Author Topic: Bacon Virgin!  (Read 14862 times)

Pork Belly

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Re: Bacon Virgin!
« Reply #15 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.
« Last Edit: December 21, 2016, 02:52:22 PM by Pork Belly »
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Libohunden

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Re: Bacon Virgin!
« Reply #16 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!

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Libohunden

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Re: Bacon Virgin!
« Reply #17 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?
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Walt

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Re: Bacon Virgin!
« Reply #18 on: December 18, 2016, 12:04:21 AM »
I usually add a light coat of cane syrup & some fresh cracked black pepper.
Walt from South East Louisiana
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Libohunden

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Re: Bacon Virgin!
« Reply #19 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?
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SconnieQ

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Re: Bacon Virgin!
« Reply #20 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.
« Last Edit: December 18, 2016, 04:07:31 PM by SconnieQ »
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Libohunden

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Re: Bacon Virgin!
« Reply #21 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?
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Libohunden

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Re: Bacon Virgin!
« Reply #22 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!!!
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BedouinBob

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Re: Bacon Virgin!
« Reply #23 on: December 19, 2016, 10:31:02 AM »
I think you are going to like it Libo.  :)
Bob - Colorado Springs
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ibbones

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Re: Bacon Virgin!
« Reply #24 on: December 19, 2016, 12:20:59 PM »
Looks amazing.
Michael "BONES" T. 
Victoria, Texas
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Re: Bacon Virgin!
« Reply #25 on: December 19, 2016, 08:27:24 PM »
Whoa!   :P :P :P
Tony from NW Arkansas
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Libohunden

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Re: Bacon Virgin!
« Reply #26 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?
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NDKoze

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Re: Bacon Virgin!
« Reply #27 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.
Gregg - Fargo, ND
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Libohunden

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Re: Bacon Virgin!
« Reply #28 on: December 19, 2016, 09:19:20 PM »
Thanks Greg! 
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Libohunden

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Re: Bacon Virgin!
« Reply #29 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!  ;)

« Last Edit: December 22, 2016, 11:26:30 AM by Libohunden »
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