Roll Call (Start Here First)
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Ok. Here’s my latest project and I hope you guys can provide some guidance… I already cured a belly using the EQ method but I noticed it really didn’t have the bacon taste I was looking for. Since I’ve already cured it, I was hoping to add the Maple cure and Bacon seasoning in a liquid brine to see if this project can be saved. Any help would be greatly appreciated. I know this isn’t conventional but with the cost of meat these days, I really would like to save this if at all possible.
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Ok. Here’s my latest project and I hope you guys can provide some guidance… I already cured a belly using the EQ method but I noticed it really didn’t have the bacon taste I was looking for. Since I’ve already cured it, I was hoping to add the Maple cure and Bacon seasoning in a liquid brine to see if this project can be saved. Any help would be greatly appreciated. I know this isn’t conventional but with the cost of meat these days, I really would like to save this if at all possible.
Cman66 said in Roll Call (Start Here First):
Ok. Here’s my latest project and I hope you guys can provide some guidance… I already cured a belly using the EQ method but I noticed it really didn’t have the bacon taste I was looking for. Since I’ve already cured it, I was hoping to add the Maple cure and Bacon seasoning in a liquid brine to see if this project can be saved. Any help would be greatly appreciated. I know this isn’t conventional but with the cost of meat these days, I really would like to save this if at all possible.
Read the ingredients of whatever you are thinking of adding to modify the flavor. You really don’t want to add anything that contains additional salt or nitrite (cure) since you already have those ingredients in belly in the optimal amounts when using the EQ method.
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Ok. Here’s my latest project and I hope you guys can provide some guidance… I already cured a belly using the EQ method but I noticed it really didn’t have the bacon taste I was looking for. Since I’ve already cured it, I was hoping to add the Maple cure and Bacon seasoning in a liquid brine to see if this project can be saved. Any help would be greatly appreciated. I know this isn’t conventional but with the cost of meat these days, I really would like to save this if at all possible.
Cman66 Have you smoked it yet? I am a bit surprised a proper EQ isn’t a good “bacon” flavor.
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Cman66 Have you smoked it yet? I am a bit surprised a proper EQ isn’t a good “bacon” flavor.
Jamieson22 said in Roll Call (Start Here First):
Cman66 Have you smoked it yet? I am a bit surprised a proper EQ isn’t a good “bacon” flavor.
That’s my thoughts too.
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I smoked some, but I held some out. As it turns out, it was the flavor that is the issue. I guess I’ll go with the Bacon seasoning only as the actual belly was about 14 days in before I rinsed. Should I pickle the bellies and then smoke? I used the formula for EQ to the letter. I’ll be using my Masterbuilt 1050 for the smoke and probably cherry for the wood. Could I rub the bacon seasoning into the belly and then vacuum seal overnight?
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Cman66 said in Roll Call (Start Here First):
Ok. Here’s my latest project and I hope you guys can provide some guidance… I already cured a belly using the EQ method but I noticed it really didn’t have the bacon taste I was looking for. Since I’ve already cured it, I was hoping to add the Maple cure and Bacon seasoning in a liquid brine to see if this project can be saved. Any help would be greatly appreciated. I know this isn’t conventional but with the cost of meat these days, I really would like to save this if at all possible.
Read the ingredients of whatever you are thinking of adding to modify the flavor. You really don’t want to add anything that contains additional salt or nitrite (cure) since you already have those ingredients in belly in the optimal amounts when using the EQ method.
processhead thanks… I’ll just be using the bacon seasoning instead of adding additional cure.
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I’m unclear if you cooked and tasted it before or after smoking? If you cooked some to taste after curing but before smoking, you are not tasting bacon, you are tasting cooked salt-pork, which will taste nothing like smoked bacon.
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I smoked some, but I held some out. As it turns out, it was the flavor that is the issue. I guess I’ll go with the Bacon seasoning only as the actual belly was about 14 days in before I rinsed. Should I pickle the bellies and then smoke? I used the formula for EQ to the letter. I’ll be using my Masterbuilt 1050 for the smoke and probably cherry for the wood. Could I rub the bacon seasoning into the belly and then vacuum seal overnight?
Cman66 What is “bacon seasoning”?
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I’ve been registered on here for a while but just found roll call. I live on the Texas Gulf Coast and grew up in the country where my family processed most of our domestic meat and wild game. I enjoy processing because I know that the product was handled correctly from beginning to end and I can season to my families liking and it is satisfying to make a great tasting product. I have two kids, now all grown up, and have taught them how to process assorted cuts of meat and make smoked sausage, snack sticks, summer sausage, jerky, bacon, etc… There are some great folks on this site and are very knowledgeable on all aspects of processing. I have learned several new ways to do things and found out ways to correct some problems that I have had by reading and searching here on Meatgistics, not to mention the great recipes that get posted on here.
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I’ve been registered on here for a while but just found roll call. I live on the Texas Gulf Coast and grew up in the country where my family processed most of our domestic meat and wild game. I enjoy processing because I know that the product was handled correctly from beginning to end and I can season to my families liking and it is satisfying to make a great tasting product. I have two kids, now all grown up, and have taught them how to process assorted cuts of meat and make smoked sausage, snack sticks, summer sausage, jerky, bacon, etc… There are some great folks on this site and are very knowledgeable on all aspects of processing. I have learned several new ways to do things and found out ways to correct some problems that I have had by reading and searching here on Meatgistics, not to mention the great recipes that get posted on here.
DJS303 Nice to see you post, glad to have you here
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I’ve been registered on here for a while but just found roll call. I live on the Texas Gulf Coast and grew up in the country where my family processed most of our domestic meat and wild game. I enjoy processing because I know that the product was handled correctly from beginning to end and I can season to my families liking and it is satisfying to make a great tasting product. I have two kids, now all grown up, and have taught them how to process assorted cuts of meat and make smoked sausage, snack sticks, summer sausage, jerky, bacon, etc… There are some great folks on this site and are very knowledgeable on all aspects of processing. I have learned several new ways to do things and found out ways to correct some problems that I have had by reading and searching here on Meatgistics, not to mention the great recipes that get posted on here.
DJS303 Welcome aboard, it is a great community.
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I’ve been registered on here for a while but just found roll call. I live on the Texas Gulf Coast and grew up in the country where my family processed most of our domestic meat and wild game. I enjoy processing because I know that the product was handled correctly from beginning to end and I can season to my families liking and it is satisfying to make a great tasting product. I have two kids, now all grown up, and have taught them how to process assorted cuts of meat and make smoked sausage, snack sticks, summer sausage, jerky, bacon, etc… There are some great folks on this site and are very knowledgeable on all aspects of processing. I have learned several new ways to do things and found out ways to correct some problems that I have had by reading and searching here on Meatgistics, not to mention the great recipes that get posted on here.
DJS303 glad to see your post engage when you want, there is always something too learn
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I’ve been registered on here for a while but just found roll call. I live on the Texas Gulf Coast and grew up in the country where my family processed most of our domestic meat and wild game. I enjoy processing because I know that the product was handled correctly from beginning to end and I can season to my families liking and it is satisfying to make a great tasting product. I have two kids, now all grown up, and have taught them how to process assorted cuts of meat and make smoked sausage, snack sticks, summer sausage, jerky, bacon, etc… There are some great folks on this site and are very knowledgeable on all aspects of processing. I have learned several new ways to do things and found out ways to correct some problems that I have had by reading and searching here on Meatgistics, not to mention the great recipes that get posted on here.
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Cman66 What is “bacon seasoning”?
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Cman66 What is “bacon seasoning”?
Jamieson22 Its sold from this site. Bacon Taste Enhancer or something close.
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Jamieson22 Its sold from this site. Bacon Taste Enhancer or something close.
Cman66 said in Roll Call (Start Here First):
Jamieson22 Its sold from this site. Bacon Taste Enhancer or something close.
Bacon Taste Booster.
Let us know how it turns out for you. -
Cman66 said in Roll Call (Start Here First):
Jamieson22 Its sold from this site. Bacon Taste Enhancer or something close.
Bacon Taste Booster.
Let us know how it turns out for you.processhead Will do. Got the belly in the brine bucket now with the bacon Taste Enhancer. Used about 3oz to a gallon of cold water.
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I’ve been registered on here for a while but just found roll call. I live on the Texas Gulf Coast and grew up in the country where my family processed most of our domestic meat and wild game. I enjoy processing because I know that the product was handled correctly from beginning to end and I can season to my families liking and it is satisfying to make a great tasting product. I have two kids, now all grown up, and have taught them how to process assorted cuts of meat and make smoked sausage, snack sticks, summer sausage, jerky, bacon, etc… There are some great folks on this site and are very knowledgeable on all aspects of processing. I have learned several new ways to do things and found out ways to correct some problems that I have had by reading and searching here on Meatgistics, not to mention the great recipes that get posted on here.
DJS303 Welcome to the neighborhood.
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I’ve been registered on here for a while but just found roll call. I live on the Texas Gulf Coast and grew up in the country where my family processed most of our domestic meat and wild game. I enjoy processing because I know that the product was handled correctly from beginning to end and I can season to my families liking and it is satisfying to make a great tasting product. I have two kids, now all grown up, and have taught them how to process assorted cuts of meat and make smoked sausage, snack sticks, summer sausage, jerky, bacon, etc… There are some great folks on this site and are very knowledgeable on all aspects of processing. I have learned several new ways to do things and found out ways to correct some problems that I have had by reading and searching here on Meatgistics, not to mention the great recipes that get posted on here.
DJS303 So, get in on some more of the fun. As you have seen, people on here like to give suggestions because we all know that everyone’s taste buds are a bit different. Also, people on this site are not afraid to say: “Well X didn’t work out” and then go on to try another small batch a bit differently. Just have fun with it. You bring much history and knowledge and we would like to also hear your “rest of the story”.
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