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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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02-11-2019, 11:03 AM | #1 |
is one Smokin' Farker
Join Date: 03-02-14
Location: West Columbia, Texas
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Bacon!!
190 pounds of bellies smoked yesterday. Be slicing the up starting today
Sent from my SM-G955U using Tapatalk
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Weber EX6 Smokefire, 20" 6' pipe smoker 3 Masterbuilt 40" smokers Loco Boiler |
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02-11-2019, 11:05 AM | #2 |
Got Wood.
Join Date: 07-22-13
Location: KY
Name/Nickname : ><
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MMMMMM Bacon!!!!!!
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Shirley Fabrication 24x50 Patio |
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02-11-2019, 11:40 AM | #3 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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That is one lucky cooler! I am envious to be able to hold as much bacon...
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9 out of 10 cannibals agree...vegetarians taste better! |
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02-11-2019, 03:44 PM | #4 |
Take a breath!
Join Date: 12-28-18
Location: Virginia
Name/Nickname : J
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Speechless...
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Weber Performer Deluxe Pit Barrel Cooker 270 Standard Uuni 3 Pizza Oven 22” Blackstone Arteflame |
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02-12-2019, 06:07 AM | #5 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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Cold or hot smoked? Looks cold smoked to me.
I'm hot smoking 5pounds of bacon atm. 1st time with my Yoder, curious how it's going to compare with my Traeger smoked bacon.
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20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
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02-12-2019, 07:05 AM | #6 |
Knows what a fatty is.
Join Date: 11-22-11
Location: Garden grove,ca
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02-12-2019, 08:01 AM | #7 |
is one Smokin' Farker
Join Date: 03-02-14
Location: West Columbia, Texas
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02-12-2019, 08:02 AM | #8 |
is one Smokin' Farker
Join Date: 03-02-14
Location: West Columbia, Texas
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02-12-2019, 08:45 AM | #9 |
Full Fledged Farker
Join Date: 05-27-14
Location: North Central MA
Name/Nickname : Jay
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I'll never understand peoples' obsession with bacon.
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Weber Kettle 26" ↑ WSM 18.5 ↑ WSM 22.5 ↑ Assorted Portables [B][SIZE="3"]:yo: [COLOR="RoyalBlue"]BBQ Brethren 2018 Tri-Tip Master!!![/COLOR] :yo:[/SIZE][/B] |
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02-12-2019, 09:00 AM | #10 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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02-12-2019, 09:01 AM | #11 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Did you cure it, too? Can you tell us more about the recipe and process?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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02-12-2019, 10:48 AM | #12 | |
is one Smokin' Farker
Join Date: 03-02-14
Location: West Columbia, Texas
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Quote:
Well, you know you can't make real bacon without curing it. I use the Digging Dog Farm's bacon calculator. With my setting of 2% salt and 1% sugar (brown, I use). It's perfect because I don't have to soak the bellies after 7 days in the cure. Form pellicle, then smoke till I get a golden color with the AMNTS, usually around 6 hours. Chill till firm, then slice. Any seasonings I add before packaging using my Vacmaster 320. Chipotle, Habanero, Carolina Reaper or just plain black pepper. |
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1 members found this post helpful. |
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02-12-2019, 12:47 PM | #13 |
is one Smokin' Farker
Join Date: 02-11-10
Location: Porters Lake N.S Canada
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Mmmmm bacon! Can’t have too much bacon! Looks good
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GMG Jim Bowie , UDS, Weber kettle, I grill2 , a stick over hot coals!! |
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02-12-2019, 03:11 PM | #14 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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02-12-2019, 08:44 PM | #15 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Beautiful mountain of bacon you made there! I also am a firm believer in adding any seasonings right at the end. Also running 2-2.5% salt here in equilibrium to avoid over-salting & need to soak.
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Kettleheads Anonymous Charter Member |
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