Ground Formed Bacon Money shot

Discussion in 'Smoking Bacon' started by tropics, Jul 16, 2017.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Started with a 3 pound slab of Belly,to thin to make belly bacon so I ground it 


    Added a half cup of water with 1/3 c NFDM and the salt,cure #1 an sugar


    Pressed into a lined pan


    I have another pan I placed on top with 5 lbs. of weight (no pic)

    Any suggestions on how long to let it sit,before smoking?

    Richie
     
    Last edited: Jul 23, 2017
    uncle eddie and mneeley490 like this.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    24 hours or so....    Tip it out on a smoker rack with one of Todd's Q'Matz under it...
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Dave Thanks I wasn't expecting it to be done that quick,weatherman says rain for the next 2 days.It should be okay that way

    Richie
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    It's like sausage....   mixed in cure will contact all the meat particles...   just like sausage...   

    Be sure to pack the meat tightly in the pan...  Roll it with a tin can or something to get the air pockets out....   I had air pockets in my GFB... it's OK but not real handy...  or pretty.... 
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Dave it is well packed,I have 2 of the same pans so I used it with my weight packing,then put a half gallon of pickles on it with some bottled water

    Richie
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    [​IMG]
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Four days in the fridge curing gave it 2 hours to dry


    In the smoker at 100* F to dry more


    AMNPS lit with Alder & Cob


    Be back later
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I missed this first time around.

    Any seasoning in it?
     
  9. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Looks great, but you may want to try Blue salt/#2 for it next time, made more for the ground meat products that you can't rinse off after curing.
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Only the bacon cure and a bit of CBP

    Richie
     
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Not going to rinse this 

    Richie
     
  12. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Ya, thats why I think #2 would work better...
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    If I had the UMAi bags for it I would have tried pancetta

    Richie
     
  14. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I have just recently heard of those bags, hadn't thought of   pancetta , think I may get some of those bags now.... love me some bacons... I used to make it in cannibalized fridge, but it usually turned out ok, but not quite right...
     
  15. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  16. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I looked into the bags for steak to dry age.. I found out that no oxygen is involved using the bags so it's not the same. Still, they have some cool uses..
     
    Last edited: Jul 20, 2017
  17. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Oxygen is involved... Here is a quote from UMAI....

    UMAi Dry® is a unique scientifically-proven, chef-tested technology that allows anyone to create custom dry aged steak and dry cured meats at home. The material forms a bond with the proteins on the surface of the meat allowing moisture release and oxygen exchange while blocking odors and contamination. With UMAi Dry® you can craft dry aged steak, charcuterie or slow-fermented dry sausage in any well-ventilated cooler or refrigerator without risk of spoilage
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    #2...  are you suggesting cure #2 ???   

    Cure #2 is used on meats that do not require cooking, smoking or refrigeration.....  Dry aged only like Pancetta, Capicola etc.....

    CURING INFORMATION BY NEPAS

    [​IMG]
    By: Pops6927

    Posted 3/6/17 • Last updated 3/6/17 • 523 views • 1 comment

    Great information by NEPAS:

    CURES - Cures are used in sausage products for color and flavor development as well as retarding the development of bacteria in the low temperature environment of smoked meats.

    Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food, they dehydrate and kill the bacteria that make food spoil. In general, though, use of the word "cure" refers to processing the meat with either sodium nitrite or sodium nitrate.

    The primary and most important reason to use cures is to prevent BOTULISM POISONING (Food poisoning). It is very important that any kind of meat or sausage that will be cooked and smoked at low temperature be cured. To trigger botulism poisoning, the requirements are quite simple - lack of oxygen, the presence of moisture, and temperatures in range of 40-140° F. When smoking meats, the heat and smoke eliminates the oxygen. The meats have moisture and are traditionally smoked and cooked in the low ranges of 90 to 185° F. As you can see, these are ideal conditions for food poisoning if you don't use cures. There are two types of commercially used cures.

    Prague Powder #1

    Also called Insta-Cure and Modern Cure. Cures are used to prevent meats from spoiling when being cooked or smoked at low temperatures (under 200 degrees F). This cure is 1 part sodium nitrite (6.25%) and 16 parts salt (93.75%) and are combined and crystallized to assure even distribution. As the meat temperate rises during processing, the sodium nitrite changes to nitric oxide and starts to ‘gas out’ at about 130 degrees F. After the smoking /cooking process is complete only about 10-20% of the original nitrite remains. As the product is stored and later reheated for consumption, the decline of nitrite continues. 4 ounces of Prague powder #1 is required to cure 100 lbs of meat. A more typical measurement for home use is 1 level tsp per 5 lbs of meat. Mix with cold water, then mix into meat like you would mix seasonings into meat.

    Prague Powder #2

    Used to dry-cure products. Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. (1 oz. of sodium nitrite with .64 oz. of sodium nitrate to each lb. of salt.) It is primarily used in dry-curing.   Use with products that do not require cooking, smoking, or refrigeration. This cure, which is sodium nitrate, acts like a time release, slowly breaking down into sodium nitrite, then into nitric oxide. This allows you to dry cure products that take much longer to cure. A cure with sodium nitrite would dissipate too quickly. Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat when mixing with meat. When using a cure in a brine solution, follow a recipe.
     
    Last edited: Jul 20, 2017
  19. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Am I loosing my post here 

    Richie

    It is up to 110* IT now
     
  20. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Last edited: Jul 20, 2017

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