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Home made shoulder bacon (lotsa pics)
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
Comments
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Very nice!! =D>
What was the internal temp after 6 hours when you pulled it from the small??
XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ -
Wow.XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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WoW i need to find some curing salts then i'm doing that looks greatTrenton ON 1 mbge for now
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I'm doing this and SOON!!! Can you use a bone-in butt?
Little Rock, AR
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Nice Egggsplaination I appreciate it ^:)^Visalia, Ca @lkapigian
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Biggreenpharmacist said:I'm doing this and SOON!!! Can you use a bone-in butt?
YesKeepin' It Weird in The ATX FBTX -
I'm gonna do one like I've been doing the canadian bacon with the buckboard bacon cure.
Little Rock, AR
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The Cen-Tex Smoker said:Biggreenpharmacist said:I'm doing this and SOON!!! Can you use a bone-in butt?
Yes
if it is real big, I would cut it in half just to be extra safe. You want to get the cure all the way to the middle as soon as you can. It may take 10-14 days to get to the middle of a large bone in butt. That's a little long for me.Keepin' It Weird in The ATX FBTX -
I've been doing pork loins for 2 weeks at a time. Thats not a big deal. Exactly how eould you go about cutting a butt in half. Is there a right and wrong way to do that?
Little Rock, AR
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Biggreenpharmacist said:I've been doing pork loins for 2 weeks at a time. Thats not a big deal. Exactly how eould you go about cutting a butt in half. Is there a right and wrong way to do that?
you my leave loins in for 2 weeks but they are cured to the middle in one week +\- a day or 2. Something as thick as a butt probably wouldn't be. It's a slight risk, but it's a risk. I don't think there is a right way, you just want to reduce the thickness so it cures to the middle faster.Keepin' It Weird in The ATX FBTX -
The cut that brother Tex is referring to making is through the long deltoid head it's self. Not separating the individual heads into sections but reducing the entire combined heads to half thickness as it were.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Thanks everyone for all the comments. @durangler I pulled when IT hit 150 with the therompen.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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@Biggreenpharmacist the book says that this cure can be used on any meat "not more than a few inches thick". I have a piece of pork loin in the freezer that is about 2.5lbs. I was thinking about thawing and curing next week. What is the buckboard bacon cure that you use?
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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@EGGjlmh PM answered
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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http://www.amazon.com/gp/aw/d/B004RDON22/ref=mp_s_a_1_1?qid=1410486626&sr=8-1
I use it for pork loins for canadian bacon.
http://eggheadforum.com/discussion/1166292/canadian-bacon#latestLittle Rock, AR
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Thanks for the message!
I plan to do one of these soon! I think @CookinBob and yourself has inspired many, many people here, Thanks again.
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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Nice, @shtgunal3 !! This looks incredible. Bookmarked. =P~
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Thanks @Dyal_SC now to grill some up on the small!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I'm liking it. Two thumbs up. :-bdSteven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
I have 3 lbs from a boston butt curing in my fridge right now. I'm pulling it on Sunday to rinse and dry, smoking it up Wednesday. Your post has renewed my already buzzed excitment over this. Waiting 2 weeks for bacon, the anticipation, I'm hearing it's all worth it. REALLY looking forward to makin bacon.
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@SeahawksEGGHead good luck with the bacon. Take pics and let us know how it turns out.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Will try that soon. Looks good!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Thanks @paqman I know you're no stranger to making bacon.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I've made traditional bacon with belly and Canadian bacon with loin but never with a shoulder. The lasts few posts I have seen really makes me want to try it. I really like the idea and it is a cheap cut so not a big risk.shtgunal3 said:Thanks @paqman I know you're no stranger to making bacon.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Been tied up and off the forum for a couple of days, just caught up with this post. Your slices look awesome, a little less fat than mine had, and the slices look pretty thick - could that be why they taste more like ham? Maybe regular bacon tastes like ham if it is leaner. Looks like yo nailed it. I was getting ready to do another onc, but just reorganized the freezer and found I still have a LOT of baconXLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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@Cookinbob mine was sliced with an electric knife. They are a little on the thick side. I really need to get a slicer.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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@Canugghead heck yeah bro! Looks good. Can't wait to see some sliced pics.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Durangler said:Very nice!! =D>
What was the internal temp after 6 hours when you pulled it from the small??
Bumping this thread. Gonna try this soon! I've made bacon with a Costco belly, want to try a shoulder next...
For all you bacon-making experts out there, why does it matter what the internal temp is when you smoke bacon, if it's already been cured? If the point of the smoking is just to add flavor, why couldn't you just throw it in the egg and let it pick up smoke flavor for a while, and then cool it back down in the fridge? Does the specific temperature matter? I.e. What if I smoked it and only got to 130 degrees? Is this a "danger zone" temperature thing? But if I'm going to slice it up and fry the heck out of it in my cast iron pan, do I need to worry about a little bacteria?
Thanks, and sorry if I'm hijacking the thread...
JacksDad
Large BGE -- New Jersey
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