Be gentile, I'm a virgin... at dry curing and makin' bacon

[02ebz06]

Thanks

 

[02ebz06]

Rolling smoke...

LSG (front) has a "Cold Smoke" mode. Fills pot with pellets, gets them burning, then shuts fan off and lets them smolder.
Will last up to 4 hours depending on how much the chimney is open.

The CampChef (rear) has a "Cold Smoke" mode also, but it just runs the fan. You provide the smoke box.

 

[nlife]

It looks like everyone here has you covered and you're well on your way to great bacon!

I've done bacon in my Traeger and in my Bradley. Both do a fantastic job of smoking bacon. The Traeger has similar temp swings - +/-20f on the 160f smoke setting. When I did it in the Bradley, I used a pellet tray and finished the bellies in the oven.

Yes, partial freezing makes slicing so much nicer. I have a home grade slicer which makes it easier yet, but it can be done with a knife.

Looking forward to the finished pics.

 

[TNJAKE]

I let mine dry 4 or 5 days uncovered in the fridge before slicing. Really adds a ton of flavor

Bacon

Howdy fellas and non fellas finished up some bacon today. Started with a 3.5lb premium belly from Home place pastures. Wish I'd had more but belly is hard to find around here and these are around $10lb which isn't really sustainable for bacon. Cured for 14 days .25% cure #1 1.75% brown sugar...

www.smokingmeatforums.com

 

[SmokinEdge]

I let mine dry 4 or 5 days uncovered in the fridge before slicing. Really adds a ton of flavor

Bacon

Howdy fellas and non fellas finished up some bacon today. Started with a 3.5lb premium belly from Home place pastures. Wish I'd had more but belly is hard to find around here and these are around $10lb which isn't really sustainable for bacon. Cured for 14 days .25% cure #1 1.75% brown sugar...

www.smokingmeatforums.com

Leave it the whole process, at least 12 days naked Jake. You would be amazed. Cooks better in the pan to, browns very easy it’s just delicious.

 

[TNJAKE]

Leave it the whole process, at least 12 days naked Jake. You would be amazed. Cooks better in the pan to, browns very easy it’s just delicious.

I gotcha. Between taking mine out of bag and my smoking process and rest’s in between and the extra 4-5 days after smoking I end up at about 8 days of drying time after the initial 14 day cure in the bag. So from start to finish I’m at around 23-24 days

Beef Belly Bacon

Howdy fellas and non fellas. Finished up my beef bacon today. Turned out great so wanted to post. Started off with a almost 11lb slab of Certified piedmontese beef belly. Cured it with.... .25% cure #1 1.5% sea salt .75% brown sugar Lightly vac sealed to the cure can move around but most...

www.smokingmeatforums.com

 

[SmokinEdge]

I gotcha. Between taking mine out of bag and my smoking process and rest’s in between and the extra 4-5 days after smoking I end up at about 8 days of drying time after the initial 14 day cure in the bag. So from start to finish I’m at around 23-24 days

It’s all good brother. So I’m guessing you cold smoke? If so that’s the same dry step. And that’s perfect.

 

[TNJAKE]

It’s all good brother. So I’m guessing you cold smoke? If so that’s the same dry step. And that’s perfect.

Yep cold smoke is my preference. Posted beef bacon above with my process

 

[SmokinEdge]

Yup, so on the drying we are talking the same language. I have nothing more to add to that. You know the good stuff, for sure.

 

[02ebz06]

Had to cook up a a bit to try. It was very good, but a little mild.

Since the smoker was out, threw on some CS Pork ribs.

 

[Hijack73]

As far as the mild flavor, Jake posted that he lets his sit in the fridge uncovered a few days before slicing to up the flavor. I rest mine also, but under saran wrap. I'll omit the saran wrap next time to see. I do think a rest in the fridge after the smoke is one of the keys.

I know it's mighty hard to not eat half the batch while it's resting, whether sausage or bacon lol.

 

[02ebz06]

Will let it rest a few more days, while biting our fingernails waiting.

 

[BigW.]

Mild...as in it needs more smoke? If so, throw it back on the cold smoke for a few hrs.

 

[02ebz06]

Not smoke, just the flavor.

 

[TNJAKE]

Not smoke, just the flavor.

That extra dry time a few of us mentioned is where the flavor really gets deep and concentrated

 

[02ebz06]

Got it all sliced and vacuum sealed.
Did half and half -thick and thin.
Six pounds vacuum sealed and another 1/2-3/4 that I trimmed off to square it up for the slicer.
That will get cooked tomorrow.

A little less than $5 a pound. Better than what they charge in the store.