Vacon / Bacon Questions

[cooker613]

I’m taking the big step to mak bacon. Well actually vacon. I cut the meat off a prime veal breast and am putting in Pop’s cure / brine. The meat is 1in to 1 1/4 in thick at the thickest. Need some guidance on how long to cure. Also thinking os smoking at ~200 degrees, butfor how long? And is that an appropriate temp? Being in AZ with 105 degree temp, cold smoking is not really Ann option. Any help. guidance, and advice would be greatly appreciated.
Thanks











More photos will follow.

 

[kit s]

I’m taking the big step to mak bacon. Well actually vacon. I cut the meat off a prime veal breast and am putting in Pop’s cure / brine. The meat is 1in to 1 1/4 in thick at the thickest. Need some guidance on how long to cure. Also thinking os smoking at ~200 degrees, butfor how long? And is that an appropriate temp? Being in AZ with 105 degree temp, cold smoking is not really Ann option. Any help. guidance, and advice would be greatly appreciated.
Thanks

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More photos will follow.

Well don't know for sure, but can't see why you can't cold smoke...yes external temp is high, but your still not cooking it, as you would at 200...actually anything under a 100 is cold smoking as considered by some and well 105 is close. just my one and a half cents.

 

[crazzycajun]

https://www.smokingmeatforums.com/ams/pops6927s-curing-brines-regular-and-lo-salt.9838/
Try this version of pops brine it has guidelines for time

 

[TomKnollRFV]

I've only hot smoked bacon, and that means I bring it to 145f-155f.

As for the brine...if it's like the ham I am curing, 18 days I think? Sorry, can't help much on the brine time, I have only dry cured bacon products.

 

[cooker613]

https://www.smokingmeatforums.com/ams/pops6927s-curing-brines-regular-and-lo-salt.9838/
Try this version of pops brine it has guidelines for time

Thanks. Now I need any thoughts on temps and time.
Oy!
Going where no Yid has gone before.

 

[TomKnollRFV]

Thanks. Now I need any thoughts on temps and time.
Oy!
Going where no Yid has gone before.

Well if you hot smoke it, just bring it up to safe minimal temp for the meat.

 

[crazzycajun]

Depends if your going to cook it after it’s sliced if so no worries. Smoke too your desired level cool and slice. If your going to eat it as a snack then as Tom says cook to proper it cool and then slice
https://www.smokingmeatforums.com/threads/double-smoked-buckboard-bacon.274377/

https://www.smokingmeatforums.com/threads/dried-beef-step-by-step-great-stuff.167947/

I think your somewhere between these two articles on that your wanting to try good luck

 

[cooker613]

Depends if your going to cook it after it’s sliced if so no worries. Smoke too your desired level cool and slice. If your going to eat it as a snack then as Tom says cook to proper it cool and then slice
https://www.smokingmeatforums.com/threads/double-smoked-buckboard-bacon.274377/

https://www.smokingmeatforums.com/threads/dried-beef-step-by-step-great-stuff.167947/

I think your somewhere between these two articles on that your wanting to try good luck

Plane is to slice, fry, and eat. And mabe even a kosher fattie.

 

[TomKnollRFV]

Plane is to slice, fry, and eat. And mabe even a kosher fattie.

That would be awesome to see!

 

[Elly Miller]

Thanks. Now I need any thoughts on temps and time.
Oy!
Going where no Yid has gone before.

this yid has gone there, LOL

 

[cooker613]

View attachment 382519

this yid has gone there, LOL

Mazel Tov! v’ B’tayavon!

 

[cooker613]

That would be awesome to see!

My Vacon bombs were a riff on the theme

 

[TomKnollRFV]

My Vacon bombs were a riff on the theme

Fair point!

Actually makes me wonder if I could try a similiar idea with buckboard...!