Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
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:	13
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:	13
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
    • 9763
    • 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
      • 3128
      • 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
        • 3006
        • 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
          • 2897
          • 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
            • 1858
            • 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
                • 1149
                • 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
                    • 65
                    • 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
                    • 3072
                    • 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
                        • 65
                        • 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
                          • 3072
                          • 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
                            • 65
                            • 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

                            Meat-Up in Memphis 2021

                            Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
                            Click here for details. (https://amazingribs.com/memphis)
                            See more
                            See less
                            Working...
                            X
                            Meat-Up in Memphis

                            T-Shirts & More T-Shirts & More
                            Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

                            Cool Embroidered Shirt Cool Embroidered Shirt
                            This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

                            Click here for more info.

                            Support ARC

                            Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

                            https://tinyurl.com/amazingribs

                            BBQ Stars

                            Spotlight

                            These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                            Use our links when you buy things

                            Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                            https://tinyurl.com/amazingribs

                             


                            If you have a Weber Kettle, you need the Slow 'N' Sear

                            slow n sear

                            The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                            Click here for our article on this breakthrough tool


                            The Good-One Is A Superb Grill And A Superb Smoker All In One

                            the good one grill

                            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                            Click here to read our complete review


                            Griddle And Deep Fryer In One

                            Pit Barrel Cooker Smoker

                            The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                            Click here to read our detailed review and to order


                            The Pit Barrel Cooker May Be Too Easy

                            Pit Barrel Cooker Smoker

                            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                            Click here to read our detailed review and the raves from people who own them


                            The Undisputed Champion!

                            thermapen

                            The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                            Click here to read our comprehensive Platinum Medal review


                            Grilla Pellet Smoker proves good things come in small packages

                            Grilla pellet smoker

                            We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                            Click here for our review on this unique smoker


                            Delta by Nuke,
                            Stylish and Affordable
                            Gaucho Grill

                            Weber Genesis Grill

                            Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                            Click here to read our complete review


                            Genesis II E-335 
                            A Versatile Gasser That Does It All!

                            Weber Genesis Grill

                            Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                            Click here to read our complete review


                            GrillGrates Take Gas Grills To The Infrared Zone

                            grill grates

                            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                            Click here for more about what makes these grates so special


                            Is This Superb Charcoal Grill A Kamado Killer?

                            PK 360 grill

                            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                            Click here to read our detailed review of the PK 360

                            Click here to order directly and get an exclusive AmazingRibs.com deal


                            Our Favorite Backyard Smoker

                            kareubequ bbq smoker

                            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                            Click here for our review of this superb smoker


                            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                            masterbuilt gas smoker

                            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                            Click here to read our detailed review


                            Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                            maverick PT55 thermometer

                            A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                            Click here to read our complete review


                            Track Up To Six Temperatures At Once

                            Grilla pellet smoker

                            FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                            Click here for our review of this unique device


                            The Cool Kettle With The Hinged Hood We Always Wanted

                            NK-22-Ck Grill

                            Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                            Click here for more about what makes this grill special


                            Finally, A Great Portable Pellet Smoker

                            Green Mountain Davey Crockett Grill

                            Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                            Click here to read our detailed review and to order