2nd Bacon Experience Is A Success w/QView

Discussion in 'Smoking Bacon' started by tjohnson, Mar 22, 2010.

  1. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    My 1st bacon attempt was miserable and but I learned how to make some awesome creosote. I asked lots of questions and did some research on SMF to make my 2nd Bacon experience a success!

    14 LBS Bacon Slabs With Skin Removed. Morton's TQ, Brown Sugar, Garlic Powder, Onion Powder, CBP, Cayenne Pepper and Baking Soda. Cured 1/2 TQ Brine Cure and 1/2 TQ Dry Cure For 7 Days. Rested 24 Hours In Fridge Before Smoke. Don't know what the "Baking Soda" actually does. I followed a recipe CanadianWild posted for his Centro(Canadian MES), and He doesn't know what the Baking Soda does either. It's his Grandpa's recipe and he follows it cuz it works for him. I'm gonna follow it cuz it works for me too!!!

    BBQ Utensil Racks Used As Bacon Hooks - $.66ea

    Another View Of Bacon Hooks.

    Smoked Steady With Hickory Sawdust for 6 1/2 Hours At 130 Degrees In MES.

    After 6 1/2 Hours in Smoker and Rested in Fridge for 24 hours.

    All Sliced Up!

    Vacuum Sealed and Ready For The Freezer.

    Very Happy with the results of both, but my little test showed that we liked the "TQ Dry Cure Method" a little better than the "TQ Brine Cure Method." I think the spices added to the brine cure get diluted and do not enhance the slabs as much as dry cure. We really could tell the difference.

    Currently have BBB in the fridge for smoking next weekend!

    This Stuff Is Addicting!!!

    Thanks For Looking!!!

  2. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Awesome looking bacon for sure. It is fun to make something that you've enjoyed your whole life and have it turn out good. I wonder if the sodium bicarbonate acts something like sodium erythorbate does in curing. Sort of speeds the cure process and enhances it. Also aids in color retention.[​IMG]
  3. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Nice, I'm new to this whole smoking world, but my family and I love bacon (who doesn't), so once i have my feet a little more wet, I'm gonna have to try this. [​IMG]
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Good job on your bacon!
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man thats some nice bacon there. I'm glad you liked it and I'm happy you didn't give up after the first batch. We just did some bacon over the past couple of weeks me and Jerry (pineywoods) and Brian (grouper sandwich) and Justin (kayak macGyvor) and we got together and cured, smoked, and sliced.
    check out page 4 for the last posted pictures of smoking and sliced.
  6. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    I just checked out the "BaconFest" you guys performed.....WOW!

    I've been following it, but did not look at the final pics.

    "We all need a few failures in-order to become humble enough to succeed"

  7. thunderdome

    thunderdome Master of the Pit

    That looks really good.

    Someday I'll have to try to make some
  8. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    LOOKIN GOOD!! 2nd try and already looks like pro quality! your gonna love that real bacon on and in everything!

    And you made me chuckle at your ingenuity using the utensile hooks for bacon hooks![​IMG] So simple! so perfect! [​IMG]To you my friend for using your head for more than hat rack!

  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice job on the bacon, also glad the MES worked for you. [​IMG]
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Your bacon looks GREAT !------->>[​IMG]

    I'm glad to hear the TQ dry cure was your best.
    All I ever did was TQ dry cure, because I figured the flavors would dilute in the brine. You just saved me the trouble of ever trying the wet brining method, by coming to that same conclusion.

    Good luck with your BBB next weekend. I'll be smoking 16 pounds of CB & Boneless Smoked Pork Chops at that time.

    Bacon Rules ![​IMG]

  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    That "Baking Soda" was bugging me. Found this:

    Notes: Baking soda was sometimes used in small quantities to sweeten brine, or to recondition it. Adding a small amount of baking soda (1 Tbs to 25 lbs of meat) to brine in warm weather was known to prevent it from spoiling.


  12. davef63

    davef63 Smoke Blower

    nice job todd, looks outstanding.
  13. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    How the heck did you find this???

    I followed your link and read the entire article. The statement on "Baking Soda" is literally one the last lines of a very technical article on brining meat.

    Thanks for the research!

    Points To You Man!!![​IMG]

  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---I was a spy in an earlier life.

  15. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Congrats on the bacon it looks awesome [​IMG]
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is some great looking bacon - I just ordered 15# yesterday that will be in on Friday. Yahoo!
  17. That bacon looks like I should be eating it right now,good job,love the hook idea.[​IMG]
  18. teddybearcb

    teddybearcb Newbie

    We are wanting to try smoking meat for our frist time,and the frist thing we want to smoke is the bacon and then some hams can anyone tell us the best way to do it again this is going to be our frist time doing this
    thanks Dennis
  19. wingman

    wingman Smoking Fanatic SMF Premier Member

    Great post. Bacon looks awesome. This is something I'd like to try one of these days. [​IMG]
  20. Looks Awesome. Glad I could help.
    I think I might have to try the dry cure method now, seeing as you liked it so much.

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