OT Bacon Destination

lkapigian · January 2018

Bucket List Bacon, on sale ....skin on,off ? I'm thinking off .Cure start tomorrow, smoke in a week or so ...any input appreciated!

Focker · January 2018

Nice, putting in my Berkwood Berkshire belly order today, for Tuesday's kill day.

I used to remove, but now leave it on, as removal is a PITA. Shave/torch any hairs, leave the nipples intact.

lkapigian · January 2018

Thanks @Focker I went ahead and did 1 on 1 off, yes it was a pain ....not sure if its OK but I vacuumed sealed them...Recipe from Russ over at Smoky Ribs...if this goes well I will order online next time

lkapigian · January 2018

Focker said:

Nice, putting in my Berkwood Berkshire belly order today, for Tuesday's kill day.

I used to remove, but now leave it on, as removal is a PITA. Shave/torch any hairs, leave the nipples intact.

That Looks Awesome @focker

dmchicago · January 2018

Shave/torch any hairs, leave the nipples intact.

Can I put this on a t-shirt?

20stone · January 2018

I would hang it a few days before smoking it.

For the record, I am anti-skin on bacon, and pro cold smoking

lkapigian · January 2018

20stone said:

I would hang it a few days before smoking it.

For the record, I am anti-skin on bacon, and pro cold smoking

Thanks @20stone I will be cold smoking for sure. So hang it after the cure? From what I have read, seems the average cure is 7 days, not sure if one can go longer or not, I usually let my sausages dry in the fridge long enough for
pellicle to form, would assume the same for Bacon?

MattBTI · January 2018

I cure mine with the Ruhlman basic dry cure at a ratio of 3.5% to what ever the weight of your belly is. Usually it takes 6 days, flipping the ziplocks daily and feeling for firmness. I hot smoke at 180F-200F until 150F internal.

Meathead suggests brine as it takes less time and requires less guesswork. Also creates an anaerobic environment which may be safer, especially since your going to cold smoke.

lkapigian · January 2018

MattBTI said:

I cure mine with the Ruhlman basic dry cure at a ratio of 3.5% to what ever the weight of your belly is. Usually it takes 6 days, flipping the ziplocks daily and feeling for firmness. I hot smoke at 180F-200F until 150F internal.

Meathead suggests brine as it takes less time and requires less guesswork. Also creates an anaerobic environment which may be safer, especially since your going to cold smoke.

Thanks @MattBTI

20stone · January 2018

lkapigian said:

20stone said:

I would hang it a few days before smoking it.

For the record, I am anti-skin on bacon, and pro cold smoking

Thanks @20stone I will be cold smoking for sure. So hang it after the cure? From what I have read, seems the average cure is 7 days, not sure if one can go longer or not, I usually let my sausages dry in the fridge long enough for
pellicle to form, would assume the same for Bacon?

It is the same, tough I like hanging it longer drying it a bit. I am about to do the same myself, and will weigh it this time to see if there is something to it. I plan on hanging it a week, but will play it by ear.

lkapigian · January 2018

Lets see how this goes...though the smoker has cold smoke feature, I went and got an A-Max-N smoke generator...

lkapigian · January 2018

I'm liking the color, the amazn smoker is 1/3 through so will easily give 9 hours I of smoke

lkapigian · January 2018

Sealed and resting in the fridge

lkapigian · January 2018

WoW, even though this was no Heritage or the top quality pork, just belly from a local grocer. This was awesome bacon and an awesome journey . better than any store bought, thanks for looking

Had some extra belly meat so Italian Belly Sausage

lkapigian · March 2018

lkapigian · July 2018

Another round

thetrim · July 2018

Great!

lkapigian · July 2018

Thanks @thetrim cold smoked about 7 hours, sealed to let it absorb the smoke for a couple days, will definitely be doing Skin Off always ..much better

lkapigian · July 2018

Money Shot...after 2 days of letting the smoke set in, even the bacon is smiling

jabam · July 2018

lkapigian said:

Money Shot...after 2 days of letting the smoke set in, even the bacon is smiling

Man that looks incredible!

lkapigian · July 2018

Thanks @jbam , fun project!..next time you are at Costco grab a belly ill mix you up some cure and you can have a go at it

lkapigian · August 2018

Hate to bump but cutting up my last batch to make smoked Mac and Cheese ...just cat get bacon like this in the store

Thatgrimguy · August 2018

I've long dreamed of opening a restaurant on Bourbon St in NOLA called Bacon on Bourbon that makes everything bacon. Signature bacon swizzle sticks and cocktails, core cures and rubs that change everything. I think it would be as crazy as Hand Grenades!! If anyone steals my idea at least feed me free drinks and bacon.

lkapigian · August 2018

Thatgrimguy said:

I've long dreamed of opening a restaurant on Bourbon St in NOLA called Bacon on Bourbon that makes everything bacon. Signature bacon swizzle sticks and cocktails, core cures and rubs that change everything. I think it would be as crazy as Hand Grenades!! If anyone steals my idea at least feed me free drinks and bacon.

the future starts today

nolaegghead · August 2018

Thatgrimguy said:

I've long dreamed of opening a restaurant on Bourbon St in NOLA called Bacon on Bourbon that makes everything bacon. Signature bacon swizzle sticks and cocktails, core cures and rubs that change everything. I think it would be as crazy as Hand Grenades!! If anyone steals my idea at least feed me free drinks and bacon.

I'm in

milesvdustin · August 2018

So, cure, dry in fridge for a week, cold smoke for 7 ish hours, let set a couple days, eat bacon?

I tried hot smoke on my first and last attempt and it tasted like weird ham. I have the amazen smoker

nolaegghead · August 2018

milesvdustin said:

So, cure, dry in fridge for a week, cold smoke for 7 ish hours, let set a couple days, eat bacon?

I tried hot smoke on my first and last attempt and it tasted like weird ham. I have the amazen smoker

did you add nitrites?

lkapigian · August 2018

milesvdustin said:

So, cure, dry in fridge for a week, cold smoke for 7 ish hours, let set a couple days, eat bacon?

I tried hot smoke on my first and last attempt and it tasted like weird ham. I have the amazen smoker

This is the recipe I follow ...i really like it...

https://youtu.be/BWRbTKnwtjc

six_egg · August 2018

I am definitely not as good at this bacon stuff as most on here but I like https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/how-make-smoked-bacon-home-it-so. The maple flavor is so awesome.

milesvdustin · August 2018

I used cure #1 the pink stuff

lkapigian · August 2018

six_egg said:

I am definitely not as good at this bacon stuff as most on here but I like https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/how-make-smoked-bacon-home-it-so. The maple flavor is so awesome.

That is a great recipe- my only thing is Meathead is very anti cold smoke, and yes you have to be safe and he may be that way for "liability "reasons. But I have done it both ways and I prefer a long cold smoke, I don't want to pre cook my bacon . I was leary the first time I cold smoked, but done correctly you will not have an issue

OT Bacon Destination

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