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Second go at Bacon

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  • Xandera_7
    Former Member
    • May 2018
    • 127
    • Halifax Canada

    Second go at Bacon

    Hey all!
    After the success on the first batch of bacon, I just had to do it again. This is my second batch following Meathead's Simple Bacon recipe. As per the advice of so many of you, I did not omit the black pepper this time. I cured it for five days this time instead of three and I think there is a noticeable difference, for the better.
    Store bought bacon is a thing of the past... I will NEVER go back.
    Attached Files
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3204
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
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      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    Looks great!

    Comment

    • HawkerXP
      Club Member
      • Jul 2016
      • 5173
      • Northern Virginia
      • 3 Weber kettles, and a PBC
        Thermopop
        Dot w two probes
        Slo n Sear
        Cold beer

      #3
      Only thing missing is its not in my kitchen! Nice!

      Comment


      • Xandera_7
        Xandera_7 commented
        Editing a comment
        I would deliver but it is a bit far to travel... Lol
    • lemayp
      Club Member
      • Jan 2016
      • 203
      • Chesapeake Va
      • Weber Smokey Joe
        Weber 22" with Slow 'N Sear
        Pit Barrel Cooker
        Engelbrecht Braten Campfire
        Maverick ET 733
        Thermapen MK4
        Favorite Beer - Bells Two Hearted

      #4
      Looks great. If you get belly with skin, you have a excuse for making pork rinds too. Not that I need an excuse anymore.

      Comment


      • Xandera_7
        Xandera_7 commented
        Editing a comment
        I am one of those rare people that doesn't care for pork rinds...
    • Omega-Man
      Former Member
      • Mar 2017
      • 173

      #5
      If it does have the skin on, do you cook it with it on?

      Comment


      • Xandera_7
        Xandera_7 commented
        Editing a comment
        No. You have to remove it. It gets too tough.
    • Argoboy
      Club Member
      • Apr 2016
      • 348
      • Southern Ontario 70 miles from Detroit

      #6
      Our local market has fresh sliced side pork and I bought a couple of packages today and I am smoking it now on my Traeger on the smoke setting which should be around 160F. I gave it a quick salting with season salt and I am wondering how it will turn out? I wonder if anyone has tried this before?

      Comment


      • EdF
        EdF commented
        Editing a comment
        Not sure what "side pork" is in Canadian parlance. But if it's belly, I think you'll enjoy it!
    • Argoboy
      Club Member
      • Apr 2016
      • 348
      • Southern Ontario 70 miles from Detroit

      #7
      Yes it is fresh pork belly and it turned out pretty good, I took a picture and it tasted like bacon. The plate on the right is after I over cooked it. I will try this again with more planning/preparation and I intend to look at Meatheads bacon recipe.


      Click image for larger version

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      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)
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