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Bacon Burnt Ends
7 day cure, cold smoke for 8 hours , SV 10 hours @ 160...quick chill for later use, sliced rubbed and sauced 1 hour over oak...Thanks for looking
Visalia, Ca @lkapigian
Comments
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IMO, better than just pork belly ....the SV style worked well....cooking for a boatload today so I precooked as much as possiblejohnnyp said:How were they?Visalia, Ca @lkapigian -
After 7 days..pulled out a lot of liquid
Dried overnight and into the smokehouse
Vaccumed sealed for a day then into Sous vide for 10 hours
Chilled and cubed
Rubbed smoked and glazed
Visalia, Ca @lkapigian -
Looks amazing, bet they taste super yummy too! You got me wondering about the 8-hr cold smoke, was it before or after sv, what was the ambient temp in the smokehouse?canuckland
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@Canugghead , right after the cure just as if I was making bacon ( which initially I was , then had a though)...smokehouse ran 70ish
Visalia, Ca @lkapigian -
I know I'm the cautious paranoid type
no worry with smoking over 4 hrs in the 40-140 zone? Perhaps the curing or the smoke filled chamber mitigates the chance of anything happening?
canuckland -
@Canugghead, that's what the cure 1is for , no worriesCanugghead said:I know I'm the cautious paranoid type no worry with smoking over 4 hrs in the 40-140 zone? Perhaps the curing or the smoke filled chamber mitigates the chance of anything happening?Visalia, Ca @lkapigian -
Thanks, so glad I asked. I was making bacon with two loins last week ... wanted to cold smoke one of them but didn't have the balls ... should have asked then canuckland
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I was leary the first time I did, don't worry at all anymore...just follow good food safety measures , weigh your food and cureCanugghead said:So glad I asked. I was making l was making bacon with two loins last week ... wanted to cold smoke one of them but didn't have the balls ... should have asked thenVisalia, Ca @lkapigian
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