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Project SRF bacon

Roadpuke0
Roadpuke0 Posts: 531
in EggHead Forum
Well could not resist there sale and at a hundred a slab will be the most expensive bacon I've ever had or seen. The quality is for sure there compared to what I can buy from the local butchers. We will see the end results next week. Trying there pork spare ribs tomorrow for the games.
Plumbers local 130 chicago.     Why do today what you can do tomorrow

weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

Bristol, Wisconsin 
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Comments

  • rossv1
    rossv1 Posts: 114
    In for the results!
    22 in Macon, GA - Large BGE 2015
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  • Cookinbob
    Cookinbob Posts: 1,691
    I've never cured anything but commodity belly.  really want to know if this is worth it!  Surprised to see a brine rather than a dry cure.  What recipe?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • Roadpuke0
    Roadpuke0 Posts: 531
    Cookinbob said:
    I've never cured anything but commodity belly.  really want to know if this is worth it!  Surprised to see a brine rather than a dry cure.  What recipe?
    Its a pre made brine I purchased from "the sausage maker" check there web site for multiples of thing to make or try
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    That's some pricy belly for sure. I'm sure it'll make for some damn good bacon though. I've got some homemade bacon in the freezer that I need to bust out but, I've got about 15# I need to use up before I do that :wink: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Roadpuke0
    Roadpuke0 Posts: 531
    NPHuskerFL said:
    That's some pricy belly for sure. I'm sure it'll make for some damn good bacon though. I've got some homemade bacon in the freezer that I need to bust out but, I've got about 15# I need to use up before I do that :wink: 
    You just need a few drinks before you hit the commit button on the web and it's does not hurt as bad;-)
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • Roadpuke0
    Roadpuke0 Posts: 531
    Ok so after the brine and great cool weather I smoked for 4hrs at 180 ish until like 145-150. Apple wood smoke with my buddy's home honey with brown sugar and cayenne pepper.Best bacon I have ever made. Cut it thick the way I like it. Plenty if meat it SRF pork belly. Wife thinks I'm off the deep end for spending hundred a slab but I would do it again for the quality for sure. First thing I made after a few samples was some white bean and bacon soup. Was delicious once it cook for a few hours.
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • DoubleEgger
    DoubleEgger Posts: 19,194
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  • Cookinbob
    Cookinbob Posts: 1,691
    Wow is that some good looking bacon!
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • Roadpuke0
    Roadpuke0 Posts: 531
    I hope the othe slab I bought is of the same quality for it really is that good and can't say that enough. 
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • minniemoh
    minniemoh Posts: 2,145
    It all looks amazing! Got a recipe for that soup?

    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • chadpsualum
    chadpsualum Posts: 409
    That looks amazing.  Out of curiosity, how did you keep your egg stable at 180F?  Controller?
    North Pittsburgh, PA
    1 LGE
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  • Smokehouse33
    Smokehouse33 Posts: 185
    Wow!!! Looks killer! 
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  • bgebrent
    bgebrent Posts: 19,636
    Great looking bacon!!  Pricey though.
    Sandy Springs & Dawsonville Ga
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    That looks amazing. Beyond amazing.  Question:  with that much effort and egg$pen$e, what's the best way to enjoy it?  I recently had "bacon on a stick" -- thick cut bacon, skewered, cooked and glazed.  It was delish, but there was only so much I could eat.  [OK, I ate a ton, but still.]  What other applications would really feature that special treat?  A great BLT maybe.  Bacon pizza?

    Pls keep posting pix of how you enjoyed your prize cook!
    It's a 302 thing . . .
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  • bluebird66
    bluebird66 Posts: 2,953
    Very nice bacon!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Roadpuke0
    Roadpuke0 Posts: 531
    chadpsualum said:
    That looks amazing.  Out of curiosity, how did you keep your egg stable at 180F?  Controller?
    It was with a controller. It's getting pretty cool out around here and that's makes a word of difference in keeping low. Pretty sure this was my lowest control ever. Rockwood helps. 
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • Roadpuke0
    Roadpuke0 Posts: 531

    HendersonTRKing said:
    That looks amazing. Beyond amazing.  Question:  with that much effort and egg$pen$e, what's the best way to enjoy it?  I recently had "bacon on a stick" -- thick cut bacon, skewered, cooked and glazed.  It was delish, but there was only so much I could eat.  [OK, I ate a ton, but still.]  What other applications would really feature that special treat?  A great BLT maybe.  Bacon pizza?

    Pls keep posting pix of how you enjoyed your prize cook!
    The sky is the limit. Have no special plans for it other than to pull some out once in a while to eat, cook with or give away. I truelly think that making goods eats some time is more rewarding than actually eating it. 
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • byrne092
    byrne092 Posts: 746
    Awesome! That's begging to be made into a BLT
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • Roadpuke0
    Roadpuke0 Posts: 531
    minniemoh said:
    It all looks amazing! Got a recipe for that soup?

    I typically wing it on the reciepe seeing as though I never write things down. I can give you reference and you can wing it as well. 

    1lbs northern white been soak over night
    1 or 2 smoked ham hoc's
    simmer ham hoc's in 2 courts chick or veg stock or so until they fall apart. Pull out ham hoc's and bones, spread meat and return to stock with beans. Cook/simmer until beans are soft.
    in sauté pan sauté a lb of salt pork or bacon until a little crisp. Drain most fat and pork. Sauté a onion, some carrots and celery until translucent and add to stock/beans mid way to bean doneness. I usually add some thyme and liquid smoke to kick it up some. When done I thicken with some water corn starch mix. Adjust seasoning to you needs.

    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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