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  • Intro bacon post

    I have 25 lbs. bacon sitting here waiting to be checked out, prepped and cured.

    It would be my honor to start this sub-forum off with a classic bacon-fest!

    Pictures to follow...
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    Mmmmm Bacon. Will you be smoking it in the ECB?
    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

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    • #3
      Well?? Is that bad boy still curing? When will the thin blue roll?
      Ken


      I Should Have Been Rich Instead Of Being So Good Looking

      Comment


      • #4
        Can't wait to check it out.
        ________

        Last edited by Smoke Doc; 04-19-2011, 01:21 PM.

        Comment


        • #5
          Originally posted by Smoked-Meat View Post
          Well?? Is that bad boy still curing? When will the thin blue roll?
          I have the pix from trimming to into the cure. Still curing till Wed. What a pain with these temps...can't use the garage fridge, it'll freeze. Been shuttling a cooler in and out for a few days... working OK. Might be a bit longer cure due to lo temps tho.
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

          Comment


          • #6
            I bet, the temps have been hell up your way.
            Ken


            I Should Have Been Rich Instead Of Being So Good Looking

            Comment


            • #7
              Trimmed out 25 lbs total belly to about 17 lbs bacon, and 8 lbs fat.



              The fat will be saved for sausage, of course!



              Mixed up 17 tablespoons of TQ, 1 table spoon garlic, and 4 Tablespoons coarse cracked black pepper, and covered both sides of the meat, and rubbed it in. let sit for a few and sprinkled the meat side of the hunks with the cure again, using the balance of the cure, hitting the larger hunks a bit more heavy than the smaller ones.






              I had some other pix of the full bellies and it wrapped for curing but SOMEONE used the camera, and decided they were not necessessary to save :mad:
              Attached Files
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

              Comment


              • #8
                Nice.. How long will 25 lbs. last at your place.?
                Ken


                I Should Have Been Rich Instead Of Being So Good Looking

                Comment


                • #9
                  Depends... I have a few folks wanting to buy some. And it's 17 Lbs roughly after trimming. I assume I'll end up with prolly 8 Lbs total, bout a pound and a half a week..little over a month I'd estimate.
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                  Comment


                  • #10
                    Ahh.. I see. I bet 25lbs would last us 6-8 months. We just dont have time to cook it in the mornings.
                    Ken


                    I Should Have Been Rich Instead Of Being So Good Looking

                    Comment


                    • #11
                      OK all cured and rinsed, wiped off and developing pellicle <drying a bit> before the smoking starts. Notice the tan edges... where oxygen had gotten to the meat. Minor problem, in appearance only. When fried, these edges will go to the characteristic pink of cured myoglobin bearing meat.

                      I also did a test fry on a couple different slices from a couple hunks...salt level is fine, no need for a soak.

                      Attached Files
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                      Comment


                      • #12
                        I dont see any problems with it. Looks good to me.
                        Ken


                        I Should Have Been Rich Instead Of Being So Good Looking

                        Comment


                        • #13
                          OK, there are more pix- of it smoked. Looks like the unsmoked only darker heh! But here's the money shot :{)

                          Attached Files
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                          Comment


                          • #14
                            OK here's a few more pix...

                            Smoked, and set outside in the frigid Michigan night in a cotton towel to firm up



                            Loading up the 12" Weston slicer



                            Some sliced pix..



                            Attached Files
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                            Comment


                            • #15
                              Nice... Well done. Damn I really need to do some bacon..
                              Ken


                              I Should Have Been Rich Instead Of Being So Good Looking

                              Comment

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