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Chad's Attempt at Bacon On A Stick (QView)

thebig1

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Well I decided to give Bacon On A Stick a try. I was super excited to try these and talked them up all week to the family.

My opinion of MY attempt isn't very good. I rinsed them, soaked them for an hour in ice water and then rinsed again before patting dry and adding the rub. The finished product was VERY salty. SO salty that I didn't like them and couldn't eat them.

I'm thinking that I did something wrong given the fact that others absolutely love them.

But as always, below tells the complete story.



http://s844.photobucket.com/user/cs...shot_2016-11-06-16-14-50_zpspu7vamvl.png.html]


http://s844.photobucket.com/user/cs...shot_2016-11-06-16-15-00_zps9flbvgrb.png.html]


http://s844.photobucket.com/user/cs...shot_2016-11-06-16-15-06_zpswrhgzyqs.png.html]

http://s844.photobucket.com/user/cs...shot_2016-11-06-16-15-13_zpsf7obqddz.png.html]


http://s844.photobucket.com/user/cs...shot_2016-11-06-17-51-25_zpshd2y0czf.png.html]
 

b-one

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Looks great,sorry you weren't happy with them.
 

Bearcarver

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Too Salty?

Where is your Curing amounts & Meat piece sizes.

Might have been too much TQ per pound of meat.

Compare to this:

Bacon-On-A-Stick    

Bear
 
Last edited:

thebig1

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Too Salty?

Where is your Curing amounts & Meat piece sizes.
Might have been too much TQ per pound of meat.

Compare to this:
Bacon-On-A-Stick    

Bear
Bear, each piece was around 2lbs, give or take an ounce or two.

I used 1 TBSP per pound of meat. USED a TBSP per side.

After looking at your thread I didn't fry test them.
 
Last edited:

crankybuzzard

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Bear, each piece was around 2lbs, give or take an ounce or two.

I used 1 TBSP per pound of meat. USED a TBSP per side.

After looking at your thread I didn't fry test them.
Tablespoon per pound or per side of each rack of ribs?
 

gary s

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Couple of things,  On the TQ  I would have allowed for the bones and cut back a little on the TQ.  I really rinse the meat good and let it soak changing the water several times and doing a final rinse.

and lastly the rub did it have salt in it ?  meat is already salty and adding a seasoning with salt would make it salty.

I hate to hear that because these things are really good

Gary
 

crankybuzzard

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With the tender quick you are already adding a lot of salt, how much salt is in your rub? Is it your own mix or an off the shelf rub? Most commercial rubs are LOADED with salt.
 

thebig1

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Couple of things,  On the TQ  I would have allowed for the bones and cut back a little on the TQ.  I really rinse the meat good and let it soak changing the water several times and doing a final rinse.
and lastly the rub did it have salt in it ?  meat is already salty and adding a seasoning with salt would make it salty.

I hate to hear that because these things are really good

Gary
Gary, I didn't even think to take in to account the weight of the bones.

With the tender quick you are already adding a lot of salt, how much salt is in your rub? Is it your own mix or an off the shelf rub? Most commercial rubs are LOADED with salt.
CB and Gary, I used Jeff's rub, so no, it wasn't salthough based.
 

worktogthr

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I too have done this recipe exactly to Bear's step by step and have always used a rub with no salt. For the most part anything I cure is rubbed with a salt free rub. Next time try rubbing with just pepper, garlic, and onion. Ditto on what was said about measuring exactly because TQ is some salty stuff
 

Bearcarver

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Big1,

I never worry about the weight of the bones, but I only Cure for 48 hours ( 24 hours---Flip---24 more hours), and then I treat my "Bacon-on-a-stick" exactly like I treat my Bacon----I give it a "Salt-fry-Test, and then all I put on it before getting the Pellicle & Smoking is CBP, Garlic Powder, and Onion Powder.  I don't put a "Rub" on it, like I do regular Ribs!!!

The Objective here is to give it Bacon Flavor, but not necessarily curing it to center, because the TQ is just for flavor. It doesn't have to be cured to center, because we "Hot Smoke" it in Temps in the 200° to 240° Range.

Follow my Step by Step exactly & you'll go Nuts when you eat it, and everybody will beat on you to make more!!  


Bear
 

thebig1

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Thanks Bear, I appreciate the motivation. I'm sure that IF I do make another attempt at it, it won't be until next year. We're all kind of scared by this experience.
 

gary s

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I hope you try it again, They sure are great, Maybe next time rinse, rinse, rinse and soak a couple of times changing the water.

Gary
 

GaryHibbert

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That looks like a great spread. It's sure too bad about the bacon.

Gary
 

Bearcarver

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I will definitely be doing something different. Lol
Like Gary said----It certainly doesn't hurt to cut back on the TQ, because of the Bones, but as you can see by checking my Step by Step, you can use the regular amount (1TBS per pound) like you did, but don't add any kind of rub with salt in it, and only Dry Cure for 48 Hours Max. Lets not forget we're Hot Smoking here, so complete curing isn't necessary.

Then do a Salt-Fry Test, and soak in cold water if needed.

Bear
 

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