The planets finally aligned, got a Costco membership, a meat slicer and a craving. Not much else to do but give Bacon a try.
8# pork belly from Costco, cut into 4 pieces, 12 grams of TQ per pound, brown sugar and bagged up for a 9 day cure. Rinsed, hour soak in ice water. Seasoned as follows
1- black pepper, garlic and onion powder
2- straight brown sugar
3- brown sugar and spice honey ham rub from Savory Spice
4- post soak it went back into a bag with the contents of a can of pickled jalapeños for 24 hours then dried and seasoned with ground guajillo chile, ground red and black chipotle chiles and hatch green chile powder.
Did a sh!t ton of reading here to determine smoking time, hot vs cold smoke, post smoke rest etc. a bit of information overload TBH as the numbers vary a good bit. Finally decided to cold smoke as long as my available time allowed. Used Pitmaster's choice pellets from Amazen. Cold smoked for 7 hours, was hoping for 10 but didn't have the time. Currently sitting in the fridge for the post smoke rest. Debating another round of cold smoke but that couldn't happen until Tuesday. Since this is my first go, I will probably not go the second round simply to make the data ( taste testing) easier and adjust accordingly on future ventures. Plus I really want to try some.
I appreciate all those who have posted their Bacon ventures here, lot of great info for sure. I welcome any comments or suggestions, good or bad
Post cure .
Seasoned
Chile bacon detail
Post smoke
Sliced pics to come later
Sent from my iPhone using Tapatalk
8# pork belly from Costco, cut into 4 pieces, 12 grams of TQ per pound, brown sugar and bagged up for a 9 day cure. Rinsed, hour soak in ice water. Seasoned as follows
1- black pepper, garlic and onion powder
2- straight brown sugar
3- brown sugar and spice honey ham rub from Savory Spice
4- post soak it went back into a bag with the contents of a can of pickled jalapeños for 24 hours then dried and seasoned with ground guajillo chile, ground red and black chipotle chiles and hatch green chile powder.
Did a sh!t ton of reading here to determine smoking time, hot vs cold smoke, post smoke rest etc. a bit of information overload TBH as the numbers vary a good bit. Finally decided to cold smoke as long as my available time allowed. Used Pitmaster's choice pellets from Amazen. Cold smoked for 7 hours, was hoping for 10 but didn't have the time. Currently sitting in the fridge for the post smoke rest. Debating another round of cold smoke but that couldn't happen until Tuesday. Since this is my first go, I will probably not go the second round simply to make the data ( taste testing) easier and adjust accordingly on future ventures. Plus I really want to try some.
I appreciate all those who have posted their Bacon ventures here, lot of great info for sure. I welcome any comments or suggestions, good or bad
Post cure .
Seasoned
Chile bacon detail
Post smoke
Sliced pics to come later
Sent from my iPhone using Tapatalk
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