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Let the slicing begin.
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hondabbq
Posts: 1,980
Made up 55lbs of bacon and took it out of the cure a couple days ago. I started slicing this morning at work.
It's definitely a nice perk to work in a commercial kitchen. Tons of fridge space for curing. Racks and pans. Slicer.
Had ad some fun this time and made up some cool (I think so) flavors.
2 whole bellies of basic Ruhlmans cure on the right that has yet to be smoked this weekend.
2 left bellies are honey dusted. One of my suppliers has a honey dust that is awesome.
Right sliced belly is Rosemary and garlic
Left sliced belly is jalapeño.
Test at frys for salinity were met with rave reviews
Sliced test frys ( let's be honest, who's gonna look that much bacon in the face and not cook some. Plus some different staff were in) today were even better.
Looks like ill ill be making another run as this looks to be all sold out. Oy vey. New batch starting in a week.
It's definitely a nice perk to work in a commercial kitchen. Tons of fridge space for curing. Racks and pans. Slicer.
Had ad some fun this time and made up some cool (I think so) flavors.
2 whole bellies of basic Ruhlmans cure on the right that has yet to be smoked this weekend.
2 left bellies are honey dusted. One of my suppliers has a honey dust that is awesome.
Right sliced belly is Rosemary and garlic
Left sliced belly is jalapeño.
Test at frys for salinity were met with rave reviews
Sliced test frys ( let's be honest, who's gonna look that much bacon in the face and not cook some. Plus some different staff were in) today were even better.
Looks like ill ill be making another run as this looks to be all sold out. Oy vey. New batch starting in a week.
Comments
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Looks fantastic! Excellent work @hondabbq!Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
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Amazing. Good thing I just had lunch.Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
My man!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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You selling that stuff now bud? Is that legal? Looks amazing! Last batch I did I sprinkled maple flakes on with the cure. 'Twas pretty good.
Steve
Caledon, ON
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Little Steven said:Is that legal?
To sell meat products it must be produced in a commercial facility that is inspected. I run a kitchen and inspected 2-3 times a year. Not any different if I made bacon or sausages and sold to the clientele. We cut our own steaks. Not any different.
Plus I only sell to friends and family at my costs rounded up to the next dollar. -
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Little Steven said:
I would round up to the next yankee dollar.
https://www.baconscouts.com/product-category/bacon/
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Where's the friend sign up sheet? Looks fantastic.
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Nice work. Let me know how you like the rosemary garlic bacon.Sandy Springs & Dawsonville Ga
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bgebrent said:Nice work. Let me know how you like the rosemary garlic bacon.
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hondabbq said:bgebrent said:Nice work. Let me know how you like the rosemary garlic bacon.Sandy Springs & Dawsonville Ga
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I can't tell from the pics whether you cured 'em with the skin on or off. Sorta looks like skin on.
Couple of questions about the cure.
Rub or brine?
How many days?
Smoked after the cure or not?
Thanks. They all look great!! -
JohnH12 said:I can't tell from the pics whether you cured 'em with the skin on or off. Sorta looks like skin on.
Couple of questions about the cure.
Rub or brine?
How many days?
Smoked after the cure or not?
Thanks. They all look great!!They are skin off
Dry cured
2 days per 1/2". These were about 1 1/2" = 6 days plus 2 days to be sure.
Im only smoking 2 bellies for double smoked bacon.
They all came out better than expected for a trial run. Next time I will smoke the jalapeno to see the difference.
The rosemary and garlic I don't think needs it plus I think smoke will kill the delicate flavors it has.
I also don't think the honey one needs it either.
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Thanks. It looks like you crosshatched the fat sides unless those are just the marks from a grate.
Looks great either way.
I have a real problem skinning the whole belly before smoking but I guess the cure is faster that way.
One of these days I'll get the hang of it. -
hondabbq said:bgebrent said:Nice work. Let me know how you like the rosemary garlic bacon.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
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Bacon, Eggs and Grits.....it don't get any better than that.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 -
Sea2Ski said:hondabbq said:bgebrent said:Nice work. Let me know how you like the rosemary garlic bacon.
20 cloves of garlic rough chopped
40 grams fresh rosemary rough chopped. -
hondabbq said:9lb belly
20 cloves of garlic rough chopped
40 grams fresh rosemary rough chopped.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite.
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