- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: First attempt at bacon
Posted on 9/24/21 at 10:02 am to MorbidTheClown
Posted on 9/24/21 at 10:02 am to MorbidTheClown
quote:
i like the pork belly at whole foods. it's cleaner than a lot of places.
And coming from Whole Foods, I'd imagine the $5.50 a lb. Costco was charging would seem like a bargain.
1
Posted on 9/24/21 at 10:04 am to gumbo2176
eh, good stuff aint cheap and cheap stuff aint good.
Posted on 9/24/21 at 10:08 am to ruger35
Sixth and Barone must still be sleeping, can't believe he isn't here dropping knowledge.
Posted on 9/24/21 at 10:10 am to MorbidTheClown
quote:
eh, good stuff aint cheap and cheap stuff aint good.
There's not a damn thing wrong with Costco's pork bellies and I've gotten them for under $4 a lb. many times over the years. They come with the skin off, even though I'd use the skin to make fried pork rinds if it was still attached.
Posted on 9/24/21 at 10:16 am to SmokedBrisket2018
quote:
Sixth and Barone must still be sleeping, can't believe he isn't here dropping knowledge.
May have learned his lesson that there is more than one way to skin a cat, AKA, make bacon.
Posted on 9/24/21 at 11:43 am to ruger35
This is a good calculator for an EQ (equilibrium) brine: Digging Dog Farms Calculator
Here's some instructions: Makin' Bacon
Equilibrium brining is a "dry" brine process. It typically produces some liquid from extraction from the meat, but there is no water added during the process.
Cold vs hot smoking is as much a personal preference as it is dependent on your environment. Some claim that the cold-smoking produces a crispier bacon when cooked. However, without the use of ice in your smoker, cold-smoking is nearly non-achievable in LA for 7-8 months of the year.
Regarding temperature of the smoking:
Bellies & Buckboard (Butt) Bacon:
Bellies:
Here's some instructions: Makin' Bacon
Equilibrium brining is a "dry" brine process. It typically produces some liquid from extraction from the meat, but there is no water added during the process.
Cold vs hot smoking is as much a personal preference as it is dependent on your environment. Some claim that the cold-smoking produces a crispier bacon when cooked. However, without the use of ice in your smoker, cold-smoking is nearly non-achievable in LA for 7-8 months of the year.
Regarding temperature of the smoking:
quote:Cold Smoking
However you achieve it, your cold smoker should never get above 86 degrees Fahrenheit or 30 degrees Celcius. Anything above that temperature will cause your bacon to cook, which isn’t the goal at all.
Many people cold smoke at even lower temperatures. Anything between 55 and 85 degrees Fahrenheit will work great.
Keep an eye on the outdoor temperature and the weather. If your smoker is making heat and the daytime temperature is over 75 degrees, it can quickly heat the inside of your smokehouse to over 86 degrees. Keep your smoking out of the sun and in a cool area. If you have to, do your smoking at night.
Bellies & Buckboard (Butt) Bacon:
Bellies:
Posted on 9/24/21 at 12:33 pm to gumbo2176
He cures his pork belly with nitrite and makes bacon. What is there to criticize?
Posted on 9/24/21 at 7:20 pm to SixthAndBarone
Overshot a few degrees on the internal temp, but didn’t expect it to take as long as it did. Did 2-3 hours between 120-140. Then bumped up to 170. The last hour I was 200-220 to get it done. About ten hours total.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News