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45 lbs. of BACON! Plain, Peppered, and Tatonka Dust - Page 2

post #21 of 35

Gonna have to get some of that dust. The jar which I think is 9 oz. is enough for how much bacon? Gonna order my bellies soon. Thanks

post #22 of 35
Thread Starter 

I finally got around to trying the peppered bacon. The Pop's brine I use only has 1/3 cup of salt per gallon, so the bacon comes out on the sweet side, which everyone seems to like. But the pepper really seems to balance out the sweetness to me. I think I like it better, but no one else in my family likes a lot of black pepper. Too bad. I will be making up another batch soon, and there will be more Tatonka and pepper bacon this time.

post #23 of 35
Quote:
Originally Posted by mneeley490 View Post
 

I finally got around to trying the peppered bacon. The Pop's brine I use only has 1/3 cup of salt per gallon, so the bacon comes out on the sweet side, which everyone seems to like. But the pepper really seems to balance out the sweetness to me. I think I like it better, but no one else in my family likes a lot of black pepper. Too bad. I will be making up another batch soon, and there will be more Tatonka and pepper bacon this time.


Only 2nd year on bacon. Can do full recipe on pop,s brine. Love it specialy with some onion and garlic powder.  Sausage makers is salty. Feller needs to soak at least a hour or two:439:

post #24 of 35
Thread Starter 
Quote:
Originally Posted by dave17a View Post
 


Only 2nd year on bacon. Can do full recipe on pop,s brine. Love it specialy with some onion and garlic powder.  Sausage makers is salty. Feller needs to soak at least a hour or two:439:

 

That's the beauty of using Pop's recipe. YOU control the salt. I have found that 1/3 cup per gallon (plus maybe a tablespoon) is the sweet spot for me.

post #25 of 35

Full cup is great with us. Your avatar keeps me wonderin'lurk.gif

post #26 of 35
mneeley, oh man does that look good ! I have got to try that someday soon. Again, very nicely done ! icon14.gif
post #27 of 35
Ok so I've never cold smoked bacon....is there a certain temperature to smoke at? I can keep my cold smoker just above freezing. Any reason this method wouldn't work?
post #28 of 35
Thread Starter 
Quote:
Originally Posted by dave17a View Post
 

Full cup is great with us. Your avatar keeps me wonderin'lurk.gif

 

It's an image of me that I made on AMC's Mad Men website. People think it looks pretty close.

post #29 of 35
Thread Starter 
Quote:
Originally Posted by smoken north View Post

Ok so I've never cold smoked bacon....is there a certain temperature to smoke at? I can keep my cold smoker just above freezing. Any reason this method wouldn't work?

 

I'm not an expert on cold smoking, but I believe you want your smoker temp between 45° and 70° to keep condensation from forming and blocking the smoke penetration. I'm sure somebody with more knowledge about that will chime in soon.

post #30 of 35

Wow lotsa bacon.  I have a skinless 12lb. belly quartered in 4 foodsaver bags in the freezer @ $2.99lb I need to cure.  I've been hearing meat prices are suppose to go up soon.  I got a couple Boston butts @ $.99lb. this winter.  I may try Buckboard bacon if bellies keep rising.  I am finishing Pop's wet cured Canadian bacon from last Fall.  Kroger has boneless pork loins on sale @ $1.89lb. starting tomorrow.  I'll have to load up.

post #31 of 35
Thread Starter 
Quote:
Originally Posted by Dr K View Post
 

Wow lotsa bacon.  I have a skinless 12lb. belly quartered in 4 foodsaver bags in the freezer @ $2.99lb I need to cure.  I've been hearing meat prices are suppose to go up soon.  I got a couple Boston butts @ $.99lb. this winter.  I may try Buckboard bacon if bellies keep rising.  I am finishing Pop's wet cured Canadian bacon from last Fall.  Kroger has boneless pork loins on sale @ $1.89lb. starting tomorrow.  I'll have to load up.

 

Dr. K, most Boston butts have a thick layer of fat on the top. If you slice off about the top 2" of the butt, you have a small slab you can cure that looks virtually indistinguishable from belly, for a fraction of the price.

post #32 of 35
Thread Starter 

BTW, my wife of 32 years, who has proclaimed during that entire time that she does not like black pepper, LOVES the peppered bacon. She wants me to make more. :biggrin: 

post #33 of 35
Thread Starter 

Just started another 40 lb. batch this morning.  Here's a couple pics of the sliced peppered bacon from last time.

 

 

 

Just after I sliced this, I was cleaning my new fancy slicer, and it only took a moment of inattention to put a nice, clean gash in my fingertip. I slapped on a band-aid, and that wasn't doing the job, so I put on a latex glove while I finished cleaning the slicer. After I was done, I saw the finger of the glove had filled up, so I was off the to dr's office to see if I needed stitches. Thank goodness none were needed, but it still smarts two weeks later. A very valuable lesson was learned.

post #34 of 35

You have some nice long great looking bacon! I'm in the cut yourself while cleaning your slicer group as well. Twice!

post #35 of 35
That makes 3 of us! Darn near cut off my right index finger about 10 years ago while cleaning the slicer at work. That's funny you say it still smarts Mneely. The thing I remember the most is even after I got the wound closed up, it was sore as heck for a long time.
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