Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
For the Bacon Meisters: Fail?
SoCal_Griller
Posts: 516
I just put two 3 pound slabs in the smoker, When I placed one of the slabs on the grill, I noticed some dark spots. I'm not sure if the whole slab is bad or just the spots.
Heres what I did:
1 Slab Ruhlmans maple bacon recipe.
1 slab Ruhlmans basic cure, salt box method.
Cured for 8 days
Soaked in water for three to four hours.
Placed on wire racks and air dried in the bottom of the fridge for 3 days.
I noticed the dark spots are only where the meat made contact with the wire rack.
What do you guys think? Throw it out?
Heres what I did:
1 Slab Ruhlmans maple bacon recipe.
1 slab Ruhlmans basic cure, salt box method.
Cured for 8 days
Soaked in water for three to four hours.
Placed on wire racks and air dried in the bottom of the fridge for 3 days.
I noticed the dark spots are only where the meat made contact with the wire rack.
What do you guys think? Throw it out?
Simi Valley, California
LBGE, PBC, Annova, SMOBot
LBGE, PBC, Annova, SMOBot
Comments
-
Pics?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Sounds like some kind of oxidation from the metal rack? ask @nolaegghead he's like mr wizardChicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
Not a problem. Smoke it off and enjoy your bacon! 150 it. Pasteurized and delicious. Next time don't dry it out 3 days. 24 hours and you have the pellicle. Then smoke it.Sandy Springs & Dawsonville Ga
-
No need to 'pasteurize'. It's frikkin cured.
As for the dark spots, what was the rack? At any rate, can't imagine what the safety issue would be. If you are worried, just trim the thing.
Agree with the one-day pellicle.[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Duh, thanks Darby. Forgive me. One bourbon too many. Do you ever sleep?
Sandy Springs & Dawsonville Ga -
It's 11pm. Is that late?[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
-
It's 11:11, early for me. Sleep well brother.Sandy Springs & Dawsonville Ga
-
Sorry forgot the pic...
Cant get it to work, here is a link:
Yeah, it dried for a few days, I think its just from the rack, maybe it was still a little wet when I placed it on the rack.
Editing to add that Im cold smoking, so 150 will not be hit.
Simi Valley, California
LBGE, PBC, Annova, SMOBot -
My guess is oxidation or dirt from the rack. Threat level approaches zero.______________________________________________I love lamp..
-
Thanks Nola, just what I wanted to hear.
Ill cut it off and enjoy the rest.
Edited to add - Threat level: For all epsilon greater than zero...Simi Valley, California
LBGE, PBC, Annova, SMOBot -
@nolaegghead agrees. Enjoy your bacon. Please post pics!Sandy Springs & Dawsonville Ga
-
I will thanks!Simi Valley, California
LBGE, PBC, Annova, SMOBot -
I have almost the exact cure going on. 3 lbs of basic cure, 3 lbs of maple brown sugar, and 3 lbs of Chinese 5 spice. Homemade bacon is so delicious!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
-
Interesting dynamic: everyone says same thing. OP waits until Nola says same thing.
should maybe set up a nola-only subforum.
point should go to @blind99 this round[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Hey, no guesses. We want only the factsnolaegghead said:My guess is oxidation or dirt from the rack. Threat level approaches zero. Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@Darby_Crenshaw hehe, thanks - there's lots of smart, good cooks on here to get advice from. I just figure Nola has more experience with it than me and he's given me some bacon advice in the past. But at the rate I'm curing bacon these days that may change!
Last batch:
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
blind99 said:@Darby_Crenshaw hehe, thanks - there's lots of smart, good cooks on here to get advice from. I just figure Nola has more experience with it than me and he's given me some bacon advice in the past. But at the rate I'm curing bacon these days that may change!
Last batch:
I've heard that darby has at least a ton of decomposing meat hanging from nails in his basement at any given time.Steve
Caledon, ON
-
That's some damn nice granite you have there too
Steve
Caledon, ON
-
thanks @Little Steven wish i could take credit but it came with the house!Little Steven said:That's some damn nice granite you have there tooChicago, IL - Large and Small BGE - Weber Gasser and Kettle -
How did I guess this was coming ☺Little Steven said:That's some damn nice granite you have there toocanuckland -
i have contact paper on my countertops. and a second-hand busted range/oven. but the book case is coming along nicely. effed up priorities here, to be sure.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Yes but I would trade my granite for your sink
Steve
Caledon, ON
-
you could take a bath in it
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Would you wash my back? We have a deal if so.
Steve
Caledon, ON
-
you wash my front, i'll wash yours. (is that how it goes?)
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
That's how it worked in North Bay but you and I weren't involved.
Steve
Caledon, ON
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum