LOL----The small towns around here don't have lineups----not enough people..........been in some lineups have ya?
Hey Bear, You know you're not that far from me down here. Actually my son and husband shoot in a winter trap league and Topton is one of the gun clubs they shoot at, I think that's up by you there...LOL----The small towns around here don't have lineups----not enough people.
I did once have a young Quakertown Cop say he ought to lock me up.
I said, Yeah?---And where would that be?
Even he had to laugh.
Bear
My Son shoots someplace around here, but I don't know where.Hey Bear, You know you're not that far from me down here. Actually my son and husband shoot in a winter trap league and Topton is one of the gun clubs they shoot at, I think that's up by you there...
Very nice Bear! Thank you much for taking the time to include all the details...
You should use 1 ounce (2 TBS) of TQ for every 2 pounds of whole meat.Hmm...now I am a bit concerned. I have about 5 pounds of pork bellies that I put into my dry cure a week ago Monday. I went with these portions from another smoking site:
"The recipie I found and used was as follows:
for 50# of pork belly (adjust according)
1 1/4 lb. of kosher salt
1 lb. of brown sugar
4 oz. oz Tenderquick"
So I basically went with:
1 oz of TQ
2 oz salt
1.6 oz Brown sugar as I was only going with 5 pounds.
Looks to me you are using massively more TQ than I did.
I plan on sticking them in the smoker on Sat at 190 F and take them to 145 F internal.
Thoughts?
Steve
That's not what I meant about tasting like Bacon:Thanks, I appreciate that. Was not aware that the TQ impacted the flavor, just assumed it was part of the preservative process.
Steve
Thanks Bluto!!Not sure how I've missed this thread, thanks Bear, been wanting to try some bacon, your mix looks about the easiest, so I'll give it a go.
I would not shoot for 140° IT.
Just placed 40 lbs of Pops Brine cured to the smoker. I let it ride for 30 days in his brine and then rinsed very well, patted dry and left in the fridge for 24 hours on racks to rest. Now smoking with the Apple wood on the mazing smoker and the MBS at 140F for 12 hours. No rendering but some water condensation on the window after 3 hours.
I am planning on an internal of 140F before taking off and wrapping in plastic wrap and resting for 2 days at 39F.
I did modify and adjust the mix with the addition of maple sugar and a few ounces of Makers Mark for flavor.
This is my first smoke for bacon, and I have a few questions: Is 12 hours too long at 140 or should I take it down to 100F and let her go? I am watching for rendering during this whole process and see none so far but also see fair amount of condensation (which I consider as normal) am I correct with my timing and process? I know that this step is just for the smoke, but, things like pathogens scare me!
Any advise would be greatly appreciated and most welcome!
Bear,
Thank You AK1
Hey, are you related to AK47 ? (couldn't resist that one)
Bear
That's Great, Stones!!
Hello Bear,
I'm so sorry it took me so long to reply back, that nasty thing called work had me traveling around the world again. I really appreciate the quick response, and by following your directions, it came out wonderful!!! That stuff went quicker than free donuts at a weight watchers meeting.....
I will surely follow the suggestions on your link, since I need to restock after the kids, brother inlaw, wife, random guest, and lord knows who else, raided my freezer while I was gone!!