What did everyone cook today?
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Just for conversation, I had a friend many years ago (40+) that went thru the gates of learning his meat trade hands on. Started as a kid helping has dad on the farm with live stock. Worked his way thru a slaughter house, and ended up as a great Butcher. He surprised me one day while i was in pursuit of a ham to cure. He said that any part of a pig can be cured to taste like ham, bacon or Saucisson with the appropriate curing and seasoning except the squeal. Been making bacon and ham fm pork butts ever since . Just what i do. Cheers
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bocephus need your email to send the cabinet plans… chat
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cdavis I’m learning as I go with the help of Meatgistics videos. I do have a question though for those who have made dry rub bacon before. Do you wrap, seal, or cover the bellies while they’re curing on the fridge?
wdaly said in What did everyone cook today?:
cdavis I’m learning as I go with the help of Meatgistics videos. I do have a question though for those who have made dry rub bacon before. Do you wrap, seal, or cover the bellies while they’re curing on the fridge?
I cure mine the same as jh4_htx. Like others have said, it just works and is fool proof.
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jh4_htx Thanks. I’ll give that a try. Appreciate the help.
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wdaly
I usually cut the belly into about thirds and vac seal each piece with a dry cure. Makes it easy to flip. I’ve gotten great results so don’t wanna mess with a good thing too much. But I’m sure a large ziplock would work just as good. Usually tweak the spices in 2 of the 3 to change things up.Surg That sounds like a good idea. I like trying different flavors when I’m trying something new.
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wdaly said in What did everyone cook today?:
cdavis I’m learning as I go with the help of Meatgistics videos. I do have a question though for those who have made dry rub bacon before. Do you wrap, seal, or cover the bellies while they’re curing on the fridge?
I cure mine the same as jh4_htx. Like others have said, it just works and is fool proof.
processhead Thanks. Appreciate the help.
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jh4_htx Thanks for motivating me to try bacon for the first time. It’s in to cure. Not sure I would have ever tried it without the help of this group. Gonna be a long 5 days of waiting.
wdaly I put it in a zip lock bag and turn every day for seven days then I cut a piece of and cook it if it is to salty I soak it in cold water for a couple hours then try another piece if it is good I put it back in the fridge over night with out wrapping to let it dry good then smoke to 165 back in the fridge over night then slice and vacuum seal and freeze it
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Smoked a pork butt on my PK 360 grill, it held 225 like a champ with minimal babysitting and fuel having to be added. I injected it with |Pa-s-Black-Bull-Marinade using Walton’s Auto injector. and rubbed it with |Bad-Byron-s-Butt-Rub-BBQ-Seasoning. It came out amazing.
Tex_77 Do you season it again after you pull it apart? I have lately because it seems the taste doesn’t get into the core.
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Tex_77 Do you season it again after you pull it apart? I have lately because it seems the taste doesn’t get into the core.
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wdaly I put it in a zip lock bag and turn every day for seven days then I cut a piece of and cook it if it is to salty I soak it in cold water for a couple hours then try another piece if it is good I put it back in the fridge over night with out wrapping to let it dry good then smoke to 165 back in the fridge over night then slice and vacuum seal and freeze it
gus4416 Thanks. Good way to check for saltiness.
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cdavis I’m learning as I go with the help of Meatgistics videos. I do have a question though for those who have made dry rub bacon before. Do you wrap, seal, or cover the bellies while they’re curing on the fridge?
wdaly i use a Ziploc bag, easier to handle. I started making bacon exclusively with a dry rub and have been using a pickle more often, I seem to get a better product, maybe just me. As JoeB stated there are a lot of cuts on a hog that you can cure into a form of bacon. Buckboard bacon from a butt is a good example.
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I’m not a great food photographer, but I made a black bean soup with the bacon I posted further up the chain. I also cooked in some of the pork sausage I smoked on the Monday off for ID4 (still learning there).
Topped with fresh cilantro and extra sharp white cheddar.
Here’s my personal bonus round: heat some flour tortillas and have the black bean/bacon/sausage soup in a taco with a vinegar-forward Mexican hot sauce such as Valentina or Cholula.
jh4_htx good looking soup, reminds me of something I had in the Caribbean and Puerto Rico. Sounds tasty.
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Tex_77 badfire2625 YooperDog yall are killing me with all these great looking meals. If my wife ever gets on here and sees this I’m going to get fired.
cdavis thank you, but I am like the blind squirrel, every once in awhile I will find a nut. This was the end of a week of cooking for company, I have a brisket resting wrapped in a cooler, looking forward to unwrapping and slicing it up.
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YooperDog I see you are up, running, and combat ready… Good to hear fm you
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JoeB I enjoy my family but it gets tiring, nonstop cooking, cleaning and entertaining. It like a job. Our plan got blown out of the water with everyone’s diet and allergy issues. All’s good! You gotta enjoy the suck, lol. Pulling the meats out of the freezer tomorrow, with the plan to do some grinding mid to late week. Hope you had a great fourth/independence day.
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cdavis I’m learning as I go with the help of Meatgistics videos. I do have a question though for those who have made dry rub bacon before. Do you wrap, seal, or cover the bellies while they’re curing on the fridge?
wdaly I also use a 2 gallon ziplock bag. It does make liquid in the bag so I also put it into a meat lug in the fridge. Really makes a mess if a hole gets poked in the bag
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Spatchcocked and halfed chickens one was marinaded in |Cyclops-Greek-Marinade and the other |Argentinean-Style-BBQ-Marinade Both were marinaded using the Marinade Express Vacuum Tumbler. Everything came out great and was delicious.
Tex_77 Looks great. I sooo want one of those marinade tumblers, but elevation doesnt agree with it. Good Job!
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I’m not a great food photographer, but I made a black bean soup with the bacon I posted further up the chain. I also cooked in some of the pork sausage I smoked on the Monday off for ID4 (still learning there).
Topped with fresh cilantro and extra sharp white cheddar.
Here’s my personal bonus round: heat some flour tortillas and have the black bean/bacon/sausage soup in a taco with a vinegar-forward Mexican hot sauce such as Valentina or Cholula.
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To go with the pulled pork I made a Country Potato Salad, Black bean and corn salad, coleslaw, and bbq beans (which i forgot to take a final picture of so ypubget to see the base)
Tex_77 Wow - what a great spread.
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wdaly i use a Ziploc bag, easier to handle. I started making bacon exclusively with a dry rub and have been using a pickle more often, I seem to get a better product, maybe just me. As JoeB stated there are a lot of cuts on a hog that you can cure into a form of bacon. Buckboard bacon from a butt is a good example.
YooperDog Thanks. Hadn’t thought about other cuts off pork being used. I want to try some pickling as well. This forum is great for ideas and assistance.
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