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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Bacon is a coming

doubledouble Posts: 1,214
My dealer hooked me up today 2 bellies about 20lbs of organic direct from the farm belly selected with a 50/50 fat to meat ratio. This is gonna be good. Also got a 15lb shoulder from the same guy.
Lynnwood WA

Comments

  • how do you usually do your bacon?? I've never done a pork belly before but I really want to try one
  • doubledouble Posts: 1,214
    I follow the recipe in Charcuterie very simple.
    Lynnwood WA
  • ChubbsChubbs Posts: 5,582
    edited July 2013

    how do you usually do your bacon?? I've never done a pork belly before but I really want to try one

    As @double said, grab this book. A lot Of us have done it and it is wayyyyyyy better than store bought.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • ChubbsChubbs Posts: 5,582
    That is awesome double. I need to start another batch. With it being 95-100 here daily I have been wondering if tht is too hot for a cold smoke. Thoughts?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • doubledouble Posts: 1,214
    We are still In the 50s at night so I don't think about it :-) I know @nolaegghead has an awesome cold smoke set up with an AC not sure at what ambient temp he would use it but maybe he will chime in with the scientific reasons at what temp you can no longer cold smoke.
    Lynnwood WA
  • ChubbsChubbs Posts: 5,582
    In charcuterie it defines cold smoking as temps no higher than 90-95 or so in the chamber. So obviously it is borderline. Them again the sodium nitrite in the cure should prevent botulism. Who knows.. I got a D in chemistry and a C in biology.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • doubledouble Posts: 1,214
    @chubbs ye your screwed you just have to watch me making mine :-)
    Lynnwood WA
  • I "cold" smoke overnight in the summer.It's still in the 70's-80's but it works

  • doubledouble Posts: 1,214
    Nice that's our daytime highs
    Lynnwood WA
  • ChubbsChubbs Posts: 5,582

    I "cold" smoke overnight in the summer.It's still in the 70's-80's but it works

    That is what I will have to do.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • nolaeggheadnolaegghead Posts: 15,343
    edited July 2013
    If the belly is cured properly (with sodium nitrite and salt), it can handle "cold" smoking at just about any temperature.  I wouldn't worry about ambient temps in the 90s. 

    Fish and cheese is where you have to keep the meat cold.
    ______________________________________________
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    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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