Smokin-It User Forum!

Recipes => Bacon! => Topic started by: Libohunden on December 07, 2016, 10:43:55 PM

Title: Bacon Virgin!
Post by: Libohunden on December 07, 2016, 10:43:55 PM
Okay Gents!  I've recently purchased a cold smoke plate which I've put off for a couple of years.  But Bacon has been the main reason I've gotten it.  I think I've read every bacon post on the bacon section. I think I'm headed to Costco tomorrow to pick up a pork belly to start what sounds like a 7 day brine.  The plan is to smoke it the following Friday night or Saturday... Depending on what life throws at me in the meantime.

What are your favorite tried and true bacon brines?  I may go for any that sound good.  A good maple bacon recipe may just push me over the edge!  Let me know what ya'll think is the schiznit!  I've got most ingredients laying around and I plan to start the brine either tomorrow night or Friday. 

Is a wet or dry brine better for bacon?
Title: Re: Bacon Virgin!
Post by: SconnieQ on December 07, 2016, 11:05:46 PM
I have only used dry cure. I think most people use dry cure for belly bacon, and wet cure for buckboard bacon. A couple threads, you've probably already read.

This link has my basic recipe. You can add whatever you like to it for additional flavorings. I like the basic maple bacon.
http://smokinitforums.com/index.php?topic=5582.msg51933#msg51933

This is Pork Belly (Brian's) recipe/technique. He mixes up a large amount of cure then uses the saltbox method to apply it.
http://smokinitforums.com/index.php?topic=1797.0
Title: Re: Bacon Virgin!
Post by: NDKoze on December 07, 2016, 11:20:54 PM
I have mainly used wet brines just because of the ease of making the bacon (no daily flipping). But, I have seen several comparisons where the dry brined bacon almost always wins for true bacon flavor. Many say the wet brined versions taste more like a combination of bacon and ham which I kind of agree with.

If I were going to do my first bacon again, I would go with a dry brined bacon. In fact, I have been meaning to get another batch going again, but have been busy with Fall snack stick processing.

In addition to the threads that Kari posted, I would also take a look at these threads:
http://smokinitforums.com/index.php?topic=2818
http://smokinitforums.com/index.php?topic=3034
http://smokinitforums.com/index.php?topic=4157
http://www.diggingdogfarm.com/page2.html
Title: Re: Bacon Virgin!
Post by: Libohunden on December 08, 2016, 10:31:21 PM
Thanks Gents! 

I picked up a nice belly tonight at Costco. I've read some people cut up the belly into large chunks.  Is that advisable?
Title: Re: Bacon Virgin!
Post by: SconnieQ on December 08, 2016, 11:51:18 PM
Thanks Gents! 

I picked up a nice belly tonight at Costco. I've read some people cut up the belly into large chunks.  Is that advisable?

If it is the big 9-10 pound slab from Costco, I cut mine either in half, or in thirds. You probably don't have to cut it at all, but it makes it a little easier to manage. Some things to consider are zip-lock bag size, sheet pan size (in case the bag leaks), refrigerator space, and how long you want your strips of bacon. And also whether you will be using a slicer or slicing by hand. Cutting it into thirds fits on my slicer. If I'm slicing by hand, I slice it in half to fit in the bags, and my #1 smoker. I would not cut it any more than you have to, or you will end up with more "end slices".
Title: Re: Bacon Virgin!
Post by: Libohunden on December 09, 2016, 12:09:57 AM
Karl, I've got 2 gal and 2.5 gal bags so I think I can fit the whole thing in one. My slab is 9.5lbs.

I've got a dedicated bbq/beer fridge and I'll be slicing by hand.  Also, I have a model 3 so space is not an issue there. Are end pieces not desirable in the bacon arena?

Cutting in half sounds good to me!
Title: Re: Bacon Virgin!
Post by: NDKoze on December 09, 2016, 12:17:25 AM
The ends tend to curl a bit which prevents you from getting that nice evenly sliced piece of bacon.

Since you are hand slicing, I would go with cutting kin half too.
Title: Re: Bacon Virgin!
Post by: SconnieQ on December 09, 2016, 04:14:40 AM
Karl, I've got 2 gal and 2.5 gal bags so I think I can fit the whole thing in one. My slab is 9.5lbs.

I've got a dedicated bbq/beer fridge and I'll be slicing by hand.  Also, I have a model 3 so space is not an issue there. Are end pieces not desirable in the bacon arena?

Cutting in half sounds good to me!

Judging from the 9-10 pound slabs I've bought from Costco, I assume it's kind of rectangular. So when you cut it in half, you will have 2 squarish hunks, which works well. The end pieces are just not as pretty, and not as even, so they don't fry up quite as evenly, but taste just as good. I use the first and last slices that don't look as pretty for beans or soup, or anything else you want to add smoky porky flavor to. I know at the famous Neuske's here in Wisconsin, if you are fortunate enough to live nearby and go to their Company Store, they sell the bacon end slices for around half price, or at least they used to. Just as good, but not consistent shapes. Nueske's bacon is what I strive to achieve (for a whole lot less money). Nueske's is the best bacon in my opinion.
https://www.nueskes.com/store/bacon/
Title: Re: Bacon Virgin!
Post by: Libohunden on December 10, 2016, 10:00:23 AM
Started the brine last night with Karl's basic brine.  A week can't go by fast enough!!

Thanks Gents!
Title: Re: Bacon Virgin!
Post by: DivotMaker on December 11, 2016, 10:07:52 PM
My local Sam's is finally selling bellies!  I really need to try this!
Title: Re: Bacon Virgin!
Post by: Libohunden on December 13, 2016, 11:57:00 AM
Question:  when cold smoking, is it better to have the shelf with the bacon low and closer to the ice or should it be kept up top?
Title: Re: Bacon Virgin!
Post by: BedouinBob on December 13, 2016, 12:14:22 PM
As far away from the heat as possible is my suggestion.
Title: Re: Bacon Virgin!
Post by: Libohunden on December 13, 2016, 12:18:58 PM
I'll be using a cold smoke plate... heat rises...

Title: Re: Bacon Virgin!
Post by: DivotMaker on December 13, 2016, 07:20:48 PM
Question:  when cold smoking, is it better to have the shelf with the bacon low and closer to the ice or should it be kept up top?

You know what?  That's a really good question that I've never really thought about!  If you keep the belly right above the ice pan, it's bound to stay cooler than up high.  If it's up high, what heat gets past the ice will still be warmer.  Hmmm.... I'll let others ponder on that one, too!
Title: Re: Bacon Virgin!
Post by: Libohunden on December 13, 2016, 07:39:02 PM
Thanks Tony, for clarifying my thoughts!!!
Title: Re: Bacon Virgin!
Post by: Pork Belly on December 15, 2016, 09:46:50 PM
I do not have a co;d smoke plate. When cold smoking I always use as high a rack as possible. I use chips with a chip screen and run the #3 on 100.

That looks like a good belly, if I were smoking it I would cut it in half prior to curing.
Title: Re: Bacon Virgin!
Post by: Libohunden on December 15, 2016, 10:01:52 PM
I did cut it in half!

The plan is to take it out of the brine tomorrow.  Let it air dry in the fridge after rinsing through Sat and get up early on Sunday and smoke that bad boy!

Title: Re: Bacon Virgin!
Post by: Libohunden on December 17, 2016, 10:56:40 PM
Not sure what happened.  I thought I posted on here last night but I guess I forgot to hit send.

At any rate, I'm getting ready to smoke my bacon tomorrow morning. I rinsed the brine Friday night and the halves have been sitting on a rack in my fridge air drying since then.  I'm thinking about drenching the bacon halves in maple syrup just before I begin the smoke tomorrow morning.  Does anyone have any thoughts on that?
Title: Re: Bacon Virgin!
Post by: Walt on December 18, 2016, 12:04:21 AM
I usually add a light coat of cane syrup & some fresh cracked black pepper.
Title: Re: Bacon Virgin!
Post by: Libohunden on December 18, 2016, 11:38:38 AM
I don't think I've got the hang of this cold smoke plate. I cranked it up to 125F at the beginning for about 5 min until the smoke started rolling. Then cut it back to 100. After a while, I noticed my meat temp was rising slowly. I cut off the heat all together for a while. Then about an hour into it, I opened the door. After a while and seeing no smoke, I cranked it up to 200 for about 5 min till I saw some thin blue smoke and then cut it back down to 100. I had to leave my house as my mom is having surgery. But thanks to Tony Lyne building me a Heatermeter I'm watching the temps from here. Right now after 2 hours I'm sitting at 80F. Will it be okay if I just smoke it till it hits 150 since I can't be there to regulate the temp?
Title: Re: Bacon Virgin!
Post by: SconnieQ on December 18, 2016, 03:59:59 PM
I don't think I've got the hang of this cold smoke plate. I cranked it up to 125F at the beginning for about 5 min until the smoke started rolling. Then cut it back to 100. After a while, I noticed my meat temp was rising slowly. I cut off the heat all together for a while. Then about an hour into it, I opened the door. After a while and seeing no smoke, I cranked it up to 200 for about 5 min till I saw some thin blue smoke and then cut it back down to 100. I had to leave my house as my mom is having surgery. But thanks to Tony Lyne building me a Heatermeter I'm watching the temps from here. Right now after 2 hours I'm sitting at 80F. Will it be okay if I just smoke it till it hits 150 since I can't be there to regulate the temp?

If you have an analog model... I turn the smoker ON FULL BLAST for 15 minutes (to get the smoke going), then 45 minutes OFF. Repeat this cycle, and try to keep the box temp under 100 degrees, for as many smoke cycles as you want (for smokiness preference, 4 hours or more), until you are ready to actually "cook" the bacon to 150. Smoking in the winter makes this much easier. Then you turn to 200 until internal temp reaches 150. If you have a D model, then this process is much differnt. If you are using the cold smoke plate, you should have a disposable aluminum pan filled with ice sitting on top of the plate, or 2 liter bottles of frozen water (ice) in a pan on top of the cold smoke plate.
Title: Re: Bacon Virgin!
Post by: Libohunden on December 18, 2016, 04:41:47 PM
Almost done now. Just rotated it. 

I'm thinking of putting more maple syrup on when I take it out.  Any thoughts on that?
Title: Re: Bacon Virgin!
Post by: Libohunden on December 18, 2016, 09:14:23 PM
All done!  I did slather maple syrup on both pieces after I took them out. They smell like a dream!  I have them resting in the fridge now uncovered. Can't wait to get time to slice them and eat some!!!
Title: Re: Bacon Virgin!
Post by: BedouinBob on December 19, 2016, 10:31:02 AM
I think you are going to like it Libo.  :)
Title: Re: Bacon Virgin!
Post by: ibbones on December 19, 2016, 12:20:59 PM
Looks amazing.
Title: Re: Bacon Virgin!
Post by: DivotMaker on December 19, 2016, 08:27:24 PM
Whoa!   :P :P :P
Title: Re: Bacon Virgin!
Post by: Libohunden on December 19, 2016, 09:04:29 PM
Now that the halves have rested for 24 hours uncovered in my fridge... And I'm not ready to slice right now... Should I wrap them in tin foil until I'm ready?  Also, how long will they keep in the fridge?
Title: Re: Bacon Virgin!
Post by: NDKoze on December 19, 2016, 09:12:51 PM
I've heard of people resting their bacon in the fridge uncovered for as long as four days before slicing. The longer the better. It allows the smoke to further penetrate and equalize.
Title: Re: Bacon Virgin!
Post by: Libohunden on December 19, 2016, 09:19:20 PM
Thanks Greg! 
Title: Re: Bacon Virgin!
Post by: Libohunden on December 22, 2016, 11:24:54 AM
Final results... OMG!!!!  Incredible. I have seen the light!!!  Never have I had bacon this phenomenal before!!!

I sliced up a couple lbs this morning with my 14" victorinox granton edge carving knife. Vacuum sealed the rest in chunks of roughly 1.5 lbs each. I did notice that since my slices were not too consistent, the thicker pieces needed to stay in longer (cooked in oven).  Flavor was out of this world!

Thank you to everyone for helping make my first time memorable!  ;)

Title: Re: Bacon Virgin!
Post by: SconnieQ on December 22, 2016, 04:42:24 PM
Looks perfect Libo!
Title: Re: Bacon Virgin!
Post by: NDKoze on December 22, 2016, 06:38:09 PM
Looks awesome! Which recipe did you use again?

Earlier you said you used Karl's basica brine. I am assuming you meant Kari? If so which of her basic brine options you chose? She has one for Prague Powder #1 and one with Tender Quick on the link that she had provided.
Title: Re: Bacon Virgin!
Post by: Libohunden on December 22, 2016, 07:23:07 PM
LMAO!  I've always thought it was Karl!  Sorry about that Kari!  But, yes. I used HER basic Brine with TenderQuick. I use 9.5 tablespoons of TenderQuick and Brown sugar. I didn't have a ton of maple syrup so I just used what I had at the time, which was probably about 4 tablespoons. But made up for it right before and after the smoke. My belly was 9.5lbs exactly.

Before the temp rises (after the less warm months) in Texas, I plan to stock my freezer full to get through to the next winter!  Not to mention, I think friends and family will be begging me for some of this!!
Title: Re: Bacon Virgin!
Post by: Libohunden on December 22, 2016, 07:28:57 PM
I don't have a slicer and have been thinking about taking some hunks to my grocery meat market and asking if they will slice it for me so that I can have uniform slices. Anyone tried that?
Title: Re: Bacon Virgin!
Post by: NDKoze on December 22, 2016, 07:54:08 PM
I think I would only try that if I was buying a pretty substantial amount of meat from them.

I have a cheapo $60 slicer that has been working fine for close to 10 years. I can only cut 5-6" slices, but they are nice and even and taste just as good and are the perfect size for my BLTs.
Title: Re: Bacon Virgin!
Post by: SconnieQ on December 27, 2016, 04:57:57 PM
If you can get an outside source to slice it, more power to you, but I think that would be unlikely. Based on strict regulations on food safety and cleanliness, it would be unlikely that grocery stores or butcher shops would put an unknown meat from an unknown source on their slicer. I've heard of people who do this, but that would be the exception, not the norm. I have an affordable Chef's choice slicer, and it does not slice LONG slices, but it works for what I need. I just adjust the size of my slabs before smoking to fit the size of my slicer. And like Gregg says, the shorter slices are perfect for BLTs, and I've always preferred the shorter slices for almost everything else.
Title: Re: Bacon Virgin!
Post by: SmokedGouda on December 27, 2016, 05:35:06 PM
If you are using the cold smoke plate, you should have a disposable aluminum pan filled with ice sitting on top of the plate, or 2 liter bottles of frozen water (ice) in a pan on top of the cold smoke plate.

Hey Kari
2 things: 1, can you use the drip pan to hold the ice or does the drip pan need to be on during the cold smoke phase? 2, the plastic bottle never melts during the cold smoke phase?
Title: Re: Bacon Virgin!
Post by: SconnieQ on December 28, 2016, 06:55:03 PM
If you are using the cold smoke plate, you should have a disposable aluminum pan filled with ice sitting on top of the plate, or 2 liter bottles of frozen water (ice) in a pan on top of the cold smoke plate.

Hey Kari
2 things: 1, can you use the drip pan to hold the ice or does the drip pan need to be on during the cold smoke phase? 2, the plastic bottle never melts during the cold smoke phase?

For the cold smoke phase, I do use the drip pan filled with ice sitting on top of the cold smoke plate. I have a #1, so it's a perfect fit. If you have a larger smoker, and you want a larger pan with higher sides, a disposable pan can be used. There will be no fat drippings to worry about during the cold smoke. When you get to the hot smoke phase of the bacon, dump the water/ice out of the drip pan, remove the cold smoke plate, and slide the drip pan underneath in it's normal position. Smoke box and floor should be covered with foil as usual. I have never used the frozen plastic bottles, but Gregg (NDKoze) does, and sounds like a great idea. The plastic should not melt if your box temp stays below 100 degrees.
Title: Re: Bacon Virgin!
Post by: NDKoze on December 30, 2016, 04:35:59 PM
To be fair, I do not have or use the SI Cold Smoke Plate. Instead, I use an A-MAZE-N smoker for my cold smoking. So, my temps rarely get higher than 100 when I cold smoke.

But, if you place the water bottles on a middle rack above the cold smoke plate, I would think it would take a fair amount over 100 before the plastic would start to melt. Otherwise, I would have a hell of a big mess in the summer when it gets close to or above 100 at the lake and I have several plastic water bottles sitting on my deck that do not fit into my cooler/fridge.
Title: Re: Bacon Virgin!
Post by: Libohunden on January 05, 2017, 01:17:25 PM
I'm considering taking my newest bacon out of its brine tonight, which is a day early. Anyone think that will be an issue?  I would like to try to make snack sticks this weekend also!

Also, I've had my mom complain that my last bacon was too salty. Anyone know how to make it "low sodium" for her?
Title: Re: Bacon Virgin!
Post by: NDKoze on January 05, 2017, 06:32:57 PM
To remove some of the sodium, you can soak the bacon in cold water.

I would first do a fry test by cutting a slice off of one of the sides. If it is too salty, soak in cold water for an hour and then retest. keep doing this until you get the salt level that you like. I tend to find that the salt evens out a little after smoking/resting. So don't soak too much of the sodium out of there.

When you do your fry test, you should be able to see if the cure has penetrated to the middle of your bacon or not. Assuming that it has, there shouldn't be a problem pulling early.
Title: Re: Bacon Virgin!
Post by: Libohunden on January 07, 2017, 11:02:07 PM
Now wouldn't this be nice!

http://www.ebay.com/itm/291992933966

Title: Re: Bacon Virgin!
Post by: GoodForTheSport on April 29, 2017, 12:11:20 PM
do you think the pink salt is 100% necessary?

Thanks, Ray
Title: Re: Bacon Virgin!
Post by: Libohunden on April 29, 2017, 07:27:55 PM
Well, I guess if you don't want to kill those eating it. I certainly wouldn't try bacon without the required brine.
Title: Re: Bacon Virgin!
Post by: SconnieQ on May 02, 2017, 09:33:11 PM
Also...the pink salt (cure) is what makes bacon taste like bacon. Without the cure, it would taste like smoked pork belly, which tastes great, but tastes nothing like bacon. If you don't use the pink salt, then you need to use a completely different method for safety reasons. And it won't be "bacon" in my book.