Started this on Aug 7 th. Cured 1/3 of a pork lion with some TQ added some brown sugar a little granulated garlic and a pinch of granulated onion
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Aug08_0003.jpg)
Wraped in plastic then vacumed for a week in the fridge
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Aug08_0004.jpg)
Its now Aug 15 th. and shes ready to be woken by her prince
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Aug15_0001.jpg)
After 2 fresh water baths of 1 hr each shes ready for an hr in front of the fan.
(I did some bacon at the same time but thats another post)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Aug15_0004.jpg)
After 3 hr Hickory and pulled out at an IT of 145 F
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Aug15_0005.jpg)(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Aug15_0006.jpg)
Aug 17 th. ready to be sliced and baged for the freezer with one left out and ready for breakfest or lunch or snacks
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Aug17_0001.jpg)(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Aug17_0002.jpg)(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Aug17_0004.jpg)
Now its time to do the bacon
Where did I put the plastic cover for my keyboard. You got me drooling
Looks mighty good from here
;)
Looks great!
I need to dig some CB out of the freezer when I run out of Bacon Explosion.
Good looking stuff there.
Very nice job, how are you slicing your bacon up? By hand or slicer?
Quote from: smokeitall on August 18, 2009, 12:07:02 PM
Very nice job, how are you slicing your bacon up? By hand or slicer?
Im pretty good with a knife but not that good ;D With a slicer
You had a busy morning OU CB and Bacon. They both look great.
Quote from: Tenpoint5 on August 18, 2009, 12:29:56 PM
You had a busy morning OU CB and Bacon. They both look great.
My alarm has been set at 5:00 A.M. for 25 years and that comes on early enough. I ain't getting up any earlier. ;D I did it in the P.M. Took about 2 hr
You have to through in that cool down beverage and shot every now and then, i wasn't in any kind of a hurry.
Another dumb question... Do you hang the loin in the smoker like that, or just put it on a rack?
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Aug15_0005.jpg)
I ask, because it looks like the netting left impressions in the smoked product. (like when you cook a turkey roast in the netting)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Aug15_0006.jpg)
squirt, thers no dumb questions, only dumb people who are afarid to ask ;D
The loin was hung. As you see them is how i smoked them.
Thanks! I really need to try that sometime... Not quite ambitious enough for the slab bacon, though.
I'm seeing more opportunities for my shiny new FoodSaver.
Quote from: squirtthecat on August 18, 2009, 01:14:50 PM
Thanks! I really need to try that sometime... Not quite ambitious enough for the slab bacon, though.
I'm seeing more opportunities for my shiny new FoodSaver.
Squirt you might be surprised at just how easy it really is!!!
10.5 is right.
It is not any harder than CB, just flatter.
squirt,
10.5 and FLB are right about the slab bacon its the same proses as Canadian bacon. I just like to add a little diff flavor to the CB
The slab bacon i like straight up.
Tried adding other flavors to the slab but like it more just cured with a brown sugar cure
The hardest thing about belly bacon is having to special order the pork bellies.
Quote from: FLBentRider on August 19, 2009, 06:37:02 AM
The hardest thing about belly bacon is having to special order the pork bellies.
You got that right!!
I have to buy it by the case and WAIT till it comes in
Quote from: OU812 on August 19, 2009, 06:39:45 AM
Quote from: FLBentRider on August 19, 2009, 06:37:02 AM
The hardest thing about belly bacon is having to special order the pork bellies.
You got that right!!
I have to buy it by the case and WAIT till it comes in
I buy mine by the case but I walk out with it. Guess thats one of the benny's of living in Pork Country (Iowa)
Quote from: Tenpoint5 on August 19, 2009, 07:19:59 AM
Quote from: OU812 on August 19, 2009, 06:39:45 AM
Quote from: FLBentRider on August 19, 2009, 06:37:02 AM
The hardest thing about belly bacon is having to special order the pork bellies.
You got that right!!
I have to buy it by the case and WAIT till it comes in
I buy mine by the case but I walk out with it. Guess thats one of the benny's of living in Pork Country (Iowa)
Quit your making me jellos ;D
Slab Bacon looks great as well a back bacon (loin). I also use the hooks but what is the black frame they are hanging from???
FT
Quote from: Father Tom on August 21, 2009, 09:52:10 AM
Slab Bacon looks great as well a back bacon (loin). I also use the hooks but what is the black frame they are hanging from???
FT
Thats what i call my drying rack. I use it all the time, check some of my other posts it works great, just load and place a fan in front of it, drys things perfect
I made it out of re-bar its the same size as the inside of the Bradley and the shelfs are in the same location also
Ben thinking about making one out of aluminum the re-bar one is kinda heavy
I gotta make one of those rack thingies. I have noticed a big difference in the color and texture of loins and slabs that were not properly dried. I am thinking about a rack made with hardwood dowel rods with small solid blocks to join them. It's on my list, but the list is choking me! ;D ::)