Applewood Smoked Bacon (EQ Method)
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So started these two bellies on 1/21 and planned and was planning for a 14-day minimum cure. Basically stick with the standard Digging Dog Farm EQ Calc values but changed salt from 2.0 to 1.8% based on past experience/preference.
Planning a smoke of one hour each at 120F to dry then 135/150/165F with smoke an finishing at 180F until IT hits 138-140F or so. Plan is to use Applewood (full bowl - dry) on my PK100 and may even consider a refill if it runs out. Looking to see what heavy smoke will do this round.
Day of cure:
Post-Cure:
Drying:
-
So started these two bellies on 1/21 and planned and was planning for a 14-day minimum cure. Basically stick with the standard Digging Dog Farm EQ Calc values but changed salt from 2.0 to 1.8% based on past experience/preference.
Planning a smoke of one hour each at 120F to dry then 135/150/165F with smoke an finishing at 180F until IT hits 138-140F or so. Plan is to use Applewood (full bowl - dry) on my PK100 and may even consider a refill if it runs out. Looking to see what heavy smoke will do this round.
Day of cure:
Post-Cure:
Drying:
Jamieson22 Those are a couple of good looking belly slabs
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So started these two bellies on 1/21 and planned and was planning for a 14-day minimum cure. Basically stick with the standard Digging Dog Farm EQ Calc values but changed salt from 2.0 to 1.8% based on past experience/preference.
Planning a smoke of one hour each at 120F to dry then 135/150/165F with smoke an finishing at 180F until IT hits 138-140F or so. Plan is to use Applewood (full bowl - dry) on my PK100 and may even consider a refill if it runs out. Looking to see what heavy smoke will do this round.
Day of cure:
Post-Cure:
Drying:
Jamieson22 Bet those are going to turn out great. Can’t wait to see the end result.
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So started these two bellies on 1/21 and planned and was planning for a 14-day minimum cure. Basically stick with the standard Digging Dog Farm EQ Calc values but changed salt from 2.0 to 1.8% based on past experience/preference.
Planning a smoke of one hour each at 120F to dry then 135/150/165F with smoke an finishing at 180F until IT hits 138-140F or so. Plan is to use Applewood (full bowl - dry) on my PK100 and may even consider a refill if it runs out. Looking to see what heavy smoke will do this round.
Day of cure:
Post-Cure:
Drying:
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Jamieson22 Those are a couple of good looking belly slabs
glen said in Applewood Smoked Bacon (EQ Method):
Jamieson22 Those are a couple of good looking belly slabs
Agree. Looks like you are starting with a top notch ingredient.
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So started these two bellies on 1/21 and planned and was planning for a 14-day minimum cure. Basically stick with the standard Digging Dog Farm EQ Calc values but changed salt from 2.0 to 1.8% based on past experience/preference.
Planning a smoke of one hour each at 120F to dry then 135/150/165F with smoke an finishing at 180F until IT hits 138-140F or so. Plan is to use Applewood (full bowl - dry) on my PK100 and may even consider a refill if it runs out. Looking to see what heavy smoke will do this round.
Day of cure:
Post-Cure:
Drying:
Jamieson22 You’ve got you some prime looking bacon there.
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So started these two bellies on 1/21 and planned and was planning for a 14-day minimum cure. Basically stick with the standard Digging Dog Farm EQ Calc values but changed salt from 2.0 to 1.8% based on past experience/preference.
Planning a smoke of one hour each at 120F to dry then 135/150/165F with smoke an finishing at 180F until IT hits 138-140F or so. Plan is to use Applewood (full bowl - dry) on my PK100 and may even consider a refill if it runs out. Looking to see what heavy smoke will do this round.
Day of cure:
Post-Cure:
Drying:
Jamieson22 bellies look great. Good luck on the smoke.
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All done and now hanging in garage for a bit. Oddly when one was at 139F the other was at 120F so it went for an extra couple hours (one on right in this photo, left in smoker).
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Absolutely fantastic and with that method there is no soaking and it is impossible to over salt no matter how long you leave it in the cure, outstanding!
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Absolutely fantastic and with that method there is no soaking and it is impossible to over salt no matter how long you leave it in the cure, outstanding!
mrobisr Yeah EQ certainly makes it easy to make perfect bacon. Takes maybe 30-45 leisurely minutes to get it all curing then 10 minutes to be smoker ready. Always perfectly balanced, never overly salty.
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All done and now hanging in garage for a bit. Oddly when one was at 139F the other was at 120F so it went for an extra couple hours (one on right in this photo, left in smoker).
Jamieson22 Nice looking work, bellies aren’t bad looking either. I am looking forward to getting some bellies done before sugar season starts in March.
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All done and now hanging in garage for a bit. Oddly when one was at 139F the other was at 120F so it went for an extra couple hours (one on right in this photo, left in smoker).
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All done and now hanging in garage for a bit. Oddly when one was at 139F the other was at 120F so it went for an extra couple hours (one on right in this photo, left in smoker).
Jamieson22 man those turned out beautiful. Congrats
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Jamieson22 those look perfect.
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Been letting the bellies chill in garage fridge since smoking and this eve was slicing and packaging day. Entire garage smells of smoke. Water bottles in garage fridge crisper drawer smell like bacon. It is glorious. Each pack is 1lb and ended up with 18 packs plus a pound or so of off cuts I made this eve.
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Been letting the bellies chill in garage fridge since smoking and this eve was slicing and packaging day. Entire garage smells of smoke. Water bottles in garage fridge crisper drawer smell like bacon. It is glorious. Each pack is 1lb and ended up with 18 packs plus a pound or so of off cuts I made this eve.
Jamieson22
Nice looking bacon. Should be many fine breakfasts there. -
Been letting the bellies chill in garage fridge since smoking and this eve was slicing and packaging day. Entire garage smells of smoke. Water bottles in garage fridge crisper drawer smell like bacon. It is glorious. Each pack is 1lb and ended up with 18 packs plus a pound or so of off cuts I made this eve.
Jamieson22 that is some beautiful bacon
. Congrats to you. -
Been letting the bellies chill in garage fridge since smoking and this eve was slicing and packaging day. Entire garage smells of smoke. Water bottles in garage fridge crisper drawer smell like bacon. It is glorious. Each pack is 1lb and ended up with 18 packs plus a pound or so of off cuts I made this eve.
Jamieson22 That is good looking bacon, how is the taste. Gotta love that smokey smell as they sit there in the fridge looking pretty.
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Been letting the bellies chill in garage fridge since smoking and this eve was slicing and packaging day. Entire garage smells of smoke. Water bottles in garage fridge crisper drawer smell like bacon. It is glorious. Each pack is 1lb and ended up with 18 packs plus a pound or so of off cuts I made this eve.
Jamieson22 Great looking bacon. Well done
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Been letting the bellies chill in garage fridge since smoking and this eve was slicing and packaging day. Entire garage smells of smoke. Water bottles in garage fridge crisper drawer smell like bacon. It is glorious. Each pack is 1lb and ended up with 18 packs plus a pound or so of off cuts I made this eve.
Jamieson22 Normally I not a jealous kind of guy, but darn you are makeing it hard not to be, that bacon looks terrific.
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