Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Bacon! I hope

Susan EgglaineSusan Egglaine Posts: 2,437
edited 3:48PM in EggHead Forum
The raws:
6gki37.jpg
6.3 pounds cut in half, put a tablespoon of Dizzy Pig Firewalk in one batch (have you voted today?)
10dtpir.jpg
still raw, plan to smoke next Sunday. Should I soak before? If so how long? Open to any suggestions, first timer here :unsure:
etbqpz.jpg

Comments

  • cookn bikercookn biker Posts: 13,407
    Susan, You'll love it!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • WWSisWWSis Posts: 1,448
    In advance...yum! :) :laugh: I don't know anything about it, except how good it is when mark makes it! :laugh:
  • Susan EgglaineSusan Egglaine Posts: 2,437
    The spices smelled good! :)
  • Susan EgglaineSusan Egglaine Posts: 2,437
    I hope it turns out as good as Mark's :) I can taste that BLT now! :)
  • Susan EgglaineSusan Egglaine Posts: 2,437
    Weekend Warrior @ Waldorf 09
    dms8wm.jpg
    YUM!!!!
  • WWSisWWSis Posts: 1,448
    Susan, thanks! :) ;) That's a great pic! I wish I got to see him more than once or twice a year:(
  • WessBWessB Posts: 6,937
    Hope it comes out well..I'm sure it will...what's up with that date on the package..08/03/10...cant be real based on the way the meat looks..
  • 2Fategghead2Fategghead Posts: 9,623
    Hey Susan, Maybe if you read through this it may help. I will tell you I took Stikes advice and cure for 7 days. What I also did was after the cure time I rinsed the bacon off and placed in a non reactive metal pan and soaked for about 6 hours (I cheated and used aluminum pans but, next time I will get some plastic pans). I never changed the water but should have several times. After the soak I took them out of the water and dried them off. I placed them back into the fridge over night. Then I smoked them.

    Here I Michael Rulhmans wright up.

    http://ruhlman.com/2010/10/home-cured-bacon-2.html
  • Susan EgglaineSusan Egglaine Posts: 2,437
    yes, got it this summer, just getting around to the project ;) the meat was slaughter that day :)
  • LovenbrauLovenbrau Posts: 307
    Susan, did you travel to Nahunta to get that, I am about an hour from there and would love to get a "belly". Please post the end results. Trying to justify getting a meat slicer for turkey breast, roast beef and definately bacon.

    Cheers!
    Rich
  • WessBWessB Posts: 6,937
    cool...well it looks fine.
  • CrimsongatorCrimsongator Posts: 5,795
    You know it's a good place when the bag even says "pork king"
  • Susan EgglaineSusan Egglaine Posts: 2,437
    Thanks Tim! ;)
  • Susan EgglaineSusan Egglaine Posts: 2,437
    yes, it is out of the way but worth it. Side meat is what they said they use to make bacon. I am not sure how this is differant from a belly?
    15p0uth.jpg
  • FlaPoolmanFlaPoolman Posts: 11,675
    I'm sure it's gonna be great Susan. Last time I made it I believe I just rinsed it good then back in the fridge overnight. That was with the Hi Mountain cure
  • Susan EgglaineSusan Egglaine Posts: 2,437
    Sounds like a good plan! ;)
  • stikestike Posts: 15,597
    what recipe are you following?
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,817
    Susan Darlin'

    You are nowhere near a first timer :evil:

    Steve

    Steve 

    Caledon, ON

     

  • Susan EgglaineSusan Egglaine Posts: 2,437
    This one:
    2 ounces (1/4 cup Morton or Diamond Crystal coarse kosher) salt

    2 teaspoons pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2)

    Substitute the above with:

    5 tablespoons of tender quick

    plus

    4 tablespoons coarsely ground black pepper

    4 bay leaves, crumbled (left out)

    1 teaspoon freshly grated nutmeg (substitute with 1/4 tsp ground nutmeg)

    1/4 cup brown sugar or honey or maple syrup (used the dark brown sugar)

    5 cloves of garlic, smashed with the flat side of a chef’s knife (substitute with 2 1/2 minced garlic in a jar)

    2 tablespoons juniper berries, lightly crushed (optional)(left out)

    5 to 10 sprigs fresh thyme (optional)(substitute 1/4 tsp chopped thyme
    any suggestions???
  • Susan EgglaineSusan Egglaine Posts: 2,437
    Thanks! I think :blink: :blink:
  • 2Fategghead2Fategghead Posts: 9,623
    That's What I did to Michael Ruhlman recipe.

    I like it pretty good. ;)

    http://ruhlman.com/2010/10/home-cured-bacon-2.html
  • eenie meenieeenie meenie Posts: 4,393
    Susan, I love the name of the butcher shop, Pork King. :laugh: :laugh: :laugh:

    Can't wait to see the finished bacon. Nothing like home cured and smoked bacon. :)
  • 2Fategghead2Fategghead Posts: 9,623
    Rebecca, Did you get to see my final write up on the bacon I made? :huh:
Sign In or Register to comment.
Click here for Forum Use Guidelines.