Maple-Cured Smoked Bacon (pics)

Mighty_Quinn

From Ruhlman & Polycn- for a 5 lb belly--50 grams kosher salt, 12 g pink salt, 50 g maple sugar, 1/4 cup maple syrup. This one was 6 days in the cure to firm up then smoke. Here's a couple shots after smoking til internal temp was 150....used a couple maple chunks for smoke. I'll update with some more pics tomorrow once it cools in fridge overnight and I have a chance to slice it.

The Cen-Tex Smoker

NICE. I have 5 lbs savory and 5lbs of maple in the cure as of 3 hrs ago. all ready for turkey day weekend

The Cen-Tex Smoker

you going to trim that skin off?

Mighty_Quinn

Skins off....that's a nice layer of fat :@)

Mighty_Quinn

It does look kind of like skin though...that's the result of smoking for about four hours.

The Cen-Tex Smoker

Mighty_Quinn said:

Skins off....that's a nice layer of fat :@)

awesome.

Mighty_Quinn

The Cen-Tex Smoker said:

NICE. I have 5 lbs savory and 5lbs of maple in the cure as of 3 hrs ago. all ready for turkey day weekend

I just hung my pancetta to dry....that's my savory this time...another thread for another time though.

nolaegghead

magnificent!

Hey, have you ever tried (not for bacon) the  Umai drybags?  http://www.drybagsteak.com/

I watched the video on capicola and I'm hooked.  http://www.youtube.com/watch?feature=player_embedded&v=E173AhEF8Ac

Mighty_Quinn

That's pretty interesting nola...would solve a lot of my dry curing issues....zero humidity where I live. I'm gonna look at those more before I start building a curing chamber from an old fridge. Thanks!

nolaegghead

My pancetta came out terrible.  It wasn't inedible, just not pleasant.  I cooked some lardons, then ended cooking it all and feeding to the neighbor's dogs.  I think the humidity was too low and the temp too high (house with AC in a hot climate).  The duck prosciutto came out great, however. 

These drybags will let me dry in the refrigerator without worrying about getting that nasty refrigerator taste/odor. 

I'm ordering some.

travisstrick

Nola, I hate you so much. That vid was better than porn. And I finally figured out how to say Char-coot-tree. 

nolaegghead

I read every now and then "dude, I'd like to do a pork butt but somethin' different than pulled pork (wah...cry)".  Capicola.  I dig prosciutto, so I figure this is right up my ally.  Unfortunately, it has to age a few months.  I'll just have to make a lot of them.  And if you're aging beef....man, these bags will save your marriage.

Griffin

So jealous @Mighty_Quinn - looks awesome. Can't wait to start some. Wanted to get some going before thanksgiving, but time is running short. Think I'll start some when we get back.

Mighty_Quinn

Thanks @Griffin. Whenever you decide to start one, just realize that it is really super easy to do and you'll never go back to store bacon...

The Cen-Tex Smoker

Mighty_Quinn said:

Thanks @Griffin. Whenever you decide to start one, just realize that it is really super easy to do and you'll never go back to store bacon...

so true. Tons of fun and just awesome. I'm buying a new fridge just to do all this stuff (I only have one now and it's 15 years old so I'm due)

Mighty_Quinn

Ha ha...I'm gonna pick up an old fridge (3rd one for us-we have the regular one in kitchen and a beer fridge/keg cooler in the garage) to convert to a curing chamber where I can control the temp and humidity.

BigWader

@Mighty_Quinn - what temp did you smoke at?  You must have been close to or sub 200 to keep the fat intact.  I'm going to make bacon soon - so wondering how you built the fire.

ccpoulin1

I have been doing my bacon now for about 5 years.  I have never tryied wet brining, that may be next.  I just smoked about 15 lbs. of belly on Sunday.  Always make sure to let it rest for a couple of days under refrigeration to be sure it absorbs as much of the smoke flavor as possible.

Mighty_Quinn

BigWader said:

@Mighty_Quinn - what temp did you smoke at?  You must have been close to or sub 200 to keep the fat intact.  I'm going to make bacon soon - so wondering how you built the fire.

temp was right at 190 for smoking...nothing special for fire, just like I always do for low and slow-clean firebox, fill with lump(no sorting, I'm a dump guy except to strategically place a few wood chunks), light in a couple spots with mapp torch, indirect setup in egg (AR with stone), vents open until about 175 and then start closing down to hold 190.

BigWader

Mighty_Quinn said:

temp was right at 190 for smoking...nothing special for fire, just like I always do for low and slow-clean firebox, fill with lump(no sorting, I'm a dump guy except to strategically place a few wood chunks), light in a couple spots with mapp torch, indirect setup in egg (AR with stone), vents open until about 175 and then start closing down to hold 190.

That's great to hear.  I was worried that going that low would be a problem to hold for 4-5 hrs.  I feel reassured.  Can't wait to see the finished slices.

Mighty_Quinn

The stuff of gods!

Little Steven

Quinn,

Awesome, just awesome!

nolaegghead

Mighty_Quinn said:

The stuff of gods!

That is pure, unadulterated AWESOMENESS!!!!

Mighty_Quinn

Thanks....the best stuff is not pictured....the thick pieces left over off the ends that I couldn't safely get through the slicer. Great for beans, soups, pasta dishes.

Little Steven

I have charcouterie but haven't done any yet. A friend of mine does a lot of it and it is sheer awesomeness. The breasola and pig cheeks were the best

Mighty_Quinn

If I can find the jowls at a decent price, I'm making guanciale....it's high on my list. Bresaola from that book is sheer awesomeness.

nolaegghead

I'm done with week 2 on the bresaola on sunday.  Then I tie and hang.  I'm a little worried about the low humidity....maybe I can hang in the shop with some cheesecloth with this colder weather.

Mighty_Quinn

I can't be lower humidity than my house in Colorado, and mine turned out just fine...it was a quicker dry time by half a week I'd say.

nolaegghead

What kind of temp in your house?  We're usually around 73 this time of year.

Mighty_Quinn

About 65 in the crawl space in the basement where it hung.....gonna start building a curing chamber soon though for future endeavors.

nolaegghead

That's a good idea.  I dunno if I can get away with building any more weird cooking contraptions after that cold smoker.