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  #1  
Old 10-28-2017, 11:53 AM
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Default My first bacon attempt

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


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  #2  
Old 10-28-2017, 12:29 PM
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Very nice. Chili bacon..Hmm... bet that would be cat’s ass on a BLT :)
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Old 10-28-2017, 12:49 PM
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Cool

Nicely done, S&P...


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Originally Posted by Richtee View Post
Very nice. Chili bacon..Hmm... bet that would be cat’s ass on a BLT :)
I prefer mayo butt to each his own...
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Old 10-28-2017, 01:18 PM
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Looks great, S&P. I was at Costco and saw a big stack of Pork bellies. Almost pulled the trigger too. I've GOT to try it soon
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Old 10-28-2017, 01:41 PM
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Looks awesome, really looking forward to your comments on the different flavorings. Personally, I've lowered the amount of sugar I use. Too much sugar and it wants to burn in the pan. My favorite is onion powder, garlic powder, and pepper.

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Old 10-28-2017, 07:53 PM
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Looks awesome S & P never got the chance to make real belly bacon just shoulder. I got some for this!
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Old 10-28-2017, 08:17 PM
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Looks great! I have tried a bunch but have circled back around to the basics of salt, pepper and smoke. Skip the juniper berries....

The pickled jalapeños has me intrigued.....

Like was said watch the sugar content, it can burn quick......
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Old 10-30-2017, 10:49 AM
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Looks like you're in for a real Treat !!---

Nice Job.

I like to smoke with temp between 100° and 130°. That way, in 10 hours I can get as much color & flavor as 20+ hours of cold smoking.


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Old 10-30-2017, 12:36 PM
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Looking good so far,,, Nice job,,, I need to do more
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  #10  
Old 10-30-2017, 02:55 PM
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S&P, that is a fantastic experiment! Can't wait to hear your feedback on this one.

Quote:
Originally Posted by bwerth42 View Post
Personally, I've lowered the amount of sugar I use. Too much sugar and it wants to burn in the pan.
Quote:
Originally Posted by nickelmore View Post
Like was said watch the sugar content, it can burn quick......
I like a sweeter bacon...something about the savory / sweet / salty bacon awesomeness. In order to overcome the sugar burning, I have been cooking my bacon in the oven on a broiler pan...it works awesome, but it does take a bit longer.

Also, around thanksgiving, we get the spiral sliced hams at costco and they have a spice packet that you can use to glaze the thing...it has sugar, honey powder, spices like cinnamon and cloves, etc. I have a couple of these from years past where we didn't use them (probably used Chris lilly's spiced apricot ham glaze instead...you really should look that up and give it a go)...anywho, I have used that to sprinkle on bacon when close to being done...FREAKIN' YUM! I also found a ham rub that would be similar...I'm going to get some of this to try from the Savory Spice Company...I bet it is awesome as well.
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  #11  
Old 10-30-2017, 04:22 PM
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Quote:
Originally Posted by BBQ Engineer View Post
S&P, that is a fantastic experiment! Can't wait to hear your feedback on this one.





I like a sweeter bacon...something about the savory / sweet / salty bacon awesomeness. In order to overcome the sugar burning, I have been cooking my bacon in the oven on a broiler pan...it works awesome, but it does take a bit longer.

Also, around thanksgiving, we get the spiral sliced hams at costco and they have a spice packet that you can use to glaze the thing...it has sugar, honey powder, spices like cinnamon and cloves, etc. I have a couple of these from years past where we didn't use them (probably used Chris lilly's spiced apricot ham glaze instead...you really should look that up and give it a go)...anywho, I have used that to sprinkle on bacon when close to being done...FREAKIN' YUM! I also found a ham rub that would be similar...I'm going to get some of this to try from the Savory Spice Company...I bet it is awesome as well.
Great ideas, the ham glaze has me thinking pulled pork with some kind of spicy asian slaw.

As for the bacon, I still have a pack or two of some I made with honey and brown sugar. It is still in my freezer because it does burn so easy in the pan. Will try the oven now!

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Old 10-30-2017, 07:19 PM
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Looks awesome! I always did a cold smoke, one time taking it out 36 hours. It was a very cold weekend.


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Old 11-01-2017, 09:44 AM
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Ok, so tonight I finished up the belly bacon attempt. Here are the sliced pics. I figure I will use the ends and pieces mixed in with ground beef for burgers or meatloaf or I am open to suggestions

Fried up a small portion of the ends and the flavor was awesome. A touch salty, hoping the inner pieces don't have that issue. Definitely some good data. Will be starting another round soon


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Old 11-01-2017, 10:10 AM
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Quote:
Originally Posted by strength_and_power View Post
Ok, so tonight I finished up the belly bacon attempt. Here are the sliced pics. I figure I will use the ends and pieces mixed in with ground beef for burgers or meatloaf or I am open to suggestions
[IMG]https://uploads.tapatalk-
Fried up a small portion of the ends and the flavor was awesome. A touch salty, hoping the inner pieces don't have that issue. Definitely some good data. Will be starting another round soon


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I always soak my bacon in cold water for 1/2 hour, after curing.
That gets rid of any extra salt on the surface.
Never needed any longer, except the one time I used "Hi Mountain Cure & Seasoning".

Looks Great S & P !!

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Old 11-01-2017, 10:46 AM
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That has all the potential of being awesome!!! Nice work sir!
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Old 11-01-2017, 10:54 AM
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Quote:
Originally Posted by strength_and_power View Post
I figure I will use the ends and pieces mixed in with ground beef for burgers or meatloaf or I am open to suggestions
Awesome job! Suggestion...

http://www.smoked-meat.com/forum/sho...p=106#poststop
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Old 11-02-2017, 06:34 PM
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Looks fantastic! What did you think of it?
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Old 11-02-2017, 06:58 PM
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Default My first bacon attempt

Quote:
Originally Posted by shellbellc View Post
Looks fantastic! What did you think of it?


My initial impression of the ends and pieces was it was a bit on the salty side. Seems like there are several options to alleviate this. Will probably reduce the amount of cure slightly and increase the cure time as a first option.
Did up some of the brown sugar bacon slices and the individual slices were perfect.

It's taken a lot of self control not to put myself in a bacon coma and cook up a bit of each flavor. We will see how long that lasts


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