bacon experiment (completed with results and pics)

Discussion in 'Smoking Bacon' started by boykjo, May 13, 2011.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Well here is my first try at bacon. I did a lot searching trying to use a tender Quick bacon brine but really could'nt come up with exact ammounts of cure to water and cure times. Mortons say 1 cup cure to 4 cups and cure 24 hrs. but I wanted to do a 10 day brine like using insta cure #1. I was planning on cutting the cure in half using 1/2 cup cure to 4 cups water but cant remember if I put 2 or 4 cups of water  with the 1/2 cup cure. (old age is settin in). so I am guessing I started with 1/2 cup of TQ , 2 cups of water and 2 cups of jeffs rub. cut the bacon slabs in half and put them in the bag and sealed. I dont know how long i am going to let them set in the fridge but I would say at 4 days being 24hrs  by the directions. Now I dont know if the 24 hrs pertains to pumping the pickle into the meat.

    I removed the skin on the first slab and hacked it a little. It was the practice piece. Did better on the second piece located in front of pic. I have three more bacon slabs to fall back on if this attempt fails...

    skin removed

    [​IMG]

    TQ water and jeffs rub

    [​IMG]

    cut in half to fit in bag

    [​IMG]

    in the bag

    [​IMG]

    brining

    [​IMG]

    thanks for looking

    Joe
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    That brining with TQ is totally Greek to me, so I have no idea how much or how long.

    Somebody should know----Eric???

    Bear
     
  3. desertlites

    desertlites Master of the Pit OTBS Member

    Looking good Joe,I just do the #1. I figure if it ain't broke don't fix it.looking forward to see your outcome.
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I do bacon either with TQ as Bear taught me or with #1 as Pops taught me..

    Never thought of combining the 2...hmmm

    Good luck!!

      Craig
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I have a question for you cure#1 guys who are using it in a brine. It says on the package 3 oz. of cure #1 to 1 gallon of water. So it's my understanding that the amount of meat that you put in the brine does not matter, only that the brine covers the meat. Is this correct? In other words it wouldn't matter if I put 3 lbs. of bellies in the brine or 5 lbs. it would still be 3 oz. #1 to 1 gallon water, correct?
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Yes that is correct.

     I put 16 pounds of bellie into a 2 gallon mixture--- 2 one gallon mixtures..

    Pops recipe:

    1/2 cup salt

    2 cups sugar

    1 tablespoon of #1 (he sez the amount is variable, take longer for less)

    1 gal water

    5-7 days

    Put a baggie half full of water to hold the bellies under the mixture.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Craig!
     
  8. killnsmoke

    killnsmoke Smoke Blower

    i always use instacure #1
     
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Check w/ mballi he cures w/ TQ for his bacon.
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    Rub on bacon, interesting! Let's see some with eggs. [​IMG]
     
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


    The thought just popped in my head..... Three more days and then in for a cold smoke......
     
  12. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    well here are the results of my first bacon experience............  I went into this doing something that seems not normally done using tender quick in a wet cure. I have searched and found little information on wet curing bacon with TQ. I was thinking what flavor would I like the bacon to have so Jeff's rub came to mind... Well I thought it couldn't hurt... So i followed the instructions on the TQ bag to do brine curing. 1 cup TQ per 4 cups water. I did 1/2 cup cure to 2 cups water and added 2 cups of Jeff's rub with some turbinado sugar added into it and bagged the bellies. I was planning on curing for 4 days but on the second day the bellies stiffened up pretty good so I thought the cure had penetrated to the center so I pulled them and cold smoked with the amns and a heat lamp in the offset moving the pieces around near the lamp. Cold smoked for 14 hrs. I set t in fridge for two days to dry and sliced and fried. The cure was perfect I would say. I am pleased how it turned out. The cure  amounts were correct as the pkg said except i went two days instead of 24hrs. The flavor was good... I can taste the rub and the hickory in the bacon that i used to smoke it. I can come up with two things wrong with the bacon. It needed some salt added to the wet cure. Not much but just a little bit and I am really disappointed in the size of the bellies I bought. If you look at the bacon or mini bacon, by time you fry it up they are tiny little pieces... The good thing is as soon as I fried some up the wife and kid  jumped in and made a bacon sandwich with left over taco toppings.....

    I will do this again but I need to find a belly that will produce the correct size length and width you would get in the grocery.....

    Thanks for looking

    Joe

    in the smoker

    [​IMG]

    out of the smoker

    [​IMG]

    sliced up

    [​IMG]

    [​IMG]

    fried up

    [​IMG]
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    I got here just in time!

    It looks mighty tasty Joe!!!

    Thanks for the great views,

    Bear
     
  14. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great Joe!!!

      Congrats!!

    Craig
     
  15. mmmmmm bacon ! That looks fantastic my friend.
     
  16. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks very good Joe, Hope my first try goes as well as yours.

    I like the heat lamp idea  [​IMG]
     
  17. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Lemme know when you are ready to start..

      Craig
     
     
  18. raptor700

    raptor700 Master of the Pit OTBS Member

    Will do neighbor......
     
  19. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...
     

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