Lol.
Smoke and mirrors.
Maybe should eat foods high in antioxidants when you eat processed meat.. lmao
Smoke and mirrors.
Maybe should eat foods high in antioxidants when you eat processed meat.. lmao
Buckboard Bacon
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We normally do eat high nitrAte/antioxidant foods with our meat.This one explains it better:
https://www.livestrong.com/article/541308-fruits-vegetables-that-are-high-in-nitrates/
https://www.livestrong.com/article/541308-fruits-vegetables-that-are-high-in-nitrates/
jokensmoken
Master of the Pit
You may already know this but...
I always do a fry pan test before smoking to test the flavor, mainly saltiness.
Just slice a sliver or two off one end and fry it up and taste it...
If it's too salty soak it in a real cold bath of water for a 30 minutes or so and test it again. I usually do this before letting it set for pellcil formation.
Just got my loins today with a 10 lb brick of swiss and two nice bottom rounds for jerky...gonna start tomorrow.
Backboard bacon, jerky and smoked swiss are a staple at my house during the winter months.
Walt
I always do a fry pan test before smoking to test the flavor, mainly saltiness.
Just slice a sliver or two off one end and fry it up and taste it...
If it's too salty soak it in a real cold bath of water for a 30 minutes or so and test it again. I usually do this before letting it set for pellcil formation.
Just got my loins today with a 10 lb brick of swiss and two nice bottom rounds for jerky...gonna start tomorrow.
Backboard bacon, jerky and smoked swiss are a staple at my house during the winter months.
Walt
With all my bacon after the cure I rinse then season with dry spices. Then place it on a wire rack in the fridge for 5 days after the cure process. Why, because I have found this helps with the texture and flavor.
I have found that using Martin’s (DiggingDogFarm’s) universal cure calculator and a dry rub cure there is no need for fry tests as the meat is never over salty.
Then I cold smoke for 6-8 hours a day with an over night rest in the fridge followed by 6-8 hours of smoke. Repeat until I have the color I want. Usually somewhere between 18-24 hours total. I mainly do this as I can’t usually find the a 18-24 hour block of free time.
After smoking I once again let the bacon rest uncovered in the fridge for 5 days before packing.
Unlike others I do not slice the bacon. I cut it into approx 1 pound hunks. This allows me to use the bacon in other ways. If I want sliced I slice at the time of cooking.
As for wood I used to use Apple. Then cherry and pecan. For the last year I’ve gone to straight cob.
I have found that using Martin’s (DiggingDogFarm’s) universal cure calculator and a dry rub cure there is no need for fry tests as the meat is never over salty.
Then I cold smoke for 6-8 hours a day with an over night rest in the fridge followed by 6-8 hours of smoke. Repeat until I have the color I want. Usually somewhere between 18-24 hours total. I mainly do this as I can’t usually find the a 18-24 hour block of free time.
After smoking I once again let the bacon rest uncovered in the fridge for 5 days before packing.
Unlike others I do not slice the bacon. I cut it into approx 1 pound hunks. This allows me to use the bacon in other ways. If I want sliced I slice at the time of cooking.
As for wood I used to use Apple. Then cherry and pecan. For the last year I’ve gone to straight cob.
Laughed out loud when I read this Disco. My favorite wood is hickory. Miss Linda MUCH prefers pecan. I eat a lot of pecan smoked.
Gary
I'm watching this like a hawk my friend. I've got the whole belly from my pig earmarked for bacon. Just won't be able to smoke it til I get back from log hauling in the spring.
Gary
Gary
I really wanna try smoking cheese.
The Pincinning cheese would be cool to try. Local made product.
I think I will try a couple slices yep. Then season and smoke..
Hope your stuff turns out.. And (do ) ,post a few pics.
Like Dave O was saying. I could do the fan air/pelicil ambient temp deal and smoke it day after rinse.
I did kind of want to try the rack open air rest method after rinsing and smoke after a few days on rack drying. I just don't want it to be sitting to much and use up my shelf life to quick and have to freeze it right away.
I plan on just a light sprinkle of cracked black and a bit of garlic powder for a seasoning .
So when you pullin' the trigger on the ECB for the first bacon experiment(Rite of passage) ?
Bill
Bill
Could be Wednesday and Thursday smoke. It will be after work evening smokes. From like 7 to 12 midnight. If I can get real fine smoke from the Apple chunks on top of a few charcoal briquetes .. I will go 3 days . If it thicker I will go 2 days 5 hours each.
It will be in the 30s all week however.
I've never done a smoke over charcoal for bacon but I would be careful about over smoking.
Yeah,I've had a PM with Case and tropics(Case has a 14.5 WSM) on this very subject.Trying to keep a 170* CC temp and produce proper smoke with charcoal/wood combination seems like a PITA.Think i'm gonna try a dimmer switch on a 600W electric charcoal starter and pellets for smoke in my 14.5 WSM cold/warm smoking.Who knows.....it might just work :)
I really recommend the A-Maze-N pellet and tube smokers. You can cold smoke good bacon in a cardboard box!
I never have had an issue with using up the shelf life. I used to only air dry for a day. There is a big difference in aging it longer. Both in texture and flavor.
That's the plan Disco,an ECS in place of charcoal,a 12"AMNTS on the lower rack and GFB on the upper rack.Need to find a nice belly locally and the weather here has been miserable smoking wise lately.Rain one day, wind the next of ~20mph gusting to 50s and so on.Usual for this time of year :(
Bill
I waana see this bacon .. I will be makin some Canadian bacon in a couple weeks .. mama says I gotta wait till after holiday to cure it all up ... but, I wanna see yours for sure .. been floating around in Caribbean for a week now .. back to work I guess Monday ..
I can smoke at 80 degrees with my ECB in 40 degree weather no problem. I just want to keep the chunks from burning to fast. I think 6 charcoal briquetes is all I will need to use per hour and possibly 1 chunk of apple per hour. Should maintain TBS for the duration. Will be monitored so it should be ok..
Will use some aluminum foil on the chunks if they burn to heavy
Will use some aluminum foil on the chunks if they burn to heavy
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I haven't tried to maintain a low temp with charcoal on the little bullet yet.Only had it a month now.I might be surprised.Though it might be easier on my 22" kettle...dunno. o_O
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