Bacon 36# 3 recipes better than tv Tatonka, pepper

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dave17a

Smoking Fanatic
Original poster
Dec 23, 2012
903
92
west central Mo




Did pops brine on one. They are on the racks. Did onother on Pops with 1 Tbls onoin powder and garlic powder then afer 10 days put cbp,put in fridge for pellicle. Test fry was uuuummmmm! after rinsing. Garlic and onion was interesting.  Last 12#er was Sausage makers brown sugar country ham cure. Bride loves it.  Got another belly to do. Guess it will be Sausage makers stuff. Oh yea this is apple on AMNPS. Full tray which I always get at least 12 hrs> Mixed apple with maple and went out, maybe 45 min or so, that is what I wanted. Dried maple in oven at 200* for half hr.  They will be my finish smoke Tomorrow. Gonna leave it in smoker. Only getting to 32 tonight. get up early to do as much maple as possible. Gonna get down to zero Here.Will post pics tommorow after 12 hrs. Gotta get up early. Thanks for looking. All this knowledge is friom yhis forum. Thanks, Dave
 


Don't know if you can see great mahogany color on  sides, but we are ready. Last 12 hrs. or better was apple and hickory mix. Tried all maple aftwer drieng in oven and still went out. Windy and shut intakes way down so mayby my fault. Went to PC and that went out! Had for awhile but still in bag sealed up and always pushed air out. Pics sure don't tell the story, and I can't spell...Beutifull sunset. theres an a in there somwhere.
 
Looks good!

I made a couple slabs with Tatonka dust in my last batch. The wife tried it, and said, "Next time, do them all that way."
 
Looks good!
I made a couple slabs with Tatonka dust in my last batch. The wife tried it, and said, "Next time, do them all that way."

Hey Mike,

I bought some Tatonka dust after I read your last bacon post where you said how much you liked it. As I recall you just used Pop's Brine as normal, and then coated your bacon slab with Tatonka before smoking cold smoking. About how much Tatonka dust did you use for what size of belly section? I'd like to try this on my next batch of bacon, but I'm worried about making the bacon too salty since the Tatonka dust also contains a fair amount of salt.

Thanks for any specifics!
Clarissa
 
Hey Mike,

I bought some Tatonka dust after I read your last bacon post where you said how much you liked it. As I recall you just used Pop's Brine as normal, and then coated your bacon slab with Tatonka before smoking cold smoking. About how much Tatonka dust did you use for what size of belly section? I'd like to try this on my next batch of bacon, but I'm worried about making the bacon too salty since the Tatonka dust also contains a fair amount of salt.

Thanks for any specifics!
Clarissa
Cooked up a few of everthing I cured and OMG!  Tatonka after Pops brine great did  rub after cure and before smoke. Go for it unless gotta cut back on salt. Pssst which I should. Shared  this  batch. Will last till next season and got one more belly to do. Bacon is not a staple, but who can do whithout it to season food or just gobble up!
 
Cooked up a few of everthing I cured and OMG!  Tatonka after Pops brine great did  rub after cure and before smoke. Go for it unless gotta cut back on salt. Pssst which I should. Shared  this  batch. Will last till next season and got one more belly to do. Bacon is not a staple, but who can do whithout it to season food or just gobble up!

Thanks, dave! I'll give it a shot on some of my next bacon batch. Hope you enjoy your bacon, it looks great!
Clarissa
 
Hey Mike,

I bought some Tatonka dust after I read your last bacon post where you said how much you liked it. As I recall you just used Pop's Brine as normal, and then coated your bacon slab with Tatonka before smoking cold smoking. About how much Tatonka dust did you use for what size of belly section? I'd like to try this on my next batch of bacon, but I'm worried about making the bacon too salty since the Tatonka dust also contains a fair amount of salt.

Thanks for any specifics!
Clarissa
I only use 1/3 cup of salt per gallon when I'm doing Pop's brine, so a little more added by the Tatonka Dust isn't going to hurt anything. I dusted heavily on the belly slabs before smoking. But MossyMo (who makes the stuff) uses it in the brine itself. He says it's really good that way, but I haven't tried that yet, as the stuff is kind of precious.
 
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I only use 1/3 cup of salt per gallon when I'm doing Pop's brine, so a little more added by the Tatonka Dust isn't going to hurt anything. I dusted heavily on the belly slabs before smoking. But MossyMo (who makes the stuff) uses it in the brine itself. He says it's really good that way, but I haven't tried that yet, as the stuff is kind of precious.

Thanks, Mike. That gives me a ballpark to work with. I appreciate the info and the suggestion....I'm always looking for ways to step up my bacon game.

Have a great night!
Clarissa
 
But maybe I didn't worry about salt and just loved eating all of different recipes and not being critical of my curing process. HOMEMADE BACON. Sorry, Going to fry diff ones tommorrow and analyze in the morn.
biggrin.gif
 
Hey Mike,

I bought some Tatonka dust after I read your last bacon post where you said how much you liked it. As I recall you just used Pop's Brine as normal, and then coated your bacon slab with Tatonka before smoking cold smoking. About how much Tatonka dust did you use for what size of belly section? I'd like to try this on my next batch of bacon, but I'm worried about making the bacon too salty since the Tatonka dust also contains a fair amount of salt.

Thanks for any specifics!
Clarissa
Got a confession to make. Tatonka did make it a little to salty after making a whole skillet. Washed off what I could. Yhen thinking about it, because I got confused it was on the dry rub Which was The Sausage makers brown sugar country ham cure. Sorry.
 
 
Got a confession to make. Tatonka did make it a little to salty after making a whole skillet. Washed off what I could. Yhen thinking about it, because I got confused it was on the dry rub Which was The Sausage makers brown sugar country ham cure. Sorry.
The first time we did the bacon with the Tatonka Dust and we did a fry test it was really salty.  We ended up soaking in a cold water bath for a couple of hours (changing the water every 20 mins) to get it at the right salt level.  Be sure to do a fry test to check for the salt level of ANY bacon you are making. Even after the long water bath it never took away the flavor (just the salt) - it was amazing!! 

When we did this first we used Tenderquick as the cure but next time we will use cure #1 so that the salt level is not as high at the beginning.
 
The first time we did the bacon with the Tatonka Dust and we did a fry test it was really salty.  We ended up soaking in a cold water bath for a couple of hours (changing the water every 20 mins) to get it at the right salt level.  Be sure to do a fry test to check for the salt level of ANY bacon you are making. Even after the long water bath it never took away the flavor (just the salt) - it was amazing!! 

When we did this first we used Tenderquick as the cure but next time we will use cure #1 so that the salt level is not as high at the beginning.
Got a confession to make. Tatonka did make it a little to salty after making a whole skillet. Washed off what I could. Yhen thinking about it, because I got confused it was on the dry rub Which was The Sausage makers brown sugar country ham cure. Sorry.

Thanks Tatonka and Dave for sharing your experiences.
 
 
The first time we did the bacon with the Tatonka Dust and we did a fry test it was really salty.  We ended up soaking in a cold water bath for a couple of hours (changing the water every 20 mins) to get it at the right salt level.  Be sure to do a fry test to check for the salt level of ANY bacon you are making. Even after the long water bath it never took away the flavor (just the salt) - it was amazing!! 

When we did this first we used Tenderquick as the cure but next time we will use cure #1 so that the salt level is not as high at the beginn
Sprinkled Tatonka after cure, right before smoke, form pellicle and all. I always do fry test. Probably be better in summer when craving salt but haven't tried after washing it off, shouldn't be very infused just on top
 

Did this slab in pops plus tbls each of garlic  and onion powder, then cgbp after pull. This is the meatiest slab I have ever gotten. Only second year yhough.
 
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