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Wow am I excited
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Cookinbob
Posts: 1,691
A couple of weeks ago I posted a pic of some shoulder bacon I just finished curing. It has been sitting wrapped in the fridge for 2 weeks, tonight I had time to slice and pack it. Way more fat than I expected, lots more like belly bacon than I expected. This was so successful, I will be curing a couple more starting next week. I may never cure a regular pork belly again! This was the boneless half of an 8 lb butt. About 3 lbs of bacon when all finished. Guess what's for breakfast!
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
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Wow now that looks really good. Nice workXL owner in Wichita, KS
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Oh yum. Can i place a order for 5 lbs right now1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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Awesome. Let us know how it turns out cooked.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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That looks amazing! Details, please. Pretty please?XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
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That picture does it. I'm definitely using my Berkshire butt for baconXL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Wow!! look at all that fat. That is gonna be some tasty shoulder bacon.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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we need to see a fried up piece
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Show us some cooked strips!
Maybe next to a couple eggs...
LBGE/Maryland -
PNWFoodie said:That looks amazing! Details, please. Pretty please?As for the cure itself, it is Ruhlmans basic cure from the book Charcuterie. Here is a link to an article of his including the basic dry cure recipe (salt, sugar, and #1 pink curing salt). I have it pre mixed, use 17 g of this per lb of meat, then add a little extra sugar.Curing pork for bacon is really easy. Rub the cure into the meat, put in a ziploc bag in the fridge, turn and massage it every day or two for 7-9 days. Rinse and dry, then let it rest on a rack in the fridge for another day or two. At that point you can just cook it an eat it, but most of us on this forum would smoke it. You can cold smoke it (Amaz N pellet smoker) or you can hot smoke to about 140 IT it which is what I have been doing lately. Pork belly makes regular bacon, pork loin makes Canadian bacon, the shoulder makes shoulder bacon as in this episode. I just cut the bone end off an 8 lb butt and cured the boneless end. The bone end was braised in another recipeMessage me if you have more questions or need more details.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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fishlessman said:we need to see a fried up pieceKiterTodd said:Show us some cooked strips!
Maybe next to a couple eggs...Two slices here, but one is under the egg =P~
XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
So is there much difference taste wise? I've had shoulder bacon once, but it was very lean. Can't 'member what it tasted like, but wasn't thrilled. Probably the fault of the guy I got it from or how much fat wasn't in it.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Griffin said:So is there much difference taste wise? I've had shoulder bacon once, but it was very lean. Can't 'member what it tasted like, but wasn't thrilled. Probably the fault of the guy I got it from or how much fat wasn't in it.
I'm eating it now. Tastes like regular bacon. It's really good!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
I can get butt for much cheaper than belly. I'll need to try this.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Last pic. Its bacon and eggs for lunchXLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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I've already ordered the curing salt, and have the info from you and the Ruhlman site. I also have the book on hold at the library for reference. I'm getting really excited to do this, but I'm curious. How'd the other half of your pork turn out?
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bookmarkedXL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
SeahawksEGGHead said:I've already ordered the curing salt, and have the info from you and the Ruhlman site. I also have the book on hold at the library for reference. I'm getting really excited to do this, but I'm curious. How'd the other half of your pork turn out?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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