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Belly Bacon & Other Meals
Richard Fl
Posts: 8,297
Was at my favorite oriental grocer last week and picked up 4 slabs of bellies for bacon. FlaPoolMan ended up with 2 and I trimmed the other 2. Each 4 1/2 lbs. Saved the skin to make cracklins. Great appeteaser.
Rubbed them with some Hi Mountain Buckboard Bacon cure. Left in 42F refrigerator for 4 1/2 days, turning every day. Then soaked out and rinsed for 2 days and dried for one before cooking.
Placed indirect on large with apple wood and let start at 150F and work way up to 225 over 3 1/2 hours. Pulled at 150F. One piece was rubbed with Rainbow pepper, death by garlic and Pixie Dust. The other was rainbow pepper and maple sugar.
After resting in frig overnight sliced and ate some. Have done loins and butts before this way and this is great.
Could not eat it all at the same time.
Highly recommend buck board cure for those liking bacon.
Also picked up some oyster and king shrooms. Had the kings with pork chops.
Used the oysters in a
thai red curry lamb with the leftovers from the boneless leg of lamb.
Cooked some ribs this past week. Had to have something to snack on while the bacon was getting ready.
The red are some char sui rubbed.
Rubbed them with some Hi Mountain Buckboard Bacon cure. Left in 42F refrigerator for 4 1/2 days, turning every day. Then soaked out and rinsed for 2 days and dried for one before cooking.
Placed indirect on large with apple wood and let start at 150F and work way up to 225 over 3 1/2 hours. Pulled at 150F. One piece was rubbed with Rainbow pepper, death by garlic and Pixie Dust. The other was rainbow pepper and maple sugar.
After resting in frig overnight sliced and ate some. Have done loins and butts before this way and this is great.
Could not eat it all at the same time.
Highly recommend buck board cure for those liking bacon.
Also picked up some oyster and king shrooms. Had the kings with pork chops.
Used the oysters in a
thai red curry lamb with the leftovers from the boneless leg of lamb.
Cooked some ribs this past week. Had to have something to snack on while the bacon was getting ready.
The red are some char sui rubbed.
Comments
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All looks pretty good. That bacon is calling for some nice runny eggs.
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Lambchop and I went to Cocoa Beach for a late breakfast and the eggs are still running.
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I have got to try making some bacon, that looks great. The pork chop cook looks great too.
Richard, your pictures sure do look a lot better now.
On another note, there is something in the back of my mind I am supposed to be doing for you. If you can think of it shoot me and email.
Finally!!!! It's supposed to hit 86° today (sure wish winder was here) then on Tuesday mid 60's.
Kent -
Thanks. You sent me the external hard drive info recently. All I remember.
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something else... software maybe?
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Ah the life of a Floridian.
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This was yesterday at Squid Lips. Thinking about you folks up North when it starts to snow and I walk to the WARM beach.
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WoW! you been busy! It all looks GREAT.
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Thanks! Ran out of shine so had to have something to pass the time.
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Great memories...
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You've been busy my friend!! It all looks great!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Thank you! Wanna trade for some sausage???
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Those are great pictures Richard, I'm going try some bacon soon
Ross -
Delicious Richard, only one question.... How did you manage to share it with Paddy in equal parts?
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Ha, Come and get some in Denver.
Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Thanks! He got 2 41/2 lb pieces and I got 2.
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Richard, isn't 42° a little warm or did you mean 32°?
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Just stuck my thermapen in frig for 5 minutes and the place the pork was reads 44.7F Don't want to freeze it, just keep it kool.
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I was wondering the same thing...Happy Trails~thirdeye~Barbecue is not rocket surgery
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I'm not an expert, probably as far from it as you can get, but don't you want it "below" 40? Hell I don't drink my beer that warm :laugh:
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i have been doing buckboard loins and butts around the same temp for several years and still here to talk about it.
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Gridge should be below 40. You cant really freeze most things at 32 anyway. The 'meat drawer' in many fridges usually gets a direct blast from the freezer, and can be 30-34 degrees all on its own
Over 40 is not a good idea for a fridgeed egli avea del cul fatto trombetta -Dante -
Tenderquick advises in some literature to cure around 45-50. That's fine actually. But a fridge in general ought not be +40
Believe it or not, you actually dont 'need' to refrigerate when curing. But it's pretty much universally recommendeded egli avea del cul fatto trombetta -Dante -
Thanks for info. Hi Mountain literature says 40-45F for curing. Guess I am safe??
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Maybe it was the hi-mountain i am remembering. I do recall that number. You are fine, especially if that's their recommendation. Again speaks to where the bacteria are
But, if it is a fridge used for keeping other stuff, especially aged beef which isnt curing, you are flirting with disaster.
Hams were cured unrefrigerated in barrels for years. Toss in some cure, then a ham, then more cure, another ham, and so on. By the time the train got where she was goin, they were cured. A little apochryphal, but who knows. I do know that prosciutto hams are often cured at ambient temp entirely (not just to dry after curing). And that's "just" a salt cure
I think in the end, prudence is the watchword for the infrequent home curer. It may be possible to cure at higher temps, but it may be best to stick to lower temps. If only because i have other things in my fridge :laugh:
Funny though, how a thousands of years old process still causes us to flinch when we encounter some aspect of it that we dont understand and which doesnt match the 'rules' we think we DO understand
I bet i wont have any takers if i tried ultra-traditional graavlax. Step 1.) bury fish in the sand above high tide mark. 2.) toss in some plants that help cover the smell 3.) come back in a week or so and dig up the fished egli avea del cul fatto trombetta -Dante -
Sure your are not a front man for Andrew Zimmern?? Drop me your usps addy for a treat.
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