Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Makin bacon

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Makin bacon

    I'm making some bacon per meathead's maple bacon recipe. Only one problem: my pork belly is frozen. I just could not locate any unfrozen, uncured, un sliced belly so I settled for uncured, unsliced, and frozen. Should I let this thing thaw off in room temp? In the fridge? Go ahead and put it in a bag with curing solution while frozen and place in the fridge?

    #2
    az, I don't know anything about making bacon but I say thaw that in the fridge. Room temp thaw in my mind is bad. Someone can give you some insite on curing while froze. I cant speak to that.

    Comment


      #3
      Check out Meathead's Meat Thawing page here. As far as curing it while it thaws...not sure on that. I will forward this to Meathead & Dr Blonder to see if they have input, but I'd err on the side of safety and say cure once it's thawed. Let's see what the experts think...

      Comment


        #4
        Definitely NO thawing at room temp.

        Comment


          #5
          Read my article on thawing. Never thaw at room temp. Patience. When it comes to cured meats, don't fool around.

          Comment


            #6
            AZ_que, if you live in Arizona, I ran into the same problem! Nobody sells fresh here. Thaw it out in the fridge completely.. Overnight worked for me. Then start the cure process. I did the maple bacon, then experimented with a coffee-maple bacon. Both were great (I liked the coffee a bit better). I wrote about it here. Good luck! It's good eating, all my guests raved about it.

            Comment


              #7
              You can thaw in the brine in the fridge- NEVER at room temp.

              Comment


                #8
                Thanks for the replies everyone. I let it rest in the fridge for a day and then put it into the curing solution.

                Looking forward to smokin some bacon!

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here