Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. 20161221_224844.jpg

    20161221_224844.jpg

    • acd4476
    • Media item
    • Comments: 0
    • Album: Second Attempt
  2. 20161221_224338.jpg

    20161221_224338.jpg

    • acd4476
    • Media item
    • Comments: 0
    • Album: Second Attempt
  3. 20161219_200300.jpg

    20161219_200300.jpg

    • acd4476
    • Media item
    • Comments: 0
    • Album: Second Attempt
  4. acd4476

    Second Attempt

    Second attempt at bacon is complete.  I used pops brine again but this time I hot smoked at 225 with a hickory and oak blend to internal temp of 150.  .  Only concern with this batch was the color when I cut it.  Looks more white than the last one not as pink...thoughts?  Safety is most...
  5. acd4476

    First Bacon Attempt

    How long can I let this sit in the fridge before smoking? Ive been extra busy at work. It'll be three days tomorrow. Is that ok?
  6. acd4476

    First Bacon Attempt

    In the fridge to form the pellicle. This one has maple sugar, pepper, and garlic. The other half is plain ol bacon.
  7. 20161219_200326.jpg

    20161219_200326.jpg

    • acd4476
    • Media item
    • Comments: 0
    • Album: First Bacon Attempt
  8. acd4476

    First Bacon Attempt

    Attempt two in process. Will be taking out of cure tonight and letting a pellicle form over the next day or two. Cold smoked the last one and plan to try hot smoking this time.
  9. 20161218_102216.jpg

    20161218_102216.jpg

    • acd4476
    • Media item
    • Comments: 0
    • Album: First Bacon Attempt
  10. acd4476

    Pops Brine Fridge Temps

    So I am having my second go at pops brine on a belly.  First attempt was awesome.  However, this time my fridge temps were in the 33-34 degree range for the whole two weeks.  I temped the brine today (day 13 and it was 33.2 degrees.  Do I need to be concerned? Should I let it brine longer and...
  11. acd4476

    First Bacon Attempt

    Sliced it up today and fried a couple pieces. Wish I could slice a little thinner but I'm pleased with the result. As you can see two pieces really didn't have any fat and looked more like Canadian bacon then belly bacon. Thanks for all the help!
  12. 20160815_134215.jpg

    20160815_134215.jpg

    • acd4476
    • Media item
    • Comments: 0
    • Album: First Bacon Attempt
  13. 20160815_141918.jpg

    20160815_141918.jpg

    • acd4476
    • Media item
    • Comments: 0
    • Album: First Bacon Attempt
  14. 20160815_142530.jpg

    20160815_142530.jpg

    • acd4476
    • Media item
    • Comments: 0
    • Album: First Bacon Attempt
  15. acd4476

    First Bacon Attempt

    Forgot to attach a qview
  16. 20160814_191229.jpg

    20160814_191229.jpg

    • acd4476
    • Media item
    • Comments: 0
    • Album: First Bacon Attempt
  17. acd4476

    First Bacon Attempt

    Well pulled it out of the fridge today and gave it 5 hours of cold smoke of maple (100 on MES30 with AMPNS). Sliced off a pie e and it wasn't bad. Definitely cut a piece too thick flute my liking. Planning to fridge it overnight and slice it up tomorrow.
  18. First Bacon Attempt

    First Bacon Attempt

    • acd4476
    • Album
    • Comments: 0
  19. acd4476

    First Bacon Attempt

    So this will be my first attempt at bacon with pops brine (lo-salt).  The pictures are at 14 days in the cure after rinse and drying. I just popped them back in the fridge to form the pellicle and will smoke them Sunday.   Now I do have a few questions: 1.)  I was a bit concerned as I cut a...
  20. 20160812_210433.jpg

    20160812_210433.jpg

    • acd4476
    • Media item
    • Comments: 0
    • Album: First Bacon Attempt
Top Bottom
Back
Clicky