Originally posted by Blue
View Post
Announcement
Collapse
No announcement yet.
Intro bacon post
Collapse
This is a sticky topic.
X
X
-
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
-
-
One thing to remember blue.
You tend to remove the belly skin as fine as possible leaving the fat intact.
It's also very thin and soft pig skin.
I then take that skin and dry it out till crispy in the dehydrator - makes great dog treats.
You could dry it in the oven or smoker as well :-)
Nothing on a pig should ever go to waste lolMade In England - Fine Tuned By The USAJust call me 'One Grind'
Comment
-
Tell me about the garlic
Been reading all of the bacon posts last couple days. Just ordered a 9-11lb belly today that will be in tomorrow.
Question is: What influence did you notice from the garlic? Was it noticeable? I love me some garlic but never had garlic bacon that I know of. I was planning on just using TQ and Turbinado for a basic that would let the smoke come through but am open to other ideas. I'm also planning to do half packed w/ black pepper after the cure.
Thanks for the help and congrats on the judgin thing!
Dave
Comment
-
Well it made it a bit "garlicky" ;{) Try a hunk with it...good flavor. How bout packing some in the paprika and doing the "Hunky bacon"? It's your belly... treat it like ya wannaIn 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
-
Originally posted by curious aardvark View PostOne thing to remember blue.
You tend to remove the belly skin as fine as possible leaving the fat intact.
It's also very thin and soft pig skin.
I then take that skin and dry it out till crispy in the dehydrator - makes great dog treats.
You could dry it in the oven or smoker as well :-)
Nothing on a pig should ever go to waste lolAl
Comment
-
Did it to myself
Originally posted by Richtee View PostWell it made it a bit "garlicky" ;{) Try a hunk with it...good flavor. How bout packing some in the paprika and doing the "Hunky bacon"? It's your belly... treat it like ya wanna
Dave
Comment
-
looking for an answer
my question is in the mixture is QT the same as morton's tender quick? I would love to start makin my own baconsigpicbrinkman pitmaster deluxe
members mark upright propane smoker
kingsford bbq
23"weber kettle
__________________
Comment
-
Originally posted by Jimh View Postmy question is in the mixture is QT the same as morton's tender quick? I would love to start makin my own baconIn 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
-
Hi Rich, I have about 15lbs curing in the fridge and getting ready to smoke this weekend.
Usually with the "stickys" there are suggestions for how long to smoke and at what temps.
What happened here? Am I just not seeing? Read through three times.
Thanks for all the help around here.
Bill
Comment
-
Originally posted by Blast54 View PostHi Rich, I have about 15lbs curing in the fridge and getting ready to smoke this weekend.
Usually with the "stickys" there are suggestions for how long to smoke and at what temps.
What happened here? Am I just not seeing? Read through three times.
Thanks for all the help around here.
BillMasterbuilt Stainless Steel 40"
Weber 22.5" WSM
Weber Performer W/rotisserie X2
Weber 22.5" Kettle Silver
Weber 22.5" Kettle Gold
Weber 1990 22.5" 3 Wheeler
Weber 18.5" Kettle
Weber 18.5" Bud Light Kettle
Weber Smokey Joe
GMG Daniel Boone
Pit Barrel Cooker
Maverick ET 73 and ET 732
6X8 A Maze N Smoker and Tube Smoker
Fastest Themapen on the market BLACK
The Vortex
Comment
-
I guess I assumed some basic info. Low as you can for as long as you like. I try not to hit 130 and like at Least 6 hours. But it depends on your tastes.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
-
In your experience Rich is Morton's TQ the foolproof way to go as far as pork belly is concerned?
I am curious if you have ever tried either of the Prague Powders, and if so how it went using them.
Thanks for this thread... such a shame now that PB has ruined it by withholding all of the (I am certain) wonderful photos that you took the time to post along with it...
Comment
-
I do prefer TQ for bacon. To me it’s just easier. I generally reduce the amount used about 1/3 per lb. Fat does not cure anyway, and it lessens the salt level. I concentrate the mix on the meaty parts mostly, and allow a couple extra days cure time.
I’ll see if I can correct the pix. Grrr.. Suck it Bucket!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
Comment