boykjo's (busted) bacon

pops6927

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• Jun 4, 2011

• #21

Don't Bogart that joi...er, bacon!   Cut up some potatoes and simmer the bacon with the potatoes; take out and let dry then fry it up to finish it.  Can't hurt and may calm down the salt enough to enjoy it!

 

michael ark

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• Jun 4, 2011

• #22

I rember mom and both aunts soaking salt pork over night to cook it the next day .Keep the faith.Just call it salt pork this time.

 

desertlites

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• Jun 4, 2011

• #23

You sure seem to have somthing going there Joe! It not only sounds like a good flavor but your bacon is looking fantastic with the method your using.keep it up my friend.

 

alelover

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• Jun 6, 2011

• #24

It looks really good Joe. I was going to suggest what Pops said. I recall there was a post on here about someone boiling bacon. Don't remember the details though.

 

boykjo

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• Jun 6, 2011

• #25

Its such a small amount, about 3 lbs. I'm just  going to get rid of it and focus more time on another belly. I will be doing a recipe with 1/4 cup TQ 2 cups water and 2 cups jeffs rub. I am at a brain fart on what amounts I put in the first time but I think must have done the 1/4 cup for 2 cups water...........  I  always cut a recipe in half when I make something so with making less at 1/2 cup per 2 cups water it makes sense I cut the cure in half and did 1/4 cup cure per 2 cups water. The rub  doesnt matter.... the more the merrier............ have I confused everyone even more now..

Wish me luck

Joe

 

DanMcG

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• Jun 6, 2011

• #26

Hey Joe I was wondering  how much salt are you going to have in the brine Total?....with the TQ and Jeff's rub.

I do low sodium with most of my stuff and wondering where you're at with it.

 

Bearcarver

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• Jun 6, 2011

• #27

DanMcG said:

Hey Joe I was wondering  how much salt are you going to have in the brine Total?....with the TQ and Jeff's rub.

I do low sodium with most of my stuff and wondering where you're at with it.

Click to expand...

Joe---Dan brings up a good point.

Since you have Jeff's rub recipe, couldn't you make a special little batch of it, but leave out up to the almost two ounces of salt that is already in the TQ you're using.

Just an idea.

Bear

 

Last edited: Jun 6, 2011

venture

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• Jun 7, 2011

• #28

Good points being made.  It is easy go forget the amount of salt in TQ. 

Good luck and good smoking.

 

alblancher

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• Jun 7, 2011

• #29

Joe,

When you use TQ do you use a lot of it because it provides the salt required for brining in addition to the Nitrites and Nitrates?  When using Cure 1 (nitrites) you only use a teaspoon or so and then add salt and spices.  If you want to use Jeffs rub you may have to use Cure 1 and adjust the salt because of the added salt in Jeffs rub.

Don't know, I only do dry rubs so the only experience I have with brines is with poultry.  Do you have a salinometer?  It looks like they are pretty cheap and take the guess work out of how to make brines.  How high it floats in a sample of your brine tells you how salty the brine is.  I would guess sugar would throw a salinometer off but sugar can always be added later.  Once you get the mix the way you want, it seems like your brines could be pretty consistent.  Do you do an injection to help get the 10% weight gain or is that necessary with bacon?

If you are able to make it to SELA 2011 I'll send you home with a small jar of Cure 1.  I buy a pound or two at a time and it lasts me forever.