Bacon Experiments

steelchef

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Sep 7, 2010

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Fort St John, BC, Canada

• Oct 12, 2012

• #1

I recently did a whole belly cutting off one roast and dividing the rest into 2lb pieces which each had a different rub. There were regular, maple, garlic sausage and breakfast sausage. All were declared very successful and today I get another belly plus a beef tongue and a pig tongue to play with.

http://s973.photobucket.com/albums/ae215/steelchef/Making Bacon/

 

scarbelly

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• Oct 12, 2012

• #2

Looks like it came out great 

 

shoneyboy

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• Oct 12, 2012

• #3

Really great !!!  MMmmmm......MMmmmmm.....That looks good......

 

smokinhusker

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• Oct 12, 2012

• #4

Nice!

 

daveomak

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• Oct 12, 2012

• #5

Colin, evening....   That bacon looks mighty good..... be sure and post about the next belly and the tongues....   Different meats and recipes are what we are all about.... diversity in great food.... don't get no better than that....    Dave

 

steelchef

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Sep 7, 2010

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Fort St John, BC, Canada

• Oct 13, 2012

• #6

I will do my best.

The pork tongue intrigues me. It's cheap, readily available, (here at least) and there is virtually nothing on the net about it. I've still not decided what to do with this one but will post it, regardless.

If anyone wants advice on rubs or times they need only ask.

We had a half, (1#) of the garlic sausage flavored belly with sauerkraut and mashed potatoes tonight. Delicious does not cover it.

Europeans routinely do belly in this way which is where I got the idea. It's not all Pancetta and bacon. 

 

daveomak

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• Oct 13, 2012

• #7

Colin, morning.......   I love garlic and and have bellies ready to go....... Would you mind posting the recipe for that "Garlic Sausage flavored Bacon"....   Dave 

 

Last edited: Oct 13, 2012

steelchef

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Sep 7, 2010

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Fort St John, BC, Canada

• Oct 13, 2012

• #8

Hi Dave

I have a pre-mixed base rub which is the usual 2 pts salt, 1 pt sugar to which is added 1 teaspoon Cure #!.

Using 1 cup of that that as a foundation I added 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp white pepper.

The rest is elementary. Ziploc it for 3 or more days turning and massaging daily. Finally, rinse and cold smoke for 8 hours.

I used a variety of chips but since there were 4 different formulas in a one time it was mostly alder, apple and cherry.

Hope you enjoy.

 

steelchef

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Fort St John, BC, Canada

• Oct 22, 2012

• #9

I'm curious about how your garlic bacon turned out Dave

 

daveomak

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• Oct 22, 2012

• #10

Colin, evening.... The flavored bacon will be next round.... Sorry if I misled you.... this test was the new rub with varied smoking times..

Dave

 

steelchef

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Fort St John, BC, Canada

• Oct 22, 2012

• #11

Ok Dave,

I'll just wait patiently to hear from you. My latest batch turned out really well.