or Connect
SmokingMeatForums.com › Forums › Cold Smoking › Bacon › New Member - BACON - Turning on Q-View
New Posts  All Forums:Forum Nav:

New Member - BACON - Turning on Q-View

post #1 of 5
Thread Starter 

Since I joined today, I figured I would start things off with a quick Thank You!!!!!

I've been trolling for a while and researching BACON!!!!!!!!!!!!

 

Here is my first post with the efforts from your knowledge:

Just shy of 10 lbs but, its enough for me to test the skills.

Kosher Salt, DQ #1, & Brown Sugar as the base cure.

For two pieces, I'll be adding 1/3 c Maple Syrup.

For one piece, I'll be adding 1 tbs cracked pepper, 2 tsp Garlic Powder, & 1 tsp of Old Bay.

 

Into the fridge for an eternity.

 

After the cure, I'll be using my Big Green Egg with the AMNPS and apple pellets for a cold smoke.

it will be interesting to see how this combination performs but, with the egg being ceramic, i hope to maintain low temps. I might need to add a block of ice into the smoker during the day.

 

Thanks for the help,

Ron

 

Play by play below....

 

Had a hard time finding pork belly until I found pictures of folks getting it from Whole Foods:

 

Its my birth day:

 

The prep begins: 

 

 

Decided to remove the skin - I discovered I need a new set of knives!

 

Cut into three manageable pieces:

 

Carefully measured the Kosher Salt, Brown Sugar, & Cure #1 for each piece using the awesome calculator.

Two pieces for the family and one for me....Maple & Brown Sugar....Black Pepper, Garlic Powder & Old Bay.

 

Rubbed with love and bagged for the cure, now the waiting game begins!

post #2 of 5

Well , welcome1.gif , Smoke-inator . Glad you joined in the fun , and what a wonderful intro.

 

I see you will fit in here well drool.gif , already with the Q-view.  Send some of your equipment and you too if you like ( inquiring people want to know).roflmao.gif.

 

Have fun and as always ...

post #3 of 5

Looks like a good start !!!

 

Welcome Smoke-inator !!!

 

 

Bear

post #4 of 5

Oh , by the way BD.gif

 

Have fun and as always ...

post #5 of 5

Welcome aboard Smoke-inator and a big Happy Birthday to you.

All is looking good. Now the wait begins.

I've used an electric knife to remove the skin. It worked pretty good.

Now I brine, smoke and then remove the skin.

BTW, make some fried pig skins out of all of that skin. Homemade ones are outstanding.
 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Bacon
SmokingMeatForums.com › Forums › Cold Smoking › Bacon › New Member - BACON - Turning on Q-View