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Realized I forgot to post my bacon pics....
Comments
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I would say that this firmness is probably medium to med well. Some spots are even firmer which makes me question why the whole thing isn't firm as the firmest part.
I guess I am just unsure because this is my first time. How do I know it is cured. What if it is undercurred?Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
Cut off a piece and fry it. If it turns grey it's not cured, stays red it's cured I would guess you are there.
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Dumb question probably.... What does AMS stand for?
Atlanta, Ga. LBGE and Mini BGE
Wants: More time and beer.....
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Cyclops42 said:Dumb question probably.... What does AMS stand for?
______________________________________________I love lamp.. -
So it is the frying it that will turn it gray?Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
Undercuring will cause it to turn somewhat gray, similar to cooking a thin pork chop.
Muscle and fat content varies with each belly, and at different locations in the belly. Some parts will be soft, some hard. This is why going by feel is not a good indicator of curing.
Cutting a piece off the end can be misleading if you have a belly with varying degrees of thickness, with the ends usually being the smallest and the first to completely cure.
One week is simply a guide. I would not cure past 21 days, but I know some do with good results.
Personally, I cure for two weeks, soak for a couple of hours in water to cut the saltiness, then cold smoke.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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If you got the numbers right on the pink salt, then after 11days I believe it's cured. The good thing is that you can't over cure something if you use the right amount of dry cure. I would say go for it....
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Looks good, but hey when it comes to bacon you really cant say anything bad right?
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Sorry for the photo bomb here but I want to make sure everyone agrees this is cured and that there isn't any gray. Especially take a look at the last 2 photos.Thanks for everyone's help. It looked good to me and tasted good too (albeit a tad salty...I know I need to soak in water). Let me know your thoughts!Thanks,
RonAnderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
That's cured.
______________________________________________I love lamp.. -
You are good to go.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Awesome...thanks so much guys. Can't wait to soak and smoke!Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
BACOOOOOOOOOOOOOOOOON!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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Remember to leave it uncovered in fridge for 24 hours to form pellicle so smoke will adhere. Then smoke away. Good luck. You are going to love it. I am about to start my next batch.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Skin on or skin off? If on, skin before the smoke or after?I like my butt rubbed and my pork pulled.
Member since 2009 -
I removed the skin after the smoke. My thoughts were to leave it on to help protect the belly from too much smoke. My wife doesn't like a ton of smoke. Worked for me. I went about 6 hours of smoke. May go more on next batch.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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are you ever gonna quit talking about bacon and just buy a stinkin mini????????????????? everyday i get on here your "i forgot to post bacon" thread re-appears.... either chubbs has alzhiemer's or nothing else to talk aboutb-(just kidding man!!! but seriously, where's the mini??_______________________________________________XLBGE
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500 said:Skin on or skin off? If on, skin before the smoke or after?
I skin pre cure then make chicharones (cracklins) with the skin it's a hassle but worth it -
U_tarded said:500 said:Skin on or skin off? If on, skin before the smoke or after?
I skin pre cure then make chicharones (cracklins) with the skin it's a hassle but worth it
______________________________________________I love lamp..
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