I am using the "basic cure" for this recipe but I added brown sugar, garlic and molasses after the dry rub of basic cure.
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/DSCN1174.jpg)
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/DSCN1173.jpg)
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/DSCN1172.jpg)
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/DSCN1171.jpg)
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/DSCN1169.jpg)
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/DSCN1168.jpg)
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/DSCN1167.jpg)
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/DSCN1166.jpg)
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/DSCN1176.jpg)
Soaking Saturday and going in smoker on Sunday
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/Picture002.jpg)
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/Picture003.jpg)
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/Picture004.jpg)
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/Picture010.jpg)
Oh I cured some corned beef as well...I use a sirloin tip roast for the corned beef.
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/Picture008.jpg)
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/Picture006.jpg)
(http://i40.photobucket.com/albums/e223/cgaengineer/Bacon/Picture005.jpg)
The bacon is awesome and so was the corned beef. Thanks for looking...
I dont know why these photos are showing up so large...I have resized them twice on photobucket...grrrrr
Now they are smaller....
Looks like you're off to a great start! There is no turning back now!
Those are some really nice bellies.
When I post pictures I usually resize them to 640 x 480.
I first sized them to 740 and for some reason it didn't update so I went back and made them even smaller....then I saw the 640 versions...a few moments later I saw the 400px version...lol
Thanks for the visit fellas
That is going to be a treat!
Looks like you are about to slip over the edge, never to be able to go back!
Jim
Quote from: Friar_Tuck on December 14, 2011, 03:20:33 AM
That is going to be a treat!
Looks like you are about to slip over the edge, never to be able to go back!
Jim
I've cured other meat, but this is my first time for regular bacon. We are counting the days until finished!
I have family already asking for some...I'm going to tell them it's spoiled!
Those are great looking bellies. That will be excellent bacon on Christmas morning.
Sorry no pics of the sliced bacon...it was messy and both mine and my wife's hands were all greasy.
Quote from: cgaengineer on December 18, 2011, 06:44:29 PM
Sorry no pics of the sliced bacon...it was messy and both mine and my wife's hands were all greasy.
That's ok......the fried up pieces look mighty fine!
What internal temperature did you take the corned beef to?
Quote from: Habanero Smoker on December 19, 2011, 01:21:03 AM
What internal temperature did you take the corned beef to?
I cooked it (boiled and simmered) on stovetop for about 4 hours. Why?
Quote from: cgaengineer on December 19, 2011, 03:32:27 AM
Quote from: Habanero Smoker on December 19, 2011, 01:21:03 AM
What internal temperature did you take the corned beef to?
I cooked it (boiled and simmered) on stovetop for about 4 hours. Why?
I see. I though you had smoked it. I got some top round curing and after the corned beef stage I'm going to make pastrami. In the past I have only used brisket and I don't want to over cook the top round, so I planning on around 140?F to 145?F.
Did you hang your bacon or lay it on the racks, I would like to do bacon, just haven't really figured a good way to hang it.
Mick
Quote from: Habanero Smoker on December 19, 2011, 01:02:03 PM
Quote from: cgaengineer on December 19, 2011, 03:32:27 AM
Quote from: Habanero Smoker on December 19, 2011, 01:21:03 AM
What internal temperature did you take the corned beef to?
I cooked it (boiled and simmered) on stovetop for about 4 hours. Why?
I see. I though you had smoked it. I got some top round curing and after the corned beef stage I'm going to make pastrami. In the past I have only used brisket and I don't want to over cook the top round, so I planning on around 140?F to 145?F.
140 for pastrami is good...I have made it several times and it doesn't last around here. Any higher and it's really gonna dry out.
Quote from: micman on December 19, 2011, 04:23:54 PM
Did you hang your bacon or lay it on the racks, I would like to do bacon, just haven't really figured a good way to hang it.
Mick
I put it right on the rack...who cares what it looks like! It's what it tastes like that matters!
Quote from: micman on December 19, 2011, 04:23:54 PM
Did you hang your bacon or lay it on the racks, I would like to do bacon, just haven't really figured a good way to hang it.
Mick
I have bacon hangers that I have used and I have also just laid it on the racks. Don't know if it makes a big difference. This weeknd I'm hanging it just because I haven't hung bacon in a while. :)
That is what I figured. Both the sirloin and chuck cuts don't need to be cooked as high as a brisket.
Quote from: Habanero Smoker on December 20, 2011, 02:08:32 AM
That is what I figured. Both the sirloin and chuck cuts don't need to be cooked as high as a brisket.
Sirloin tip makes a good CB but it's a bit drier than using a brisket...but I picked up another last night because they were still on sale.
Quote from: KyNola on December 19, 2011, 06:50:21 PM
Quote from: micman on December 19, 2011, 04:23:54 PM
Did you hang your bacon or lay it on the racks, I would like to do bacon, just haven't really figured a good way to hang it.
Mick
I have bacon hangers that I have used and I have also just laid it on the racks. Don't know if it makes a big difference. This weeknd I'm hanging it just because I haven't hung bacon in a while. :)
I also dont have a Bradley smoker yet...I'm an illegal alien in the Bradley forum...I would like to get one soon, but for the past 2-3 years I've been playing catch up after being unemployed.