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First Shot at Bacon
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Charter Member
- Mar 2015
- 611
- Melbourne Australia
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6 & 2 burner gas BBQ's
Diy electric smoker
A-maze-n-tube 12 inch
Gas powered pizza oven
GMG Davy Crockett with Wifi
Rosle 24 inch charcoal kettle
Slow'nSear - my favourite
2 x Thermapens
2 x wireless thermometers
3 x wired thermometers
Favourite drink:
Scotch whiskey various brands
American Honey WT
And beer ....
And at work just plain old chilled water....
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Charter Member
- Sep 2014
- 551
- Port Washington, WI
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Traeger Jr Elite, Modern Home Products TJK gasser,Char-Broil 26" Round Charcoal Grill CBRMH-2600/S, Weber Smokey Joe, small portable POS charcoal grill, 13.25" GrillGrates, Thermopen, Maverick ET-732, Etekcity Lasergrip 1080 Non-contact Digital Laser Infrared Thermometer
gorilla gloves, bear paws
I like the patio light mounted to the top of the grill, but doubt it sheds much light on the grilling surface from where it's located... Maybe consider a hanging chandelier approach located in the grill, with a contact switch on the lid so it only lights when the lid is open?
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I've got to try this someday. All I have right now is just a kettle & need a slicer as well.
Looks like a nice belly. Love bacon
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barney just use a long thin knife, take your time, and you'll be able to cut the bacon to relatively thin strips. On my last batch I borrowed my mom's slicer, but ended up using my knife instead because I didn't want to hassle with dragging the slicer up from the basement and then having to clean the whole thing up
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Moderator
- Nov 2014
- 14133
- Land of Tonka
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John "JR"
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermoworks MK4 (Orange)
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Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
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Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
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Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
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Fuel
FOGO Priemium Lump Charcoal
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B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
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Global
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Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Hey guys, I just got done mixing up my cure for a ten pound belly I bought at Costco. In the recipe it calls for distilled water. Anybody know how crucial it is to use distilled water as suggested? Perhaps you could also shed some light as to why we use it here instead of just tap water. Thanks!!
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There was a comment in an earlier thread that discussed this, but I don't remember the exact reason why. There were an occasional bad final product and they thought it could due to the water source (chlorine?????), so they recommended distilled. I've always used tap water, but we have ground water that doesn't need chlorine.
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I also recently bought a pork belly at Costco. I ordered Prague powder #1 but after reading up on curing I decided to just rub it with salt, pepper and paprika (my usual pork rub) and throw the whole thing on the smoker to 150F. I have a big family and we love bacon; we usually get the good stuff from the butcher shop. I sliced some belly up the next morning for breakfast and everybody agreed it was the best "bacon" they'd ever had. Though there was no sugar involved I thought the meat actually tasted sweeter than salt and sugar cured--maybe a result of being somewhat less salty?
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Moderator
- Nov 2014
- 14133
- Land of Tonka
-
John "JR"
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I would try the PP#1 next time. Its worth it. I think it made a huge difference when I used it. I used to make bacon without the PP#1 and it never came out as good as the bellies I make now with the PP#1. The only reason I left it out was because I couldn't find it anywhere. Then I finally just ordered it. And it made a huge difference.
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I have done a couple batches of bacon following Meathead's maple recipe...I have enjoyed it much more when it cures longer. The first time I let the belly go for the minimum 7 days but the last batch I did I cured for 14 days and I think it was a lot better. It seems to have a little bit more of a bacon taste to it than ham...if that makes any sense. It could be other factors like the slab of belly, smoking conditions, a different maple syrup, etc. I guess I'll just have to make more bacon to test my results.
I was able to find PP#1 at a local sausage supply store, they call it Insta Cure #1 but they did confirm that it is PP#1.
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Has anybody used the Slow N' Sear to smoke the bacon? My Costco doesn't have any pork bellies right now but will be ordering some. How much trimming did you have to do to the ones you bought at Costco?
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oldsteve . The only trimming you should do is to remove the skin - if present... It can be a pain in the butt - but doable..
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Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Bacon on the SnS cooks indirect side same as you would any low and slow cook. Then just follow the AR recipe. I have some in my freezer I cured and need to smoke soon
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Just a question David Parrish . Do you put it on the grill straight from the freezer or let it defrost first?
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I'll use water. Meathead says to ditch the pan when you cook the bacon, not smoke the bacon
If the bacon is frozen I smoke it right from the freezer for extra smoke flavor. I'm not gonna cook it frozen when it's time to eat though.
When I say smoke I'm talking about the initial low and slow cook where you get the bacon from raw up to 150F internal.
When I say cook I'm talking about fryin/broiling/backing/etc... when you're cooking the bacon to eat.
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Understood. Thanks for the info David Parrish - nice to know i can freeze after curing and smoke later if i get too busy...
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Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by mclifford973 View PostHello from HOT Michigan today. I am going to smoke the bacon. Can't believe I am going to sit by a hot fire instead of the A/C. This should be a fun day! Yes I will take pics. My local orchard also had applewood for sale so I bought some to try as well.
Nice. We like pics!
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Moderator
- Nov 2014
- 14133
- Land of Tonka
-
John "JR"
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
David Parrish boss I would think the SNS would perfect for doing bacon. Do you think it would be worth it to sear it after the smoke hits it. Or do you think the intense heat would just burn all the sugars on the surface?
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