I wanted to try, " Bacon on a Stick " so here it is
First , thanks to everyone for the input as I was concerned about the meat to bone ratio. I did a search and I was not the first to ask this.
I used my recipe for the way I make my Back Bacon, Per pound of meat = 4 teaspoon Brown Sugar, 11/2 Teaspoon Kosher salt, and 1.13grams of Cure#1
I was also tossed about the salt, but said what the truck, just do it. Cut the rack of ribs in half, so it would fit the zip bags. Weighed both pieces and mix my ingredients for each one seperate. Rubbed it into the ribs than added into the bag with all the mix that belonged to that section.
Into the fridge for 48 hours , flipping and messaging every 12 hours or so.
48 hours = remove, rinse off all the cure mix, slice and do a fry test, This is where I was worried about using the salt with the mix. But it was good, not salty at all. I was shocked
place in a tub of ice water for 1 hour, dry off and into the fridge for the night to get the pellicle, I only lightly coated with black pepper
Into the smoker set at 225 with hickory and mesquite , for approx,2.5 hours, than into a foil pan with pineapple juice and brown sugar for 1.5 hours , than back on the racks for last hour
These were very good, a little too tender for me, as they were hard to cut. But in all fairness I did not let them rest at all,
because they were getting wet from me drooling on them
Thanks to all and I followed
Bearcarver
's recipe that I printed off, well used as a great guideline. Thank You John
Now to be fare I will do this again, but I also want to try it with a brine like Pop's that I also printed off
Thanks for looking , I know I am long winded , and I like pictures lol
This is a must do, and the other 3 people here have the dirty faces to agree to that
David
First , thanks to everyone for the input as I was concerned about the meat to bone ratio. I did a search and I was not the first to ask this.
I used my recipe for the way I make my Back Bacon, Per pound of meat = 4 teaspoon Brown Sugar, 11/2 Teaspoon Kosher salt, and 1.13grams of Cure#1
I was also tossed about the salt, but said what the truck, just do it. Cut the rack of ribs in half, so it would fit the zip bags. Weighed both pieces and mix my ingredients for each one seperate. Rubbed it into the ribs than added into the bag with all the mix that belonged to that section.
Into the fridge for 48 hours , flipping and messaging every 12 hours or so.
48 hours = remove, rinse off all the cure mix, slice and do a fry test, This is where I was worried about using the salt with the mix. But it was good, not salty at all. I was shocked
place in a tub of ice water for 1 hour, dry off and into the fridge for the night to get the pellicle, I only lightly coated with black pepper
Into the smoker set at 225 with hickory and mesquite , for approx,2.5 hours, than into a foil pan with pineapple juice and brown sugar for 1.5 hours , than back on the racks for last hour
These were very good, a little too tender for me, as they were hard to cut. But in all fairness I did not let them rest at all,
because they were getting wet from me drooling on them
Thanks to all and I followed
Bearcarver
's recipe that I printed off, well used as a great guideline. Thank You JohnNow to be fare I will do this again, but I also want to try it with a brine like Pop's that I also printed off
Thanks for looking , I know I am long winded , and I like pictures lol
This is a must do, and the other 3 people here have the dirty faces to agree to that
David
