bacon

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  1. A

    How to tell/know when bacon is ready to smoke?

    I've had my bacon in a dry cure for 12 days. Is there a way to tell/test that it's ready to smoke? I'd like to double cold smoke tomorrow/Sunday. I know 12 days is good if I didn't make any mistakes, but I don't know how to test my intermediate product. Here are some pictures. Andrew
    • AndyInNYC
    • Thread
    • bacon
    • Replies: 8
    • Forum: Pork
  2. A

    Really, really cold smoked bacon question

    The weather in NJ has become really cold - down into the 20s. I'm not sure what temp my gas grill or new to me Masterbuilt 30" will be able to maintain. Can I put the slabs in my grill and either a tube or A-Maze-N maze under the grates and cold smoke at (almost) freezer temps? If so, for how...
  3. A

    How long to cure bacon?

    Hi All, I just bought a Costco pork belly (skin on unfortunately, but my knife skills weren't too bad). I broke it into 3 pieces and weighed each individually. My cure was .25% Cure #1, 1.75% salt 1% sugar, black pepper and then maple syrup. Each is in a zip lock bag at the bottom of my...
  4. K

    Time between curing and cold smoking

    I just dry cured some pork belly for bacon. I took it out of the dry cured Friday night to cold smoke but didn't get a chance to smoke it over the weekend. How long can it sit in the fridge before cold smoking it? I have it sitting, uncovered, on a wire rack in my fridge right now.
    • Kies277
    • Thread
    • bacon cold smoked bacon pellicle
    • Replies: 5
    • Forum: Bacon
  5. S

    BBQ and Bacon

    Hello everyone. I LOVE BBQ!!! I also love bacon. BBQ and bacon are a marriage made in heaven. Give me a "HELL YEAH" if you like bacon too!
  6. A

    Smoking Bacon

    I am looking for a way to finish maple bacon smoking off leaving the final product with a noticable glaze type finish. I have tried using pectin mixed with maple syrup with limited results. This looks good immediately after application but doesn't last. Any suggestions?
  7. K

    To pellicle or not to pellicle?

    Almost everyone I have seen make bacon will insist that you have to leave the bacon on a wire rack for 24 hours after curing, before smoking. They say that this process forms the pellicle (sticky goo basically) that will help with smoke absorption. Recently I have seen some well respected...
    • Kyleblun
    • Thread
    • bacon curing pellical
    • Replies: 3
    • Forum: Bacon
  8. GrumpyGriller

    Simple bacon dry cure (hopefully)

    Haven't made bacon in a while, so this is what I just started 😀 5.5 lb. Pork belly 6.6 g #1 prague 39 g kosher salt 20 g brown sugar Mixed it up thoroughly and rubbed both sides of the belly. Bagged in Ziploc and in fridge. I'm think 14 day, but open to suggestions 😀!
  9. SmokinAl

    My turn at BEEF Bacon!

    Well thanks to our old friend Robert @tx smoker I have a nice piece of beef belly, CPB of course. I cut the piece in half & used http://diggingdogfarm.com/page2.html bacon calculator for the cure. This is how it came. Out of the plastic. Cut it in half, and into the bags with the cure for...
    • SmokinAl
    • Thread
    • bacon beef bacon beef belly blt cold smoked bacon cpb pepper bacon
    • Replies: 65
    • Forum: Bacon
  10. tbern

    HeMan Soup

    Decide yesterday to make a batch of HeMan soup, this was taken from a recipe of my moms. Don't know how it got it's name, as the recipe is way older than the comic book character. The ingredients include bacon, hamburger, onions, carrots, celery, potatoes, rice, tomato paste, black pepper...
  11. Markl

    Bacon 2nd attempt with new rig better than first

    First attempt was using a smoke tube in my Pit Boss pellet smoker. Wasn't bad, but a little strong/harsh until I bagged it for a few days to mellow. This time I used my new cold smoke rig, picking up a used MES 30 digital and added the mailbox mod. Used the A-maze-n smoke tube with Hickory...
    • Markl
    • Thread
    • bacon mes 30 mes30 mailbox mod
    • Replies: 16
    • Forum: Bacon
  12. D

    White dots on freshly made bacon. Is this normal or safe?

    My second time making bacon from scratch. If just pulled it out of the baby and has these small white dots on it. Is this normal or safe to eat?
  13. Markl

    Cure Calc Help Needed, Confused for first time bacon attempt

    Going to try my first attempt at making some bacon. I have the pork belly, Cure #1, salt, sugar. I found posts that state a good rule of thumb is: .25% Cure #1 1.5% Salt 1.0% Sugar What I don't get is the calculator on DiggingDogFarm where I cannot seem to alter the input for cure from it's...
    • Markl
    • Thread
    • bacon calculate cure #1
    • Replies: 45
    • Forum: Curing
  14. D

    First timer curing bacon. Have I used too much cure? Help needed

    I have recently prepared some pork belly(1.9kg) with a pre made bacon cure(Misty Valley Maple Bacon Cure). Part of the meat was feeling soft so I ended up adding 10g more cure to it. The instructions on the bacon cure is 40g per kg. In total, I have added 90g of cure To 1.9kg pork. The bacon...
    • Downunda
    • Thread
    • bacon food safety? help
    • Replies: 5
    • Forum: Bacon
  15. AngleAway

    First Bacon Attempt wIth BB

    Hey Guys, I’ve been reading around this forum for a while and have been inspired by all of your amazing posts and information to embark on a bacon adventure. Also helped that my local Kroger had butts on sale at 0.97/lb! Been smoking and cooking for quite some time, but am just beginning curing...
  16. gmc2003

    BLT - Kettle Style

    Good morning fellow Q'ers. I was kinda jealous after seeing @civilsmoker Beef rib post. Not because of the ribs (Although they looked great), but because of the fresh tomatoes. We don't have a garden, but our neighbors do, and their tomatoes haven't ripened yet. Since I was out and about...
    • gmc2003
    • Thread
    • bacon blt kettle weave weber
    • Replies: 31
    • Forum: Pork
  17. GrumpyGriller

    Cut, Toss, or Keep As-Is?

    So I pulled this out of the bag yesterday and patted it dry. It went uncovered in the fridge to form the pellicle. It looks fine except for the white stuff on the one jagged edge. Was going to smoke it overnight, but? Thoughts and suggestions?
  18. GrumpyGriller

    Restart after temp dip- Still OK...I hope?

    So here's the deal :) Dry cured some pork belly for about 10 days and put it on the smoker (Timberline 1300) last night. It was going fine until with the belly up to about 105 (in about 3-4 hours) and then for some reason, the fire went out, so by time the alarm woke me up the pit temp went...
  19. N

    Brisket Choice

    My wife went to Costco the other day and bought me this brisket. I don't have the ability to smoke it and all of the fat cap has been cut away so it would more then likely come out dry like the last one. So, I'm wondering what my choices are, could use some advice. My first thought was...
    • Nefarious
    • Thread
    • bacon brisket burnt ends
    • Replies: 16
    • Forum: Beef
  20. kgb1

    Question on adding Bourbon flavor to smoked bacon

    I use Pop's curing brine for wet curing my pork belly (for 9 days) before smoking. I would like to try to introduce bourbon into the overall process for the added flavor. So I have a few questions: Which is the best approach: Adding bourbon to the brine during curing, or adding after curing...
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