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Gamey Bacon

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  • JakeT
    commented on 's reply
    I did have a period where the temps dropped and I had some dirty smoke, maybe 10-15 minutes. I used hickory.

  • geotek230
    replied
    What type of wood did you smoke it with. Did you have clean smoke the whole time? Any dripping burn off on burner giving dirty taste?

    Leave a comment:


  • rickgregory
    commented on 's reply
    JakeT I dry cure, so that's not it. Heritage... could be feed or how it was raised? Gamey is one thing, chemically is another. Also, the paprika is an odd touch.

    I use this https://ruhlman.com/homemade-bacon/
    Last edited by rickgregory; March 23, 2021, 08:23 PM.

  • JakeT
    commented on 's reply
    Jim White nope, Heritage Berkshire. I'll try again with a costco belly and see if that's the cause. Or just ditch that recipe and go with Meathead's. I wanted to use the Jess Pryles one to avoid a wet cure.

  • Jim White
    replied
    Any chance it was a wild boar belly?

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  • JakeT
    replied
    rickgregory Yes that's the one. I actually did convert everything into weight because the belly I had was a little under 3 lbs and wanted to have the ratios correct. Idk, maybe it was just a gamey piece of pork? I've never heard of such a thing but perhaps...

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  • rickgregory
    replied
    this one? https://jesspryles.com/recipe/how-to-make-bacon/

    That PP#1 amount is .5% of the weight which is a bit high but not outrageously so (we're talking a difference of 3mg for the 3lb of bacon she bases that on).

    For how long did you cure it?

    BTW, I never use volume amounts for curing. Get a decent scale, convert to grams and use that. She asks for 1tsp of PP#1. A perfect teaspoon is 6grams. But a slightly heaping one could be 8 or 9. And you really want 3, for 0.25%.

    It's just easier to do things by weight and metric makes the math easier.
    Last edited by rickgregory; March 23, 2021, 09:27 AM.

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  • JakeT
    started a topic Gamey Bacon

    Gamey Bacon

    This last weekend I followed Jess Pryles' recipe for bacon. It has an almost gamey/chemically taste to it. Has anybody ever experienced this? I don't think it's the belly I sourced as I've had pork from them before. Maybe the curing salt was a bad ratio? I'm not sure that it could be the cause though, wouldn't too much curing salt just make it...saltier?

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