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Funky Tasting Bacon
I'm thinking that the different meat sources may be the main culprit. I will agree on the cure amount though too. I found the recipe on the internet. :). Last time I di that. Actually use pops brine on a lot of other things (Canadian bacon and chicken) and its easy and turns out awesome...- cybball
- Post #8
- Forum: Hot Smoked Bacon
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Funky Tasting Bacon
Forgot to add, the bellies came from a friend's hog that they had butchered. I bought half of it and kept the belly whole. It was done at a locker, frozen and fresh when I started, so I know it wasn't "bad" meat.- cybball
- Post #2
- Forum: Hot Smoked Bacon
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Funky Tasting Bacon
I've made bacon about 3 times now. I'm using a dry cure and letting the bellies cure for around 8-10 days. This last batch I made (and even batch #2) had a kind of funky taste. Not really rotten, but a nasty taste in the fat. I cut the slices fairly thick and normally bake them when...- cybball
- Thread
- Replies: 17
- Forum: Hot Smoked Bacon
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Quick Bacon Question
I'm dry curing bacon right now in the fridge. 3 x 4lbers and 1 x 5lber. They each have a different flavor, along with the cure (instacure #1). When done this week, I'm going to take them out of each bag and rinse/soak with fresh water. I know you want to dry the skin some before smoking...- cybball
- Thread
- Replies: 3
- Forum: Hot Smoked Bacon
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At home meat/game processing
I got started because I got sick of paying $150 per deer to have processing done. Never knew if my deer was what I ended up with. I bought a LEM #5 grinder after using a kitchenade. Paid for itself year one. Year 2 a stuffer and smoker. Those paid for themselves too. Plus, I really enjoy making...- cybball
- Post #17
- Forum: General Discussion
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Bulk spice?
Great info. I wont be ordering 5 gallon drums of the stuff, but those little dinky grocery containers definately don't cut it. i will check amazon too. I use them for the smoked meats but also general cooking. I thing homemade taco seasoning is so much better even than the packaged stuff.- cybball
- Post #15
- Forum: General Discussion
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Cured / Brined Chicken Smoke!
Thanks. I cant stop sneaking bites. I put one and a half in the fridge for dinner and vac sealed the rest. -
Cured / Brined Chicken Smoke!
Just pulled them out. Wow. Falling apart and the best smoked chicken I have had. I will never not cure again. Love the ham taste and texture. Will be having one for dinner with some cornbread! -
Bulk spice?
Thanks. I looked at the Savory site. Just what I needed. Wish we had one here in Central Iowa.- cybball
- Post #4
- Forum: General Discussion
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Cured / Brined Chicken Smoke!
This morning, i took the chickens out of the fridge, drained them and rinsed them well. I dryed them with paper towels and let them sit at room temp for a half an hour. I then coated the birds in yellow mustard and applied Bubba Chix rub, minus the allspice (didn't have any). My dad brought over... -
Cured / Brined Chicken Smoke!
- cybball
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Cured / Brined Chicken Smoke!
I picked up 4 whole birds last weekend. I put the birds 2 per bag) into 2.5 gallon zip locks. I poured a gallon of Pop's brine in each bag. They went into the fridge on Monday night. -
Bulk spice?
Where does everyone buy your spices? Would love to buy some big containers of things like paprika, pepper, etc. Grocery store gets expensive buying the little ones for rub and sausages. Thanks! Jason- cybball
- Thread
- Replies: 17
- Forum: General Discussion
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