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The Quest for Bacon
Haven't eaten any raw, but it smells deliciosu- bros
- Post #54
- Forum: Hot Smoked Bacon
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The Quest for Bacon
BACON it tastes perfect thanks for the help, everyone!- bros
- Post #50
- Forum: Hot Smoked Bacon
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The Quest for Bacon
and at 10:55 PM, they have all hit 150 IT and are out of the oven and in the fridge- bros
- Post #48
- Forum: Hot Smoked Bacon
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The Quest for Bacon
Somehow the largest piece was only up to 141 after 8 hours in the smoker, smallest piece up to 150. They all hit 80 degrees within an hour, though. We're putting them in the oven until they all hit 145 IT, then taking them out and putting them in the designated bacon and smoked foods fridge...- bros
- Post #47
- Forum: Hot Smoked Bacon
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The Quest for Bacon
Today's the day! Forgot to take pictures of pieces 1 and 2, but here's piece #3: here's piece #4 (some thyme was rubbed on it): How does it look? It's about to go into the smoker.- bros
- Post #45
- Forum: Hot Smoked Bacon
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The Quest for Bacon
The pieces of pork belly had the cure rubbed on it yesterday and is in the fridge now. Going to take it out in a bit to flip it and give it a quick rub through the bag. It did smell a bit more "meaty" than it did on Saturday and Sunday, but hopefully it is still good. We're going to smoke it...- bros
- Post #44
- Forum: Hot Smoked Bacon
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The Quest for Bacon
$12 for a POUND? it's somethng like $30 for 6 lbs here- bros
- Post #41
- Forum: Hot Smoked Bacon
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The Quest for Bacon
Taylor Ham? Don't you mean pork roll? Okay, thanks for the temp tip.- bros
- Post #36
- Forum: Hot Smoked Bacon
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The Quest for Bacon
ah damn, I should've just walked around the corner to the head shop that opened recently! Cold smoking bacon would be so good, but we're in NJ and it's summer... so yeaaaaaaah, but too hot for that. So tomorrow we'll apply the cure and let it sit in the fridge for 10-14 days (probably closer...- bros
- Post #34
- Forum: Hot Smoked Bacon
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The Quest for Bacon
Yup, we ordered a baking scale from Amazon after Harbor Freight didn't have a reloading scale.- bros
- Post #28
- Forum: Hot Smoked Bacon
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The Quest for Bacon
Okay - we have the pieces of belly: Piece 1 is 1314 - 3.29 (or 3.3) cure, 19.7 kosher, 9.86 sugar (white sugar) Piece 2 is 1190 - 2.975 cure, 17.85 kosher, 8.9 sugar (white sugar) Piece 3 is 1126 - 2.81 cure, 16.89 kosher, 8.45 sugar (brown sugar) Piece 4 is 1032 - 2.58 cure, 15.48 kosher, 7.74...- bros
- Post #26
- Forum: Hot Smoked Bacon
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The Quest for Bacon
Definitely going to do it piece by piece, that just makes sense.- bros
- Post #25
- Forum: Hot Smoked Bacon
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The Quest for Bacon
Ahhh - that's why it was doing that! tbh i'm surprised my math was right- bros
- Post #22
- Forum: Hot Smoked Bacon
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The Quest for Bacon
Okay - check my math, since I am horrible at math. Let's say I get exactly a 10 lb piece of pork belly - 10 lb is 4535.9 grams. 0.25% of 0.25% of 4535.9 is 11.34, so 11.34 grams of pink salt 1.5% of 4535.9 is 68.03, so 68.03 grams of kosher salt 0.75% of 4535.9 is 34.01, so 34.01 grams of brown...- bros
- Post #18
- Forum: Hot Smoked Bacon
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The Quest for Bacon
So we have been trying to make bacon every couple years for around 6 years now with no success. The first time (wet cure), we didn't do enough cure. The second time, it tasted closer to pork chop than bacon. The third time (dry cure), it tasted like really salty ham. We are hoping that the...- bros
- Thread
- Replies: 55
- Forum: Hot Smoked Bacon
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Finished up some Bacons
What recipe did you use? What's the bacon in the lower right? Garlic Pepper Caraway Rosemary? What's your recipe for that one? Sounds delicious! -
Looking for a good pork belly recipe
We have some slab pork belly lying around in the freezer and are in the mood to smoke - no skin on the pork belly, and we don't wanna make bacon or pork belly burnt ends (Already have a bunch in the freezer!). Any ideas for something to make with it? We have 6 lbs of it.
