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OT Bacon Destination

lkapigianlkapigian Posts: 4,272
Bucket List Bacon, on sale ....skin on,off ? I'm thinking off .Cure start tomorrow, smoke in a week or so ...any input appreciated!

Visalia, Ca
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Comments

  • FockerFocker Posts: 8,364
    edited January 15
    Nice, putting in my Berkwood Berkshire belly order today, for Tuesday's kill day.


    I used to remove, but now leave it on, as removal is a PITA.  Shave/torch any hairs, leave the nipples intact.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • lkapigianlkapigian Posts: 4,272
    Thanks @Focker I went ahead and did 1 on 1 off, yes it was a pain ....not sure if its OK but I vacuumed sealed them...Recipe from Russ over at Smoky Ribs...if this goes well I will order online next time



    Visalia, Ca
  • lkapigianlkapigian Posts: 4,272
    Focker said:
    Nice, putting in my Berkwood Berkshire belly order today, for Tuesday's kill day.


    I used to remove, but now leave it on, as removal is a PITA.  Shave/torch any hairs, leave the nipples intact.

    That Looks Awesome @focker ;
    Visalia, Ca
  • 20stone20stone Posts: 1,676
    I would hang it a few days before smoking it. 

    For the record, I am anti-skin on bacon, and pro cold smoking
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • lkapigianlkapigian Posts: 4,272
    20stone said:
    I would hang it a few days before smoking it. 

    For the record, I am anti-skin on bacon, and pro cold smoking
    Thanks @20stone I will be cold smoking for sure. So hang it after the cure? From what I have read, seems the average cure is 7 days, not sure if one can go longer or not, I usually let my sausages dry in the fridge long enough for 
    pellicle to form, would assume the same for Bacon?
    Visalia, Ca
  • MattBTIMattBTI Posts: 357
    I cure mine with the Ruhlman basic dry cure at a ratio of 3.5% to what ever the weight of your belly is. Usually it takes 6 days, flipping the ziplocks daily and feeling for firmness. I hot smoke at 180F-200F until 150F internal.  

    Meathead suggests brine as it takes less time and requires less guesswork. Also creates an anaerobic environment which may be safer, especially since your going to cold smoke. 
    Pratt, KS
  • lkapigianlkapigian Posts: 4,272
    MattBTI said:
    I cure mine with the Ruhlman basic dry cure at a ratio of 3.5% to what ever the weight of your belly is. Usually it takes 6 days, flipping the ziplocks daily and feeling for firmness. I hot smoke at 180F-200F until 150F internal.  

    Meathead suggests brine as it takes less time and requires less guesswork. Also creates an anaerobic environment which may be safer, especially since your going to cold smoke. 
    Thanks @MattBTI
    Visalia, Ca
  • 20stone20stone Posts: 1,676
    lkapigian said:
    20stone said:
    I would hang it a few days before smoking it. 

    For the record, I am anti-skin on bacon, and pro cold smoking
    Thanks @20stone I will be cold smoking for sure. So hang it after the cure? From what I have read, seems the average cure is 7 days, not sure if one can go longer or not, I usually let my sausages dry in the fridge long enough for 
    pellicle to form, would assume the same for Bacon?
    It is the same, tough I like hanging it longer drying it a bit. I am about to do the same myself, and will weigh it this time to see if there is something to it.  I plan on hanging it a week, but will play it by ear. 
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • lkapigianlkapigian Posts: 4,272
    Lets see how this goes...though the smoker has cold smoke feature, I went and got an A-Max-N smoke generator...




    Visalia, Ca
  • lkapigianlkapigian Posts: 4,272
    edited January 24
    I'm liking the color, the amazn smoker is 1/3 through so will easily give 9 hours I of smoke


    Visalia, Ca
  • lkapigianlkapigian Posts: 4,272
    Sealed and resting in the fridge 
    Visalia, Ca
  • lkapigianlkapigian Posts: 4,272
    WoW, even though this was no Heritage or the top quality pork, just belly from a local grocer. This was awesome bacon and an awesome journey . better than any store bought, thanks for looking 



    Had some extra belly meat so Italian Belly Sausage

    Visalia, Ca
  • lkapigianlkapigian Posts: 4,272
    Visalia, Ca
  • lkapigianlkapigian Posts: 4,272
    Another round 

    Visalia, Ca
  • thetrimthetrim Posts: 7,000
    Great!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • lkapigianlkapigian Posts: 4,272
    Thanks @thetrim cold smoked about 7 hours, sealed to let it absorb the smoke for a couple days, will definitely be doing Skin Off always ..much better 




    Visalia, Ca
  • lkapigianlkapigian Posts: 4,272
    Money Shot...after 2 days of letting the smoke set in, even the bacon is smiling
     
    Visalia, Ca
  • jabamjabam Posts: 1,795
    lkapigian said:
    Money Shot...after 2 days of letting the smoke set in, even the bacon is smiling
     
    Man that looks incredible!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
  • lkapigianlkapigian Posts: 4,272
    edited July 7
    Thanks @jbam , fun project!..next time you are at Costco grab a belly ill mix you up some cure and you can have a go at it 
    Visalia, Ca
  • lkapigianlkapigian Posts: 4,272
    Hate to bump but cutting up my last batch to make smoked Mac and Cheese ...just cat get bacon like this in the store 

    Visalia, Ca
  • ThatgrimguyThatgrimguy Posts: 3,927
    I've long dreamed of opening a restaurant on Bourbon St in NOLA called Bacon on Bourbon that makes everything bacon. Signature bacon swizzle sticks and cocktails, core cures and rubs that change everything. I think it would be as crazy as Hand Grenades!! If anyone steals my idea at least feed me free drinks and bacon.
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL & Small Green Egg, Shirley Trailer, Pitmaker Vault, 2 UDS, Blackstone Griddle, Blackstone Pizza Oven, BlueStar 60" Range, Bluestar Salamander
  • lkapigianlkapigian Posts: 4,272
    I've long dreamed of opening a restaurant on Bourbon St in NOLA called Bacon on Bourbon that makes everything bacon. Signature bacon swizzle sticks and cocktails, core cures and rubs that change everything. I think it would be as crazy as Hand Grenades!! If anyone steals my idea at least feed me free drinks and bacon.
    the future starts today 
    Visalia, Ca
  • nolaeggheadnolaegghead Posts: 28,324
    I've long dreamed of opening a restaurant on Bourbon St in NOLA called Bacon on Bourbon that makes everything bacon. Signature bacon swizzle sticks and cocktails, core cures and rubs that change everything. I think it would be as crazy as Hand Grenades!! If anyone steals my idea at least feed me free drinks and bacon.
    I'm in
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • milesvdustinmilesvdustin Posts: 1,739
    So, cure, dry in fridge for a week, cold smoke for 7 ish hours, let set a couple days, eat bacon? 

    I tried hot smoke on my first and last attempt and it tasted like weird ham. I have the amazen smoker

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • nolaeggheadnolaegghead Posts: 28,324
    So, cure, dry in fridge for a week, cold smoke for 7 ish hours, let set a couple days, eat bacon? 

    I tried hot smoke on my first and last attempt and it tasted like weird ham. I have the amazen smoker
    did you add nitrites?
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • lkapigianlkapigian Posts: 4,272

    So, cure, dry in fridge for a week, cold smoke for 7 ish hours, let set a couple days, eat bacon? 

    I tried hot smoke on my first and last attempt and it tasted like weird ham. I have the amazen smoker
    This is the recipe I follow ...i really like it...


    Visalia, Ca
  • six_eggsix_egg Posts: 978
    I am definitely not as good at this bacon stuff as most on here but I like https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/how-make-smoked-bacon-home-it-so. The maple flavor is so awesome.  

    XLBGE, LBGE 

    Texarkana, TX

  • milesvdustinmilesvdustin Posts: 1,739
    I used cure #1 the pink stuff 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • lkapigianlkapigian Posts: 4,272
    edited August 15
    six_egg said:
    I am definitely not as good at this bacon stuff as most on here but I like https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/how-make-smoked-bacon-home-it-so. The maple flavor is so awesome.  
    That is a great recipe- my only thing is Meathead is very anti cold smoke, and yes you have to be safe and he may be that way for "liability "reasons. But I have done it both ways and I prefer a long cold smoke, I don't want to pre cook my bacon . I was leary the first time I cold smoked, but done correctly you will not have an issue


    Visalia, Ca
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