Bacon on a stick with some help from Pops and Bear!

worktogthr · Feb 1, 2015

Picked up these sort of thin pieces of belly with the ribs attached so I figured I'd try a variation of bacon on a stick using Pops wet curing brine.

Here are the pieces;

image.jpg

worktogthr
Feb 1, 2015

image.jpg

worktogthr
Feb 1, 2015

Mixed up a batch of brine, plopped them in and weighed them down. Since they are thicker and meatier than spares, my plan is to do a modified 3-2-1. Maybe 3.5-2.5-1 or something like that. I will play it by tenderness. Be back soon when they hit the smoker!

tropics · Feb 1, 2015

Good luck with them I'll be watching

Bearcarver · Feb 1, 2015

worktogthr said:
Picked up these sort of thin pieces of belly with the ribs attached so I figured I'd try a variation of bacon on a stick using Pops wet curing brine.

Mixed up a batch of brine, plopped them in and weighed them down. Since they are thicker and meatier than spares, my plan is to do a modified 3-2-1. Maybe 3.5-2.5-1 or something like that. I will play it by tenderness. Be back soon when they hit the smoker!

Sounds like a Good Plan!!

Check them out after step #2----You might not want to do the Step #3.

Bear

worktogthr · Feb 1, 2015

Bearcarver said:
Sounds like a Good Plan!!

Check them out after step #2----You might not want to do the Step #3.

Bear

I definitely will!

worktogthr · Feb 1, 2015

So last night I took them out of the brine, rinsed and patted them dry and applied a generous coating of pepper, onion and garlic powder. Here they are waiting for the smoker to heat up.

image.jpg

worktogthr
Feb 1, 2015

And they're in at about 225 with a mix of hickory and apple chunks.

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worktogthr
Feb 1, 2015

Glad I cleared the path to my grills and smokers! Be back in three hours or so!

Bearcarver · Feb 1, 2015

Great Start !!

Good thing you're getting them done before that next storm hits tonight !!

Be Back!

Bear

worktogthr · Feb 1, 2015

Bearcarver said:
Great Start !!

Good thing you're getting them done before that next storm hits tonight !!

Be Back!

:popcorn

Bear

I figured it would be a good Super Bowl experiment. And you're right. Might get another 5 inches or so here on top of the two feet from last week.

tropics · Feb 1, 2015

worktogthr said:
I figured it would be a good Super Bowl experiment. And you're right. Might get another 5 inches or so here on top of the two feet from last week.

Maybe it will take another turn and miss you, We had that last year I couldn't see my pool til Mar.

themule69 · Feb 1, 2015

They should be GREAT! I have done them a few times fallowing Bears recipe. They have always been good.

Keep the pics coming.

Happy smoken.

David

worktogthr · Feb 1, 2015

Here they are just before going into the foil with a little apple juice...

image.jpg

worktogthr
Feb 1, 2015

Be back in a few minutes with the after fouling pics. Haven't been keeping up to date haha prepping other food for the game.

worktogthr · Feb 1, 2015

Here they are out of the foil!

image.jpg

worktogthr
Feb 1, 2015

Pretty tender so I'm going to give them only about a half hour to firm up out of the foil.

Any recommendations on keeping them warm, and/or reheating them around dinner time?

Bearcarver · Feb 1, 2015

worktogthr said:
Here they are out of the foil!

Pretty tender so I'm going to give them only about a half hour to firm up out of the foil.

Any recommendations on keeping them warm, and/or reheating them around dinner time?

Looking Tasty!!!

Don't laugh, but for heating up, I never had a problem nuking mine, but only a few pieces at a time.

I just put them around the outside edge of the plate lengthwise along the perimeter, and give it just enough time on high to get them heated. Doesn't take long.

Works Great !!

Bear

JckDanls 07 · Feb 1, 2015

looking good.. curious as to how long they were in the brine/cure ??

worktogthr · Feb 1, 2015

Bearcarver said:
Looking Tasty!!!

Don't laugh, but for heating up, I never had a problem nuking mine, but only a few pieces at a time.

I just put them around the outside edge of the plate lengthwise along the perimeter, and give it just enough time on high to get them heated. Doesn't take long.

Works Great !!

Bear

Thanks bear! I smoked a fatty as well and that's going to get nuked too! Way I see it, food with this much fat, you'd really have to try hard to dry them out!

themule69 · Feb 1, 2015

worktogthr said:
Here they are out of the foil!

image.jpg

worktogthr

Feb 1, 2015

Pretty tender so I'm going to give them only about a half hour to firm up out of the foil.

Any recommendations on keeping them warm, and/or reheating them around dinner time?

You could eat them all now and tell everyone that you burnt them to a crisp and threw them out

.

They look good!

Happy smoken.

David

Bearcarver · Feb 1, 2015

worktogthr said:
Thanks bear! I smoked a fatty as well and that's going to get nuked too! Way I see it, food with this much fat, you'd really have to try hard to dry them out!

Yup---I use the Nukulator to warm a lot of things, including Bacon-On-A Stick, however I will not put raw sliced Bacon in a Nuke to cook it----Turns into rubber.

I told my best Buddy from school & Vietnam, if I find out he's Nuking my Bacon, I'm not giving him any more!!!

Bear

worktogthr · Feb 1, 2015

JckDanls 07 said:
looking good.. curious as to how long they were in the brine/cure ??

Had them in Pop's Brine for 3 days!

worktogthr · Feb 1, 2015

Well, unfortunately the finished pictures fell victim to a pair of two year olds vomiting at our Super Bowl party. First my cousins daughter and then my daughter. Fun times. Some kinda virus I reckon. Both had fevers.

The verdict was that the bacon on a stick was delicious. Tender, bacony, and juicy. Bear, I should have taken your advice and just microwaved them. I foil towel coolered them and they became bacon off the stick haha. So I cubed them and served them that way. They were like pork belly burnt ends without the sauce. Everyone loved them though.

Made a pizza fatty, some of SQWIBS italian style pulled pork sandwiches with broccoli Rabe and provolone, some nachos with homemade pico de gallo, and smoked cheddar. I know its all worthless without pictures. Good food, bad ending to the night.

tropics · Feb 2, 2015

Seen enough of your Ques to believe it was good, hope the little ones are okay.

disco · Feb 8, 2015

Thanks so much for this post. I had forgot how good bacon on a stick is! Some will be going down soon!

Disco

Bacon on a stick with some help from Pops and Bear!

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