Makin' Bacon (EQ Method)
-
Well came in just shy of 7 hours till I hit 138F. Lt it ride a bit till I hit 138.9F then pulled and dropped into a meat lug of cold water. Not complaining about the look of this!
Jamieson22 Your belly still looks like a GREAT piece of pork, really good color. I’m sure it tastes awesome, if you are happy with the end product that’s all that matters!
-
mrobisr How long do you smoke for when you cold-smoke it? Would be curious as to how final product compares to bacon brought up to 138-145F.
Jamieson22 I only smoke for 30 minutes with apple wood because my wife likes a very gentle smoke. I have never smoked up to 135f, but looking at your picture the difference appears to be minimal. With cold smoke the fat is not rendered at all compared to 135f you might have some rendering, but probably not enough to make a difference.
I then wrap in foil or put into a plastic container and refrigerate for 24 hours and then put it in the freezer for 30-45 minutes to make it easier to slice.
Your belly looks amazing and will taste great you do what works for you.
-
Well came in just shy of 7 hours till I hit 138F. Lt it ride a bit till I hit 138.9F then pulled and dropped into a meat lug of cold water. Not complaining about the look of this!
Jamieson22 great looking belly! You expanded your comfort zone and begin another journey. Keep notes and you will surprise yourself.
-
mhighland69 Thanks will def give that a try when temps are colder here.
Also how long should I let this rest in fridge to “mellow” before slicing and vac sealing?
Jamieson22 man that’s a good looking belly. I’m getting closer to trying this myself. Thanks for sharing
-
Jamieson22 let’s see some of that bacon fried up!
-
Jamieson22 let’s see some of that bacon fried up!
ND Mike Letting it mellow in a ziploc in fridge a couple days before I slice. But will definitely come back with some pics when I do!
-
Today was slicing day. Whole kitchen smells like smoke and I can’t wait to cook some up.
-
Looks delicious, a perfect meat to fat ratio!
-
Today was slicing day. Whole kitchen smells like smoke and I can’t wait to cook some up.
Jamieson22 looks great makes me wanna buy a slicer.
“A smooth sea never made a skilled sailor.”
-
Jamieson22 looks great makes me wanna buy a slicer.
Surg I got the Globe G12 to replace my sub-$100 serrated blade model. That one worked fine enough for my limited use until one day this small plastic ring behind blade broke rendering it useless. Since I couldn’t find any parts I had to toss it. Got the Globe off local marketplace in like-new condition for under $600. Does an amazing job but for my use I spend more time cleaning it than I do slicing with it.
-
Today was slicing day. Whole kitchen smells like smoke and I can’t wait to cook some up.
Jamieson22 That looks great!
-
Cut it in half to fit better in fridge/bag. Interior shot:
Jamieson22 man that looks like it would be great fried up with some fresh tomatoes from the garden, lettuce and a little mayo on a good old fashioned BLT.
-
good looking bacon
-
Today was slicing day. Whole kitchen smells like smoke and I can’t wait to cook some up.
Jamieson22 looks like some good bacon!
-
Today was slicing day. Whole kitchen smells like smoke and I can’t wait to cook some up.
Jamieson22 that is a work of beauty
-
That looks amazing!
-
Today was slicing day. Whole kitchen smells like smoke and I can’t wait to cook some up.
Jamieson22 - I am going to have to research this and try it. Looks so good!
Life is a Garden - Dig it.
-
Jamieson22 - I am going to have to research this and try it. Looks so good!
lkrfletcher said in Makin' Bacon (EQ Method):
Jamieson22 - I am going to have to research this and try it. Looks so good!
Definitely like this EQ method. A surprisingly small amount of salt/sugar/cure just rubbed onto belly dry. Then put in a bag in fridge for 14 days. I started with 2% salt and plan to dial down to 1.8% on next batch.
-
Also a fan of this method. It is almost fool proof since you are weighing out the precise amount of salt, sugar and cure based on the green weight of the pork belly. This greatly reduces a finished bacon that is too salty or not salty enough. When done correctly, it also ensures that the nitrite levels are within guidelines for safe curing.
I use a Excel spreadsheet that calculates the correct salt, sugar and cure amounts to use after I enter the green weight of the belly.
-
Today was slicing day. Whole kitchen smells like smoke and I can’t wait to cook some up.
Jamieson22 great looking bacon. I am becoming a fan of the EQ method. Looks like you did an awesome job start to finish.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
