Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

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

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
See more
See less

I made bacon...

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Psinderson
    Charter Member
    • Dec 2014
    • 258
    • Pittsburgh, PA
    • Cookers:
      - 2013 18.5" Weber Smokey Mountain'
      - 2012 22" Weber One Touch Silver
      - 2015 Weber Spirit 210 Gasser

      Thermometers:
      - Thermoworks Thermopop, white
      - Thermoworks DOT, white, with meat probe and air probe

      Accessories:
      - Grill Grates
      - Rotisserie attachment for Kettle
      - Weber Rapid Fire Chimney

      Beverages:
      - Total beer geek
      - Whiskey, preferably a good Rye but I also enjoy Bourbon, Wheat and Scotch

    I made bacon...

    ...for the first time today. Used Meathead’s Easy bacon recipe. I got a pretty thin pork belly so I only needed 2 days for the cure according to the calculator. Here it is before the cook:

    Click image for larger version

Name:	3EB26B10-FDC4-4F7A-A0F0-E621CF4D4D54.jpeg
Views:	34
Size:	2.89 MB
ID:	399548

    I used my 18” WSM with Weber briquettes. I built a snake around the edge of the charcoal bowl that got me a consistent 200-225. I am a fan of the snake! Definitely helps to manage temps. Just over 2 hours later and the belly was up to 148 and I pulled it.

    Click image for larger version

Name:	B8354E44-9CF4-4600-91DB-8A960C907187.jpeg
Views:	33
Size:	2.22 MB
ID:	399549

    It is in the fridge cooling but it tasted really good. The process was much easier than I thought.
  • DWCowles
    Founding Member
    • Jul 2014
    • 9703
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #2
    Beautiful! I need to do this again

    Comment

    • ComfortablyNumb
      Club Member
      • May 2017
      • 3681
      • Northeast Washington
      • KBQ C-60
        PK360
        Thermoworks Smoke
        Thermoworks Thermopop
        Thermoworks Dot

      #3
      Welcome to the club of people who can't eat store bought bacon again.

      Comment

      • kmhfive
        Club Member
        • Mar 2017
        • 2986
        • Northern Illinois
        • Weber Kettle -- 22.5" (In-Service Date June 2015)
          Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
          Pit Boss 820 (Retired)
          GMG Jim Bowie WiFi (In-Service Date April 2017)
          Maverick ET-733
          Fireboard
          Home-brewer

        #4
        Wonderful!

        Comment

        • Steve B
          Club Member
          • Jun 2016
          • 3269
          • Rockland county New York
          • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
            Yoke Up custom charcoal basket and a Grill Wraps cover.

            22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

            Napoleon gas grill (soon to go bye bye) rotting out.

            1 maverick et-733 digital thermometer - black
            1 maverick et-733 - gray
            1 new standard grilling remote digital thermometer
            1 thermoworks thermopen mk4 - red
            1 thermoworks thermopop - red

            Pre Miala flavor injector
            taylor digital scale
            TSM meat grinder
            chefs choice food slicer
            cuisinhart food processor
            food saver vacuum sealer
            TSM harvest food dehydrator

          #5
          Sweeeeeet

          Comment

          • richinlbrg
            Founding Member
            • Jul 2014
            • 1906
            • Leesburg, VA. (Northern, VA)
            • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

            #6
            Looks great! I too need to do this again!

            Comment

            • Psinderson
              Charter Member
              • Dec 2014
              • 258
              • Pittsburgh, PA
              • Cookers:
                - 2013 18.5" Weber Smokey Mountain'
                - 2012 22" Weber One Touch Silver
                - 2015 Weber Spirit 210 Gasser

                Thermometers:
                - Thermoworks Thermopop, white
                - Thermoworks DOT, white, with meat probe and air probe

                Accessories:
                - Grill Grates
                - Rotisserie attachment for Kettle
                - Weber Rapid Fire Chimney

                Beverages:
                - Total beer geek
                - Whiskey, preferably a good Rye but I also enjoy Bourbon, Wheat and Scotch

              #7
              Thanks, all! I will soon taste the fruits of my labor.

              Comment

              • HorseDoctor
                Charter Member
                • Sep 2014
                • 1147
                • Central Iowa

                #8
                Now you done spoiled yourself! Store bought bacon will never be the same! Enjoy!

                Comment

                • Psinderson
                  Charter Member
                  • Dec 2014
                  • 258
                  • Pittsburgh, PA
                  • Cookers:
                    - 2013 18.5" Weber Smokey Mountain'
                    - 2012 22" Weber One Touch Silver
                    - 2015 Weber Spirit 210 Gasser

                    Thermometers:
                    - Thermoworks Thermopop, white
                    - Thermoworks DOT, white, with meat probe and air probe

                    Accessories:
                    - Grill Grates
                    - Rotisserie attachment for Kettle
                    - Weber Rapid Fire Chimney

                    Beverages:
                    - Total beer geek
                    - Whiskey, preferably a good Rye but I also enjoy Bourbon, Wheat and Scotch

                  #9
                  I have to agree. I just had a few slices, and they were wonderful!

                  Comment

                  • NukeGuy
                    Club Member
                    • Oct 2017
                    • 70
                    • Grand Bay-Westfield, New Brunswick

                    #10
                    Started my first bacon cure today. meathead suggest a max cure time of 1.25 over the value produced by the calculator. That seems odd, a max? How big a deal to go over?

                    Comment


                    • kmhfive
                      kmhfive commented
                      Editing a comment
                      I'm just starting my second batch now. I think that the longer it stays in the cure, the "saltier" it gets. Since you are going for bacon and not salt pork, getting the timing right prevents having to soak the salt out later.

                    • RonB
                      RonB commented
                      Editing a comment
                      When the salts in the meat and the solution reach equilibrium, there will be no more exchange of salts and no reason to leave it in any longer. It will be too salty and a soak in plain water will be needed to reduce the salt content. But it will be cured and can take the reduction in salt. Leaving it in a day or two longer should not hurt, but won't help either.

                    • ecowper
                      ecowper commented
                      Editing a comment
                      Guys, I have left my pork belly in the cure for 2 days past what the cure calculator recommends. I have never had it come out saltier due to that.
                  • ecowper
                    Founding Member
                    • Jul 2014
                    • 3849
                    • Maple Valley, WA
                    • Grill = Hasty-Bake Gourmet Dual Finish
                      Smoke = Weber Smokey Mountain 22.5"

                      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                      Thermometer = Maverick ET732
                      Thermometer = ThermoWorks Chef Alarm
                      Thermapen Mk IV = Light blue
                      Thermapen Classic = Grey
                      PID Controller = Fireboard Drive + Auber 20 CFM Fan

                      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                      Favorite beer = Sam Adams Boston Lager or Shiner Bock
                      Favorite whisky = Lagavulin 16 year old single malt

                      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                      Eric Cowperthwaite aka ecowper

                    #11
                    Just wait until cook that first piece of bacon that you slice off.

                    Comment

                    • Psinderson
                      Charter Member
                      • Dec 2014
                      • 258
                      • Pittsburgh, PA
                      • Cookers:
                        - 2013 18.5" Weber Smokey Mountain'
                        - 2012 22" Weber One Touch Silver
                        - 2015 Weber Spirit 210 Gasser

                        Thermometers:
                        - Thermoworks Thermopop, white
                        - Thermoworks DOT, white, with meat probe and air probe

                        Accessories:
                        - Grill Grates
                        - Rotisserie attachment for Kettle
                        - Weber Rapid Fire Chimney

                        Beverages:
                        - Total beer geek
                        - Whiskey, preferably a good Rye but I also enjoy Bourbon, Wheat and Scotch

                      #12
                      Everyone so far has raved about the bacon. I used the cure calculator as my slab of pork belly was pretty thin. It worked perfectly. The cure time in the recipe was geared towards the pork belly size described there.

                      Comment

                      • NukeGuy
                        Club Member
                        • Oct 2017
                        • 70
                        • Grand Bay-Westfield, New Brunswick

                        #13
                        So after the cure time I should take it out and rinse it off then back in the fridge?

                        Comment

                        • ecowper
                          Founding Member
                          • Jul 2014
                          • 3849
                          • Maple Valley, WA
                          • Grill = Hasty-Bake Gourmet Dual Finish
                            Smoke = Weber Smokey Mountain 22.5"

                            Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
                            Thermometer = Maverick ET732
                            Thermometer = ThermoWorks Chef Alarm
                            Thermapen Mk IV = Light blue
                            Thermapen Classic = Grey
                            PID Controller = Fireboard Drive + Auber 20 CFM Fan

                            Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                            Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                            Favorite beer = Sam Adams Boston Lager or Shiner Bock
                            Favorite whisky = Lagavulin 16 year old single malt

                            Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                            Eric Cowperthwaite aka ecowper

                          #14
                          NukeGuy I make bacon all the time. I prep my smoker on the day I’m going to cook the bacon. When the smoker is ready, I pull the pork belly out of the cure, rinse, and go straight to the smoker. It’s still got an internal temp around 40F and is wet, which is very helpful for smoking.

                          Comment

                          • NukeGuy
                            Club Member
                            • Oct 2017
                            • 70
                            • Grand Bay-Westfield, New Brunswick

                            #15
                            Originally posted by ecowper View Post
                            NukeGuy I make bacon all the time. I prep my smoker on the day I’m going to cook the bacon. When the smoker is ready, I pull the pork belly out of the cure, rinse, and go straight to the smoker. It’s still got an internal temp around 40F and is wet, which is very helpful for smoking.
                            From the comments above seems like if I keep it in the cure for much longer than the calculated cure time it will be too salty. IT at the beginning doesn't concern me much, it'll warm up in the smoker as well as the kitchen I figure. I don't want 12+ pounds of salt pork though.

                            Comment

                            Announcement

                            Collapse

                            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                            This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
                            See more
                            See less
                            Working...
                            X
                            false
                            0
                            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
                            Meat-Up in Memphis