The last I did was just so so and I didn't have control of the temps (pre OBS.)
Used Rytek's honey cured bacon recipe. 2.65lb fresh pork belly from the local Chinese Grocery. They have been out lately, but since tailgate season has wound down they had a full showcase full. Only thing to do now is wait!
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/Misc/DSC03505.jpg)
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/Misc/DSC03506.jpg)
My plan is for apple wood and you guys have seen my stack of pucks before so you know what to expect as far a smoke time ::)
Its already starting to look good.
Cant wait to see what it will look like in about 7 to 10 days.
Looks good so far, what type of salt did you use, it looks like a bigger grain type.
I used course Kosher but it melted pretty quick so it should be good. I'll flip it every other day until it's done curing.
Quote from: OU812 on December 17, 2009, 03:22:20 PM
Its already starting to look good.
Cant wait to see what it will look like in about 7 to 10 days.
7 to 10 days? I want it now!
Looking forward to seeing the results ron. Knowing you, it's gonna be good.
Quote from: classicrockgriller on December 17, 2009, 04:13:36 PM
7 to 10 days? I want it now!
All good things come in good time my friend.
MMMMMMMMMM BBBBBAAAAACCCCOOOOONNNN!!
Better not let Hvac see that he is off the wagon I hear!!! Then again maybe you should it will get him to pick up the pace some.
Hey there Ron Just how did the Bacon turn out HMMM???
Ron, if you ain't real careful...
You might just convert TP to a bacon lover.
temps should be a about 18-20c in smoke room you want a cool smoke slow .not to hot. and then it Depend how much salt you use.. and how long you left that piece of meat to cure in your ice box
What is the recipe for the cure??? Sorry newbie here
Quote from: Bavind on January 29, 2010, 11:29:38 PM
What is the recipe for the cure??? Sorry newbie here
Bavind here is how I make my bacon. Maple Cured Bacon (http://www.susanminor.org/forums/showthread.php?t=542)
Thanks for the information makes me want to go out and makes some now. I think I will wait till my PID gets here though may be a little warmer then. lol
I used his recipe for that before and followed his temperatures and it came out great,( a little salty though )do not go farther than 130 internal.
Did you notice on your last batch that it burned easily while frying, mine did ?
Funny I should read this today. Have had a slab of side bacon in the freezer for a few weeks waiting 'till our supply of bacon was done. Took it out this morning and will rub it up later when it thaws. Should be smoking in a week.
Quote from: mski on February 27, 2010, 08:05:35 AM
I used his recipe for that before and followed his temperatures and it came out great,( a little salty though )do not go farther than 130 internal.
Did you notice on your last batch that it burned easily while frying, mine did ?
The bacon burned because of the heat in your pan being too high. With the temp being too high it caramelized the sugars in your bacon and the sugars are what burned and turned black.
looking forward to your progress RAF
Just came in from the garage. I tucked the bacon in for the night. Put the cure on a few hours ago and just made sure all the air was squeezed out and the edges folded over. Everything is now in the fridge out there and the process is under way.
Oh, also made a fresh batch of pickled eggs.