Montana Bacon On A Stick

Discussion in 'Pork' started by disco, Jun 27, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I had a couple of curling friends come up from Montana and I wanted to make something different so I decided to do bacon on a stick. I changed it up by using some Char Siu ingredients in the brine.

    I used to use Pop's brine and maybe some added ingredients but I found that if I used a small amount of brine, there wasn't enough cure to give a good strong cure. I have started basing the amount of Prague Powder #1 I use on the combined weight of the water and meat and have had more consistent results. Many thanks to Dave Omak for putting me on this track.

    I put the meat in a stainless steel pot and added enough water to cover. Then I weigh the meat and water. I add 3 grams Prague powder #1 per kilogram of water and meat or 0.05 ounces per pound. I find I get a perfect cure every time.

    For this cook, I would add the Prague powder and the following ingredients per kilogram of meat and water:

    3 grams Prague powder #1

    40 ml soy sauce

    10 ml Hoisin sauce

    2 ml five spice

    2 ml Sriracha

    75 ml brown sugar

    8 ml kosher salt

    or for 1 pound of meat and water

    0.05 ounces Prague powder #1

    1 tablespoon soy sauce

    1 teaspoon Hoisin sauce

    1/4 teaspoon five spice

    1/4 teaspoon Sriracha 

    2 1/2 tablespoon brown sugar

    1 teaspoon kosher salt

    I had one kilogram of meat and 2 kilograms of water for a total of 3 kilograms.

    I added:

    9 grams Prague powder #1

    125 ml soy sauce

    30 ml Hoisin sauce

    6 ml five spice

    6 ml Sriracha

    250 ml brown sugar

    25 ml kosher salt

    I took the ribs out and added the ingredients and stirred to dissolve. I put the ribs back in and put a plate on to keep it submerged. I let it sit in the fridge for 4 days.

    I took the ribs out of the brine and rinsed them under the tap. I let them dry for a couple of hours and rubbed on Louisiana Grills Bourbon Molasses Rub. I preheated my pellet grill to 210 F and smoked the ribs over Pit Master Blend pellets for 6 hours until the internal temperature of the ribs was 195 F. Then I brushed them with a mixture of one part barbecue sauce and one part maple syrup. I let them smoke for 30 minutes more.

    I cut the ribs up and served them.

    I also made up some Island Chicken (see the post for some variety.

    The Verdict

    The ribs had a nice hammy flavour and the char siu seasonings weren't very strong but gave a nice background taste. I do love bacon on a stick.

    Last edited: Jun 27, 2016
    tropics, crazymoon, c farmer and 4 others like this.
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Wow, what an awesome thread Disco ! Everything looks tasty for sure ! :drool A great tutorial as well ! Thumbs Up
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Justin!
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    D, that is an awesome idea, great post !
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good stuff, Disco!

    They both look delicious!

    Al     [​IMG]
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Disco another nice looking meal


  7. smokeymose

    smokeymose Master of the Pit

    Looks like you pulled it off again, Disco! Awesome!  There's nothing in my brine bucket right now and it's about 4 days to the weekend. Hmm...

    Thanks for another great idea, and also for the brine cure ratios.

  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Disco! Nice smoke!

  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, CM. I do love cured pork.
    Thanks, Al. It is always nice to cook for friends. particularly my buddies from the US.
    Thanks, Richie!
  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Dan. The brine cure method is largely thanks to Dave Omak. He was the one who posted that you are trying to get an equalization through the brine and meat of a certain part per million of cure.
    Thanks, Case. It was tasty.
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    "Curling Friends" LOL Who pics up the tab? 

    I like the bacon. And the stick makes it mobile.  POINT! B
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Awesome looking bacon on a stick Disco! Love that you took it in an Asian direction. Very cool!
  13. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    good golly miss molly, awesome....I would like to do that as cooks choice at the next bbq cook off...super job fellah.
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Tsk. You Texans just don't get curling! Thanks for the point!
    Thanks! It went well with the ham taste.
    Thanks for the compliment!
  15. I'm interested in this recipe, but what is five spice ? measured in ml sounds like a sauce or liquid of some sort but google only seems to find powder. I've heard of Hoisen but no idea where to find it in the store but I got resources for that. Do I assume correctly that these are part of the char siu seasoning you mentioned ?
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Chinese Five Spice powder is a blend of fennel, star anise, cloves, cinnamon and ground Sichuan peppers. It is very common in Chinese cooking and is available in the Asian section of grocery stores and Asian markets. You should be able to find Hoisin sauce in the same places.

    Yes, five spice is a component of the Char Siu flavours.

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