Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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All this Bacon talk....

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Comments

  • billyraybillyray Posts: 1,122
    Same as Chubbs.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • ChubbsChubbs Posts: 5,582
    billyray said:
    Same as Chubbs.
    Haha. @billyray gave me the advice...
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • doubledouble Posts: 1,214
    NDG said:
    @chubbs . . I wish I could help but anything I share would just be a guess.  I am proposing another question below (sorry), but hopefully my response "bumps" your question up for more expert attention.  

    My belly is at day 4 of the cure and I have a quick question about the "skin".  The skin is currently still on (per ruhlman's advice for maple-cured smoked bacon) during the cure, but I am not clear if it should be removed before the cold smoke or not?  This recipe finishes with a HOT SMOKE and then he removes the skin, but I am doing a COLD SMOKE . . so should I smoke with skin on or off?

     
    Thanks for asking that I was just thinking the same thing! Im on day 3 cant wait to see the results. @billyray does the skin come off easily?

    Lynnwood WA
  • ChubbsChubbs Posts: 5,582
    double said:
    NDG said:
    @chubbs . . I wish I could help but anything I share would just be a guess.  I am proposing another question below (sorry), but hopefully my response "bumps" your question up for more expert attention.  

    My belly is at day 4 of the cure and I have a quick question about the "skin".  The skin is currently still on (per ruhlman's advice for maple-cured smoked bacon) during the cure, but I am not clear if it should be removed before the cold smoke or not?  This recipe finishes with a HOT SMOKE and then he removes the skin, but I am doing a COLD SMOKE . . so should I smoke with skin on or off?

     
    Thanks for asking that I was just thinking the same thing! Im on day 3 cant wait to see the results. @billyray does the skin come off easily?

    Short answer is yes. I can answer for after cure only though. Need a sharp knife and a little patience. I had two 5 lb slabs. One piece came off really nice and clean. The other, I lost a little of the fat between the skin and the meat.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • doubledouble Posts: 1,214
    Patience hmmm I battle on that front...
    Lynnwood WA
  • billyraybillyray Posts: 1,122
    You should be able to get it off in one piece with a sharp knife and the patience Chubbs mentions. If you ever do a hot smoke, you take it off as soon as you can handle it after the smoke. It comes off really easy, Your knife goes through the fat like butter.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • ChubbsChubbs Posts: 5,582
    double said:
    Patience hmmm I battle on that front...

    Yeah, my knife skills are admittedly novice at best. I had to stop once and crack open a Stone IPA then finish.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • billyraybillyray Posts: 1,122
    Yeah, beer and patience go good together. =))
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • ChubbsChubbs Posts: 5,582
    billyray said:
    Yeah, beer and patience go good together. =))
    The real test is going to be hand slicing the bacon....
    [-O<
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • NDGNDG Posts: 1,295
    Yes, the final hand slicing wont be pretty for me . . all the homemade bacon pictures I have seen seem to be done on a $3,000 hobart slicer.  First bacon attempt for me, all about taste.
    Columbus, Ohio
  • billyraybillyray Posts: 1,122
    The first slab I did I used a 12" Forschner slicing knife (see pic). I've since bought a used 12" Hobart slicer for $300 and I'll be able to go thinner.
    bacon.jpg 71K
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • ChubbsChubbs Posts: 5,582
    Great looking bacon. I hope my turns out like that. I am 3 deep at a bar getting takeout since the weather is bad so slicing is going to be interesting
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • nolaeggheadnolaegghead Posts: 15,347
    Chubbs said:
    Great looking bacon. I hope my turns out like that. I am 3 deep at a bar getting takeout since the weather is bad so slicing is going to be interesting
    Make sure you count your fingers before and after slicing.
    ______________________________________________
    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 

  • LitLit Posts: 4,096
    I got 4 belly chunks that are about 1.25 lbs each. I have had them rubbed and in the fridge a couple days but mine have the skin trimmed already is that an issue?
  • U_tardedU_tarded Posts: 1,310
    Lit said:

    I got 4 belly chunks that are about 1.25 lbs each. I have had them rubbed and in the fridge a couple days but mine have the skin trimmed already is that an issue?

    Not an issue at all I always skin before hand. It's a pain but I think worth it when smoking and slicing.
  • LitLit Posts: 4,096
    Thanks I was worried when I saw everyone talking about skin on. I did the basic rub from charcuterie and then added dark brown sugar and maple syrup hopefully its good.
  • ChubbsChubbs Posts: 5,582
    Sliced and packaged tonight. Cooked some and will never buy store bought again unless I have to. Incredible texture and flavor. Pics later.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • ChubbsChubbs Posts: 5,582
    edited January 2013

    Will upload more pics on Monday- out of town. . Here is the final sliced pic of the maple cured. Turned out great. Great texture and just the right amount of smoke (6 hours) for us. Thanks to all who helped me along the way.

     EDIT--- Pic posting small. Will repost more pics later. The coloring is fantastic.

     

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • billyraybillyray Posts: 1,122
    Nice looking, job well done!!
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • NDGNDG Posts: 1,295
    Great work, looks like you nailed it!
    Columbus, Ohio
  • nolaeggheadnolaegghead Posts: 15,347
    Looks good, tiny, but good Chubbs!
    ______________________________________________
    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 

  • LitLit Posts: 4,096
    We are having a chili cook off in our hood for superbowl. I plan on hot smoking and then cubing a couple pounds of my belly then sear it in my wok and then add it to the chili. I am going to do pulled beef for the other meat just worried its gonna be more like a stew than chili.
  • ChubbsChubbs Posts: 5,582

    Looks good, tiny, but good Chubbs!

    Yeah the pic came out small. Will post the pics when I get back in town. They are on camera. That was only one had on phone.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Looks/sounds like it was a success. Nice work! Welcome to your next obsession. :)
  • KempyKempy Posts: 188
    Nice work Chubbs.  Mine are sitting in fridge uncovered and going on in the morning.  Fingers crossed.
  • U_tardedU_tarded Posts: 1,310
    Kempy said:
    Nice work Chubbs.  Mine are sitting in fridge uncovered and going on in the morning.  Fingers crossed.
    i'm excited for you, i have to ration it at my house we go bacon crazy when we make it.  its game changing.  i netted just over 9 pounds on my last belly about 2 weeks ago and i have a feeling its about time to start some more.  you'll love it.
  • KempyKempy Posts: 188

    7.5 punds done so far and more smoking away.  I may post more pix later in another post.  Here is a preview.  On the plate their is a piece of savory and mable, each smoked with hickory.  Both were very good.I think both SWMBO and I liked the maple a little more. 

    On the BGE currently is a savory and maple but I'm using applewood this time.

  • NDGNDG Posts: 1,295
    Pulled from cure after 8 days, washed and sitting on cooling rack to form pellicle.  
    Also got a bulb to dangle in egg to bring up temp for tmrws cold smoke with maple pellets.  Any last minute suggestions?
    image
    image
    Columbus, Ohio
  • KempyKempy Posts: 188
    NDG said:

    Pulled from cure after 8 days, washed and sitting on cooling rack to form pellicle.  

    Also got a bulb to dangle in egg to bring up temp for tmrws cold smoke with maple pellets.  Any last minute suggestions?
    image
    image

    Depending on how cold it is you might not need the light bulb. I found out that in 20f weather the ams heated the egg up to 40f. If you do need the bulb, make sure it does not interfere with the egg's air flow. I think on one of my cold smokes I had the bulb too close to the chimney and enough air wasn't passing through and the ams went out. But it could have just been too cold out or I didn't have the ams lit well enough.
  • NDGNDG Posts: 1,295
    @kempy . .great tips, thank you.  I am thinking about putting the lightbulb in early to raise the temperature then pulling it before the belly/ams go on.  It is 25 F here now.  Two other quick questions:

    - do you have to clean out the fire box or can I place the AMS directly on used coals?
    - do you cold smoke with the belly at default grate level, at felt level, or raised above felt level?
    Columbus, Ohio
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