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Bacon round 2 question

post #1 of 12
Thread Starter 

Just got back from my chinese pork butcher with 2kg of belly & a 4kg bit of loin with belly on it. Going to change cure do a beer influenced version.yahoo.gif

Real question is how long on the soak? Last batch was 7 days turned out great but I  dont have 7 days left.I can inject it,I have the needle I saw Arblancher post that nitrites have done their work in 3 days.So can brine it for 5 days & get it done ?

I want to take it down to our house on the South Coast as a thankyou to the the 2 big 30 year olds that help me with the heavy lifting,furniture moving etc. But I want out of this big dirty ,crazy city soon !! If any of  the experts can help that would be great.

post #2 of 12

Yes, you can inject as long as it has the proper amount of cure in it and if the loin is over 2" to the center of it then I would inject it; if it's only like and inch or so just brine it and it will cure enough.

post #3 of 12

icon_cool.gif

You can inject a bellie also but it not that thick so be careful. It should shorten the time in half I would think. Now you are doing the brining method right?

post #4 of 12
Thread Starter 

This is the full piece,it is about 3 inches at the "eye " end so I will inject that end. Am I  right about the cure time? I figure the longer soaks are about flavouring the meat rather than curing it.I cut this in 2.IMG_0675.JPG

post #5 of 12
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

You can inject a bellie also but it not that thick so be careful. It should shorten the time in half I would think. Now you are doing the brining method right?

I have a cure mix bought from the people who sell Masterbuilt.Cure 1 7% nitrites,balance salt. Ratio 100gm per 1 1/2 litres water. Then add your other flavours.

First batch was with a fully premixed maple cure they also sell. Turned out great but that was belly only.

Im pretty careful when it comes to this stuff,my measurements are accurate.I just got a little squeezed on time & cant do some 7-8 day soak.
 

 

post #6 of 12
Thread Starter 

Out brine,soaked for an hour in fresh water,like I  learnt here. Put it in fridge overnight. Into masterbuilt first thing tomorrow. Microwaved pellets as a precaution after 2 weeks of nonstop rain & storms here. Humidity off the scale.Xmas preparations in full swing, our fishmarket will trade for 30 hours nonstop finishing xmas am. I dont care because I  am out of this town early on the 23rd,cant come soon enough.

post #7 of 12
Thread Starter 

Rain or shine the AMPS just keeps on smoking.Started at 70c bumped it after 2hours to 80c. Got a lot loaded in there so a bit of a battle to stop drips into pellets. Will give it 8-10 hours over hickory& apple. Thats a kaffir lime tree in the green pot on left.Wont have to water it for the holidays,this rain just keeps comingIMG_0680.JPG

post #8 of 12

Very cool to see one of my little gadgets in other parts of the world!

 

I've wondered if vac sealing or vac tumbling with cure would allow the cure to penetrate faster?

 

Anybody Know?

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #9 of 12
Thread Starter 
Quote:
Originally Posted by TJohnson View Post

Very cool to see one of my little gadgets in other parts of the world!

 

I've wondered if vac sealing or vac tumbling with cure would allow the cure to penetrate faster?

 

Anybody Know?

 

 

Todd

Great gadget,second time using it. Micro waving the pellets for 2 mins helped fight moisture factor.Ive had no trouble,vent open chiploader removed  she just chugs away. 100% humidity at moment. This batch got a 7 day soak,Im going to go a bit hotter at the end just for safety. Its going down the South Coast tomorrow, but its only going to be 3 hours(I hope) in the 4x4 loaded up with dogs,a 2 man kayak/paddles,a set of deer antlers,food,beer, 2 barstools,3 boxs wine,frozen goose, 5pounds of gravalax. Does anybody remember the start of the Beverly Hillbillies.ROTF.gif.Pity I  cant fit thew MES in.
 

 

post #10 of 12
Thread Starter 

Batch 1 before I  made myself a bacon sandwich as a going out drinking its Xmas snack.Batch 2 had this pig dog ale s part of the brine.It gave it a loverly colour & a malty taste.I gave some to my English & Irish friends tonight.The belly wasnt injected so it doesnt spit at you when you fry it.It leaves shop bacon in this city for dead I suppose thats the point for forum guys you can turn out something thats a world away from supermarket junk.My butcher does good bacon but he cant do it in like this.IMG_0686.JPG

post #11 of 12
Thread Starter 

Lost this photo some how on the way through. I used the beer we brew at that Ubrewit franchise in the brine very British. Bacon turned out great,not salty but tasty.Its got a real farmhouse olds school feel to it./Really suits me tried to bridge between some of the British farm house cures & the AmerICan sIMG_0683.JPGtyle I found on the forum

post #12 of 12

The bacon looks great & the Pig Dog Ale looks interesting too.

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