The start of my 100% pork G&FB.... I used up part of a pork butt last week for Korean Pork Jerky... used all the lean meat for that...
SOOOO, I had the fatty meat and trimmed fat left over.... about 4#"s of the stuff... must be near 50% fat.... decided to try this G&FB..
Ground it all through the small grinder plate.. Put it in the KA mixer with the paddle.... I added my commercial bacon Maple Sugar Cure to see what the difference would be when not using belly.... It's 85% salt, 0.75% nitrite and I assume the rest might be maple sugar and cure accelerator of some sort...
At 2% addition to the meat, the salt content will be 1.7%... the cure will be 150 Ppm nitrite and the rest, who knows.. I added about 14 oz, of water while the meat was mixing in the KA to get it to mix well, at 2 oz. per shot... It was really dry... I didn't want too much liquid... The mix was really sticky... the KA does a good job.... I tried to press the meat in the pan really well but I noticed a few air pockets... I'll have to work on that...
It's been in the smoker for 2 hours and it ain't dry enough, on the surface yet to add smoke.... I think I screwed up leaving the meat in the refer overnight... It was covered with waxed paper... should have left it uncovered so it would have dried out a bit.. Next time... if I remember...
Here it is drying in the smoker.... been trying to get the temp stabilized at 130... been running about 110-115.. It will take a bit longer before the hickory pellets give up their love on the slab...
Well, at 5 PM the smoke ran out... smoked at 130 ish.... Now the smoker is up to 140 ish to start the cook... Probably5-6 more hours before a final IT of 138-140 is reached...
I will be sticking to the pasteurization table for non-intact meats, to determine when it's safe to eat... even though I will be frying/baking it..
I always cook longer than the time table, just to be sure, in the event my therm is not calibrated perfectly..
FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts, and Steaks April 2009
Temp °F / Time for 5.0 log Reduction
135.......... 28 min.
136 ..........22 min.
137 ..........18 min.
138 ..........14 min.
139.......... 11 min.
140 ...........9 min.
141........... 7 min.
This Time/Temperature table is based on Thermal Death Curve for Salmonella in Beef Emulsions in tubes (Derived from Goodfellow & Brown1, 1978) Regulatory Curve obtained from Jerry Carosella, Deputy Director, Microbiology Division, Science and Technology. All times that were a fraction of a minute or second was rounded up to the next whole number (e.g., 16.2 seconds for 155 °F was round up to 17 seconds).
________________________ 1. Goodfellow, S. J. and W. L. Brown. 1978. Fate of Salmonella Inoculated into Beef for Cooking. Journal of Food Protection. 41:598-605.
About 5 hours of hickory... 140 ish IT for1 hour... It's in the refer on a wire rack to "mellow"....
...
...
Right now, I'm not "thrilled" with the size of the slab... Next time I'm thinking of using bread pans and making smaller slabs... Primarily because of the "uneven" heating in the MES 30... Even after all the crap I've done to try and eliminate it.... Then I can easily move the small slabs around...
First taste test... about 12 hours in the refer.... pretty good... I find the crispy edges are the best.. I will cook this stuff longer, in the oven, to get it crisped up..... Well, I think I'm hooked.... Takes 1 day as compared to 30 days for great belly bacon.... About 1/2 the price... and with some experimenting, I CAN change the flavor profile.....
...
Thanks to everyone that started this G&FB stuff.. WELL WORTH IT !!!
Dave
I just put some of my home made maple syrup on it..... WOW !!! does that ring my bell....
SOOOO, I had the fatty meat and trimmed fat left over.... about 4#"s of the stuff... must be near 50% fat.... decided to try this G&FB..
Ground it all through the small grinder plate.. Put it in the KA mixer with the paddle.... I added my commercial bacon Maple Sugar Cure to see what the difference would be when not using belly.... It's 85% salt, 0.75% nitrite and I assume the rest might be maple sugar and cure accelerator of some sort...
At 2% addition to the meat, the salt content will be 1.7%... the cure will be 150 Ppm nitrite and the rest, who knows.. I added about 14 oz, of water while the meat was mixing in the KA to get it to mix well, at 2 oz. per shot... It was really dry... I didn't want too much liquid... The mix was really sticky... the KA does a good job.... I tried to press the meat in the pan really well but I noticed a few air pockets... I'll have to work on that...
It's been in the smoker for 2 hours and it ain't dry enough, on the surface yet to add smoke.... I think I screwed up leaving the meat in the refer overnight... It was covered with waxed paper... should have left it uncovered so it would have dried out a bit.. Next time... if I remember...
Here it is drying in the smoker.... been trying to get the temp stabilized at 130... been running about 110-115.. It will take a bit longer before the hickory pellets give up their love on the slab...
Well, at 5 PM the smoke ran out... smoked at 130 ish.... Now the smoker is up to 140 ish to start the cook... Probably5-6 more hours before a final IT of 138-140 is reached...
I will be sticking to the pasteurization table for non-intact meats, to determine when it's safe to eat... even though I will be frying/baking it..
I always cook longer than the time table, just to be sure, in the event my therm is not calibrated perfectly..
FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts, and Steaks April 2009
Temp °F / Time for 5.0 log Reduction
135.......... 28 min.
136 ..........22 min.
137 ..........18 min.
138 ..........14 min.
139.......... 11 min.
140 ...........9 min.
141........... 7 min.
This Time/Temperature table is based on Thermal Death Curve for Salmonella in Beef Emulsions in tubes (Derived from Goodfellow & Brown1, 1978) Regulatory Curve obtained from Jerry Carosella, Deputy Director, Microbiology Division, Science and Technology. All times that were a fraction of a minute or second was rounded up to the next whole number (e.g., 16.2 seconds for 155 °F was round up to 17 seconds).
________________________ 1. Goodfellow, S. J. and W. L. Brown. 1978. Fate of Salmonella Inoculated into Beef for Cooking. Journal of Food Protection. 41:598-605.
About 5 hours of hickory... 140 ish IT for1 hour... It's in the refer on a wire rack to "mellow"....
Right now, I'm not "thrilled" with the size of the slab... Next time I'm thinking of using bread pans and making smaller slabs... Primarily because of the "uneven" heating in the MES 30... Even after all the crap I've done to try and eliminate it.... Then I can easily move the small slabs around...
First taste test... about 12 hours in the refer.... pretty good... I find the crispy edges are the best.. I will cook this stuff longer, in the oven, to get it crisped up..... Well, I think I'm hooked.... Takes 1 day as compared to 30 days for great belly bacon.... About 1/2 the price... and with some experimenting, I CAN change the flavor profile.....
Thanks to everyone that started this G&FB stuff.. WELL WORTH IT !!!
Dave
I just put some of my home made maple syrup on it..... WOW !!! does that ring my bell....
