Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
All this Bacon talk....
Comments
-
Thanks for the input guys. Has anyone tried the savory blend from Charcuterie with smashed garlic and peppercorns? I am pumped about that one. Smelled great going into the bag.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
Ditto.Chubbs said:Thanks for the input guys. Has anyone tried the savory blend from Charcuterie with smashed garlic and peppercorns? I am pumped about that one. Smelled great going into the bag.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Could you please post that recipe? Or could you post the maple cure? I have my AMS smoker on order along with the Charcuterie book from Amazon . . . but neither have arrived yet. Figured I can start the cure now . . just need to know how, thanks!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Chubbs said:Thanks for the input guys. Has anyone tried the savory blend from Charcuterie with smashed garlic and peppercorns? I am pumped about that one. Smelled great going into the bag.
My last batch was the maple cure, but I add crushed peppercorns. No garlic. This hybrid was very good.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
When we tried the brown sugar hickory and the regular hickory only from the butcher, we liked the regular better. I think my first will be little to no sugar, pepper, and that's about it. Maybe I try one apple and one hickory if I do two smoke sessions.I like my butt rubbed and my pork pulled.
Member since 2009 -
NDG said:Could you please post that recipe? Or could you post the maple cure? I have my AMS smoker on order along with the Charcuterie book from Amazon . . . but neither have arrived yet. Figured I can start the cure now . . just need to know how, thanks!
I am at work, so dont quote me on this but...
The maple was 2 tsp pink salt, 1/4 cup kosher salt, 1/4 brown sugar. Stir until blended. Then stir in 1/4 cup of maple syrup.
The savory, I subbed regular sugar for the brown sugar, added 5 crushed garlic cloves, 3 crushed bay leaves, and 1 tbs of crushed black peppercorns
Good luck..
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Great . . . . I appreciate it.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
NDG said:Great . . . . I appreciate it.
FYI- The book says to weigh the ingredients rather than relying on measurements, but a kitchen scale is several items down on my wish list for the egg right now. And, something tells me our ancestors didnt use a kitchen scale when curing their meats...Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Ok confused about pink salt. I bought a few things of what I thought was pink salt, but thinking I made a mistake as mine is "himalania pink salt". For bacon cure, do I need to order special nitrate pink salt fom some online store?Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Hate to break the news, but .... Yep.NDG said:Ok confused about pink salt. I bought a few things of what I thought was pink salt, but thinking I made a mistake as mine is "himalania pink salt". For bacon cure, do I need to order special nitrate pink salt fom some online store?
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
**** the bed.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Check this out on AMZN: D.Q. Curing Salts - Pink Salt - 1 bag, 1... http://amzn.com/B0050IM4MY
Mine arrived today. Also ordered my A-maze-n check out my other post for a discount coupon for them.Lynnwood WA -
Williams Sonoma sells it if you're by one of those.
-
Great, thanks . .Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
I found this to be the best price.
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
I just ordered some from here; http://www.savoryspiceshop.com/I like my butt rubbed and my pork pulled.
Member since 2009 -
@billyray holy cow I got ripped! Oh well live and learn.Lynnwood WA
-
-
Thinking ill go to william Sonoma tmrw and save on shipping and time . . .assuming it is same product?Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Just make sure it is 6.25% sodium nitrate.NDG said:Thinking ill go to william Sonoma tmrw and save on shipping and time . . .assuming it is same product?
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Ok, nitrite/nitrate talk in charcuterie kinda freaked me out, lots of warnings . . .but I only had time to skim hopng to start my first cure, but I will re-read later.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Hey MQ, Focker, Nola, billyray, CT and whoever else that cures their own bacon-- how firm is it when it is ready? Mine has been going since last Sunday. Was kind of hoping to pull today, rinse and leave in fridge to form pellicle. Then smoke tomorrow? I know you can't rush chemistry, but what is the difference in 1 day of cure? I have to work Monday so smoking then will be a late night. Thought?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
-
It's hard to say how firm it ends up. If it feels a lot more firm from where you started you're good. I would think you're ok now at 6 days...unless its an especially thick piece of belly 6 days is usually good for me.
-
That is what I thought too. Thanks MQ. I have a corner on my savory batch that is thick. I may leave that one in a little longer. Do you soak yours in water when you pull it or just run under water? Thanks againMighty_Quinn said:It's hard to say how firm it ends up. If it feels a lot more firm from where you started you're good. I would think you're ok now at 6 days...unless its an especially thick piece of belly 6 days is usually good for me.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
I always just rinse off cure thoroughly....never soaked, but I've never felt like my bacon was too salty. I always measure out the proper amount of cure for the weight of bellies I have...never do the saltbox dredge method Ruhlman talks about in the book.
-
Thanks MQ. Appreciate the confirmation.Mighty_Quinn said:I always just rinse off cure thoroughly....never soaked, but I've never felt like my bacon was too salty. I always measure out the proper amount of cure for the weight of bellies I have...never do the saltbox dredge method Ruhlman talks about in the book.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Chubbs said:
It's hard to say how firm it ends up. If it feels a lot more firm from where you started you're good. I would think you're ok now at 6 days...unless its an especially thick piece of belly 6 days is usually good for me.
That is what I thought too. Thanks MQ. I have a corner on my savory batch that is thick. I may leave that one in a little longer. Do you soak yours in water when you pull it or just run under water? Thanks againYou could slice a piece from that side, and cook. If it turns gray, it is undercured. Regardless of size, I cure for 14 days. Max you can cure is 20 days. Then I soak for 2-3 hours, changing the water as needed. Fat distribution varies with each piece, some may never firm up. An extra week takes the guesswork out of things.
Curing then equalizing is better than undercuring.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Mighty_Quinn said:It's hard to say how firm it ends up. If it feels a lot more firm from where you started you're good. I would think you're ok now at 6 days...unless its an especially thick piece of belly 6 days is usually good for me.
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum