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45 lbs. of BACON! Plain, Peppered, and Tatonka Dust

Discussion in 'Bacon' started by mneeley490, Dec 4, 2013.

  1. dave17a

    dave17a Smoking Fanatic SMF Premier Member

    Gonna have to get some of that dust. The jar which I think is 9 oz. is enough for how much bacon? Gonna order my bellies soon. Thanks
     
  2. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I finally got around to trying the peppered bacon. The Pop's brine I use only has 1/3 cup of salt per gallon, so the bacon comes out on the sweet side, which everyone seems to like. But the pepper really seems to balance out the sweetness to me. I think I like it better, but no one else in my family likes a lot of black pepper. Too bad. I will be making up another batch soon, and there will be more Tatonka and pepper bacon this time.
     
  3. dave17a

    dave17a Smoking Fanatic SMF Premier Member

    Only 2nd year on bacon. Can do full recipe on pop,s brine. Love it specialy with some onion and garlic powder.  Sausage makers is salty. Feller needs to soak at least a hour or two[​IMG]
     
  4. mneeley490

    mneeley490 Master of the Pit OTBS Member

    That's the beauty of using Pop's recipe. YOU control the salt. I have found that 1/3 cup per gallon (plus maybe a tablespoon) is the sweet spot for me.
     
  5. dave17a

    dave17a Smoking Fanatic SMF Premier Member

    Full cup is great with us. Your avatar keeps me wonderin'[​IMG]
     
  6. WaterinHoleBrew

    WaterinHoleBrew Legendary Pitmaster OTBS Member

    mneeley, oh man does that look good ! I have got to try that someday soon. Again, very nicely done ! Thumbs Up
     
  7. Ok so I've never cold smoked bacon....is there a certain temperature to smoke at? I can keep my cold smoker just above freezing. Any reason this method wouldn't work?
     
  8. mneeley490

    mneeley490 Master of the Pit OTBS Member

    It's an image of me that I made on AMC's Mad Men website. People think it looks pretty close.
     
  9. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I'm not an expert on cold smoking, but I believe you want your smoker temp between 45° and 70° to keep condensation from forming and blocking the smoke penetration. I'm sure somebody with more knowledge about that will chime in soon.
     
  10. dr k

    dr k Master of the Pit OTBS Member

    Wow lotsa bacon.  I have a skinless 12lb. belly quartered in 4 foodsaver bags in the freezer @ $2.99lb I need to cure.  I've been hearing meat prices are suppose to go up soon.  I got a couple Boston butts @ $.99lb. this winter.  I may try Buckboard bacon if bellies keep rising.  I am finishing Pop's wet cured Canadian bacon from last Fall.  Kroger has boneless pork loins on sale @ $1.89lb. starting tomorrow.  I'll have to load up.
     
  11. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Dr. K, most Boston butts have a thick layer of fat on the top. If you slice off about the top 2" of the butt, you have a small slab you can cure that looks virtually indistinguishable from belly, for a fraction of the price.
     
  12. mneeley490

    mneeley490 Master of the Pit OTBS Member

    BTW, my wife of 32 years, who has proclaimed during that entire time that she does not like black pepper, LOVES  the peppered bacon. She wants me to make more. [​IMG]  
     
    Last edited: Mar 5, 2014
  13. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Just started another 40 lb. batch this morning.  Here's a couple pics of the sliced peppered bacon from last time.



    Just after I sliced this, I was cleaning my new fancy slicer, and it only took a moment of inattention to put a nice, clean gash in my fingertip. I slapped on a band-aid, and that wasn't doing the job, so I put on a latex glove while I finished cleaning the slicer. After I was done, I saw the finger of the glove had filled up, so I was off the to dr's office to see if I needed stitches. Thank goodness none were needed, but it still smarts two weeks later. A very valuable lesson was learned.
     
    Last edited: Mar 9, 2014
  14. woodcutter

    woodcutter Master of the Pit OTBS Member

    You have some nice long great looking bacon! I'm in the cut yourself while cleaning your slicer group as well. Twice!
     
  15. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    That makes 3 of us! Darn near cut off my right index finger about 10 years ago while cleaning the slicer at work. That's funny you say it still smarts Mneely. The thing I remember the most is even after I got the wound closed up, it was sore as heck for a long time.