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

  • EdF
    commented on 's reply
    It's really easy, and worth it!

  • shify
    commented on 's reply
    Texture is definitely more ham like than thin and crispy supermarket bacon. If you have ever had artisanal/high quality bacon it's not like supermarket bacon either. I get my pork belly at costco. They are 5-8lbs and same width as normal store bought bacon

  • Psinderson
    replied
    tRidiot, I definitely felt the bacon did not get as crispy but it didn’t bother me as much as I thought it would.

    The belly I got was also too thin. It seems to be hard to get good belly around here.

    Leave a comment:


  • Black99vette
    replied
    Nice. I'll have to put that on the list. I thought it was much more work.

    Leave a comment:


  • tRidiot
    replied
    Ok, the one time I made bacon, I loved the flavor, but was a little disappointed about a few things:


    First, while the flavor was great, the texture was not what I wanted. It definitely came out more like ham. It would NOT get crispy in the frying pan (cast iron or regular non-stick). I believe I read in Meathead's article this was due to hot-smoking instead of cold-smoking, which he said he doesn't recommend. I need to go back and check again.

    Secondly, the bacon I made was not very large in size width-wise due to a thin pork belly. I have looked around all the places where I can get this and have NEVER seen a pork belly that was more than like an inch or so (in the middle), once the skin was removed. Maybe to some this isn't a big deal, but it really was somewhat disappointing to have nicely-flavored but skinny and ham-textured bacon.

    Am I all alone in this?

    Has anyone tried cold smoking their bacon, and does it really come out crispy like bacon should?

    Leave a comment:


  • Skelly
    commented on 's reply
    Thanks HorseDoctor .. I've eaten smoked belly right off the smoker, but I'm from the south where we fry everything (especially bacon) and I figured that's more or less how it was done, but I knew what I'd eaten before off the smoker wasn't exactly the bacon of my childhood. I gotta try this.

  • HorseDoctor
    commented on 's reply
    Many of the homemade recipes have a fair amount of sugar which can burn if fried too quickly. Fry it slowly at a low temp, or better yet cook it in the oven at 350 until desired doneness. Enjoy!

  • HorseDoctor
    commented on 's reply
    I wouldn't mind a little saltier, but the "better half" is very sensitive to salt and I need to keep it pretty light for her. Hence the hour of desalinating. When doing bacon for others I do a half hour max.

  • Skelly
    replied
    I know nothing about making bacon, so... do you basically just slice it and then fry it up the old fashioned way when ready to eat?

    Leave a comment:


  • ecowper
    commented on 's reply
    Yeah, I have yet to have my bacon cures be too salty. My kids want them to be saltier, actually.

  • EdF
    commented on 's reply
    Me too!

  • HorseDoctor
    replied
    I make a fair amount of bacon using a similar recipe (Rhulman’s). I routinely cure for a week but have stretched that almost two weeks without problem. I also always desalinate by soaking in fresh water for an hour after washing off the cure. You can’t overcure but you can get an incomplete cure so a little longer is better than too short. Try soaking for an hour. If you want saltier, do less next time. As long as you get it cured, the rest of the procedure is quite flexible. Relax. Have fun. Enjoy!
    Last edited by HorseDoctor; October 29th, 2017, 04:11 PM.

    Leave a comment:


  • ecowper
    commented on 's reply
    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
    replied
    NukeGuy a few hours makes little difference. I’ve had my bacon stay in the cure a couple days longer than needed to actually cure it with no ill effects. If you are concerned about it, you can soak the pork belly in plain water for a couple hours .... that will pull some of the salt back out. But, honestly, I wouldn’t worry about that too much.

    The point of leaving the pork belly in the cure for a certain length of time is for it to get cured by the Prague Powder. If you look at the amount of regular salt in the cure, it’s not more than you would normally put on that amount of meat. The meat can only absorb X amount of salt.
    Last edited by ecowper; October 29th, 2017, 03:02 PM.

    Leave a comment:


  • NukeGuy
    replied
    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.

    Leave a 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