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Let the slicing begin.

hondabbq
hondabbq Posts: 1,986
in EggHead Forum
Made up 55lbs of bacon and took it out of the cure a couple days ago. I started slicing this morning at work.

 It's definitely a nice perk to work in a commercial kitchen. Tons of fridge space for curing. Racks and pans. Slicer. 

Had ad some fun this time and made up some cool (I think so) flavors. 

2 whole bellies of basic Ruhlmans cure on the right that has yet to be smoked this weekend. 
2 left bellies are honey dusted. One of my suppliers has a honey dust that is awesome. 
Right sliced belly is Rosemary and garlic
Left sliced belly is jalapeño. 

Test at frys for salinity were met with rave reviews 
Sliced test frys ( let's be honest, who's gonna look that much bacon in the face and not cook some. Plus some different staff were in) today were even better. 

Looks like ill ill be making another run as this looks to be all sold out. Oy vey. New batch starting in a week. 


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Comments

  • YEMTrey
    YEMTrey Posts: 6,835
    Looks fantastic!  Excellent work @hondabbq!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • hondabbq
    hondabbq Posts: 1,986
    YEMTrey said:
    Looks fantastic!  Excellent work @hondabbq!
    Thank you sir. 
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  • HofstraJet
    HofstraJet Posts: 1,170
    Amazing. Good thing I just had lunch.  =)
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    My man! :clap:
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Little Steven
    Little Steven Posts: 28,817
    edited November 2016
    You selling that stuff now bud? Is that legal? Looks amazing! Last batch I did I sprinkled maple flakes on with the cure. 'Twas pretty good.

    Steve 

    Caledon, ON

     

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  • hondabbq
    hondabbq Posts: 1,986
    edited November 2016
    Little Steven said:
     Is that legal?
    I believe so. I don't slaughter which needs to be done in a federally inspected facility. 
    To sell meat products it must be produced in a commercial facility that is inspected. I run a kitchen and inspected 2-3 times a year. Not any different if I made bacon or sausages and sold to the clientele. We cut our own steaks. Not any different. 
    Plus I only sell to friends and family at my costs rounded up to the next dollar. 
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  • Little Steven
    Little Steven Posts: 28,817

    I would round up to the next yankee dollar.

    Steve 

    Caledon, ON

     

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  • hondabbq
    hondabbq Posts: 1,986
    edited November 2016
    Little Steven said:

    I would round up to the next yankee dollar.

    I should sell it at Yankee prices. Don't forget to add the currency exchange. 

    https://www.baconscouts.com/product-category/bacon/
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  • chuckytheegghead
    chuckytheegghead Posts: 1,201
    Where's the friend sign up sheet? Looks fantastic. 
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  • bgebrent
    bgebrent Posts: 19,636
    Nice work. Let me know how you like the rosemary garlic bacon.
    Sandy Springs & Dawsonville Ga
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  • hondabbq
    hondabbq Posts: 1,986
    bgebrent said:
    Nice work. Let me know how you like the rosemary garlic bacon.
    It's spectacular. That one specifically has come with great accolades from all who have tried it. You have to like Rosemary. My wife doesn't too much she can eat it. I love it. I'm looking forward to a grilled cheese bacon tomato sandwich. 
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  • bgebrent
    bgebrent Posts: 19,636
    hondabbq said:
    bgebrent said:
    Nice work. Let me know how you like the rosemary garlic bacon.
    It's spectacular. That one specifically has come with great accolades from all who have tried it. You have to like Rosemary. My wife doesn't too much she can eat it. I love it. I'm looking forward to a grilled cheese bacon tomato sandwich. 
    It's been my favorite savory homade.  Well done brother!
    Sandy Springs & Dawsonville Ga
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  • JohnH12
    JohnH12 Posts: 213
    I can't tell from the pics whether you cured 'em with the skin on or off. Sorta looks like skin on.
    Couple of questions about the cure.
    Rub or brine?
    How many days?
    Smoked after the cure or not?
    Thanks. They all look great!!
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  • hondabbq
    hondabbq Posts: 1,986
    JohnH12 said:
    I can't tell from the pics whether you cured 'em with the skin on or off. Sorta looks like skin on.
    Couple of questions about the cure.
    Rub or brine?
    How many days?
    Smoked after the cure or not?
    Thanks. They all look great!!

    They are skin off

    Dry cured

    2 days per 1/2". These were about 1 1/2" = 6 days plus 2 days to be sure.

    Im only smoking 2 bellies for double smoked bacon.

    They all came out better than expected for a trial run. Next time I will smoke the jalapeno to see the difference.

    The rosemary and garlic I don't think needs it plus I think smoke will kill the delicate flavors it has.

    I also don't think the honey one needs it either.



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  • JohnH12
    JohnH12 Posts: 213
    Thanks. It looks like you crosshatched the fat sides unless those are just the marks from a grate.
    Looks great either way.
    I have a real problem skinning the whole belly before smoking but I guess the cure is faster that way.
    One of these days I'll get the hang of it.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    hondabbq said:
    bgebrent said:
    Nice work. Let me know how you like the rosemary garlic bacon.
    It's spectacular. That one specifically has come with great accolades from all who have tried it. You have to like Rosemary. My wife doesn't too much she can eat it. I love it. I'm looking forward to a grilled cheese bacon tomato sandwich. 
    Rosemary garlic?   Care to share the recipie?  I am stuck in a rut with my bacon and want to try something new. The one you have seems to be approved by several people. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • johnnyp
    johnnyp Posts: 3,932
    Killed it!
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • northGAcock
    northGAcock Posts: 15,173
    Bacon, Eggs and Grits.....it don't get any better than that.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • hondabbq
    hondabbq Posts: 1,986
    Sea2Ski said:
    hondabbq said:
    bgebrent said:
    Nice work. Let me know how you like the rosemary garlic bacon.
    It's spectacular. That one specifically has come with great accolades from all who have tried it. You have to like Rosemary. My wife doesn't too much she can eat it. I love it. I'm looking forward to a grilled cheese bacon tomato sandwich. 
    Rosemary garlic?   Care to share the recipie?  I am stuck in a rut with my bacon and want to try something new. The one you have seems to be approved by several people. 
    9lb belly
    20 cloves of garlic rough chopped
    40 grams fresh rosemary rough chopped. 
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    hondabbq said:
    9lb belly
    20 cloves of garlic rough chopped
    40 grams fresh rosemary rough chopped. 
    Wowweeee that is a lot of garlic!!!!   Gonna give it a try on the next batch.  Thanks!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • hondabbq
    hondabbq Posts: 1,986
    Sea2Ski said:
    hondabbq said:
    9lb belly
    20 cloves of garlic rough chopped
    40 grams fresh rosemary rough chopped. 
    Wowweeee that is a lot of garlic!!!!   Gonna give it a try on the next batch.  Thanks!
    Looks like a lot but when you spread that on 2 sides of a belly that is 20" and 10" wide it goes quick. 
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