Bacon try #2
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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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Got a good smoke on it.
Slice and test tomorrow. I soaked another night. Maybe that did it.
lkrfletcher Looks awesome Lynn! Got my fingers crossed for you!
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Got a good smoke on it.
Slice and test tomorrow. I soaked another night. Maybe that did it.
lkrfletcher It looks really good, hopefully the extra soak will do the trick.
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Got a good smoke on it.
Slice and test tomorrow. I soaked another night. Maybe that did it.
lkrfletcher The bacon looks really good, lots of smoke color!
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Got a good smoke on it.
Slice and test tomorrow. I soaked another night. Maybe that did it.
lkrfletcher it looks really good. Hope it works out for you
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The anticipation is killing me
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The anticipation is killing me
Ridley Acres - OK I just did the slicing and test batch - It is a winner!
I guess the trick with dry rub is 2 overnight soaks. I have no idea, but it worked. Gonna partial freeze and bag em up. Pic to followLife is a Garden - Dig it.
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Ridley Acres - OK I just did the slicing and test batch - It is a winner!
I guess the trick with dry rub is 2 overnight soaks. I have no idea, but it worked. Gonna partial freeze and bag em up. Pic to followlkrfletcher Congrats, glad you didn’t give up!
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Got a good smoke on it.
Slice and test tomorrow. I soaked another night. Maybe that did it.
lkrfletcher WOW!! That bank roast looks delicious. Can’t wait to see the end result and your feedback on those results
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lkrfletcher WOW!! That bank roast looks delicious. Can’t wait to see the end result and your feedback on those results
All done and in the freezer
Life is a Garden - Dig it.
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Ridley Acres - OK I just did the slicing and test batch - It is a winner!
I guess the trick with dry rub is 2 overnight soaks. I have no idea, but it worked. Gonna partial freeze and bag em up. Pic to followlkrfletcher congrats to you sir.
Never doubted you for a minute. -
All done and in the freezer
lkrfletcher that is some beautiful bacon
congrats again.
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