit my smoker for 16-24 hours. Plus, here in AZ, my smoker is already at 115 before I even start a fire.... |
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09-16-2021, 03:22 PM | #9 |
Quintessential Chatty Farker
Join Date: 05-16-14
Location: St. Louis, MO
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Very impressive-looking! Congratulations!
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MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I]. |
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09-16-2021, 03:34 PM | #10 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks good from here, great satisfaction
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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09-16-2021, 03:56 PM | #11 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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I've been using Third eyes sight and Lynn's bacon recipe for years. Always good never fails.
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09-16-2021, 04:01 PM | #12 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Looks very good to me
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold 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 |
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09-16-2021, 06:01 PM | #13 |
On the road to being a farker
Join Date: 03-28-10
Location: Saint John, IN
Name/Nickname : J
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Looks great.
My next batch I'm thinking of trying ancho chili powder |
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09-16-2021, 06:02 PM | #14 |
is One Chatty Farker
Join Date: 07-17-15
Location: Cobourg, ontario
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The color on that bacon is perfect!
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George UDS, 22" Weber Original kettle, Weber Smokey Joe |
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09-16-2021, 07:54 PM | #15 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Sunny AZ
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thirdeye,
just before placing on the smoker, could I light sprinkle on some other seasonings just before I smoke, ie, chipotle powder, chili powder, etc,? |
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