Author Topic: First bacon on the #2  (Read 162 times)

Jimeo

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First bacon on the #2
« on: September 04, 2017, 03:07:10 PM »
Split a belly with a friend and ended up with a 4.5 lb half.  I used Kari's Prague powder #1 cure and did the seven day rub and flip.  Removed from the cure, rinsed and left in the fridge 24 hours uncover.

I used 4.25 oz of cherry, split into slivers, chips and small chunks.  Started off at 100 degrees, only turning up a few times to get smoke rolling, for three hours.  Finished at 200 degrees to an IT of 150 degrees, took a total of 4.25 hours. 

Removed from smoker and rested one hour before going into the fridge, loosely covered with wax paper, for 24 hours.

Hand sliced this afternoon, yielded close to 100 pieces.  Cooked up a couple of pieces to sample and were really good!  Can't wait for a nice BLT for dinner!
« Last Edit: September 04, 2017, 03:46:55 PM by Jimeo »
Jim in Marietta Georgia
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Durangosmoker

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Re: First bacon on the #2
« Reply #1 on: September 04, 2017, 03:13:20 PM »
Very nice! And with garden ripe tomatoes will be especially good. Congratulations!
Eric in New York's Hudson Valley, unless I can get out to Durango.
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Jimeo

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Re: First bacon on the #2
« Reply #2 on: September 04, 2017, 05:31:57 PM »
Dinner...
Jim in Marietta Georgia
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Pork Belly

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Re: First bacon on the #2
« Reply #3 on: September 05, 2017, 08:19:11 AM »
What was you recipe did you just use Cure #1. I would think you wouldn't but a novice may read that and follow it literally.
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Jimeo

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Re: First bacon on the #2
« Reply #4 on: September 05, 2017, 10:18:26 AM »
It was a per pound of belly recipe...

1 T kosher salt
1/2 teaspoon Prague powder #1
1 T brown sugar
1 T maple syrup
 
I started with a 4.5 lb piece, so measured accordingly.
Jim in Marietta Georgia
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SconnieQ

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Re: First bacon on the #2
« Reply #5 on: September 05, 2017, 05:27:57 PM »
What was you recipe did you just use Cure #1. I would think you wouldn't but a novice may read that and follow it literally.

It is my recipe. It is not just Cure #1... as Jimeo posted above. I totally respect your professional bacon-making expertise :), but many people on this forum are backyard bacon makers, like me. My goal was to make the bacon-making process less intimidating, but safe. The recipe and proportions have been thoroughly researched and tested to work on a "per pound" basis for curing belly for bacon. Many people on this forum seem uncomfortable with the "saltbox" method, and using "whatever sticks". Plus, rather than mixing up a large amount of cure and discarding what doesn't stick, they want an exact measurement to put in a bag, based on the size belly they have, that will ensure good salt levels, along with an amount of cure that ensures safety. AmazingRibs, Ruhlman, and several others offer a per pound approach. It is more precise than the saltbox method, and gives those who are not cured meat experts such as yourself some peace of mind.
« Last Edit: September 05, 2017, 05:50:12 PM by SconnieQ »
Kari from Madison WI "77 Square Miles Surrounded by Reality"
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Aspenextreme

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Re: First bacon on the #2
« Reply #6 on: September 05, 2017, 09:02:18 PM »
SconnieQ

can you point me towards your method for curing as I am used to equilibrium curing as I can get repeatable results since I weight it out. I am just curious. Thanns.

What was you recipe did you just use Cure #1. I would think you wouldn't but a novice may read that and follow it literally.

It is my recipe. It is not just Cure #1... as Jimeo posted above. I totally respect your professional bacon-making expertise :), but many people on this forum are backyard bacon makers, like me. My goal was to make the bacon-making process less intimidating, but safe. The recipe and proportions have been thoroughly researched and tested to work on a "per pound" basis for curing belly for bacon. Many people on this forum seem uncomfortable with the "saltbox" method, and using "whatever sticks". Plus, rather than mixing up a large amount of cure and discarding what doesn't stick, they want an exact measurement to put in a bag, based on the size belly they have, that will ensure good salt levels, along with an amount of cure that ensures safety. AmazingRibs, Ruhlman, and several others offer a per pound approach. It is more precise than the saltbox method, and gives those who are not cured meat experts such as yourself some peace of mind.

SconnieQ

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Re: First bacon on the #2
« Reply #7 on: September 06, 2017, 12:23:50 AM »
SconnieQ
can you point me towards your method for curing as I am used to equilibrium curing as I can get repeatable results since I weight it out. I am just curious. Thanns.

Equilibrium brine is good too, and very predictable. I do a dry brine. Here is the post.
http://smokinitforums.com/index.php?topic=5867.msg55170#msg55170
Kari from Madison WI "77 Square Miles Surrounded by Reality"
SI Model #1 with "Libby the dog" poultry skin eating accessory
Weber Smokey Mountain (are we still friends?), Weber Kettle Grill (stop complaining WSM, I still have a chance)
Anova WiFi Precision Cooker (sous vide)