BACON (Extra Smoky)

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

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!!

    I'm glad to help----It makes my day to hear of successes from my Step by steps!!!

    Enjoy,

    Bear
     
  2. Great process, just finished 15 lbs. Turned out great!  sold 10 lb to friends and have 5 for me. does this process work the same for BBB?
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You "Climber"!!

    I'm glad you like it.

    Yes it does work for BBB. The only thing I would do differently would be, after getting all the smoke you want on it, to finish the BBB to at least 145˚ internal. That would make it completely cooked and safe to eat without further cooking (according to USDA).

    Then you could "Just warm it up" before eating, instead of having to fry it first.

    You don't have to do this, but I have found BBB is usually so lean, it is hard to fry without burning it.

    I would never do this with Belly bacon.

    This is just a suggestion for both BBB & Canadian Bacon.

    Bear
     
  4. john3198

    john3198 Smoking Fanatic

    Bear - nice job. A question for you and the group. I want to start some belly curing today, but due to traveling weekend after next, it will have to cure for 12 days or so instead of 9 like yours did. Any problem with that?
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    No problem whatsoever.

    To be on the safe side, make sure you do the salt-fry test, which I do all of the time anyway. That way, if the extra days makes it a little salty, you can do something about it. I seriously doubt it will need extra soaking, but it's always better to check before you smoke it.

    Bear
     
     
  6. john3198

    john3198 Smoking Fanatic

    Thanks so much. Looking forward to it.
     
  7. billyj571

    billyj571 Smoking Fanatic

    wow, amazing  I'll take a few slices nice job
     
  8. smokin vegas

    smokin vegas Smoking Fanatic

    I am new to smoking and this site I was wondering what AMNS is and AMNPS?   Do you share your recipe for the cure  you salt brown sugar etc?  Would love it if you do.  Thanks looks great YUM!!!![​IMG]
     
  9. smokin vegas

    smokin vegas Smoking Fanatic

    I am new to smoking and this site I was wondering what AMNS is and AMNPS?   Do you share your recipe for the cure  you salt brown sugar etc?  Or is the tender quick the cure?   Would love it if you do.  Thanks looks great YUM!!!![​IMG]
     
  10. tjohnson

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

    AMNS = A-MAZE-N-SMOKER
    AMNPS = A-MAZE-N-PELLET-SMOKER

    Bear's Bacon Recipe is in a link at the bottom of every one of his posts


    TJ
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You, Vegas!!!

    AMNS = A-MAZE-N-SMOKER

    AMNPS = A-MAZE-N-PELLET-SMOKER

    They are on this site:

    http://www.amazenproducts.com/

    I don't make cure. I use Morton's Tender Quick cure.

    How I use it & what I add to it is in the beginning of this thread, and any other of my step by steps.

    Bear
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Forum Screen Freeze caused a double post !!!

    Bear
     
    Last edited: Oct 3, 2011
  13. smokin vegas

    smokin vegas Smoking Fanatic

    Do you cure your own ham?  If so how do you do it?  I was thinking of just buying a regular ham marinating it in apple juice and brown sugar and smoking to give it extra flavor.
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    No I don't cure my own Ham.

    I'm not into having to do quite that much.

    Below is how I do it. Like you said, I buy a cheap cured & smoked Ham, and smoke it again.

    Here is how I do it:

    http://www.smokingmeatforums.com/t/105633/ham-twins-double-smoked

    I have been eating Double Smoked Hams for at least 30 years---They are Awesome!!!

    There is nothing like them.

    Bear
     
  15. It looks like the same Smoker I use.  Gotta get me a AMNPS and do my own Bacon  Your looks delicious, to say the least.
     
  16. Jumping on the necro bandwagon.  I have a quick question about curing, and it is a dificult question to search.

    Question:  My wife and I don't eat sugar (Paleo/Whole 30), so is it OK to cure using MTQ without sugar?

    Thanks,

    Kevin
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    I never thought about it.

    You never taste the Brown sugar I add to the cure, and adding a tsp to each pound of Bacon is enough.

    I always figured the sugar was meant to counteract the salt in the cure.

    Maybe you should start a new thread, asking that question to the whole forum, instead of just those wanting to see my Bacon post.

    You'll get a lot more response that way There are some guys with more of that kind of knowledge, instead of just knowing how to do things.

    Bear.
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Palladini !!!

    You'd love that AMNPS !

    Bear
     
  19. You have to have a square chicken lay square eggs, then it is easy!  No Square chickens in your area, as long as your in the north east, they are available, but I do not think we want those southerns to have any.  Beside, I think it is too hot down there for them to survive.

    Now to get rational, a good pan that the eggs do not stick in and spatula can do wonders!

    [​IMG]   [​IMG]
     
  20. Those S & P shakers are good old Tupperware shakers from the 1970s.  We can find them up this way at flea markets and yard sales.
     

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