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Bacon Time of Year Again
Comments
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and HERE
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@chrisc133If you search my threads From my profile, there are some detailed ones. From a book perspective I use "Charcuterie" great recipes and instructions for bacon. Since you have the belly and may not want to wait for a a book I will be happy to scan the pages and send to you.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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it's all over the web too. google ruhlman bacon
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Thanks @Darby_Crenshaw and @ChubbsAugusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7 -
Hey chubbs, did you finish your bacon?Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Yeah there are pics posted above in this thread. I post some of the pepper slab. The others looked the same just no pepper.blind99 said:Hey chubbs, did you finish your bacon?
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
delicious! somehow i missed the flow of the first page
i finished mine last night, and i really liked the cold smoke. after curing, i bathed and rinsed it, and left it in the egg overnight to dry, before smoking. then vac packed it and left it for a few more days in the fridge before slicing. it got a really nice deep red color.
for kicks, i did a nitrite free piece. no surprise, it just tasted like a pork chop that had been brined for a week, not at all like bacon. no bueno i didn't bother smoking it. Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
>for kicks, i did a nitrite free piece. not at all like bacon
been preachin it forever, friend. but sometimes you just gotta try it yourself
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Yep! The whole "uncured" "no added nitrite" stuff really irks me. So I wanted to do it side by side. I'm glad I only dedicated a small hunk to the experiment. But it was cool to see what a big transformation a little nitrite produces.Darby_Crenshaw said:>for kicks, i did a nitrite free piece. not at all like bacon
been preachin it forever, friend. but sometimes you just gotta try it yourselfChicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Btw I think I copied your smoker setup for it too, so thank you for thatDarby_Crenshaw said:>for kicks, i did a nitrite free piece. not at all like bacon
been preachin it forever, friend. but sometimes you just gotta try it yourselfChicago, IL - Large and Small BGE - Weber Gasser and Kettle -
you realize that the "uncured" stuff in stores is fully cured, right? it's legal for them to say it is "uncured" because they don't "add" nitrite. but what they do is add celery powder.
why?
it is a highly concentrated source of nitrite. which just so happens to actually cure the meat.
they are skating by a definition of curing, while curing. i would call it fraud.
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bet it tasted like pancetta.Darby_Crenshaw said:>for kicks, i did a nitrite free piece. not at all like bacon
been preachin it forever, friend. but sometimes you just gotta try it yourself
______________________________________________I love lamp.. -
I cured/smoked/sliced these last week. I do not use pink salt as my wife doesn't approve. They always turn out great. I am working on consistent slicing. Your bellies look to be better quality than mine. XL,L,SWinston-Salem, NC -
Nitrite is safe. Got a bad rap. Poor PR rep maybe.
more nitrite in a spinach salad than in a package of hotdogs.
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i think they should say "cured with an unknown amount of naturally occurring nitrite"
next up, MSG
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
"MSG! the 'chemical' you love in naturals foods, but go bat sh!t crazy over when you merely suspect its presence in fast food!"
Next on: "I'm afraid of my food" 8pm Wednesdays after 'Honey Boo-boo' (on the channel which is diametrically opposed to PBS)[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] -
For more consistent slicing ... I picked up one of these on Craigslist for $250 last week. Globe model 500.Hi54putty said:I cured/smoked/sliced these last week. I do not use pink salt as my wife doesn't approve. They always turn out great. I am working on consistent slicing. Your bellies look to be better quality than mine. 
My bacon goes in for the cold smoke on Sunday. @Chubbs has been super helpful during this process.
Augusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7 -
From a week or two ago...
______________________________________________I love lamp.. -
My pleasure buddy. I have gotten plenty of help from people on this forum. Happy to pitch in and help of there is an area I have some knowledge. Nice score on the slicer.chrisc133 said:
For more consistent slicing ... I picked up one of these on Craigslist for $250 last week. Globe model 500.Hi54putty said:I cured/smoked/sliced these last week. I do not use pink salt as my wife doesn't approve. They always turn out great. I am working on consistent slicing. Your bellies look to be better quality than mine.
My bacon goes in for the cold smoke on Sunday. @Chubbs has been super helpful during this process.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
I have an automatic slicer but there is something to be said for hand carving.chrisc133 said:
For more consistent slicing ... I picked up one of these on Craigslist for $250 last week. Globe model 500.Hi54putty said:I cured/smoked/sliced these last week. I do not use pink salt as my wife doesn't approve. They always turn out great. I am working on consistent slicing. Your bellies look to be better quality than mine.
My bacon goes in for the cold smoke on Sunday. @Chubbs has been super helpful during this process.XL,L,SWinston-Salem, NC -
My 7 day cure will be done tomorrow and I'll be smoking my bacon on Sunday!LBGE & Masterbuilt 30" Stainless Electric Digital Smokehouse w/Cold Smoker
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@nolaegghead looks great. Wish I had made pancetta, it wasn't that good. That or guanciale are in future plans for sure.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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