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Montana Bacon On A Stick

post #1 of 16
Thread Starter 

I had a couple of curling friends come up from Montana and I wanted to make something different so I decided to do bacon on a stick. I changed it up by using some Char Siu ingredients in the brine.

 

I used to use Pop's brine and maybe some added ingredients but I found that if I used a small amount of brine, there wasn't enough cure to give a good strong cure. I have started basing the amount of Prague Powder #1 I use on the combined weight of the water and meat and have had more consistent results. Many thanks to Dave Omak for putting me on this track.

 

I put the meat in a stainless steel pot and added enough water to cover. Then I weigh the meat and water. I add 3 grams Prague powder #1 per kilogram of water and meat or 0.05 ounces per pound. I find I get a perfect cure every time.

 

For this cook, I would add the Prague powder and the following ingredients per kilogram of meat and water:

 

3 grams Prague powder #1

40 ml soy sauce

10 ml Hoisin sauce

2 ml five spice

2 ml Sriracha

75 ml brown sugar

8 ml kosher salt

 

or for 1 pound of meat and water

 

0.05 ounces Prague powder #1

1 tablespoon soy sauce

1 teaspoon Hoisin sauce

1/4 teaspoon five spice

1/4 teaspoon Sriracha 

2 1/2 tablespoon brown sugar

1 teaspoon kosher salt

 

I had one kilogram of meat and 2 kilograms of water for a total of 3 kilograms.

 

I added:

 

9 grams Prague powder #1

125 ml soy sauce

30 ml Hoisin sauce

6 ml five spice

6 ml Sriracha

250 ml brown sugar

25 ml kosher salt

 

I took the ribs out and added the ingredients and stirred to dissolve. I put the ribs back in and put a plate on to keep it submerged. I let it sit in the fridge for 4 days.

 

 

 

 

I took the ribs out of the brine and rinsed them under the tap. I let them dry for a couple of hours and rubbed on Louisiana Grills Bourbon Molasses Rub. I preheated my pellet grill to 210 F and smoked the ribs over Pit Master Blend pellets for 6 hours until the internal temperature of the ribs was 195 F. Then I brushed them with a mixture of one part barbecue sauce and one part maple syrup. I let them smoke for 30 minutes more.

 

 

I cut the ribs up and served them.

 

 

I also made up some Island Chicken (see the post http://www.smokingmeatforums.com/t/244000/island-chicken) for some variety.

 

 

The Verdict

 

The ribs had a nice hammy flavour and the char siu seasonings weren't very strong but gave a nice background taste. I do love bacon on a stick.

 

Disco

post #2 of 16
Wow, what an awesome thread Disco ! Everything looks tasty for sure ! drool.gif A great tutorial as well ! icon14.gif
post #3 of 16
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Wow, what an awesome thread Disco ! Everything looks tasty for sure ! drool.gif A great tutorial as well ! icon14.gif

Thanks, Justin!

post #4 of 16

D, that is an awesome idea, great post !

post #5 of 16

Good stuff, Disco!

 

They both look delicious!

 

Al     Thumbs Up

post #6 of 16

Disco another nice looking meal

Richie

 

Thumbs Up

post #7 of 16

Looks like you pulled it off again, Disco! Awesome!  There's nothing in my brine bucket right now and it's about 4 days to the weekend. Hmm...

Thanks for another great idea, and also for the brine cure ratios.

Dan

post #8 of 16

Looks great Disco! Nice smoke!

 

points1.png

post #9 of 16
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

D, that is an awesome idea, great post !

 

Thanks, CM. I do love cured pork.

Quote:
Originally Posted by SmokinAl View Post
 

Good stuff, Disco!

 

They both look delicious!

 

Al     Thumbs Up

Thanks, Al. It is always nice to cook for friends. particularly my buddies from the US.

 

Quote:
Originally Posted by tropics View Post
 

Disco another nice looking meal

Richie

 

Thumbs Up

Thanks, Richie!

post #10 of 16
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post
 

Looks like you pulled it off again, Disco! Awesome!  There's nothing in my brine bucket right now and it's about 4 days to the weekend. Hmm...

Thanks for another great idea, and also for the brine cure ratios.

Dan

 

Thanks, Dan. The brine cure method is largely thanks to Dave Omak. He was the one who posted that you are trying to get an equalization through the brine and meat of a certain part per million of cure.

 

Quote:
Originally Posted by dirtsailor2003 View Post
 

Looks great Disco! Nice smoke!

 

points1.png

Thanks, Case. It was tasty.

post #11 of 16

"Curling Friends" LOL Who pics up the tab? 

 

I like the bacon. And the stick makes it mobile.  POINT! B

post #12 of 16
Awesome looking bacon on a stick Disco! Love that you took it in an Asian direction. Very cool!
post #13 of 16
Quote:
Originally Posted by Disco View Post
 

I had a couple of curling friends come up from Montana and I wanted to make something different so I decided to do bacon on a stick. I changed it up by using some Char Siu ingredients in the brine.

 

I used to use Pop's brine and maybe some added ingredients but I found that if I used a small amount of brine, there wasn't enough cure to give a good strong cure. I have started basing the amount of Prague Powder #1 I use on the combined weight of the water and meat and have had more consistent results. Many thanks to Dave Omak for putting me on this track.

 

I put the meat in a stainless steel pot and added enough water to cover. Then I weigh the meat and water. I add 3 grams Prague powder #1 per kilogram of water and meat or 0.05 ounces per pound. I find I get a perfect cure every time.

 

For this cook, I would add the Prague powder and the following ingredients per kilogram of meat and water:

 

3 grams Prague powder #1

40 ml soy sauce

10 ml Hoisin sauce

2 ml five spice

2 ml Sriracha

75 ml brown sugar

8 ml kosher salt

 

or for 1 pound of meat and water

 

0.05 ounces Prague powder #1

1 tablespoon soy sauce

1 teaspoon Hoisin sauce

1/4 teaspoon five spice

1/4 teaspoon Sriracha 

2 1/2 tablespoon brown sugar

1 teaspoon kosher salt

 

I had one kilogram of meat and 2 kilograms of water for a total of 3 kilograms.

 

I added:

 

9 grams Prague powder #1

125 ml soy sauce

30 ml Hoisin sauce

6 ml five spice

6 ml Sriracha

250 ml brown sugar

25 ml kosher salt

 

I took the ribs out and added the ingredients and stirred to dissolve. I put the ribs back in and put a plate on to keep it submerged. I let it sit in the fridge for 4 days.

 

 

 

 

I took the ribs out of the brine and rinsed them under the tap. I let them dry for a couple of hours and rubbed on Louisiana Grills Bourbon Molasses Rub. I preheated my pellet grill to 210 F and smoked the ribs over Pit Master Blend pellets for 6 hours until the internal temperature of the ribs was 195 F. Then I brushed them with a mixture of one part barbecue sauce and one part maple syrup. I let them smoke for 30 minutes more.

 

 

I cut the ribs up and served them.

 

 

I also made up some Island Chicken (see the post http://www.smokingmeatforums.com/t/244000/island-chicken) for some variety.

 

 

The Verdict

 

The ribs had a nice hammy flavour and the char siu seasonings weren't very strong but gave a nice background taste. I do love bacon on a stick.

 

Disco


good golly miss molly, awesome....I would like to do that as cooks choice at the next bbq cook off...super job fellah.

post #14 of 16
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

"Curling Friends" LOL Who pics up the tab? 

 

I like the bacon. And the stick makes it mobile.  POINT! B

 

Tsk. You Texans just don't get curling! Thanks for the point!

Quote:
Originally Posted by worktogthr View Post

Awesome looking bacon on a stick Disco! Love that you took it in an Asian direction. Very cool!

Thanks! It went well with the ham taste.

 

Quote:
Originally Posted by Hoity Toit View Post
 


good golly miss molly, awesome....I would like to do that as cooks choice at the next bbq cook off...super job fellah.

Thanks for the compliment!

post #15 of 16

I'm interested in this recipe, but what is five spice ? measured in ml sounds like a sauce or liquid of some sort but google only seems to find powder. I've heard of Hoisen but no idea where to find it in the store but I got resources for that. Do I assume correctly that these are part of the char siu seasoning you mentioned ?

post #16 of 16
Thread Starter 
Quote:
Originally Posted by mosparky View Post
 

I'm interested in this recipe, but what is five spice ? measured in ml sounds like a sauce or liquid of some sort but google only seems to find powder. I've heard of Hoisen but no idea where to find it in the store but I got resources for that. Do I assume correctly that these are part of the char siu seasoning you mentioned ?

Chinese Five Spice powder is a blend of fennel, star anise, cloves, cinnamon and ground Sichuan peppers. It is very common in Chinese cooking and is available in the Asian section of grocery stores and Asian markets. You should be able to find Hoisin sauce in the same places.

 

Yes, five spice is a component of the Char Siu flavours.

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