Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Bacon Time of Year Again
Options
Chubbs
Posts: 6,929
Getting cool now and freezer getting low. Some of you may have seen my post yesterday about finding a fresh- not frozen- whole pork belly. Divided it up into 3 portions and squared them off. Ended up with 5.5lbs maple, 4 lbs of basic and 3.5 of savory pre-cure. Starting the 7+ day cure time today. Will post as I go. Pics in whatever order forum wants
Columbia, SC --- LBGE 2011 -- MINI BGE 2013
Comments
-
I have a hankering for bacon suddenly.
-
theyolksonyou said:I have a hankering for bacon suddenly.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
-
Will be delicious.
-
I have always removed my skin prior to curing for maximum penetration for cure. This morning I was reviewing Charcuterie and Ruhlman mentioned removing the skin after cure. That said, this time I left the skin (and nipples @Killit_and_Grillit ) on during cure.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Tinyfish said:Will be delicious.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Here is a batch of pepper bacon
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Looking good Chubbs. Do you cold smoke or hot smoke?
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
shtgunal3 said:Looking good Chubbs. Do you cold smoke or hot smoke?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Are you using the a-maze- n smoker? If so do you use pellets or dust? My results with the a-maze-n have been up and down. I've never tried the dust before. I don't have a problem keeping it lit, it just seems like I can never get "clean" smoke with the pellets. The smoke I get with pellets always seems to have a dirty taste to it.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
Man that looks good. Ha.....was by by Jack Olivers Pool & Spa (on way to Morganilli's) earlier today. The Regional BGE manager and cooking team were there doing some cooking demo's. I chatted it up a bit and did a few samples....then moved on.....later was thinking I should have talked up the Butt Blast. I am a dummy.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Looks good, but I thought all year long was the bacon time of year.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Nice. This has been on my to do list long enough. Looks awesome.
-
cazzy said:Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Dyal_SC said:Nice. This has been on my to do list long enough. Looks awesome.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
shtgunal3 said:Are you using the a-maze- n smoker? If so do you use pellets or dust? My results with the a-maze-n have been up and down. I've never tried the dust before. I don't have a problem keeping it lit, it just seems like I can never get "clean" smoke with the pellets. The smoke I get with pellets always seems to have a dirty taste to it.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Zmokin said:Looks good, but I thought all year long was the bacon time of year.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Love the homemade bacon. sometime i'll have to try cold smoking, maybe next winter.
I also cut my belly into pieces, like yours. For one piece, I left out the pink salt to see what truly nitrite-free would be like. Has anyone else tried this? @darby_crenshaw ? It's in the fridge, getting hot smoked, and then fried up, which should keep the botulism at bay.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
blind99 said:Love the homemade bacon. sometime i'll have to try cold smoking, maybe next winter.
I also cut my belly into pieces, like yours. For one piece, I left out the pink salt to see what truly nitrite-free would be like. Has anyone else tried this? @darby_crenshaw ? It's in the fridge, getting hot smoked, and then fried up, which should keep the botulism at bay.Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
northGAcock said:Man that looks good. Ha.....was by by Jack Olivers Pool & Spa (on way to Morganilli's) earlier today. The Regional BGE manager and cooking team were there doing some cooking demo's. I chatted it up a bit and did a few samples....then moved on.....later was thinking I should have talked up the Butt Blast. I am a dummy.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
yeah i'm guessing it will be gray and lack the tangy snap flavor of the real thing. but i figure it's cheap to try, unless i get botulism of courseChicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
blind99 said:yeah i'm guessing it will be gray and lack the tangy snap flavor of the real thing. but i figure it's cheap to try, unless i get botulism of courseColumbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Bacon is on my list of things I must learn to make. Yours looks killer.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@SciAggie if you like bacon, do it! It's super easy and the payoff is hugeChicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
SciAggie said:Bacon is on my list of things I must learn to make. Yours looks killer.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Chubbs said:northGAcock said:Man that looks good. Ha.....was by by Jack Olivers Pool & Spa (on way to Morganilli's) earlier today. The Regional BGE manager and cooking team were there doing some cooking demo's. I chatted it up a bit and did a few samples....then moved on.....later was thinking I should have talked up the Butt Blast. I am a dummy.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Great looking bacon brother Chubbs!!Sandy Springs & Dawsonville Ga
-
Nitrite isn't keeping your family from getting sick. Got nuthin to do with safety
not anymore, with fridges and so forth
pink salts alter the meat, give it that crystalline snap or crispness when cooked, and add a piquancy that salt doesn't
might not notice much of a difference, but without it, it is salt-pork basically.
The organic "no nitrite added" stuff at whole foods, which people have tricked themselves into believing is nitrite free, has as much nitrite as oscar myers
And your spinach salad has more than a pack of hot dogs
if the rationale is that nitrite free is 'healthier', it's based on wishful thinking
You can't make pork fat and salt "healthy" anyway.
But to reiterate, nitrite in the form of salt petre was used historically for curing so that food could be stored a long time. Your bacon has been refrigerated since slaughter. No spoiling worries there. We use nitrite in bacon now not for safety, but simply because it isn't bacon without it.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
It shouldn't be too grey. Might not be as super pink though
botulism? Not unless you ground it up to make air dried sausage at room temp and skipped nitrite/nitrate. There's no clostridium botulinum bacteria IN meat. Just potentially on it
This stuff is pretty straightforward. It is odd that the same questions keep popping up over and over.
Remember too, prosciutto is salt-only, and hung at room temp for a couple years.
A whole lot has to go wrong with your bacon to kill your self with it.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
@Chubbs I just picked up a pork belly to make bacon with...and want to make it exactly like this...cold smoked, etc.
Can you please point me to a resource you use to get started?Augusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7
Categories
- All Categories
- 182.8K 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
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum