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Making bacon and aging brisket

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    Making bacon and aging brisket

    Quick run into Costco yielded a 12 lb prime brisket and a 10 lb pork belly. All for 60 bucks total! Love me some Costco.
    Questions: I am 0-2 on finding Prague powder. Any ideas on who might carry it. Haven't made it to HEB yet. Hoping they have it.
    On the brisket. I wanted to dry wet aging it. Do I just keep it in cryovac? How long can I keep it this way?
    Thanks!

    #2
    @Koy Shoppe I buy mine on Amazon. Nice score from Costco!!
    Attached Files
    Last edited by HouseHomey; June 18, 2016, 03:56 AM. Reason: Ooops

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      #3
      Leave in the cryovac in a refrigerator that isn't opened much and you could 40-50 days from packaging date at processor. You may have to ask them to check the date on the case. The packaging date Costco puts on has been about 2 weeks after from my experience.

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        #4
        Outdoor store might have the Prague. I get mine from Amazon. Make sure it is #1.

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          #5
          Bass Pro Shops stocks it in their Orlando store, they call it LEM meat cure, but its the same thing . . . 6.25% sodium nitrite and the rest regular salt.

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            #6
            Your local Academy store should have prague powder #1. I know that the Academy stores in Sugar Land and Missouri City both carry it.

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            • Koy Schoppe
              Koy Schoppe commented
              Editing a comment
              Awesome! I was gonna swing in academy tonight.

            #7
            Dick's Sporting Goods and Bass Pro Shops usually carry it. That said, I ordered mine from Amazon.

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              #8
              Found pink curing salt. Based on my research it is the same as PP1. 4 pounds of maple bacon curing away. Will report back next weekend I guess on how it turned out.
              Now I have 6 lbs of pork belly to throw on the KBQ tomorrow. Ernest Spinaker y'all ever done one? Tips if you have?

              Comment


                #9
                Koy Schoppe HEB does carry Prague, if not, get some from Amazon.
                I've done bacon using Meathead recipe from the main site, smoked on the PBC a while ago.

                I've done regular belly on the KBQ plenty of times. It actually beats bacon and that's why I haven't bothered with actual bacon.
                225 all the way to probe tender
                Last edited by Ernest; June 18, 2016, 02:27 PM.

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                • Koy Schoppe
                  Koy Schoppe commented
                  Editing a comment
                  Any thoughts on timing for a 6 lb'r?

                • Ernest
                  Ernest commented
                  Editing a comment
                  About the same as ribs. Start checking at 3 hour mark.

                • Spinaker
                  Spinaker commented
                  Editing a comment
                  I second that. Koy Schoppe

                #10
                I'm thinking "probe tender" might be your goal if you want to eat it right away. If you want "bacon" that you can slice and re-cook later, then just smoke it to 150-160F. and that won't take anywhere near 6 hours. Enjoy!

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