Was out of bacon except for some bbb. Local store had some bellies, 1st time I seen them there, 1st two I bought were 3.99 lb, then awhile later picked up 3 more for 1.99 lb
Wanted to do a taste test trial so decided to go with pops brine, brined for 14 days, then the rest all dry cured for 12 days were bearcarvers (1/2 oz (1TBS) tenderquick/ lb belly and 1 tsp br sugar/ lb belly). Diggingdog farms cure calculator ( 2% salt, 1%sugar...used half white sugar and half br sugar, and cure 1 at proper amount per weight of meat). Disco's recipe...for each kg of belly 25.8 gr br sugar, 19.2 gr kosher salt, 3 gr cure 1 (I reduced the br sugar to same amount of salt). After curing and a soak in water, ready for a fry test (toothpicks are colored to be able to identify each one)
This is one of the best parts! To keep it fair I was the only one that knew which was which so my wife and son had no idea. For the only reason that have used bear's and pop's before I wanted their unbiased opinions
They went into fridge uncovered for overnight rest and to start forming pellicle. Next day life got in the way so was later in the day before going to smoker. First had to scoop path to smoker
I did set bacon on counter with a fan blowing on while scooping and lighting smoker. Forgot to mention that all bellies were sprinkled with cr black pepper, onion powder and garlic powder after fry test. Into the smoker with amns lit. Cold smoked between 85 and 90 degrees for 4 hours due to earlier delay
Tbs coming out of chimney, put bag over therm control due to some on and off snow flurries
After an overnight stay in fridge again smoked for 7 hours, smoker temps between 95 and 100 degrees, hit 105 at the highest . More tbs coming out of chimney
Of course had my little helper, trying to find where that wonderful smell is coming from. This is kya, be 1 year old on st. Patrick's day, wife already said no green beers for her!
And another one... mama's home. One of the best pics I have of her posing
Then after 2nd smoke a rest before going back to fridge for 2 or 3 days uncovered
Finally all sliced up. I believe we ended up with about 18 lbs
The final results of taste tests...bearcarvers, diggingdog farms, and disco's were all very tasty with really good flavor. Pops was still good but not as much flavor this time, my fault for cutting back on sugar and salt (used 1/3 cup of salt, sugar, and brown sugar). Last time was a bit sweet for us so still trying to dial it in to our tastes, but it's so easy so will keep trying. We will see if there's a true winner after trying each one by themselves.
Want to thank each one of you for the insight you all have given so I'm able to accomplish this bacon. I would have used the @ sign along with each of your names but once in awhile I do that my entire post or reply disappeared, not always but not willing to risk it on this post.
Sorry if it's really long but trying to learn from others and be as informative as possible.
Thanks for looking
Ryan
Wanted to do a taste test trial so decided to go with pops brine, brined for 14 days, then the rest all dry cured for 12 days were bearcarvers (1/2 oz (1TBS) tenderquick/ lb belly and 1 tsp br sugar/ lb belly). Diggingdog farms cure calculator ( 2% salt, 1%sugar...used half white sugar and half br sugar, and cure 1 at proper amount per weight of meat). Disco's recipe...for each kg of belly 25.8 gr br sugar, 19.2 gr kosher salt, 3 gr cure 1 (I reduced the br sugar to same amount of salt). After curing and a soak in water, ready for a fry test (toothpicks are colored to be able to identify each one)
This is one of the best parts! To keep it fair I was the only one that knew which was which so my wife and son had no idea. For the only reason that have used bear's and pop's before I wanted their unbiased opinions
They went into fridge uncovered for overnight rest and to start forming pellicle. Next day life got in the way so was later in the day before going to smoker. First had to scoop path to smoker
I did set bacon on counter with a fan blowing on while scooping and lighting smoker. Forgot to mention that all bellies were sprinkled with cr black pepper, onion powder and garlic powder after fry test. Into the smoker with amns lit. Cold smoked between 85 and 90 degrees for 4 hours due to earlier delay
Tbs coming out of chimney, put bag over therm control due to some on and off snow flurries
After an overnight stay in fridge again smoked for 7 hours, smoker temps between 95 and 100 degrees, hit 105 at the highest . More tbs coming out of chimney
Of course had my little helper, trying to find where that wonderful smell is coming from. This is kya, be 1 year old on st. Patrick's day, wife already said no green beers for her!
And another one... mama's home. One of the best pics I have of her posing
Then after 2nd smoke a rest before going back to fridge for 2 or 3 days uncovered
Finally all sliced up. I believe we ended up with about 18 lbs
The final results of taste tests...bearcarvers, diggingdog farms, and disco's were all very tasty with really good flavor. Pops was still good but not as much flavor this time, my fault for cutting back on sugar and salt (used 1/3 cup of salt, sugar, and brown sugar). Last time was a bit sweet for us so still trying to dial it in to our tastes, but it's so easy so will keep trying. We will see if there's a true winner after trying each one by themselves.
Want to thank each one of you for the insight you all have given so I'm able to accomplish this bacon. I would have used the @ sign along with each of your names but once in awhile I do that my entire post or reply disappeared, not always but not willing to risk it on this post.
Sorry if it's really long but trying to learn from others and be as informative as possible.
Thanks for looking
Ryan