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First Shot at Bacon

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  • jayn
    Former Member
    • May 2015
    • 73
    • Fremont, NE

    First Shot at Bacon

    How does it look? Will be slicing tonight.






  • Steve Vojtek
    Charter Member
    • Mar 2015
    • 612
    • Melbourne Australia
    • 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....

    #2
    They look perfect to me. My Davy Crockett does a great job on bacon. GMG make great grills.

    Comment

    • DeusDingo
      Founding Member
      • Jul 2014
      • 1146
      • Madison, WI
      • Weber Q320 grill
        Masterbuilt Propane Smoker
        Maverick and thermo Pen thermometers

      #3
      that looks amazing

      Comment

      • CurlingDog
        Charter Member
        • Sep 2014
        • 549
        • Port Washington, WI
        • 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

        #4
        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?

        Comment

        • mclifford973
          Former Member
          • Sep 2014
          • 23

          #5
          How did this turn out? I found pork belly today at Costco...I almost jumped up and down. Mine is in the fridge now, for it's 7 day soak.

          Thanks!
          Melissa Click image for larger version

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          Comment


          • barney
            barney commented
            Editing a comment
            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

          • Spinaker
            Spinaker commented
            Editing a comment
            I bought the same one at Costco. and its on the cure. You will not be disappointed. Every belly I've had from Costco turns out awesome.

          • Dr ROK
            Dr ROK commented
            Editing a comment
            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
        • Spinaker
          Moderator
          • Nov 2014
          • 10756
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

            ********************************************
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            Kinnick (American Foxhound)
            ************************

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            Lone Star Grillz 24 X 48 Offset

          #6
          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!!

          Comment


          • jayn
            jayn commented
            Editing a comment
            I would say that meathead has to be overly cautious with curing and cold smoking. Foolish people who do not understand food handling practices could end up sick.

            I used tap water... And was fine.

            Best bacon ever.

          • Spinaker
            Spinaker commented
            Editing a comment
            Yeah, I've always used tap water and never had a problem. I was just curious to know if it was worth it to buy distilled water from the store for the recipe. I figured he was being over cautious. Thanks for the reply! jayn

          • Dr ROK
            Dr ROK commented
            Editing a comment
            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.
        • (fuzz)
          Former Member
          • Jun 2015
          • 57

          #7
          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?

          Click image for larger version

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          Comment


          • Dr ROK
            Dr ROK commented
            Editing a comment
            I'd be cautious of skipping the cure. Removing the oxygen (smoking) and cooking at low temps (only to 150º) can result in a good environment for botulism to thrive. Bad mojo!!!!!

          • (fuzz)
            (fuzz) commented
            Editing a comment
            It was smoked at 225F to an internal temp of 150F. No bad mojos
        • Spinaker
          Moderator
          • Nov 2014
          • 10756
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

            ********************************************
            Assistants
            Dexter (Beagle mix)
            Kinnick (American Foxhound)
            ************************

            Grills/Smokers/Fryers
            Big Green Egg (Large) X3
            Blackstone 36" Outdoor Griddle 4-Burner

            Karubeque C-60
            Kamado Joe Jr. (Black)
            Lodge L410 Hibachi
            Pit Barrel Cooker
            Pit Barrel Cooker 2.0
            R&V Works FF2-R-ST 4-Gallon Fryer

            Weber Spirit Gasser
            ******************.
            Thermometers
            FireBoard (Base Package)
            Thermoworks ThermaPen (Red)
            Thermoworks MK4 (Orange)
            **************

            Accessories
            Big Green Egg Plate Setter
            Benzomatic TS4000 Torch X 2
            Benzomatic TS800 High Temp Torch X 2

            Bayou Classic 44 qt Stainless Stock Pot
            Bayou Classic 35K BTU Burner

            Digi Q DX2 (Medium Pit Viper Fan)
            Dragon VT 2-23 C Torch
            Eggspander Kit X2
            Field Skillet No. 8,10,12

            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
            Tool Wizard BBQ Tongs
            Univex Duro 10" Meat Slicer
            ********************************
            Fuel
            FOGO Priemium Lump Charcoal
            Kingsford Blue and White
            Rockwood Lump 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

          #8
          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.

          Comment

          • JTK
            JTK
            Charter Member
            • Mar 2015
            • 51
            • Tonawanda, NY
            • Pit Barrel Cooker
              Weber Smokey Joe 14"
              iGrill2
              ThermoPop

            #9
            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.

            Comment


            • Dr ROK
              Dr ROK commented
              Editing a comment
              I order mine from askthemeatman.com. Great customer service and very competitive prices.
          • jrobertson50
            Former Member
            • Jul 2014
            • 120

            #10
            Thanks for sharing. looks tasty. I have 10 pounds curing as we speak. only 5 more days to go.

            Comment

            • oldsteve
              Former Member
              • Oct 2014
              • 190
              • Citrus Heights, CA

              #11
              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?

              Comment


              • Steve Vojtek
                Steve Vojtek commented
                Editing a comment
                oldsteve . The only trimming you should do is to remove the skin - if present... It can be a pain in the butt - but doable..

              • The Burn
                The Burn commented
                Editing a comment
                I did a bunch of bacon this morning on the SnS, and I'm posting a thread on it. Don't know about Costco pork belly - mine never carries it. Luckily, a local meat market always has it - was $2.79/lb.
            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 5042
              • Charlotte, NC
                • Slow 'N Sear Kamado (SnSK)
                • Lots of grills that work with Slow 'N Sear
                • LOTS of digital thermometers (my fav)
                • 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

              #12
              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

              Comment


              • Steve Vojtek
                Steve Vojtek commented
                Editing a comment
                Just a question Pit Boss . Do you put it on the grill straight from the freezer or let it defrost first?

              • David Parrish
                David Parrish commented
                Editing a comment
                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.

              • Steve Vojtek
                Steve Vojtek commented
                Editing a comment
                Understood. Thanks for the info Pit Boss - nice to know i can freeze after curing and smoke later if i get too busy...
            • mclifford973
              Former Member
              • Sep 2014
              • 23

              #13
              Hello 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.

              Comment

              • David Parrish
                Founding Member - Pit Boss Emeritus
                • May 2014
                • 5042
                • Charlotte, NC
                  • Slow 'N Sear Kamado (SnSK)
                  • Lots of grills that work with Slow 'N Sear
                  • LOTS of digital thermometers (my fav)
                  • 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

                #14
                Originally posted by mclifford973 View Post
                Hello 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!

                Comment

                • Spinaker
                  Moderator
                  • Nov 2014
                  • 10756
                  • Land of Tonka
                  • John "J R"
                    Instagram: JRBowlsby
                    Smokin' Hound Que
                    Minnesota/ United States of America

                    ********************************************
                    Assistants
                    Dexter (Beagle mix)
                    Kinnick (American Foxhound)
                    ************************

                    Grills/Smokers/Fryers
                    Big Green Egg (Large) X3
                    Blackstone 36" Outdoor Griddle 4-Burner

                    Karubeque C-60
                    Kamado Joe Jr. (Black)
                    Lodge L410 Hibachi
                    Pit Barrel Cooker
                    Pit Barrel Cooker 2.0
                    R&V Works FF2-R-ST 4-Gallon Fryer

                    Weber Spirit Gasser
                    ******************.
                    Thermometers
                    FireBoard (Base Package)
                    Thermoworks ThermaPen (Red)
                    Thermoworks MK4 (Orange)
                    **************

                    Accessories
                    Big Green Egg Plate Setter
                    Benzomatic TS4000 Torch X 2
                    Benzomatic TS800 High Temp Torch X 2

                    Bayou Classic 44 qt Stainless Stock Pot
                    Bayou Classic 35K BTU Burner

                    Digi Q DX2 (Medium Pit Viper Fan)
                    Dragon VT 2-23 C Torch
                    Eggspander Kit X2
                    Field Skillet No. 8,10,12

                    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
                    Tool Wizard BBQ Tongs
                    Univex Duro 10" Meat Slicer
                    ********************************
                    Fuel
                    FOGO Priemium Lump Charcoal
                    Kingsford Blue and White
                    Rockwood Lump 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

                  #15
                  Pit Boss 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?

                  Comment

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                  Meat-Up in Memphis 2021

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