BACON: List of curing , smoking times & temps...

[Chez Bubba]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />My wife can smell a mouse fart<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Man, I work with a couple of guys that claim they can tell if I've had a slice of garlic bread the night before. Admittedly, my body may not process it that well, but they are the only two I know who can either actually tell, or bold enough to say anything.

Anymore, I only eat garlic on Friday or Saturday night, or if they do too at lunch. Too much P&M action otherwise.

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><br />a family that when they eat steak they judge it on how well it is done by how dry and flavorless it is-one once of pink and back it goes. What can you say but IN-LAWS.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I know what you mean times two. The new set feels the need to cook a 1/2" thick steak for 20 minutes on a gas grill [xx(] on high. My first set, every Easter has a pork tenderloin so overly cooked that NO AMOUNT OF GRAVY CAN CURE! I think if I tried to light it, it would.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[capt.mike]

Mallard Wacker
I ordered some more fresh  side pork and I got my Butcher-Packer cure today.I have a question on the amount of cure as there are no directions with the cure.I am thinking about 3oz. per 10 lb.
How much did you use?
Thanks, Mike

[BigSmoker]

Capt. Mike,
Here is what MW posted on amount of rub verses lbs. of meat to be cured.  I followed it and my loin came out fine.
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=485


Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[capt.mike]

Jeff
Thanks for the link.
Mike

[MallardWacker]

Mike,

Sorry for not being around, I've been out of town on business.  I edited the start of this post with the measures that was posted on the other thread.  Why I didn't do it, brain fart I guess.  But below I will list it again.  Hay, have fun, it will turn out great.

<font color="blue">This is the amount I use for dry rub, you can see why folks question me about the amount. I have had no problems with this amount, the meat comes out nice and pink with that irradencent type shine to it.

Broken down, it comes to this: (please forgive me if this is elementary, I do this for all of us from Arkensaw)Also, the scale I use measures only in 1/10 of pound.

1lb .32oz or .02lb
2lb .66oz or .04125lb
3lb 1.0oz or .0625lb
5lb 1.6oz or .1lb
10lb 3.2oz or .2lb

Hay, I know that this does not come out totally exact. This is smoking and not Newton' 2nd law.

I usually measure them in 2 and 5lb baggies, with this combo I can basicly fit any weight.HTH</font id="blue">

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[capt.mike]

MW
Thanks for the information.I picked up my fresh bellies today, I have to order them, the butcher only has them when he does a whole hog. I will be using the same method as I did last time, this time I will be using the Butcher Packer cure versus the Hi-Mt cure. The last time I did your method, the only difference was the cure and the bacon came out perfect and the Maple taste and smell were great. I will let you know the difference in the two different cures.
Mike

[capt.mike]

Results from bacon.
I used the Butcher Packer cure this time and the results were excellent. I did the same recipe as Mallard Wacker had posted.
Cured with Butcher Packer maple cure.
Cured for 14 DAYS instead of 21 (I don't think there was any difference in the extra 7 days)
I put about a 1/2 cup of pure maple syrup in each batch of bellies 5 lb. each.
RINSED WELL and soaked in ice water for about 2 hrs changing the water after about 1 hour.
Brushed with Maple syrup and let them set at room temp for about 45 min.
I had my BS get up to about 150 deg. while they were setting out.
Put in the BS for about 45 min. at 150 deg. without smoke then raised the temp to about 200 deg. with Maple pucks.
The only difference this time is it only took about 1 hour and 15 min. to get the internal temp up to 140 maybe the bellies were not as thick as the last ones.
I turned all the heat off in the BS and let them set for about 1 hour.
I took them out and let them cool down a little bit and wrapped in plastic wrap and back in the fridge until the next morning.
Sliced a few pieces off for breakfast and fried them up and they were perfect.
This time I used an electric slicer to slice the bacon and this was the big difference, the last time I could not get the bacon thin enough with a knife and the bacon did burn on some of the pieces.
I used my food saver and put about 8 to 10 pieces in each pack which gave me about 16 packs. I will be giving some away for the holidays because everybody that has tried them just loved them.
I think that there is some difference in the Butcher Packer cure than the Hi-Mt cure I do like it better.
Sorry for the long post but when I tried bacon the first time I wanted all the information that I could get because this is a long process 2 to 3 weeks
I don't think that you could buy bacon as good as this comes out and you know EXACTLY what is in the bacon.
I am a rookie at smoking and to the new owners of the Bradley's you should give it a try this is very easy, with a perfect end result.
Without this forum and the veteran smokers here my BS would probably be sitting in my garage not getting any use.
Thanks for listening, Mike

[MallardWacker]

<font color="blue">Way to go Mike.</font id="blue">  You have the same idea as I, for the holidays those packages will do great for simple gifts and I think people might appreciate them allot better than something you bought at the store.  

About the Butcher & Packer cure, it is different, don't ask me what it is but I do feel it makes a better product at least to my tastes anyway.  One note on this, I just got my last shipment from them in, my brown sugar cure had it hand printed on the bag "Hellers Brown Sugar Cure".  I have not tried yet to look up "Hellers" to see what I might come up with.

Also, your belly came out like "Normal" type bacon?  I must try some belly someday...

I see some jalapeño on the horizon for you....


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[Buckshot]

I have just boned out a side of pork and cut up in to manageable size. i have frozen the tenderloin. and cut the belly up ready for streaky bacon and the back for back bacon the sizes are about 2lb a piece. The question is can i just salt this for 12 hours rather than cure it[?] and then smoke it or should i do a full cure[?].The outside temp is 6c.
Thanks Buckshot

[capt.mike]

Buckshot
I would do the cure. I cured mine for about 2 weeks.
Mike

[whitetailfan]

OK,
We know that a butt - ideally 3 or so inches thick is cured in 10 days (by BBB rules) while I go 14, and some of you go up to 21.
Here's the question:  I have some bellies that are like an inch think only, how long do you figure it needs to cure in a dry cure?


<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB

[BigSmoker]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br />OK,
We know that a butt - ideally 3 or so inches thick is cured in 10 days (by BBB rules) while I go 14, and some of you go up to 21.
Here's the question:  I have some bellies that are like an inch think only, how long do you figure it needs to cure in a dry cure?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Everything I've read says 7 days per inch but(important disclaimer) I don't think you could overcure it with proper rinsing and soaking?

Jeff
http://www.bbqshopping.com

[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[MallardWacker]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I don't think you could overcure it with proper rinsing and soaking?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

I concur with the Jeff man.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[Malia102]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Cold Smoke</i>
<br />Thanks PAsmoker and HSG- I'll likely get those other bellies (had ordered 25 lbs) brining this weeke<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

 So where can i get the real one from then?





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[MallardWacker]

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