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post #21 of 38

Sounds like a plan and congrats on the new toy!

post #22 of 38
Thread Starter 

5 hrs later, with a dash of Jeffs rib rub, and the results are almost baconish...Tastes great, except the rind, a cross between boot leather and dunlop tyres, texture wise...

making bacon 001.JPG

 

making bacon 002.JPG

Almost looks like ham...Still, since I started, I may as well finish the dry cure, and see how that turns out...but if the wife hadn't bought me a beef rump, it would be going in the smoker tomorrow :D

 

Once again, Merry Christmas, Happy Chanukah (although, if you were Jewish, I have no idea why you would be reading a thread about making bacon), Happy Holidays...and if none of the above are applicable, Enjoy your Sunday :D

 

post #23 of 38
Thread Starter 

Ok, I am having a problem with the dry cure...I put the final cure on 3 days ago, last night I switched bags, and coated the pieces with brown sugar...this morning there was a lot of liquid in the bag...enough to turn the brown sugar to liquid....baconfish 002.JPG

Is this normal? What is the best way to find out if the cure has worked, or the "bacon to be" has gone rancid? There is an unusual smell...but it isn't quite the decomposition smell...I will play it safe, and toss the stuff, if there is even the slightest risk of my family becoming sick...and next time, I will allow the pork to drain while curing...but is this what it is meant to do?

post #24 of 38

 

the sugar will draw a lot of moisture,  Thats why I cure on racks in a large tub to allow the liquid to drain off.  Just add more sugar and let it dry out for you.  If the cure was applied properly and absorbed by the bacon it has done it's work.  In three days in the presence of moisture there is probably very little Nitrite left in the meat

post #25 of 38
Thread Starter 

Thanks Al, I was surprised, because the applications of the cure yielded about 1 Tbs of liquid over three days, put the sugar in, and I got about 1 cup, overnight. The flesh is much darker than the wet brine...I will smoke it tomorrow, depending on how much liquid the sugar draws out tonight. Fingers crossed.

post #26 of 38

You can let it go a couple of days with the sugar on it.  I like the bacon to be firm before smoking.   Just discard the liquid, let hang for a couple of hours to develop a pelicle and then smoke

post #27 of 38
Thread Starter 

The bacon is very firm and dark coloured, so I am going to smoke it today...The little smoker I use, really does generate too much heat with the burner on, so today, I have filled the smoker box with small twigs at the bottom, with larger chunks on top. I am going to use the burner to get the box smoking, then turn it off. I am also going to fill the water container with ice...fingers crossed it will keep the temps below 37 degrees C (about 100F)...I will post pics when the jobs done...

post #28 of 38
Quote:
Originally Posted by Dreegle1 View Post


I don't know if it is this way right around the country, I imagine the cities would have ready availability of whatever you want, but where I am there are only two "major" supermarkets, so there is no competition, and of the three butchers nearby, only one of them smokes/cures their own hams etc (and charges a fortune for them). The part that is really starting to annoy me, is that when shopping, it works out a lot cheaper to buy manufactured/processed crap, than fresh produce. They recently brought in a new system of charging for water, so it works out a lot cheaper to buy frozen vegies than growing your own in the back yard. Recently, in Australia, they introduced a "carbon tax"...price of pork has doubled, overnight (they use CO2, to stun pigs for slaughter),  There are some things in life, that I truly believe were better in the old days, and food preservation is one of them...It is a forgotten art around here. I mean $27 per kilo ($12.70 /lb) for smoked chicken? I can get chicken for about $3 a kilo ($1.30 lb)...and then there is the other side of the coin, prepackaged bacon for $8 a kilo ($3.60 lb), or pork bellies for $10.37/kg ($4.70 lb)... One of these days, I am going to own my greenhouse, smokehouse, outhouse and still, then when I am not tending to one, I'll be tending to (or running to) the other :)

Still, thanks to the internet, I can get anything that I want/need, just so long as I wait a couple of weeks, and pay the freight charges...but you would think that in regional/farming areas, there would be cures and salts readily available...

 




Considering the carbon tax doesn't come into effect until July 2012 someone is telling porkies to you mate.

post #29 of 38
Quote:
Originally Posted by Dreegle1 View Post
Problem...minimum temperature that I could get, while burning it in was 200 F...so no bacon for me :( Smoked roast cured pork it is :D (Will post pics...)

Just one more question, before I go off and busy myself for the next couple of months, not knowing too much about them...If using an AMNS, do you just light the sawdust, and let it smolder, or does the gas burner need to be on as well?

 

Merry Christmas all...Hope the new year brings you much joy, and, of course smoked products :D


I've heard with the Coolabah smoker (rebadged Hark) that if you put a couple of heatbeads in the bottom (in a tray) and put your smoker chips on top you can do a cold smoke.  Some people even say if you turn the gas down at the bottle, but have the gauge on the smoker on high you can maintain a temp lower than 200f. 

 

post #30 of 38

Why not place some chips in an old pot, cover with aluminum foil, punch a couple of holes in the foil  Place the chip pan on a hot plate in a cardboard box,   All you want is smoke not heat

post #31 of 38
Thread Starter 

Done, and done. 1 heat bead in smoker tray, no gas, temperature sitting on 95 F (35 C). Thanks for the advice :D

post #32 of 38
Quote:
Originally Posted by Dreegle1 View Post

Done, and done. 1 heat bead in smoker tray, no gas, temperature sitting on 95 F (35 C). Thanks for the advice :D



Too good, let me know how it turns out.

post #33 of 38
Thread Starter 

Ok...The pics...makeshift hooks hanging my new best friends

Omaking bacon 001.JPG

I only smoked them for 6 hrs...and I have to tell you, regulating the temperature was difficult...once the ice thawed, the temperature would steadily rise, and once I was out of ice, I had to use random frozen things from the freezer, point of note, is that frozen peas worked a treat...when those ran out, I had to keep opening the door, and replacing water to keep the temp below 100F

making bacon 002.JPG

After 6 hours, I figured that the majority of instructions I had read here related to full bellies, not the little pieces I was using, so out of the smoker it came

 

making bacon 003.JPG

A close up of the marbling

 

making bacon 005.JPG

I know I am meant to wait a couple of days, to improve the flavour...but hey, I had two pieces, so one can wait, one for now...It tasted like bacon, so overall a success (pending food poisoning symptoms over the next couple of hours.)

Things I need to improve:

1) Whilst curing, I need to make sure that the bacon can adequately drain.

2) Get an amnps...over here they retail at about $75, and the company doesn't ship to Australia...so I may just make one, unless I can get my hands on one cheaply on ebay, or somewhere, failing that, make sure I have about 50lbs of ice on hand.

3)Wait before cooking it.

 

Incidently, since I cold smoked...I threw some cheese in there two...I'll let you know how that went in about a week or so :D

4) 

post #34 of 38

Looks good! Nice work, I'm glad it all worked out for you.

Check out this, less then $75, but not a lot.

http://www.thesmokehouse.co.nz/smokers/bradley-smokers.html?page=shop.product_details&flypage=flypage.tpl&product_id=94&category_id=20

post #35 of 38

Glad it turned out for you.  I think the points you made are important and they are part of learning.   I would like to add that if you can get a longer cold smoke in you will see much different results.  Once cured I have no problem at all going 24-36 hours in smoke as long as the temps stay reasonable

 

Looking forward to your next try at it.    

post #36 of 38
Thread Starter 
Quote:
Originally Posted by Farsideb View Post




Considering the carbon tax doesn't come into effect until July 2012 someone is telling porkies to you mate.


The tax doesn't come in until 2012, but the speculation on the tax pushed pork prices up, as soon as the meat industry realised that they were serious.At the beginning of the year shoulders (butts/boston butts) were going for around $4.50 a kilo ($2.05/ lb), now it is closer to $10, because the porcine abattoirs are "stocking up" on CO2, before the price effectively doubles. Another expense that pig processors are facing, is upgrading their CO2 reclamation infrastructure. Any abattoirs that can't reclaim their carbon dioxide, will be out of business within a year. Around July next year, the prices could drop a little, as the $26 per tonne of CO2 price is implemented...I say could, because, have you ever seen anything drop in price, when people are willing to pay current rates? Seriously...Look at the scrap that I am smoking? Too low quality/small to be sold for commercial bacon production... $10.45 KG! ($4.75 per lb).

 


 

Quote:
Originally Posted by DanMcG View Post

Looks good! Nice work, I'm glad it all worked out for you.

Check out this, less then $75, but not a lot.

http://www.thesmokehouse.co.nz/smokers/bradley-smokers.html?page=shop.product_details&flypage=flypage.tpl&product_id=94&category_id=20

That looks interesting, but with freight charges (to Australia) added on, is much the same price. I think I will just get my hands on some of that stainless steel with holes in, and make my own...although it would be nice to be lazy and buy one. I might contact A-Maze-N and see what sort of deal they can give me on freight, for 10 or 15 of them, then sell the extras on e-bay, to soak up the freight charges...


 

 

post #37 of 38

Try Misty Gully in Australia for your Amaze N Smoker or the Big Kahuna

 

http://www.mistygully.com.au/mbwhere.htm

 

There are a number of suppliers in NSW, I'm sure one will post to you.

post #38 of 38
Quote:
Originally Posted by Farsideb View Post

Try Misty Gully in Australia for your Amaze N Smoker or the Big Kahuna

 

http://www.mistygully.com.au/mbwhere.htm

 

 


Check with Todd (TJohnson). He has a link on his site to Misty Gully, so maybe they do carry his unit

 

 

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