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Realized I forgot to post my bacon pics....

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Comments

  • r270ba
    r270ba Posts: 763
    I would say that this firmness is probably medium to med well. Some spots are even firmer which makes me question why the whole thing isn't firm as the firmest part.

    I guess I am just unsure because this is my first time. How do I know it is cured. What if it is undercurred?
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • U_tarded
    U_tarded Posts: 2,042
    Cut off a piece and fry it. If it turns grey it's not cured, stays red it's cured I would guess you are there.
  • Cyclops42
    Cyclops42 Posts: 64
    Dumb question probably.... What does AMS stand for?

    Atlanta, Ga. LBGE and Mini BGE

    Wants:  More time and beer.....

  • nolaegghead
    nolaegghead Posts: 42,102
    Cyclops42 said:
    Dumb question probably.... What does AMS stand for?
    A-Maze-N Smoker
    ______________________________________________
    I love lamp..
  • r270ba
    r270ba Posts: 763
    So it is the frying it that will turn it gray?
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • Focker
    Focker Posts: 8,364
    edited March 2013

    Undercuring will cause it to turn somewhat gray, similar to cooking a thin pork chop.

    Muscle and fat content varies with each belly, and at different locations in the belly.  Some parts will be soft, some hard.  This is why going by feel is not a good indicator of curing.

    Cutting a piece off the end can be misleading if you have a belly with varying degrees of thickness, with the ends usually being the smallest and the first to completely cure.   

    One week is simply a guide.  I would not cure past 21 days, but I know some do with good results.  

    Personally, I cure for two weeks, soak for a couple of hours in water to cut the saltiness, then cold smoke.

     

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

  • U_tarded
    U_tarded Posts: 2,042

    r270ba said:
    So it is the frying it that will turn it gray?
    yes focker hit it right on the head

  • makis
    makis Posts: 81
    If you got the numbers right on the pink salt, then after 11days I believe it's cured. The good thing is that you can't over cure something if you use the right amount of dry cure. I would say go for it....
  • Looks good, but hey when it comes to bacon you really cant say anything bad right?
  • r270ba
    r270ba Posts: 763
    Sorry for the photo bomb here but I want to make sure everyone agrees this is cured and that there isn't any gray.  Especially take a look at the last 2 photos.

    Thanks for everyone's help.  It looked good to me and tasted good too (albeit a tad salty...I know I need to soak in water).  Let me know your thoughts!

    Thanks,

    Ron


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    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • nolaegghead
    nolaegghead Posts: 42,102
    That's cured.
    ______________________________________________
    I love lamp..
  • Chubbs
    Chubbs Posts: 6,929
    You are good to go.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • r270ba
    r270ba Posts: 763
    Awesome...thanks so much guys.  Can't wait to soak and smoke!
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • michigan_jason
    michigan_jason Posts: 1,346
    BACOOOOOOOOOOOOOOOOON!!!!!!!!!!!!!!!!!!!!!!!!!!!!!



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • Chubbs
    Chubbs Posts: 6,929
    Remember to leave it uncovered in fridge for 24 hours to form pellicle so smoke will adhere. Then smoke away. Good luck. You are going to love it. I am about to start my next batch.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • 500
    500 Posts: 3,177
    Skin on or skin off? If on, skin before the smoke or after?
    I like my butt rubbed and my pork pulled.
    Member since 2009
  • Chubbs
    Chubbs Posts: 6,929
    I removed the skin after the smoke. My thoughts were to leave it on to help protect the belly from too much smoke. My wife doesn't like a ton of smoke. Worked for me. I went about 6 hours of smoke. May go more on next batch.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    are you ever gonna quit talking about bacon and just buy a stinkin mini????????????????? everyday i get on here your "i forgot to post bacon" thread re-appears.... either chubbs has alzhiemer's or nothing else to talk about



    b-(







    just kidding man!!! but seriously, where's the mini??


    _______________________________________________

    XLBGE 
  • U_tarded
    U_tarded Posts: 2,042
    500 said:
    Skin on or skin off? If on, skin before the smoke or after?

    I skin pre cure then make chicharones (cracklins) with the skin it's a hassle but worth it
  • nolaegghead
    nolaegghead Posts: 42,102
    U_tarded said:
    500 said:
    Skin on or skin off? If on, skin before the smoke or after?

    I skin pre cure then make chicharones (cracklins) with the skin it's a hassle but worth it
    That's a damn good idea...I can't believe I didn't think of it!
    ______________________________________________
    I love lamp..