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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

All this Bacon talk....

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  • NDGNDG Posts: 857
    so I finally got my bacon's salt content perfect (used too much salt during cure but blanch helped greatly) and it is tasty . . but I am far from content.  I think the main reason I am still not content is two things:

    1) I never got my AMS for cold smoke consistent.  I had to check on and re-light almost every hour.  My finished product had very very light smoke flavor because I just ran out of time and patience.
    2) After I fry the finished bacon, the texture is . . . ummm, different?  It has a slight chew and almost seems a little flat rather than that nice crisp.  Maybe I am just slicing it too thick or maybe the cut of pork belly I bought was too lean?  I have been buying "nueskes bacon" for last year and fell in love . . . so maybe I am just spoiled and need to adjust my mind for the homemade product?   
    Columbus, Ohio
  • NDGNDG Posts: 857
    DURING FRY  - see any red flags?
    image
    AFTER Fry:

    image


    Columbus, Ohio
  • rtt121rtt121 Posts: 425
    edited February 2013
    With all this talk of failing AMS why isn't the naked whiz paint can the recommended option for cold smoking at this point?
  • U_tardedU_tarded Posts: 1,173
    looks good ndg.  only flag would be if it wasn't cured it would turn grey in color instead of red when fried.
  • r270bar270ba Posts: 763
    Getting ready to start my cure. I have a question though. My pork belly came in frozen...I have thawed it and am going to cure ti and cold smoke it. Can I refreeze it again after that?
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • billyraybillyray Posts: 1,116
    I assume you are going to slice it after you smoke it. I would package the portions you like in food saver type bags and freeze. Good luck.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • r270bar270ba Posts: 763
    Yes slice after cold smoke, food saver, and refreeze. This will work?
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • billyraybillyray Posts: 1,116
    It's worked for me.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • r270bar270ba Posts: 763
    Great. Thanks! Hope to have pics to share this week.
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • ChubbsChubbs Posts: 3,590
    Will work fine. Mine was frozen. Thawed in fridge, cured, cold smoked, packaged, refrozen and use when needed. Have 1 lb left out my 10lb. Planning next batch.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • KempyKempy Posts: 186
    Chubbs said:
    Will work fine. Mine was frozen. Thawed in fridge, cured, cold smoked, packaged, refrozen and use when needed. Have 1 lb left out my 10lb. Planning next batch.
    +1
  • NDGNDG Posts: 857
    I figured I owe a quick product (AMS) update because my second round of bacon turned out great.  I heated pellets in oven, and let "flame" burn 10 mins before blowing it out, and it burn for a good 6 hours. Next up cold smoked salmon!
    Columbus, Ohio
  • NDGNDG Posts: 857
    I lied . . More bacon going today.  Should I be worried about meat temp getting too warm? No longer winter so its been at outside temp over 60 degrees for couple hours already and planned to keep it going 7 hrs.  Please let me know if I have an issue with the cured meat and pathogens/health issues.
    Columbus, Ohio
  • NDG said:
    I lied . . More bacon going today.  Should I be worried about meat temp getting too warm? No longer winter so its been at outside temp over 60 degrees for couple hours already and planned to keep it going 7 hrs.  Please let me know if I have an issue with the cured meat and pathogens/health issues.
    you are fine. The smoke and the cure will protect it. 



  • NDGNDG Posts: 857
    Getting 10lbs of belly later, so I just read over this post again as a refresher.  I ask tons of stupid questions and so glad people answer them.    It reminded me how thankful for everyone's help - this is a great forum! 

    I scribbled tips/reminders from this post on numerous pages in my charcuterie (ruhlmn) book . . but this post is a classic for me!  FYI my last batch in spring turned out UNREAL, so now its back by popular demand for the holiday season. I am going 5 lbs savory and 5 lbs sweet, more to come . . . 
    Columbus, Ohio
  • laserdoc85laserdoc85 Posts: 540
    edited December 2013
    Im using this amaze little smoker in my bradley. Smokein 10 pounds tomorrow. Temp in the cabinet stays around 90 degrees with the door shut. If I prop it open about a half inch then I can get it to stay at 80. Best to cold smoke a-max 90 or 100. Better if it is 60 to 70. Im putting pans full of ice in my box when I start them tomorrow, Hopefully I can get it to stay around 70 for the 10 hours of smoking.
    The cure takes care of the issue of trying to get an IT of 150. In other words,,,with cure your not concern. Just smoke and then fry them up.
    I use my MAPP torch and have dot had a problem with the pellets going out
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • shtgunal3shtgunal3 Posts: 1,969
    I put 8 pounds in the cure and intro the fridge last night. This is the first time curing bacon or anything else. I plan to cold smoke with the a-maze-n smoker in 8-10 days. One question.... I cut the belly in half and put it two seperate bags. I then stacked them in a bowl and put in fridge. Is it ok that I layed one bag of belly on top of the other? Fridge space is kinda limited.

    ___________________________________

     

     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • DMWDMW Posts: 3,783
    shtgunal3 said:

    I put 8 pounds in the cure and intro the fridge last night. This is the first time curing bacon or anything else. I plan to cold smoke with the a-maze-n smoker in 8-10 days.

    One question.... I cut the belly in half and put it two seperate bags. I then stacked them in a bowl and put in fridge. Is it ok that I layed one bag of belly on top of the other? Fridge space is kinda limited.

    Yep, I would flip them every day or so.
  • shtgunal3 said:

    I put 8 pounds in the cure and intro the fridge last night. This is the first time curing bacon or anything else. I plan to cold smoke with the a-maze-n smoker in 8-10 days.

    One question.... I cut the belly in half and put it two seperate bags. I then stacked them in a bowl and put in fridge. Is it ok that I layed one bag of belly on top of the other? Fridge space is kinda limited.

    Stacking is ok but a bowl is not ideal. Stacking flat is better.

  • shtgunal3shtgunal3 Posts: 1,969
    I put 8 pounds in the cure and intro the fridge last night. This is the first time curing bacon or anything else. I plan to cold smoke with the a-maze-n smoker in 8-10 days. One question.... I cut the belly in half and put it two seperate bags. I then stacked them in a bowl and put in fridge. Is it ok that I layed one bag of belly on top of the other? Fridge space is kinda limited.
    Stacking is ok but a bowl is not ideal. Stacking flat is better.

    It's in a flat lasagna dish. I guess it's not really a bowl. It is laying flat. Thanks Cen-Tex and DMW

    ___________________________________

     

     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • DMWDMW Posts: 3,783
    shtgunal3 said:



    shtgunal3 said:

    I put 8 pounds in the cure and intro the fridge last night. This is the first time curing bacon or anything else. I plan to cold smoke with the a-maze-n smoker in 8-10 days.

    One question.... I cut the belly in half and put it two seperate bags. I then stacked them in a bowl and put in fridge. Is it ok that I layed one bag of belly on top of the other? Fridge space is kinda limited.

    Stacking is ok but a bowl is not ideal. Stacking flat is better.




    It's in a flat lasagna dish. I guess it's not really a bowl. It is laying flat.


    Thanks Cen-Tex and DMW

    You might want to figure out how you will arrange them when its done curing. You will need to rinse them and them set them in the fridge to form a pellicle. For this phase you can't stack them, you want airflow all around. I put mine on drying rack in sheet pans. I also put a small fan in the fridge to make sure I got good circulation, but that's optional.
  • shtgunal3shtgunal3 Posts: 1,969
    Hopefully by then we will have some of the stuff in the fridge ate up. I do have two drying racks. Thanks for the idea. After rinsing all the cure off, do you let dry overnight?

    ___________________________________

     

     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • DMWDMW Posts: 3,783
    shtgunal3 said:

    Hopefully by then we will have some of the stuff in the fridge ate up. I do have two drying racks. Thanks for the idea. After rinsing all the cure off, do you let dry overnight?

    Let it dry 24 hours.
  • DMWDMW Posts: 3,783
    Oh, and have some baking soda to put in the fridge after done drying...
  • shtgunal3shtgunal3 Posts: 1,969
    Thanks

    ___________________________________

     

     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • I don't let them dry. I go straight from the bag to the smoke. Don't have room to dry 10 lbs at a time. I cold smoke so the pellicle forms in the egg.

  • shtgunal3shtgunal3 Posts: 1,969
    I am going to cold smoke too. So out of the cure, rinse well with cold water,pat dry and cold smoke. Fill the a maze n smoker all the way up and let her go till it burns all the way out. Does this sound right Cen-Tex? I have oak, hickory, maple, and cherry pellets. I was thinking about a hickory and cherry mix. What do ya think?

    ___________________________________

     

     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • shtgunal3 said:
    I am going to cold smoke too. So out of the cure, rinse well with cold water,pat dry and cold smoke. Fill the a maze n smoker all the way up and let her go till it burns all the way out. Does this sound right Cen-Tex? I have oak, hickory, maple, and cherry pellets. I was thinking about a hickory and cherry mix. What do ya think?
    Yep sure does.
     I have about 5 more hours of burn time. Notice the pan of frozen ice, This keeps the temp down by about 20 degrees. If I could get in the 60's that would be great but this works. The A-maze does put out heat but not much. With out the ice it will run about 95 to 100 unless I crack the door.
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    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • QDudeQDude Posts: 516
    Is there are rule of thumb concerning how long to cold smoke the cured bacon?

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

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