Author Topic: TenderQuick Bacon  (Read 7131 times)

FunkedOut

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TenderQuick Bacon
« on: September 14, 2015, 02:09:35 PM »
I've been reading through this subforum ever since posting about my smoked belly and it really got me wanting to try some.  This is my first bacon ever, so I'm not sure if it will come out good, so go easy on me...
Most of this process is exactly the same as (and came from) Bear Carver on smokingmeatforum.

I started out by using a small butt that I had, about 6 pounds.
Took the bone out raw, and finished splitting the butt in half along where the bone used to be.  I then trimmed off all the pieces that were too thin, cooked and ate those separate.  I ended up with two pieces of pork, about 2 lbs each.

I weighed each piece separately and used the following recipe for the dry cure:

1/2 oz per pound of meat TenderQuick
2 Tablespoons of dark brown sugar per piece
1 Tablespoon of coarse black pepper per piece

I first applied the TQ, thoroughly rubbing every nook and cranny.  Then the pepper, then the sugar and bagged the meat, getting all of the rub on the plate in there as well.  There wasn't a lot of rub that didn't stick.  I always use gloves to rub; rub doesn't stick to gloves at all.
Then I prepared the second piece of meat the same way.

Both bags went for 7 days in the fridge, getting flipped and massaged daily.  Each piece was just under 1.5" thick.

Last night, I opened the bags, rinsed well with cool water and soaked in ice water for 1/2 hour.  I then dried the meat  well with paper towels and coated liberally with coarse black pepper.  I put them in the fridge, uncovered on a grate to dry and form a pellicle.

Today, I prepared for a cold smoke by inserting the cold smoke plate into the lowest position of my SI3.  I filled the chip tray with maple, because I will follow the cold smoke with a hot smoke.  Loaded my AMNPS with pitmasters choice pellets, placed it next to the chip tray and lit it.
I stacked a few bottles of ice on the cold smoke plate, slide the meat onto a single rack at the highest position, probed the meat and closed the door.

Ambient temp is 87F today.
Meat was at 35F internal temp when I first probed it.
30 minutes after closing the door, the box temp had dropped to 65F and meat had climbed to 48F.

Planning on 8 hours of cold smoke, followed by:
1 hour at 100F
1 hour at 120F
1 hour at 140F
then 160F until IT of 145F.

I figure bringing up the heat slowly should keep it from sweating.
AMZNPS should go for 12 hours with the fan on.
« Last Edit: September 14, 2015, 04:19:02 PM by FunkedOut »
Joe, in FL
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gregbooras

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Re: TenderQuick Bacon
« Reply #1 on: September 14, 2015, 02:11:36 PM »
Can't wait to see how this turns out Joe!

Greg

FunkedOut

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Re: TenderQuick Bacon
« Reply #2 on: September 14, 2015, 04:22:23 PM »
Me too.
One thing I forgot to mention about the cold smoke plate, it doesn't not fit in the lowest slot with the insulation bulge down.  It only fits flange down, bulge up.  In this orientation, sweat from the bottles will make it into the seams of the plate and then take forever to drip out.  I'd hate to get any mold in there, so I may make some weep holes for drainage.

In the meantime, wrap the plate with foil well; especially the seams.  ;)
Joe, in FL
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elkins20

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Re: TenderQuick Bacon
« Reply #3 on: September 14, 2015, 07:15:59 PM »
Hey Joe, just a question and not sure of myself. But, with the TQ cure the meat instead of using say insta cure #1? Some of the bacon processes I have read just at this forum use the insta cure #1. I am waiting on some insta cure #1 to arrive as had to order it online which is crazy when the shipping costs more than the item purchased. I do have the TQ and have used it just to make the fax smoke ring. Thanks for your advise.
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

DivotMaker

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Re: TenderQuick Bacon
« Reply #4 on: September 14, 2015, 07:47:28 PM »
Me too.
One thing I forgot to mention about the cold smoke plate, it doesn't not fit in the lowest slot with the insulation bulge down.  It only fits flange down, bulge up.  In this orientation, sweat from the bottles will make it into the seams of the plate and then take forever to drip out.  I'd hate to get any mold in there, so I may make some weep holes for drainage.

In the meantime, wrap the plate with foil well; especially the seams.  ;)

An easy solution would be to clean the cold smoke plate, and run a bead of high-temp RTV sealant around the edge where the seam is.  I use ice in a pan, so I don't worry about that, but that would solve your dripping problem with the ice bottles.
Tony from NW Arkansas
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Pork Belly

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Re: TenderQuick Bacon
« Reply #5 on: September 14, 2015, 09:13:07 PM »
Quote
But, with the TQ cure the meat instead of using say insta cure #1? Some of the bacon processes I have read just at this forum use the insta cure #1. I am waiting on some insta cure #1

You can use the Tender Quick in place of  the Basic Dry Cure mix in my dry cured bacon posting. It is salt, sugar and Cure #1 ready mixed.
Brian - Michigan-NRA Life Member
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FunkedOut

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Re: TenderQuick Bacon
« Reply #6 on: September 14, 2015, 09:21:00 PM »
I'm not sure of the conversion quantities between TQ and #1/#2.
I'm sure that's out there.
I believe TQ is cut quite a bit with salt and sugar.
TQ bag says 0.5% Sodium Nitrate and 0.5% Sodium Nitrite.
« Last Edit: September 15, 2015, 01:24:22 AM by FunkedOut »
Joe, in FL
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FunkedOut

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Re: TenderQuick Bacon
« Reply #7 on: September 14, 2015, 09:26:17 PM »
Cold plate and ice worked great.
6 hours into the deal, both smoker and meat were at 65F.

AMZNPS quit at the 6 hour mark.  Maybe not enough air?

I removed the bottles and relit the AMZNPS.
Moved on to the next step on the Auber (100F).
« Last Edit: September 14, 2015, 09:28:00 PM by FunkedOut »
Joe, in FL
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FunkedOut

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Re: TenderQuick Bacon
« Reply #8 on: September 14, 2015, 09:30:32 PM »
3 hours later,
Auber just cranked to 160F and meat is at 110F.
Smoke is flowing great.
Joe, in FL
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FunkedOut

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Re: TenderQuick Bacon
« Reply #9 on: September 15, 2015, 12:19:10 AM »
12 hours total smoke
==============
6 hours cold
1 hour 100F
1 hour 120F
1 hour 140F
3 hours 160F

meat internal temp is 125F.
I'm done and so is this bacon.
Gonna pull it, wrap it and stick it in the fridge.
I'll slice tomorrow.

...I couldn't resist a test fry...
« Last Edit: September 15, 2015, 01:24:54 AM by FunkedOut »
Joe, in FL
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elkins20

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Re: TenderQuick Bacon
« Reply #10 on: September 15, 2015, 02:54:28 AM »
That is very good looking bacon Joe, nice job.
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

BedouinBob

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Re: TenderQuick Bacon
« Reply #11 on: September 15, 2015, 12:38:34 PM »
Joe, the bacon looks great! How was the flavor?
Bob - Colorado Springs
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FunkedOut

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Re: TenderQuick Bacon
« Reply #12 on: September 15, 2015, 01:19:43 PM »
I've been sacrificing myself and living the rough life.
By that I mean, I've been eating the ends.  ;D
The ends are salty and way peppery, which I love.

I did sneak a center cut slice and found the flavor to be really, really good.
My first thought was this is perfect for some chicken pasta Alfredo.
A BLT would be great too.
And though it doesn't replace belly bacon for breakfast, it'd make great Benedicts or bacon egg and cheese sammiches.
Not really any down side here.

I will echo what I've read before, sliced thin tastes more like bacon, sliced thick tastes more like ham.
Joe, in FL
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elkins20

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Re: TenderQuick Bacon
« Reply #13 on: September 15, 2015, 02:51:10 PM »
Hey Joe in your opinion you do not think this would be a good replacement for bellie bacon? What if the seasoning or wood smoke was different?
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

FunkedOut

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Re: TenderQuick Bacon
« Reply #14 on: September 15, 2015, 05:20:01 PM »
not sure if it's my technique, the recipe or the meat.
I guess the best way to rule out the meat would be to duplicate this process on a belly.
Joe, in FL
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