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Curing Bacon
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nysportsfan
Posts: 241
This will mark the 3rd time I'll make a large batch of bacon. The first two instances were geared toward salt, this time I went more sweet with brown sugar. 20lbs smoked with apple wood. I'll smoke until 150IT, then put into the fridge uncovered for about 18hrs. Then slice, and food saver. Will update with pics.
Comments
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That a whole lotta lovin' right there. What temp are you running in the pit for smoking?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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NPHuskerFL said:That a whole lotta lovin' right there. What temp are you running in the pit for smoking?
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This is about half. The smell of bacon in the house at 10pm was almost too much to resist. I threw a bit of cherry in there and the coloring is a bit darker this time, which I really like. The deli slicer is going to break a sweat tonight. -
Nice! I need to try this for myself. Some belly for American style bacon and some loin for Canadian style.
JimLBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
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I think I have overshot the IT in the past. I pulled right at 150* last night, and it seemed way juicier.
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@nysportsfan, did you wet cure them first before smoking them and so did you use curing salt. If so how many days did you cure them for. These look awesome.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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ILadeback69 said:@nysportsfan, did you wet cure them first before smoking them and so did you use curing salt. If so how many days did you cure them for. These look awesome.
I then:
Put them in 2 gallon bags and then into the second fridge.
Flipped every other day.
Checked for firmness after 7 days, let it go another day and a half.
Rinse, pat dry.
Back in fridge uncovered for 24 hours.
Into the smoker. -
nysportsfan said:ILadeback69 said:@nysportsfan, did you wet cure them first before smoking them and so did you use curing salt. If so how many days did you cure them for. These look awesome.
I then:
Put them in 2 gallon bags and then into the second fridge.
Flipped every other day.
Checked for firmness after 7 days, let it go another day and a half.
Rinse, pat dry.
Back in fridge uncovered for 24 hours.
Into the smoker.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Ladeback69 said:nysportsfan said:ILadeback69 said:@nysportsfan, did you wet cure them first before smoking them and so did you use curing salt. If so how many days did you cure them for. These look awesome.
I then:
Put them in 2 gallon bags and then into the second fridge.
Flipped every other day.
Checked for firmness after 7 days, let it go another day and a half.
Rinse, pat dry.
Back in fridge uncovered for 24 hours.
Into the smoker.
At 2.49/lb, it sure beats the hell out of buying it! -
Dang, that looked insane. I need Pork Belly AND a Slicer!!!!!!!
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Looks great. You should give cold smoked a try. Even better IMOColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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I smoked a belly this weekend (3rd time) but didn't let it sit in the fridge for a day before slicing. Please educate me on what the advantage is. Thanks!Sandy Springs & Dawsonville Ga
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The fat hardens and it's easier to slice.______________________________________________I love lamp..
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I'm sorry y'all please don't flog me but, I've never cured my own bacon. However, my co-worker has a farm and just took a pig (close to 675#) to be processed and I'm going to buy feed from him He can't sell meat so I'm "donating" feed $ and will get some sausage, brats, butts, ham-- if not too big and belly (gonna try my hand at pancetta).
Edit: OBTW This sow actually smelled like maple. Yes seriously, maple. And he takes so tender care of each one. Basically almost hand fed.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Sir NPHuskerFL, you must try curing and smoking bacon. Nothing like it!, I found Michael Ruhlman's book a great guide! I've dreamt of doing pancetta!! If you do it let me (usSandy Springs & Dawsonville Ga
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@bgebrent last part of your comment dropped off. (us.....?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Putting back into the fridge allows for easier slicing. It took me about 3 hours to slice and package, so it's definitely a labor of love.
However, this is by far the best batch I've made. I think smoking exactly to 150* made a big difference. The smoke is not too strong and it not too sweet. There will be plenty of happy family members and friends in the coming days and weeks. What you see is essentially 1/8th of what I made. I sliced much thicker this time as I prefer it that way.
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Very nice. I'm out of bacon and I have a belly in the freeze I've been meaning to turn into pancetta. I need to get off my arse.
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Just started curing 10lbs yesterday. I also follow Michael Ruhlman's recipe for Maple bacon. Been making it for a couple of years now. Once you have it it's hard to go back to store bought! I plan on smoking with hickory and peach.okin.
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@NPHuskerFL, sorry for the busted post. I'm still figuring this out! Meant to say let me (us) know how it turns out and your method. Thank you sir.
Sandy Springs & Dawsonville Ga -
Dang, that looked insane. I need Pork Belly AND a Slicer!!!!!!!
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Looks awesome!
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Now I'm starving!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va
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