Bacon made the easy way...

Discussion in 'Bacon' started by fpnmf, Jul 13, 2012.

  1. Right - curing lets you cold smoke without the danger of botulism  [​IMG]

    I'm not sure if Craig smoked his for 34 hours straight or not. I like to give mine a rest in the fridge after 12 hours of smoke then smoke it again the next day & rest again in the fridge - I repeat till the bacon is smoked to my satisfaction then rest it for a day or 2 in the fridge before slicing. Works great for me...
     
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  2. chappy4o

    chappy4o Fire Starter

    next question . . . i am at the point of pulling my bellies out of the cure and putting them back in the refer. but i noticed craig had his on racks and open. my issue is i dont have the real-estate to do this and its my main refer (no spare) so how important is it to have it refer'd open or can i wrap in foil and refer?? will it change anything??
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Not really, we just get used to good air flow for smoking and its like rack carry-over.LOL. They will could faster spaced around but I don't see why it would be a requirment in the fridge.

    Its just habit.

    I always let mine cool first then wrap. For some reason I have found that the wrapping actually helps. Let 'em sit for a few days and my bacon tastes better, and seems to me it cooks better too. I don'y know how it could do that, but it just seems to. <shrugs>
     
    Last edited: Aug 8, 2013
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    When you are ready to smoke, pull them out of the cure and rinse with cold water. Pat them dry with paper towels and you can leave them out to form your dry skin or pellicle. They dry best in front of a fan and it can take a few hours. After you rinse the bellies, is the time to cut a few small pieces and do a test fry to check for saltiness. If they are too salty soak in clean cold water for an hour and retest. If they are good start drying them.


    Here a few hams drying.
     
  5. chappy4o

    chappy4o Fire Starter

    Awesome. . . Thanks for the tips I just picked mine up from work (grocery store with walk in cooler) so I'm going to rinse now

    Sent from my DROID RAZR HD using Tapatalk 2
     
  6. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Just mixed up a batch of Pop's brine last night, and slid in the fatty tops off of a couple pork butts, for some BBB. Will do a hot smoke next week. [​IMG]
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Mine is out the brine and has sat in the fridge for 2 days, probably smoke tonight. Can't smoke here during the daylight in August in South Louisiana.....LOL this morning at 2 AM it was 86 degrees. Due to the humidity I don't want to use an Ice bottle in my smoker, rust doesn't taste good. LOL
     
  8. Total newb to smoking bacon and have a couple of bellies I want to try this with.  I'm stumped by this:

    34 hours of pecan dust smoke using 2 amazens

    I have a Traeger Texas smoker-what specifically do I need and how do I replicate this part of the process? 

    Thanks!
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its a cold smoke method using a smoke generator which is made for cold smoking.

    When bacon exceeds 100 degrees it takes the smoke easier thru 140 degrees. But to be a cold smoke, which is used to guaranty that the meat is not cooked you supposedly have to stay less than 100 degrees.

    I have smoked bacon to 137 degrees and gotten beautiful color and wonderful taste without rendering any fat, but there is a small but difinate difference between it and the bacon's texture which is cold smoked. To cold smoke takes patience.

    The more you experiment with making bacon the more you'll realize there is to learn. But its delicious to eat it all while learning.  [​IMG]

    To cold smoke, I would recommend looking into the products section for A-Maz-N Products. Personally Unless your primary smoke is going to be cheeses and butters, I would look at pellets. You can smoke with your current set up, but cold smoking is just a little different and requires snoke at little or no temperature.

    I just re-sorted my pictures, heres what my smoked bacon came out like, my first attempt


    Cleaned and trimmed, my last attempt, the 6th belly.


    But I don't use a trager, and I am still learning also. There are much much better around here to explain than me.

    BTW the above is on here somewhere as a Q-view. But I did it according to Craigs interptation of Pops proceedure at the beging of this thread. Its an excellant way to start. You might also check out Bears also as to a dry rub cure.
     
    Last edited: Oct 2, 2013
  10. pigbark

    pigbark Smoke Blower

    Awesome thread , a lot of great info in here.. Ill be making Bacon soon for the first time,getting myself prepared and waiting for the cure to arrive in the mail.. First thing I did was check the temp in the fridge, I had to turn it down a little to get it under 40 degrees.. ill been keeping a eye on it and its running at 37...

    this thread would make a great sticky.. I vote "Yay"
     
  11. catzcradle

    catzcradle ImpEx - Users Awaiting Email Confirmation

    So after all these years, I'm finally going to ask about the brining method.  I have always done my bacon with a dry cure.  One of the reasons is I can coat it in the cure mix on sunday night, and smoke it by the next saturday.  If I leave it more than 5-6 days, it becomes so salty that I can't soak it out.  For ease of measurement I've been using High mountain seasonings buckboard bacon cure as I find it makes good BBB, and excellent bacon.  Typically I cold smoke it over a double lit AMS for 14-16 hrs, replenishing the AMS after 8 hrs.     I prefer Hickory or apple.

    Now, what is the advantage of the wet cure/brine method?  Is it because you don't have to measure per lb? Also, for those that are smoking it for 30+ hrs I noticed it is quite browned on the outside by the pictures.  I've always been concerned that it would get bitter letting it run that long, I'm guessing it's not an issue?
     
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    One benefit is it can sit in the brine longer so if you don't have time to smoke on a certain day it is OK. Another benefit is you can mix a gallon of brine and put more pieces in it. "I have 3 whole loins in 1 gallon of Pop's brine right now". Also you can adjust your salt level to your preference and it will turn out the same every time. You can still cold smoke or hot smoke just like you have the choice now. You could try hot smoking some of what you are used to and compare. Hope this helps!
     
  13. fpmich

    fpmich Smoking Fanatic

    Awesome thread!  Pop's brine, and bacon/pork curing/smoking, in general.   Just read entire thread and have learned much.
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Craig did an awesome job with his thread, so well it turned into the go to for "Brined Cure" using Pops Brine. No measuring and calculating needed, no daily turning, Just throw it in the bucket and forget it. I now keep a magnetic white board on the reefer door to keep up with what bucket is due next....LOL  If you like this you should check out Craig's Andouille and his Tasso. I have yet to try 'em but his Andouille is at the top of my list.

    I can just imagine wooden kegs of brine cure in the back of the butcher shop holding meats not yet sold curing and becoming more expensive while not loosing the meat due to a sales lag. Not only saving but improving the quality. Those guys were well versed in their trade.

    And a huge Thank You to Pop's for sharing his family secrets! Well the good ones anyway.
     
  15. chiquilin

    chiquilin Newbie

    How do I incorporate a honey cure into this method?  I'm guessing after the 2 weeks I would rub it with honey and go for a week more in ziplocs?
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Honey is not an extremely dominate flavor modifier. I have tried adding it to the brine mixture while reducing the salt to help with the sweetness, hoping that would increase the ability to taste the honey. I also rubbed the smoked bacon with a diluted honey while the slabs were held in the reefer for drying/mellowing. I did not realize much if any honey flavor.

    I have seen the honey crystals. I have not tried them yet. Seems I remember Woodcutter using them in a honey ham stick that he liked. You might ask him about how the magic bee dust worked.
     
  17. Wow! That looks really perfect!!!! Cheers! - Leah
     
  18. woodcutter

    woodcutter Master of the Pit OTBS Member

    It wasn't me. Here is a honey powder thread.

    http://www.smokingmeatforums.com/t/125748/honey-powder
     
  19. woodcutter

    woodcutter Master of the Pit OTBS Member

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