Bacon Salty
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PapaSop looks great. I hope you are writing down what your doing so you know what to do when it turns out perfect. Although I spent an hour looking for my cheat book on friday when I did summer sausage. I knew I put it somewhere
kyle said in Bacon Salty:
PapaSop looks great. I hope you are writing down what your doing so you know what to do when it turns out perfect. Although I spent an hour looking for my cheat book on friday when I did summer sausage. I knew I put it somewhere
Yep. Itโs in the safest place in the world. My head
.
Yeah, I better write this stuff down.
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kyle yeah I always put things in a safe place so Iโll remember. Some day Iโll remember where that she l place is and it will be like finding a buried treasure!
Ridley Acres Iโm glad to hear that Iโm not the only one that does that.
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kyle said in Bacon Salty:
PapaSop looks great. I hope you are writing down what your doing so you know what to do when it turns out perfect. Although I spent an hour looking for my cheat book on friday when I did summer sausage. I knew I put it somewhere
Yep. Itโs in the safest place in the world. My head
.
Yeah, I better write this stuff down.PapaSop bacon
looks great so does that meal 
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All sliced and ready to go. Long as Iโm going to sample, might as well make a meal out of it.
So. This is much less salty than the first one. Still a bit more salty than Iโd like but very good. Conclusion.
Five days curing and three rinses made a difference. Perhaps the next one will get four rinses. That would probably bring it to where I want it.
lkrfletcher. Lynn, I hope you decide to try again. Perhaps doing one pound runs until you get what youโre looking for.
BTW, the cracked pepper is really good.
PapaSop Looks like a great breakfast.
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Going to jump back into this thread. Last two tries at this still came a little saltier than I want. Even after multiple rinses. Decided to try the EQ method. First thing, had to grab some meat.
Talked them down to $4lb on the bellies. Still pricey, in fact, doubled since last fall. That said, still wanted to try again and still cheaper than the commercial stuff. Yeah, grabbed some rib-eye as well.
The EQ calculator I used started at 2% salt as a default. Weighed this out and thought this looked like way to much. Recalculated at 1.75%. Went with this. Sugar and cure at recommended %.
Bagged and left in fridge for seven days. Pulled and fried up a slice. Salt content was what I was looking for. Back to the fridge for another day. Pulled and racked for an overnight sit. Decided not to rinse this. Next day. Smoker. No smoker pics but a couple before and after.
Slicer time.
Iโm thinking this EQ method is the way to go. Total control over the process. Thanks to all who shared comments regarding this method.
Ok, so, the good with the bad. Have to admit, my bad.
Finger vs slicer โฆ Slicer wins. Luckily it was just a little skin.
Decided to call my bandage Jonathon 
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Glad the bacon turned out well. I know you have been working hard on getting this down right.
Sorry about the sliced finger. Was it as salty as you prefer?Paul
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Glad the bacon turned out well. I know you have been working hard on getting this down right.
Sorry about the sliced finger. Was it as salty as you prefer?processhead said in Bacon Salty:
Glad the bacon turned out well. I know you have been working hard on getting this down right.
Sorry about the sliced finger. Was it as salty as you prefer?Yeah, this came out amazingly well. Maybe a tweak here and there, but, if itโs not brokeโฆ
Thanks for all your input. -
processhead said in Bacon Salty:
Glad the bacon turned out well. I know you have been working hard on getting this down right.
Sorry about the sliced finger. Was it as salty as you prefer?Yeah, this came out amazingly well. Maybe a tweak here and there, but, if itโs not brokeโฆ
Thanks for all your input.PapaSop said in Bacon Salty:
processhead said in Bacon Salty:
Glad the bacon turned out well. I know you have been working hard on getting this down right.
Sorry about the sliced finger. Was it as salty as you prefer?Yeah, this came out amazingly well. Maybe a tweak here and there, but, if itโs not brokeโฆ
Thanks for all your input.The finger or the bacon?
Paul
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PapaSop said in Bacon Salty:
processhead said in Bacon Salty:
Glad the bacon turned out well. I know you have been working hard on getting this down right.
Sorry about the sliced finger. Was it as salty as you prefer?Yeah, this came out amazingly well. Maybe a tweak here and there, but, if itโs not brokeโฆ
Thanks for all your input.The finger or the bacon?
processhead said in Bacon Salty:
PapaSop said in Bacon Salty:
processhead said in Bacon Salty:
Glad the bacon turned out well. I know you have been working hard on getting this down right.
Sorry about the sliced finger. Was it as salty as you prefer?Yeah, this came out amazingly well. Maybe a tweak here and there, but, if itโs not brokeโฆ
Thanks for all your input.The finger or the bacon?
Bothโฆ LOL
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Going to jump back into this thread. Last two tries at this still came a little saltier than I want. Even after multiple rinses. Decided to try the EQ method. First thing, had to grab some meat.
Talked them down to $4lb on the bellies. Still pricey, in fact, doubled since last fall. That said, still wanted to try again and still cheaper than the commercial stuff. Yeah, grabbed some rib-eye as well.
The EQ calculator I used started at 2% salt as a default. Weighed this out and thought this looked like way to much. Recalculated at 1.75%. Went with this. Sugar and cure at recommended %.
Bagged and left in fridge for seven days. Pulled and fried up a slice. Salt content was what I was looking for. Back to the fridge for another day. Pulled and racked for an overnight sit. Decided not to rinse this. Next day. Smoker. No smoker pics but a couple before and after.
Slicer time.
Iโm thinking this EQ method is the way to go. Total control over the process. Thanks to all who shared comments regarding this method.
Ok, so, the good with the bad. Have to admit, my bad.
Finger vs slicer โฆ Slicer wins. Luckily it was just a little skin. Decided to call my bandage Jonathon PapaSop Looks wonderful and Iโm glad the taste is what you want, ouch on the finger.
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Going to jump back into this thread. Last two tries at this still came a little saltier than I want. Even after multiple rinses. Decided to try the EQ method. First thing, had to grab some meat.
Talked them down to $4lb on the bellies. Still pricey, in fact, doubled since last fall. That said, still wanted to try again and still cheaper than the commercial stuff. Yeah, grabbed some rib-eye as well.
The EQ calculator I used started at 2% salt as a default. Weighed this out and thought this looked like way to much. Recalculated at 1.75%. Went with this. Sugar and cure at recommended %.
Bagged and left in fridge for seven days. Pulled and fried up a slice. Salt content was what I was looking for. Back to the fridge for another day. Pulled and racked for an overnight sit. Decided not to rinse this. Next day. Smoker. No smoker pics but a couple before and after.
Slicer time.
Iโm thinking this EQ method is the way to go. Total control over the process. Thanks to all who shared comments regarding this method.
Ok, so, the good with the bad. Have to admit, my bad.
Finger vs slicer โฆ Slicer wins. Luckily it was just a little skin. Decided to call my bandage Jonathon PapaSop Looks real good(the bacon not the finger).
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Going to jump back into this thread. Last two tries at this still came a little saltier than I want. Even after multiple rinses. Decided to try the EQ method. First thing, had to grab some meat.
Talked them down to $4lb on the bellies. Still pricey, in fact, doubled since last fall. That said, still wanted to try again and still cheaper than the commercial stuff. Yeah, grabbed some rib-eye as well.
The EQ calculator I used started at 2% salt as a default. Weighed this out and thought this looked like way to much. Recalculated at 1.75%. Went with this. Sugar and cure at recommended %.
Bagged and left in fridge for seven days. Pulled and fried up a slice. Salt content was what I was looking for. Back to the fridge for another day. Pulled and racked for an overnight sit. Decided not to rinse this. Next day. Smoker. No smoker pics but a couple before and after.
Slicer time.
Iโm thinking this EQ method is the way to go. Total control over the process. Thanks to all who shared comments regarding this method.
Ok, so, the good with the bad. Have to admit, my bad.
Finger vs slicer โฆ Slicer wins. Luckily it was just a little skin. Decided to call my bandage Jonathon PapaSop hot dam, congrats
-
Going to jump back into this thread. Last two tries at this still came a little saltier than I want. Even after multiple rinses. Decided to try the EQ method. First thing, had to grab some meat.
Talked them down to $4lb on the bellies. Still pricey, in fact, doubled since last fall. That said, still wanted to try again and still cheaper than the commercial stuff. Yeah, grabbed some rib-eye as well.
The EQ calculator I used started at 2% salt as a default. Weighed this out and thought this looked like way to much. Recalculated at 1.75%. Went with this. Sugar and cure at recommended %.
Bagged and left in fridge for seven days. Pulled and fried up a slice. Salt content was what I was looking for. Back to the fridge for another day. Pulled and racked for an overnight sit. Decided not to rinse this. Next day. Smoker. No smoker pics but a couple before and after.
Slicer time.
Iโm thinking this EQ method is the way to go. Total control over the process. Thanks to all who shared comments regarding this method.
Ok, so, the good with the bad. Have to admit, my bad.
Finger vs slicer โฆ Slicer wins. Luckily it was just a little skin. Decided to call my bandage Jonathon PapaSop nice job on the bacon. One question tho, whoever finds part of your finger in their bacon, do they get a prize?
hey vegetarians, my food poops on your food!
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PapaSop nice job on the bacon. One question tho, whoever finds part of your finger in their bacon, do they get a prize?
kyle
Lol. No worries there. All cleaned up. -
PapaSop nice job on the bacon. One question tho, whoever finds part of your finger in their bacon, do they get a prize?
kyle said in Bacon Salty:
PapaSop nice job on the bacon. One question tho, whoever finds part of your finger in their bacon, do they get a prize?
Yeah, kind of like a Meatgistics King-Cake.
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Going to jump back into this thread. Last two tries at this still came a little saltier than I want. Even after multiple rinses. Decided to try the EQ method. First thing, had to grab some meat.
Talked them down to $4lb on the bellies. Still pricey, in fact, doubled since last fall. That said, still wanted to try again and still cheaper than the commercial stuff. Yeah, grabbed some rib-eye as well.
The EQ calculator I used started at 2% salt as a default. Weighed this out and thought this looked like way to much. Recalculated at 1.75%. Went with this. Sugar and cure at recommended %.
Bagged and left in fridge for seven days. Pulled and fried up a slice. Salt content was what I was looking for. Back to the fridge for another day. Pulled and racked for an overnight sit. Decided not to rinse this. Next day. Smoker. No smoker pics but a couple before and after.
Slicer time.
Iโm thinking this EQ method is the way to go. Total control over the process. Thanks to all who shared comments regarding this method.
Ok, so, the good with the bad. Have to admit, my bad.
Finger vs slicer โฆ Slicer wins. Luckily it was just a little skin. Decided to call my bandage Jonathon PapaSop Bacon looks delicious. Bet that dinner sing a little. Glad it wasnโt any worse.
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PapaSop Nice work! Iโm glad to see that youโve got a method found that works for you!
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Wholey Carp!
Iโve started to read maybe a quarter or a third of this thread.
Iโve done over 55 pounds of Duroc pork bellies starting in January of this year in a wet (not injected ) cure and Iโve not had a single bad comment, on the contrary quite the opposite.
I now have 2 whole Berkshires bellies and 1 and a half Duroc pork bellies in a brine now.I always wanted to do a dry bring bacon, BUT AFTER READING THIS early on for a bit, I think Iโll stick to my tried and true !
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Going to jump back into this thread. Last two tries at this still came a little saltier than I want. Even after multiple rinses. Decided to try the EQ method. First thing, had to grab some meat.
Talked them down to $4lb on the bellies. Still pricey, in fact, doubled since last fall. That said, still wanted to try again and still cheaper than the commercial stuff. Yeah, grabbed some rib-eye as well.
The EQ calculator I used started at 2% salt as a default. Weighed this out and thought this looked like way to much. Recalculated at 1.75%. Went with this. Sugar and cure at recommended %.
Bagged and left in fridge for seven days. Pulled and fried up a slice. Salt content was what I was looking for. Back to the fridge for another day. Pulled and racked for an overnight sit. Decided not to rinse this. Next day. Smoker. No smoker pics but a couple before and after.
Slicer time.
Iโm thinking this EQ method is the way to go. Total control over the process. Thanks to all who shared comments regarding this method.
Ok, so, the good with the bad. Have to admit, my bad.
Finger vs slicer โฆ Slicer wins. Luckily it was just a little skin. Decided to call my bandage Jonathon PapaSop bacon looks great. Congrats
-
All sliced and ready to go. Long as Iโm going to sample, might as well make a meal out of it.
So. This is much less salty than the first one. Still a bit more salty than Iโd like but very good. Conclusion.
Five days curing and three rinses made a difference. Perhaps the next one will get four rinses. That would probably bring it to where I want it.
lkrfletcher. Lynn, I hope you decide to try again. Perhaps doing one pound runs until you get what youโre looking for.
BTW, the cracked pepper is really good.
PapaSop thats a perfect picture right there.
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