BACON

UrbanForestTurnings · December 2014

First attempt at dry cured bacon. TQ , brown sugar and fresh black pepper. 10 days in fridge flipped every day. About a 10 min soak. Tested a small hunk after a fry. Back in fridge with more black pepper for a day . Set up egg at about 190 with some cherry chunks. Raised grid with fire bricks in box to keep lump in one half of box. Pulled at 150.

EggNorth · December 2014

How did it turn out? Never done bacon but it's on the list.

theyolksonyou · December 2014

Hard to beat home made bacon. If this is your first round, know that it won't fry quite the same. I tend to get less grease from hot smoked.

UrbanForestTurnings · December 2014

It turned out good for first time. Will use some hickory on the next one. Well worth the effort. And I did notice less grease

bluebird66 · December 2014

This is my next project.

Chubbs · December 2014

I have 30 lbs coming out of cure today to cold smoke this week. Love it

UrbanForestTurnings · December 2014

Nice. Do you use T.Q ? And how long of a cold smoke? Any hints woul be great

Chubbs · December 2014

I use Charcuteries recipes and have an amaze n smoker with various pellets. Pull from cure, rinse really well, leave uncovered in fridge to form pellicle, heat cold smoke generator in oven with pellets for 30 mins, throw in cold egg, light and set on top of charcoal grate, place grids back, place bellies in, smoke for however long you like. I typically go around 6 hours. Pull from egg and toss into ziplock bag to let smoke simmer in fridge for a few days, throw in freezer for a little bit to firm up for slicing, slice with a slicer and package into food saver bags. Then enjoy the hell out of it

UrbanForestTurnings · December 2014

Thanks. How warm will the egg get using the amaze n smoker?

Greeno55 · December 2014

@Chubbs - 30 pounds?????!!!!! =D>

theyolksonyou · December 2014

@Chubbs‌ do you do anything special handling wise to prevent the bad bugs like botulism? I'm assuming the number one thing is a solid complete cure. Just curious as I've been hot smoking and I think I'd like to get to cold.

hondabbq · December 2014

I haven't done a hot smoke for bacon. Only done cold with amnps. I just picked up the 24" Smoke Vault and I'll be also setting up about 30 lbs in the next week or so. I just wanted something that I could do larger amounts of charcuterie items than I can fit on my LBGE.

Chubbs · December 2014

theyolksonyou said:
@Chubbs‌ do you do anything special handling wise to prevent the bad bugs like botulism? I'm assuming the number one thing is a solid complete cure. Just curious as I've been hot smoking and I think I'd like to get to cold.

The only special thing I do is make sure I have the correct curing salt. Other than that, I follow Charcuterie closely and make sure I am as clean as possible when transferring bags, etc. once in the egg, I always smoke most in winter so ambient temp is cool. The egg usually hovers in the 70-80s. Highest I have seen it on Maverick is 92 or so which is getting to close for comfort for me. That is why I do so much at once when it is cold

theyolksonyou · December 2014

@Chubbs‌ thanks. That's the cure I follow as well. Only hot smoked thus far.

UrbanForestTurnings · December 2014

Thanks chubbs .

HawkeyeEgghead · December 2014

Great news on the bacon. I too have just started making my own but have to admit I was scared as heck of making others sick. A few things that may be a help for others.

1. The meat does brown slightly when using brown sugar and or if you have excess air in your zip lock. Mine looked like bad hamburger and thought it was ruined

2. I over salted a batch. You should slice a small piece off before smoking and fry it up. If your bacon is too salty (over cured) for your taste, you can soak it in ice water for up to 60 minutes to adjust the salt. Repeat if needed. Worked well for me.

3. Remove as much air in the bag as possible. This will help to speed the process by keeping the cure in better contact with the meat.

4. If your using a meat slicer consider the tray size when trimming or cutting your belly

Good stuff for sure, enjoy your bacon

Chubbs · December 2014

theyolksonyou said:
@Chubbs‌ thanks. That's the cure I follow as well. Only hot smoked thus far.

No problem.

Chubbs · December 2014

UrbanForestTurnings said:
Thanks chubbs .

You are welcome. You got it

UrbanForestTurnings · December 2014

Can't wait to see your 30lbs Chubbs. Of bacon

BACON

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