Bacon

[joed617]

Brother Monty, Let me know how the rub is.. I'm going to make some rub now, The wife is cooking bacon and my tummy is growling. I will stay out of her way when she is cleaning.


Joe

 

[Dutch]

Four hours from the kill time to refrigeration. That's what was nice about our kill truck, we could put down an animal, gut, skin and split it in half and wash it and have it under refrigeration within an hour.
With the self contained refregerated unit on the truck we could be out all day and the meat was safe.

 

[Dutch]

Monty, anything different about that rub vs the rub recipes that have been posted on SMF? And will you share it? :D

 

[monty]

The beauty of the service I use is that they pick up the live animal from your site, you can also arrange to drop them off, and they take it all from there! It is all included in the processing price.
Joe, so far I am impressed with how the rub has taken to the meat and am looking forward to the final stages of the smoke. But it will be a while. Butt hit the smoker at 7:30 this morning and will be all day doing its thing!
Cheers!
Monty

 

[monty]

Dutch, the rub is very simple and basic and there is really nothing unusual about it save for its simplicity. I am not sure if the Jamisons would want me to publish a rub in their book which is currently on the market and I am sure a good part of their livelihood. The book and its contents are copywrite protected. I guess that is also a part of upholding the virtue of knighthood!
Cheers!
Monty

 

[Dutch]

Your right there Monty, I though that the recipe may have been one that you gleened off the 'net.

 

[cajunsmoker]

Hey Dutch,

Check this out. http://www.virtualweberbullet.com/pork2.html

Seems the recipe is now public domain. :D

 

[monty]

That seems to be a "sort of" way around the copywrite. The original recipe as posted doubles all the ingredients, calls for freshly ground black pepper, and also calls for Kosher salt. There, I've done it.
Cheers!
Monty

 

[monty]

I also forgot to thank you, Rodger, for the excellent link! Thank you! :D
Cheers!
Monty

 

[joed617]

Monty we seem to travel in the same circles, I have that book also "Smoke and Spice" are you using the "Basic Black" rub on pg. 31 or the "Cajun Ragin" on page 29? I put the page numbers in so ya know I have that book.. :)

Joe

 

[monty]

Joe, I am using the "Southern Succor Pork Rub" on page 27. One little note: Careful when mixing! It will certainly clear your sinuses! My edition is the 2003 revised.
Cheers!
Monty

 

[joed617]

Same book and revision year Monty, My son got me this book back in January for a B'day gift. I'm trying the "Poultry Perfect Rub" on page 28 today. I also have an older book here I got back in 94 or so on bbq smoking meats, making sausage.. I'll have to look for that one.

Joe

 

[monty]

Let me know how it works! I am planning on using it next weekend on several beer can chickens. Only change I will make will be to use turbinado sugar.
Cheers!
Monty

 

[Dutch]

Thanks Rodger, I appreciated the link and thanks Monty for providing the "little" details. :)

 

[up in smoke]

Joe, When you made your nitrate free bacon, what exactly did you end up with? The pictures looked nice, but I was wondering did the bacon taste hammy or was it more like a pork chop, seeing as it was brined but not cured per say? Inquiring tastebuds wanna know! :roll:

 

[joed617]

Hi Carl, Hard to explain the taste. It wasn't like a pork chop, wasn't like a ham. more in line with a pruscutto than anything else, We liked better than regular bacon. The bacon with nitrates seem to bring out that bacon flavor and color also .. But, with the bacon I made it was a cleaner tasting bacon <if ya know what I mean> The wife wants me to make more of it and when I get a pork belly I will. She likes this bacon much more than the regular type. kinda hard to explain but she thinks it worth doing again and I hear about every weekend now that the nitrate bacon is all gone and she is cooking store bought bacon. My mon who is in her 80's really enjoyed it. So, what can I say.. If I had any left I'd send you some and you could try it. It's also good in dirty rice. Would it be a waste of time trying it, I don't think so..

 

[up in smoke]

Joe, thank you for your prompt reply, Iâ€[emoji]8482[/emoji]ll have to give it a try, we all know those nitrates and nitrites are not the best things in the world for ya! :roll:

 

[deejaydebi]

Hey thanks for the link! I've been looking all over for something natural. One them is close to the old farm I grew up on - go figure!

 

[deejaydebi]

Joe-

Now that looks like the stuff I grew up on! Yummy! I'm going to try your recipe - I was looking for a bit of maple flavor myself. I bought a pint of pure maple syrup and was going to add it to a liquid brine solution. Maybe I'll try injecting a watered down syrup.

Anyone try that?

Debi

 

[suhidevilsmoker]

so I am going to try this next week so wish me luck I am going to use a dry cure any suggestions its my first time and I hope we get it right I am so excited can't wait