Bacon...

flatsfishinfool

i've decided to do a little curing and experimenting with bacon. haven't really seen much on here about cured meats....

so i got a pork belly and built a cure for it. let it go for seven days, turning twice a day with a message to distribute the cure.
started some lump in my chimney as i wanted a cold smoke on the belly. i used applewood chips i had soaked. did a slow cold smoke for two hours on the bacon...dome temp was up to 100 degrees when i took it off....
http://i71.photobucket.com/albums/i145/lang96/002-50_zps279f9227.jpg

sliced it up and packaged it for freezing...looks good, tastes even better. i will never buy bacon again!
http://i71.photobucket.com/albums/i145/lang96/007-18_zpsb686af52.jpg

at the same time i started my porkbelly, i bought a really small boston butt. 3.59 pounds and boneless. cost me $3.56. since i was doing a bacon experiment, i wanted to do "Buckboard Bacon" too. so, using a different cure recipe, i stuck it in the frig for a fifteen day cure.
Raw...Rubbed...Smoked:
http://i71.photobucket.com/albums/i145/lang96/003-43_zps6cb76969.jpg
http://i71.photobucket.com/albums/i145/lang96/005-29_zpsd98a56f8.jpg
http://i71.photobucket.com/albums/i145/lang96/002-50_zps85a2806a.jpg

cold hickory smoke in the lg BGE for three hours, dome temp up to 150 degrees....sliced up and ready to go....
http://i71.photobucket.com/albums/i145/lang96/005-29_zps1260b037.jpg
http://i71.photobucket.com/albums/i145/lang96/007-18_zps383ab836.jpg
http://i71.photobucket.com/albums/i145/lang96/008-15_zps7ccfe4c4.jpg

i really like the buckboard bacon! kinda like a cross between bacon and country salt cured ham (Virginia ham). less fat than regular bacon with the same great taste, and it's cheaper and easier to get than pork belly!

flats

flatsfishinfool

i really need to figure out how to post a pic on here!

TwoCooks

Sorry, I'm a newbie to the BGE world and we are just getting started with only one cook under our belt.  I can't help you with the direct pic posting but your URL's worked and I was able to see the steps you showed on your smoking bacon.  I must say this got me thinking... told the Hubby this is definitely something I want to try.  One thing you did not go into much detail about was, "the actual cure ingredients"?  You mentioned recipes were different between the two cuts of meat.  Or am I treading on secret ingredients here?  TY for your help.  Mouthwatering at the thought of home cured Bacon!!

Federalist226

Looks amazing! I saw pork belly at the grocery store for the fist time last week. I didn't buy it because I had already blown the budget on other eggable goodies, so I'm hoping it is still there when I go back!

jimfastcar

I had a lot of trouble maintaining the temp below 150 today and had to re-start the charcoal. Would love some insight as I was playing around with the lid and screen door

jeroldharter

If you are cold smoking, try the Amazin Smoker in the egg. Won't get hot. You could smoke it all day long.

http://www.amazenproducts.com/SearchResults.asp?Cat=12

billyray

Cold smoking is usually at temps. below 100 degrees, above that is hot smoking. Rulhman's book actually calls for temps in the 70 degree range for cold smoking.

jimfastcar

Thanks

Got the Amazen Smoker.  As a side bar interesting that Dealer sells for same price as is quoted on their website - this is unusual for us in Canada

It seems I will need to buy or borrow a meat slicer - i am assuming you did not slice that Bacon by hand  ?

Griffin

Very cool cook. Earlier this year there was a ton of bacon posts being made, you might do a search for them. Yours looks great. As for inserting pics directly into the post, the link you have needs to have a [img] at the front and a [/img] at the end .

Chubbs

jimfastcar said:

Thanks

Got the Amazen Smoker.  As a side bar interesting that Dealer sells for same price as is quoted on their website - this is unusual for us in Canada

It seems I will need to buy or borrow a meat slicer - i am assuming you did not slice that Bacon by hand  ?

I have sliced about 60 lbs of bacon by hand in the past 4 months. You just need to throw the belly in the freezer for a little while to firm it up and use a long slicing knife. Takes some patience, but I like it. Once you get down to the last inch or two inch strip, I cut that into lardons and use for salads, seasoning beans, etc. 

Little Steven

Little Steven

I just click on the thumbnail to enlarge copy and paste it in the comment

Chubbs

Nice @LittleSteven!!!

Little Steven

Not my post Chubbs

Chubbs

Speaking of bacon, anyone got any ideas for little plastic pieces to place the sliced bacon on before sliding in food saver bag. Thinking of something like the packs you get from the store have in it. Going bare-back into the FS bag, it is fairly difficult to get the bacon to lay nice and neat. Just curious as I am going to be giving bacon to friends and family for holidays

Iowaegger

Would you share the cure recipes you used? I have been wanting to try this as well, but I don't know any good cure recipes.

Chubbs

Iowaegger said:

Would you share the cure recipes you used? I have been wanting to try this as well, but I don't know any good cure recipes.

Yep, but will be tonight when I get home. Place an order for the book 'Charcuterie'. It is what most on here go by I believe. I use it, and it is a great buy

BigWader

@chubbs you need something like this

http://emballagesrapidesplus.com/PRODUCTS/products3.html

This company is based in QC and not sure they sell to individuals - but I'm sure you can find that stateside easier.

r270ba

Chubbs said:

Iowaegger said:

Would you share the cure recipes you used? I have been wanting to try this as well, but I don't know any good cure recipes.

Yep, but will be tonight when I get home. Place an order for the book 'Charcuterie'. It is what most on here go by I believe. I use it, and it is a great buy

+1 for Charcuterie and +1 for @chubbs and his help with curing bacon.  I have another 20 lbs going in to cure this weekend.

I am going to have to try the buckboard bacon!

Iowaegger

Thanks. Will check it out!

Chubbs

First and most importantly you need some pink curing salt. Have that?