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  1. bacon_crazy510

    Prayers for Pops Updated 7/11/19 post #135

    I've been gone for a while, so I just read this bad news. My thoughts go out to Pops and his family. Stay strong, and get well soon!
  2. bacon_crazy510

    More bacon!!!

    I cold smoked the bacon last Saturday, and have left it in the fridge for a week to rest. Here is the final product.... It has a nice, mellow smokiness, and the perfect level of salt and sweet. I pick up slight hints of the spices, but no maple flavor to speak of. Overall I'm very happy with...
  3. bacon_crazy510

    More bacon!!!

    Let the slow cold smoke begin .... I'm using a mix of 2/3rds corn cob and 1/3rd cherry/maple that I mixed myself. The wait continues....
  4. bacon_crazy510

    Black Pepper Bacon

    I've got two words for that ... NICE!!!
  5. bacon_crazy510

    More bacon!!!

    Out of the brine, the belly will air dry for a few days. I plan to cold smoke it early on Saturday. I've got 2 sections of belly here.
  6. bacon_crazy510

    More bacon!!!

    Man ... the wait is killing me. Thursday morning I'll pull the belly sections from the brine, dry them, and let them air dry on a rack in the fridge for a few days to form a pellicle. Saturday morning I'll smoke them. Pictures to follow....
  7. bacon_crazy510

    WHOLE RIBEYE-UMAI DRY AGED 45 DAYS

    I just watched several YouTube videos using their bags.... I'm sold. I see a dry aged brisket coming for the 4th of July!
  8. bacon_crazy510

    WHOLE RIBEYE-UMAI DRY AGED 45 DAYS

    Good morning @SmokinAl ! I'm a dry aged steak lovin fool ... but I know little about these UMAI bags. I've seen them, but haven't looked in to them. I have a question: If the roast is in a bag, and losing weight, wouldn't it be "wet aging", or does the bag absorb/expell the liquid lost from...
  9. bacon_crazy510

    Pulled pork for family dinner

    Done. Whew! I cut it kinda close!! Anyway, we're all packed up and ready to go the Uncle's house! I packed the shoulder (which is falling apart tender!) along with all of it's juice in a slow cooker. (I added apple juice, cherry juice, more Honey Hog seasoning, and a little butter to the final...
  10. bacon_crazy510

    Pulled pork for family dinner

    And the ribs are on...
  11. bacon_crazy510

    Pulled pork for family dinner

    We're meeting up with the inlaws tonight, so I'm tasked with smoking a pork shoulder, and some ribs. I started a smaller shoulder this morning at 5:30 .... seasoned with Meat Church Honey Hog. The ribs will hit the smoker in around 20 minutes. Here is the shoulder at the 3 hour mark... I just...
  12. bacon_crazy510

    More bacon!!!

    Here are the measurements @fivetricks. This is a great rub/seasoning. I've smoked loin bacon with it, and it was great. Credit for this goes to another site where they made "black forest maple bacon". Black Forest Spice Mixture: 125gm White pepper 25gm Ground nutmeg 25gm Ground mace 15gm...
  13. bacon_crazy510

    More bacon!!!

    "It's been while." "I don't know why it's taken so long..." Thoughts that go through my head. The wait is over. But it just began! I started some belly curing in Pop's brine recipe, with the addition of maple extract and some "black forest seasoning" I found on another site. It includes...
    • bacon_crazy510
    • Thread
    • bacon pops brine pork belly pork belly bacon cold smoking
    • Replies: 13
    • Forum: Bacon
  14. bacon_crazy510

    Getting a little cheeky (and ribs!)

    I officially have the meat sweats. Beef ribs, beef cheeks, and our friend brought potato salad, squash casserole, and a banana cream pie for desert. Burp. Have a great evening everyone!
  15. bacon_crazy510

    Getting a little cheeky (and ribs!)

    UPDATE: 9-1/2 hours after I started at 4:30 am; I pulled the cheeks from the fat (one of them separated into 2 TENDER, TENDER pieces. I drained them on a paper towel, transferred them to pink paper, and put them into the cooler for a rest. I'm waiting for the beef ribs to hit 210F, and they'll...
  16. bacon_crazy510

    Getting a little cheeky (and ribs!)

    Update: Here is the 5 hour mark. I pulled the beef cheeks, and put them in the beef tallow where they will confit for the next few hours. I'll wrap the beef ribs in pink paper in an hour or so. The pork ribs (per request) are going in foil with butter, brown sugar, and a little juice. More...
  17. bacon_crazy510

    Getting a little cheeky (and ribs!)

    I might try that next time @chilerelleno . It takes some planning to get the beef tallow out of the freezer and thawed, warmed, and ready to go when the cheeks are ready for their fat bath. Would you care to share your recipe/technique ?
  18. bacon_crazy510

    St. Louis Pork Ribs

    I Love it!
  19. bacon_crazy510

    Getting a little cheeky (and ribs!)

    Cheeks are better than brisket, imho. Try them @jcam222 !!!
  20. bacon_crazy510

    Getting a little cheeky (and ribs!)

    Good morning All! Today is my birthday, so I decided I'd like some smoked and confit'd beef cheeks and beef ribs for my celebratory meal. I'm smoking a rack of beef short ribs, and 2 of the most beautiful beef cheeks. (I found a local butcher that has a farm up north, and raises their own...
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