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BACON (Extra Smoky)

Discussion in 'Bacon' started by Bearcarver, Jun 24, 2011.

  1. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    Hi Neighbor!!
    "TQ" is "Morton's Tender Quick".
    It is a mixture of cure & seasonings, made by Morton Salt, designed specifically for "Home Curing".
    I use it to Dry cure Meats, by adding:
    1 TBS (1/2 ounce) to each pound of whole meat.
    or mixing 1/2 TBS (1/4 ounce) to each pound of ground meat.

    Bear
     
  2. Okay
    I did some bacon , this was my First try Pepper Bacon and Maple Peppered Bacon and use Prague #1 Powder (1 tsp per 5 lbs meat )
    [​IMG] [​IMG] [​IMG]
     
    Bearcarver likes this.
  3. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks Great Marianne!!
    You should start your own Thread with that, and give info on what you did, and show those pics, including the sliced, after you slice it.
    Then others can comment on your stuff, and give suggestions if they have any.

    That's Great, though---Keep it up.
    If you never had home smoked before, you're really in for a treat !!

    Bear
     
  4. Atl1530

    Atl1530 Newbie

    Hey Bear How did you calculate your curing time with Tender Quick? The packaging says 24 hours. You have eight days. I am not challenging you on your information I am just wondering. I have my pork bellies. Brown Sugar and Tender Quick, I am ready to go. I do not want to make a mistake.

    Thanks
     
  5. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member


    When they say 24 hours, they aren't curing the meat, and when Morton's does a 24 hour job, the next step they do is cook it at 350° until it's cooked to 145°IT.

    This is what I have in my original post, and it hasn't changed:
    Calculating curing time:

    The thickest place on any of these belly pieces was just under 2".
    I calculate there being 4 "half inches" in 2 inches, so that gives me the "4".
    Then to that 4 (days), I add 2 more days for safety, the way I was taught.
    So that would be 6 days.
    I then usually add another 3 days on my own, unless I have scheduling problems that make me want to smoke a day or 2 in either direction.
    Note: I Never cure for less than 8 days.
    Every day, while curing, I remove the packages & flip them over, and massage them a bit.
    Moisture will accumulate in the packages. I leave that in, because some of it is curing juices, and at the end of the curing process, it will nearly all be gone through reabsorption.

    On day 9, I removed them from the fridge, rinsed them off in cold water, and soaked them in ice water for 1 hour, to remove surface salt. Then I patted them dry, cut a couple slices, and did a fry test for salt flavor---Just right!


    Bear
     
  6. Atl1530

    Atl1530 Newbie

    Thank You