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Another home cured bacon thread
Cured for 8 days and smoked until IT of 150 with a mix of hickory and pecan.
All sliced up after a day wrapped up in the fridge...
I soaked this belly in pure water for an hour after it came out of the cure trying to get rid of some of the saltiness. I sliced off a piece and fried it up the day I smoked it. This is by far my best batch yet.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
Comments
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I guess that looks ok.... >:)Green egg, dead animal and alcohol. The "Boro".. TN
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Nice. Still trying to get bacon right myself.
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You got this down pat!I have two loins that started curing eight days ago, planning to rinse tomorrow, then soak for about 1.5 hours in fresh water with a water change halfway (did the same last time and the saltiness, actually lack thereof, was just right). After that it'll be the usual air dry, smoke, rest and slice.canuckland
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Which cure did you follow if you don't mind me askingFighting Sioux Hockey
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Looks great. Nice meaty slab you ended up with there. I'm down to my last pack in the freezer, will need to do another batch soon. Hmm...I'm taking some time off next week, sounds like a good project.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
How did you slice? I found that the hardest part.
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@Canugghead I'm wanting to try loin bacon. Do you use a dry cure on the loins just like on belly or what?
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I usually use just the basic dry cure in Ruhlman's Charcuterie (page 39). However, for this batch, I added crushed papper, bay leaves and garlic.canuckland
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@golfandgrill .... Basic dry cure= 450 grams kosher salt, 225 grams sugar, 56 grams pink curing salt... It takes about 50grams or 1/4 cup of this to 3-5 pounds of belly. After rubbing the cure on the belly I added about 1/2 cup of granulated brown sugar. @stv8r I sliced this one with a regular old filet knife. I don't have a slicer yet.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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@Canugghead have you thought about or tried slicing a loin in chop size slices and then curing and smoking them? I've been thinking about trying it.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Never crossed my mind. Are you thinking landon bacon?canuckland
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Never heard of Landon bacon. There is a place here that sells smoked pork chops and they have a bacon-ey flavor to them. Although it may just be a loin that was brined and smoked but it seems to have a cured flavor. I have seen thinner versions in grocery stores. Any ideas? Also what is Landon bacon? @Canugghead
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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My bad, I meant lardon ">The smoked pork chops you described sound interesting, I did some googling on 'cured pork chops' and the recipes are typically salt and sugar cured, no curing salt though.canuckland
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@Canugghead this is what I want..... http://www.amishfoods.com/smoked-pork-chops#
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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