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First attempt at bacon

So I am attempting to make bacon for the first time. It has cured for 7 days. I cured it with kosher salt, pepper and a maple sugar spice I had purchased. I have the egg at 190 and am using apple wood chips. To be continued.....
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Comments

  • nice. no pink salt?

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  • Yes I did use pink salt. Sorry left that out.
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  • cool. I have 3 slabs in the fridge now. Be ready to smoke tuesday

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  • Well make sure you wash it really well. Not sure I did it enough and it has turned out a little salty.
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  • @ wolfie. Please keep updated. I pick up a belly on Tuesday, it will be my first attempt at curing bacon. Love to hear how you did it and what it turned out like. I talked to a butcher and he said to soak it in water for about 3 hours after the cure and before the smoke. 
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  • U_tardedU_tarded Posts: 1,239
    looks good you will enjoy it I ate bacon every day for nearly 2 weeks after my first 5 pound batch.  i washed mine well but i think it needs a good soak for about an hour to kill the saltiness.  I like salt a lot but it was just a bit too much for me. 
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  • Well make sure you wash it really well. Not sure I did it enough and it has turned out a little salty.

    same thing happened to me on my 1st. You can blanche it for a minute or 2 in simmering water and all the salt disappears. Totally saved my first batch.

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  • Hi, all! Quick question while on the subject! I'm in the process of making bacon as well- 5 lbs of Tamshire pork belly, cured with #1, salt, sugar and spices. Trick is I'm cold smoking it, rather than hot smoking (I have a ProQ cold smoke generator, and it's sitting in my BGE with the plate-setter in) and I have no idea how long it needs to cold-smoke until it's smoke-saturated! How long d'ja think it needs to smoke before it's ready to pull off?
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  • I've heard 2 days. I'm doing the same thing. Check out this blog for some good info. She's on another forum and is kind of the authority on cold smoking bacon: http://cowgirlscountry.blogspot.com/2008/12/making-bacon-part-3-cold-smoking.html

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  • Hmm. Hard time believing that anything less than a complete belly would take 2 days. While I'm much more familiar with hot smoking than cold, I'm guessing the basic smoke principles remain the same. After about 4 hours hot smoking, it'll continue to cook but it won't absorb any more smoke flavour. My batch's been cold smoking for 9 hours and since it's cold out here in Toronto today, I'll leave it another 3. Shall report back with the results.
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  • FockerFocker Posts: 1,628
    Interested to hear of your results @biggreenmatt.  I have two 4lb bellys curing now.  Plan is to hot smoke one and cold smoke the other.  Just got the ProQ and my initial plan was to smoke with peach for one full load...10 hours. 
    "Our houses are protected by the Good Lord and a gun.
     And you might meet 'em both if you show up here not welcome son."--Josh Thompson

    Brandon
    Quad Cities


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  • I've heard 2 days. I'm doing the same thing. Check out this blog for some good info. She's on another forum and is kind of the authority on cold smoking bacon: http://cowgirlscountry.blogspot.com/2008/12/making-bacon-part-3-cold-smoking.html
    Yep....Jeanie sure does cook up some great looking stuff. I am a member of another forum that has to do with meat smoking.....lot's of good bacon making threads over there.

    I'd love to make a smokehouse like hers one of these days......
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  • nolaeggheadnolaegghead Posts: 12,415
    No rule on smoking - smoke it until you feel like it has enough smoke.  However, better to smoke long and light than short and heavy.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • After 11ish hours of cold-smoking, it turned out great. Smoky without being banged over the head with it. Wonderful stuff, completely unlike anything you find at the grocery store. Magnificent.
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  • After 11ish hours of cold-smoking, it turned out great. Smoky without being banged over the head with it. Wonderful stuff, completely unlike anything you find at the grocery store. Magnificent.

    Awesome. I'm doing that too

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  • AleBrewer said:
    I've heard 2 days. I'm doing the same thing. Check out this blog for some good info. She's on another forum and is kind of the authority on cold smoking bacon: http://cowgirlscountry.blogspot.com/2008/12/making-bacon-part-3-cold-smoking.html
    Yep....Jeanie sure does cook up some great looking stuff. I am a member of another forum that has to do with meat smoking.....lot's of good bacon making threads over there.

    I'd love to make a smokehouse like hers one of these days......

    That thing is pretty cool.

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  • U_tardedU_tarded Posts: 1,239


    AleBrewer said:



    I've heard 2 days. I'm doing the same thing. Check out this blog for some good info. She's on another forum and is kind of the authority on cold smoking bacon: http://cowgirlscountry.blogspot.com/2008/12/making-bacon-part-3-cold-smoking.html

    Yep....Jeanie sure does cook up some great looking stuff. I am a member of another forum that has to do with meat smoking.....lot's of good bacon making threads over there.

    I'd love to make a smokehouse like hers one of these days......




    That thing is pretty cool.

    That smokehouse is legit. Thanks for posting that blog too, tons of great ideas of things I'm into. The only thing more detrimental to my health than my love of bacon and smoked meats is my love of burbon and and high alcohol craft beers.
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  • U_tarded said:
    AleBrewer said:
    I've heard 2 days. I'm doing the same thing. Check out this blog for some good info. She's on another forum and is kind of the authority on cold smoking bacon: http://cowgirlscountry.blogspot.com/2008/12/making-bacon-part-3-cold-smoking.html
    Yep....Jeanie sure does cook up some great looking stuff. I am a member of another forum that has to do with meat smoking.....lot's of good bacon making threads over there.

    I'd love to make a smokehouse like hers one of these days......

    That thing is pretty cool.
    That smokehouse is legit. Thanks for posting that blog too, tons of great ideas of things I'm into. The only thing more detrimental to my health than my love of bacon and smoked meats is my love of burbon and and high alcohol craft beers.

    you are preaching to the choir brother

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  • nolaeggheadnolaegghead Posts: 12,415
    Choir member here to chime in.   Here it is, words of wisdom....(*burrrrrp*). 

    CT- cowgirlscountry blog very nice.  I bookmarked it, and I rarely do that.  Thanks dude.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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