Help with first time bacon.

[JC in GB]

Good advice given so far. With an equilibrium cure, there is really no reason to rinse after curing. I don't.

I've taken it out of the curing bag and put it uncovered on a rack overnight to let it dry out some before smoking.

I have also just taken it out and dried it off with paper towels and let it sit out at room temp while getting the smoker ready. Haven't seen much difference either way in the finished product.

I mostly hot smoke bacon and pull it when it hits 145°F (USDA considers this done for pork now). I usually put it open on a rack in the fridge for a day or 2 before slicing. My fridge, my rules so I don't care if it gets a smoky smell lol.

Thanks for that clarification. I should have mentioned that you didn't necessarily need to rinse with an equilibrium cure. Some really good advice in this thread.

JC

I recently purchased and hooked up a Fireboard 2 unit to my Masterbuilt Gravity 800. I'm still learning about it. Would i be able to program the, "hot smoke", temperature adjustments on this?
Is progamming the periodic temp increases and such possible with the Fireboard? Sorry for the rookie question.

Here is a video I found that may help you program your Fireboard 2 unit for the thermal profile you are looking for.



JC

 

[hooked on smoke]

Perfect. Thank you again everyone has been super helpful and I really appreciate you all.
This place rocks!

 

[hooked on smoke]

Here we go.
Bacon is resting in the fridge overnight on racks. It looks pretty bacon.
Is it normal for the meat to have a smell?

The bacon inspection pup is on hand.

 

[Fueling Around]

Looks good from here.

Here we go.
Bacon is resting in the fridge overnight on racks. It looks pretty bacon.
Is it normal for the meat to have a smell?

The bacon inspection pup is on hand.

I don't know what you define as "a smell".
It will have both a dominant smoky aroma as well as a pork undertone. I notice the same in my home cured belly.

 

[hooked on smoke]

Smell, like raw meat. Pungent.
Which i guess it is.
Im talking about pre smoke. 16 days in the baggies.

 

[hooked on smoke]

Today is the day. I got the Drive 2 programmed. Started her up and, crap I can't seem to get the gravity 800 to run that low of temperatures. I propped the door open but now the fan won't run. What to do?
I tried setting the first phase to 120 to se where it would go. Still going up to 160ish. Help!

 

[SmokinEdge]

Today is the day. I got the Drive 2 programmed. Started her up and, crap I can't seem to get the gravity 800 to run that low of temperatures. I propped the door open but now the fan won't run. What to do?
I tried setting the first phase to 120 to se where it would go. Still going up to 160ish. Help!

Let the machine roll as low as it can. It may speed up the process temp wise but you will still make delicious bacon. Work with what you have and smoke the bacon to IT of around 145F. It will be fine.

 

[SmokinEdge]

Will the cooker hold under 200F? If so roll with it.

 

[hooked on smoke]

Whew, thank for the quick responses.
I may have it figured out. The first hour it bounced between 137 and 164. Mostly around 154. Now it seems to have settled down. Holding steady at 148 until the next bump up. Sorry foe panicking, just don't want to ruin it now.
Have i told you all how much I really appreciate you?
More to follow, sorry agian

 

[SmokinEdge]

Whew, thank for the quick responses.
I may have it figured out. The first hour it bounced between 137 and 164. Mostly around 154. Now it seems to have settled down. Holding steady at 148 until the next bump up. Sorry foe panicking, just don't want to ruin it now.
Have i told you all how much I really appreciate you?
More to follow, sorry agian

Yup, don’t get nervous at this stage. Plenty of folks smoke bacon at 180-ish because that the lowest there pit will go. It works just fine but is faster going to IT so you don’t get as much smoke time, but still works ok. Have fun with it. The hard part is over.

 

[hooked on smoke]

Yup, don’t get nervous at this stage. Plenty of folks smoke bacon at 180-ish because that the lowest there pit will go. It works just fine but is faster going to IT so you don’t get as much smoke time, but still works ok. Have fun with it. The hard part is over.

Good to know. Thanks again!

 

[Fueling Around]

Sorry missed your comment last night

Smell, like raw meat. Pungent.
Which i guess it is.
Im talking about pre smoke. 16 days in the baggies.

Yep pretty normal.

 

[hooked on smoke]

It has been on for a bit over 4 hours now. The Drive 2 is working as programmed. It's in the last phase at 180 until the internal temp reaches 145. Any idea how long this is supposed to take?

 

[Astralogics]

It has been on for a bit over 4 hours now. The Drive 2 is working as programmed. It's in the last phase at 180 until the internal temp reaches 145. Any idea how long this is supposed to take?

Hard to say. For me, typically around the 6-7 hour mark

 

[hooked on smoke]

Hard to say. For me, typically around the 6-7 hour mark

Perfect. Thanks

 

[hoity toit]

Greeting's,
I decided to give home made bacon a try and could use some guidance.
I am thinking about the dry cured method. I'm unclear on the whole percentage calculations.
Do I weigh the pork belly the multiply the weight by the suggested percentages,
1.5% salt, and so on? I am not too mathematically gifted.
If someone would be willing to share a step by step process, I would really appreciate it. I'm new so please go easy on me.
With best regards,
Hooked on smoke

I use Mortons tender quick on bacon, see the step by step posted in recipes. Also try POPS Brine recipe...it is a no fail brine and it works great.

HT

 

[hoity toit]

In all honesty, I think it's just easier to find a recipe you like using cure #1, where you can really dial in your salt levels. If they'd like to use TQ, I'd direct them to Bear's tutorials.

Bears recipe tutorial is good.

HT

 

[mosparky]

This place continues to amaze me.
We all know our phones and/or google listens in on us to decide what to show us. But this is a bit different.
The boss brought in a case of pork bellies because a customer asked for some ( and as yet has not returned to buy any) We seldom ever bring any in for this very reason. This is the second time in the 8 years I've been at this location.
This morning he decided to put it out on the shelf. Can't sell it from the back room ! I decided it was time to try bacon for the first time or maybe the burnt ends I hear so much about...hmmm. I settled on getting the two smallest we had and try both.
So now I get home and open the computer and this is the second post I see. Right there, top of the page !!
For the time being the bellies (actually half bellies) are in the freezer til I have more time after Easter. In the mean time I will collect more info on bacon and burnt ends.

 

[hooked on smoke]

Okay, over 8 hours in and still not 145 it. Is this still okay? It looks pretty darn good though.
Any tips?

 

[crazzycajun]

Okay, over 8 hours in and still not 145 it. Is this still okay? It looks pretty darn good though.
Any tips?

check with a insta read thermometer in a couple spots to insure accuracy let it ride if you can that’s why you use cure. Or you can pull refrigerate then slice when it cools down. It will get to 145* when you cook it it just may not have as smoke you like