Bacon try #2
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Got another nice looking belly. Gonna try again, hate to waste dry rub, so will do it again, but not vacuum seal them this time. Will let you know how it comes out.
lkrfletcher You’ve got this Lynn.
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I am glad to here you aren’t giving up when your bacon is done before you smoke it cut a piece off and fry it up if it is to salty soak it for a hour then try it again till you get it where you want it is how I do it then I smoke it to a 160 internal temperature let it set over night in the fridge on a rack then slice that is just how I do it
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Got another nice looking belly. Gonna try again, hate to waste dry rub, so will do it again, but not vacuum seal them this time. Will let you know how it comes out.
lkrfletcher Good luck, I bet it turns out great.
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Got another nice looking belly. Gonna try again, hate to waste dry rub, so will do it again, but not vacuum seal them this time. Will let you know how it comes out.
lkrfletcher 
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Got another nice looking belly. Gonna try again, hate to waste dry rub, so will do it again, but not vacuum seal them this time. Will let you know how it comes out.
lkrfletcher said in Bacon try #2:
Got another nice looking belly. Gonna try again, hate to waste dry rub, so will do it again, but not vacuum seal them this time. Will let you know how it comes out.
You got this!!!
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lkrfletcher said in Bacon try #2:
Got another nice looking belly. Gonna try again, hate to waste dry rub, so will do it again, but not vacuum seal them this time. Will let you know how it comes out.
You got this!!!
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Brianzipperdog123
LOL! Awesome. -
Got another nice looking belly. Gonna try again, hate to waste dry rub, so will do it again, but not vacuum seal them this time. Will let you know how it comes out.
lkrfletcher keep good notes. It will work out. My first couple turned out great, then I did something different and then I had to get creative on how to use it up. Needed to get back to basics.
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lkrfletcher keep good notes. It will work out. My first couple turned out great, then I did something different and then I had to get creative on how to use it up. Needed to get back to basics.
Was definitely looking forward to this bacon.
Unfortunately, it is even saltier than the first batch.
Here is what I did different.
-Dry rub, but left in a large Tupperware container instead of vacuum sealing in bags.
-let cure for 5 days instead of 7- rinsed thoroughly over and over for 1 hour
- soaked in cold water for 3 hours. Cut a few pieces to test. Too salty
- soaked another three hours, with a water change every hour. Test pieces. Too salty.
- soaked overnight. Test pieces. Too salty.
It appears that bacon and I do not work well together.
I don’t think I will try this again. Way too expensive to keep producing inedible bacon.
Oh well. I gave it a solid couple of tries.
Life is a Garden - Dig it.
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Was definitely looking forward to this bacon.
Unfortunately, it is even saltier than the first batch.
Here is what I did different.
-Dry rub, but left in a large Tupperware container instead of vacuum sealing in bags.
-let cure for 5 days instead of 7- rinsed thoroughly over and over for 1 hour
- soaked in cold water for 3 hours. Cut a few pieces to test. Too salty
- soaked another three hours, with a water change every hour. Test pieces. Too salty.
- soaked overnight. Test pieces. Too salty.
It appears that bacon and I do not work well together.
I don’t think I will try this again. Way too expensive to keep producing inedible bacon.
Oh well. I gave it a solid couple of tries.
lkrfletcher sorry to hear that. Wish I could help with a good answer for you, but I’m at a loss
hey vegetarians, my food poops on your food!
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lkrfletcher sorry to hear that. Wish I could help with a good answer for you, but I’m at a loss
kyle thanks man, I am too.
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Was definitely looking forward to this bacon.
Unfortunately, it is even saltier than the first batch.
Here is what I did different.
-Dry rub, but left in a large Tupperware container instead of vacuum sealing in bags.
-let cure for 5 days instead of 7- rinsed thoroughly over and over for 1 hour
- soaked in cold water for 3 hours. Cut a few pieces to test. Too salty
- soaked another three hours, with a water change every hour. Test pieces. Too salty.
- soaked overnight. Test pieces. Too salty.
It appears that bacon and I do not work well together.
I don’t think I will try this again. Way too expensive to keep producing inedible bacon.
Oh well. I gave it a solid couple of tries.
lkrfletcher Hey Lynn, know the process it getting to you, been there with the sausage I did this summer until I figured out the problem. Just hold out until bellies drop further in price and give it a try again. I use this recipe for mine.
1 gallon water
1/2 cup kosher salt
1/2 cup brown sugar
1/4 tsp cure per lb. of meat
You can adjust the ratios down to fill a two gallon zip-loc bag, I usually go with a 1/2 of liquid per bag and go 5-6 days in the fridge, rotating every day. Then rinse twice, back into the bag with cold water overnight in the fridge and rinse again and dry, then smoke.
On a side note, know the fires were very close to you, how’s things doing there? -
Was definitely looking forward to this bacon.
Unfortunately, it is even saltier than the first batch.
Here is what I did different.
-Dry rub, but left in a large Tupperware container instead of vacuum sealing in bags.
-let cure for 5 days instead of 7- rinsed thoroughly over and over for 1 hour
- soaked in cold water for 3 hours. Cut a few pieces to test. Too salty
- soaked another three hours, with a water change every hour. Test pieces. Too salty.
- soaked overnight. Test pieces. Too salty.
It appears that bacon and I do not work well together.
I don’t think I will try this again. Way too expensive to keep producing inedible bacon.
Oh well. I gave it a solid couple of tries.
lkrfletcher
Wow. Wish I had an answer as well. -
lkrfletcher Hey Lynn, know the process it getting to you, been there with the sausage I did this summer until I figured out the problem. Just hold out until bellies drop further in price and give it a try again. I use this recipe for mine.
1 gallon water
1/2 cup kosher salt
1/2 cup brown sugar
1/4 tsp cure per lb. of meat
You can adjust the ratios down to fill a two gallon zip-loc bag, I usually go with a 1/2 of liquid per bag and go 5-6 days in the fridge, rotating every day. Then rinse twice, back into the bag with cold water overnight in the fridge and rinse again and dry, then smoke.
On a side note, know the fires were very close to you, how’s things doing there?johnsbrewhouse
Yeah the fires were pretty close. But we were not threatened once the wind turned back on itself. There is a water tower right around the corner from the house. We went up there and could see the fires below. So sad, 991 homes lost and 127 businesses.As far as the bacon. Yeah, Costco bacon is in my future I believe.
Life is a Garden - Dig it.
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johnsbrewhouse
Yeah the fires were pretty close. But we were not threatened once the wind turned back on itself. There is a water tower right around the corner from the house. We went up there and could see the fires below. So sad, 991 homes lost and 127 businesses.As far as the bacon. Yeah, Costco bacon is in my future I believe.
lkrfletcher glad your belongings are ok, but more importantly you guys are ok. Our thoughts are with the ones not so lucky
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Was definitely looking forward to this bacon.
Unfortunately, it is even saltier than the first batch.
Here is what I did different.
-Dry rub, but left in a large Tupperware container instead of vacuum sealing in bags.
-let cure for 5 days instead of 7- rinsed thoroughly over and over for 1 hour
- soaked in cold water for 3 hours. Cut a few pieces to test. Too salty
- soaked another three hours, with a water change every hour. Test pieces. Too salty.
- soaked overnight. Test pieces. Too salty.
It appears that bacon and I do not work well together.
I don’t think I will try this again. Way too expensive to keep producing inedible bacon.
Oh well. I gave it a solid couple of tries.
lkrfletcher man I hate hearing that, but like the others, I’m stumped.
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Was definitely looking forward to this bacon.
Unfortunately, it is even saltier than the first batch.
Here is what I did different.
-Dry rub, but left in a large Tupperware container instead of vacuum sealing in bags.
-let cure for 5 days instead of 7- rinsed thoroughly over and over for 1 hour
- soaked in cold water for 3 hours. Cut a few pieces to test. Too salty
- soaked another three hours, with a water change every hour. Test pieces. Too salty.
- soaked overnight. Test pieces. Too salty.
It appears that bacon and I do not work well together.
I don’t think I will try this again. Way too expensive to keep producing inedible bacon.
Oh well. I gave it a solid couple of tries.
lkrfletcher you need to give the eq method a try. Take 1 belly and cut into thirds. Try 3 different percentages and see what you like better. No matter what they should still all be edible.
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lkrfletcher man I hate hearing that, but like the others, I’m stumped.
Got a good smoke on it.
Slice and test tomorrow. I soaked another night. Maybe that did it.
Life is a Garden - Dig it.
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Got a good smoke on it.
Slice and test tomorrow. I soaked another night. Maybe that did it.
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Got a good smoke on it.
Slice and test tomorrow. I soaked another night. Maybe that did it.
lkrfletcher my fingers are crossed for you buddy
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