I like my butt rubbed and my pork pulled.
Member since 2009
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Starting my first bacon cure
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Cookinbob
Posts: 1,691
I was tempted to call this post "Makin bacon" but thought it was too cliche'.
Hope it turns out well, more pics will follow. My next attempt will be shoulder or buckboard bacon. I now have all the stuff, and a container full of ready mixed basic cure.
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
Comments
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Awesome... Store bought bacon is so expensive. I told my wife yesterday that we should start doing our own. Looking forward to the post in 7-10 days.
Ball Ground, GA
ATL Sports Homer
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Chris_Wang said:Awesome... Store bought bacon is so expensive. I told my wife yesterday that we should start doing our own. Looking forward to the post in 7-10 days.I just started my first cure yesterday on 28 pounds of pork belly.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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My son bought this one, so don't know the price. So far I am seeing $3.99/lb for bellies, so no savings there. Looking to do shoulder bacon which should be cheaper-hope I like it. I do have all the spices, so no further investment needed. Fingers crossed!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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If you want savings make cottage bacon (or called buckboard bacon) you use the port shoulder instead, huge Savings there. Just finished mine up and slicing tonight
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My bacon has been curing for 5 days now. Followed the Ruhlman recipe which has also been posted elsewhere on the site. I have been under the impression that as it cures, the belly should give up some liquid, get firmer, and change appearance. Mine looks about the same as it did on Sunday when I rubbed the cure on it. Should I be concerned?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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7 days now, and my earlier concerns seem unfounded. Bacon is out of the cure, rinsed and now drying for a couple of days in the fridge. I sliced off and fried a small piece, really impressed how the spices (Pepper, Thyme, Bay Leaf) came through. This is going to be excellent!Here's a pic just before going into the fridgePlan to cold smoke it (A Maze N Smoker) in the egg, then cook in the oven at 180 to 140 IT. I am concerned about holding only 180 in the egg, I do not want to render the fat.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Cookinbob I'v done several bellies that I cured the same way as you but I cold smoked them and they came out awesome I don't think you need to go at 180 I did mine with the A-Maze-N_smoker at like 22 degrees outside air temp the thermometer in my egg didn't even move and the bacon was by far the best I have ever eaten2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Charlesmaneri said:Cookinbob I'v done several bellies that I cured the same way as you but I cold smoked them and they came out awesome I don't think you need to go at 180 I did mine with the A-Maze-N_smoker at like 22 degrees outside air temp the thermometer in my egg didn't even move and the bacon was by far the best I have ever eatenNow, how long did you cold smoke them?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Cookinbob I fill the A-Maze-N-Smoker with the pellets and light it and just let it burn untill it's done if I had to guess I would say maybe 11 to 12 hours but I'm just guessing on that every belly that I cold smoked I have done the same way light the pellets and just let it burn until it's done smoking2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Mine went out overnight and I probably got half of Charles's smoke time. It was still awesome.
Steve
Caledon, ON
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Question; can you only cold smoke in the Winter, (in the northern hemisphere, due the cold keeping the belly cold, or is the cure preventing the nastys from invading,
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500 said:Question; can you only cold smoke in the Winter, (in the northern hemisphere, due the cold keeping the belly cold, or is the cure preventing the nastys from invading,
Steve
Caledon, ON
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I have read to keep the the temp between 35 and 80 F, definitely under 100 F as fat will begin to render. Should be able to do it year round, maybe at night in summer heat. Might be tough in the south!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Cookinbob I agree but this time of the year it's very easy to cold smoke I guess it can be bone in warmer weather as well however I have never tried2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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