Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Making bacon question
For those who have made bacon before. Tomorrow is 7 days in Buckboard cure. I am planning on doing 10 lbs of bacon for the first time tomorrow.
How much wood chucks (going with hickory) do you use?
Plan of action is 200 dome until bacon hits 150 degrees IT.
Then into the frig for 24 hours. Do I wrap in foil, plastic wrap or ziplock bag the bacon or just leave it uncovered in the frig?
Slice it after 24 hour rest and vac seal into 1 lb packs.
Sound right? Any other suggestions?
Welcome to the Swamp.....GO GATORS!!!!
Comments
-
Just my opinion but I would give it a 24 hour soak in several changes of water before drying in the fridge.
Steve
Caledon, ON
-
Thanks LS. I forgot that part. Plan on doing a soak out also.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
That's even better. It's suppose to storm tomorrow and clear Sunday. So I can smoke it then.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
Yeah depending on how much salt in your cure you will want to slice a piece and fry it to taste. If it seems too salty definitely soak in water for an hour or so, changing the water once or twice.
Definitely dry the bacon in the fridge to form a pellicule (sticky skin) for the smoke to stick
As far as chunks for hot smoking... I would get a couple palm sized chunks on the coals as soon as you add the bacon. The first couple hours is when it gets the most smoke impact.
I wrap mine tight in foil and into the fridge. I have even vac sealed and left for several days/froze for a month or so before slicing. I found the smoke evens out really nice like that.
Toronto, Canada
Large BGE, Small BGE
-
I read someone's thread the first time I made bacon. They were combining about not having enough smoke. Not wanting to be like that, I added plenty of wood. Worst bacon ever! It was only good for seasoning beans and such. I would start conservative and add to your next batch. Especially with that volume. I've been using a couple if chunks 50/50 hickory and apple.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum