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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Realized I forgot to post my bacon pics....

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Comments

  • r270bar270ba Posts: 763
    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 Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • U_tardedU_tarded Posts: 1,166
    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.
  • Cyclops42Cyclops42 Posts: 44
    Dumb question probably.... What does AMS stand for?

    Atlanta, Ga. LBGE and soon to have Small

    Wants: Thermapen, Adjustable Rig, Digi Q and more time...

  • nolaeggheadnolaegghead Posts: 11,017
    Cyclops42 said:
    Dumb question probably.... What does AMS stand for?
    A-Maze-N Smoker
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • r270bar270ba Posts: 763
    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 Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • FockerFocker Posts: 1,472
    edited March 2013

    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.

     

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • U_tardedU_tarded Posts: 1,166

    r270ba said:
    So it is the frying it that will turn it gray?
    yes focker hit it right on the head

  • makismakis Posts: 79
    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....
  • Looks good, but hey when it comes to bacon you really cant say anything bad right?
  • r270bar270ba Posts: 763
    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,

    Ron


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    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 $

  • nolaeggheadnolaegghead Posts: 11,017
    That's cured.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • ChubbsChubbs Posts: 3,590
    You are good to go.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • r270bar270ba Posts: 763
    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 Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • michigan_jasonmichigan_jason Posts: 1,293
    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."

  • ChubbsChubbs Posts: 3,590
    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
  • 500500 Posts: 1,198
    Skin on or skin off? If on, skin before the smoke or after?
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • ChubbsChubbs Posts: 3,590
    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
  • MrCookingNurseMrCookingNurse Posts: 3,738
    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 about



    b-(







    just kidding man!!! but seriously, where's the mini??


    _______________________________________________

    LBGE & SBGE (big momma and pat)
  • U_tardedU_tarded Posts: 1,166
    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
  • nolaeggheadnolaegghead Posts: 11,017
    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
    That's a damn good idea...I can't believe I didn't think of it!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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