What did everyone cook today?
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Happy to smoke my first bacon using the guidance of the hive here.
Much gratitude all around!
jh4_htx Thanks for getting me motivated enough to try bacon for the first time. In the process of curing now. Gonna be a long 5 days.
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Happy to smoke my first bacon using the guidance of the hive here.
Much gratitude all around!
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.
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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 Good luck, it is something on my to do list also.
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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 at least you started. It’s something I want to do but still a little hesitant. Good luck
and keep us posted -
badfire2625 pork belly burnt ends are amazing!
ND Mike honestly, I think I might ditch the brisket burnt ends next party and go with the pork belly version. Would have saved a few bucks (not that anything was/will be thrown away) and spared a little room in the smoker. I might have over-packed it a bit because everything took just slightly longer to finish than I expected.
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wdaly at least you started. It’s something I want to do but still a little hesitant. Good luck
and keep us postedcdavis 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?
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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?
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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 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. -
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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