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:: Food Parade :: Homemade Charcuterie :: More Bacon
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AuthorTopic: More Bacon (Read 279 times)
Vindii
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More Bacon
« Thread Started on Jan 11, 2012, 9:32am »		[Quote]
Got another belly to make into bacon.

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Re: More Bacon
« Reply #1 on Jan 11, 2012, 10:17am »		[Quote]

Jan 11, 2012, 9:53am, squirtthecat wrote:
3 different kinds?


No all the same. I just cut it up to make it easier to wrap.

Need to get some ideas of spices to add to them next time to change it up a little.
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Re: More Bacon
« Reply #2 on Jan 11, 2012, 11:06am »		[Quote]

Jan 11, 2012, 10:25am, squirtthecat wrote:

Ok. I saw you had them numbered. Didn't know if that was a cross-reference or something like that.


No just marking the weights to get the cure amounts right. I like to weight them at the end to see how much weight they lose too.
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Re: More Bacon
« Reply #3 on Jan 11, 2012, 7:31pm »		[Quote]
Vindi, have you ever used granulated maple sugar in the rub?
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Re: More Bacon
« Reply #4 on Jan 12, 2012, 8:46am »		[Quote]

Jan 11, 2012, 7:31pm, jimz wrote:
Vindi, have you ever used granulated maple sugar in the rub?


I haven't yet. I've just been using a basic cure of salt, sugar, and cure 1.

Would I just sub the maple sugar for the regular sugar? Only sub part of it or all the sugar?

I did use maple wood to cold smoke the last batch and it actual had a maple taste to it. Kind of surprised me.
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Re: More Bacon
« Reply #5 on Jan 13, 2012, 4:06am »		[Quote]
Vindi, I never made bacon before. I do use granulated maple sugar in other things. I would go with 100%. After you make your rub mix taste it. It might need more maple sugar then regular as it is not as sweet. If you try this and you do not like the finish product, just send the results to me and I will suffer with it ;D ;D ;D ;D-JimZ

ps; We get our maple sugar from Vermont Country Store http://www.vermontcountrystore.com/store....le_Sugar/5466 2
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Re: More Bacon
« Reply #6 on Jan 27, 2012, 12:26pm »		[Quote]
Gave the bacon 24 hours of cold smoke. Used plum wood dust.

cold smoke generator

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Bubba keg cold smoker

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1 week rest in the fridge to dry out a bit and then slice.
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Re: More Bacon
« Reply #7 on Jan 27, 2012, 1:51pm »		[Quote]

Jan 27, 2012, 12:44pm, squirtthecat wrote:
24 hours of smoke?


Cold smoked. My cold smoke generator is very light smoke. I did to times 12 hours each.
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Re: More Bacon
« Reply #8 on Jan 28, 2012, 9:57am »		[Quote]
Good looking stuff! Can't wait to see how it fries(or grills)up. :P :P ;D
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Re: More Bacon
« Reply #9 on Feb 6, 2012, 11:12pm »		[Quote]
Got to slice the bacon tonight. Taste test came out great.

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Sliced some thicker. I like it crispy.

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Re: More Bacon
« Reply #10 on Feb 7, 2012, 4:25am »		[Quote]
Wow that is beautiful Vindi :)-JimZ.
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Re: More Bacon
« Reply #11 on Feb 7, 2012, 7:26am »		[Quote]
So what's your final thought on the smoke device you used. Enough smoke, not enough, too much?
The bacon looks perfect. Great job!!
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Re: More Bacon
« Reply #12 on Feb 7, 2012, 10:19am »		[Quote]

Feb 7, 2012, 7:26am, Cajunate wrote:
So what's your final thought on the smoke device you used. Enough smoke, not enough, too much?
The bacon looks perfect. Great job!!


Cold smoke generator works good. I thought I ran 2 ful track on nit but when I actual pulled it out of the keg it only ran about 1/2 way around the second run. So may have got around 18 hours of cold smoke. I think 12-24 is a good amount with this cold smoke generator. It really a light smoke. I almost have to look hard at the top vent to see the smoke coming out. Light but effective.

Squirt - The slicer is an old hobart. Model 410. Might be from the 50's? Work like a champ though.

When I tasted the bacon my reaction was "OH MY". Love bacon!
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Re: More Bacon
« Reply #13 on Feb 9, 2012, 6:27am »		[Quote]

Feb 7, 2012, 10:19am, Vindii wrote:

Feb 7, 2012, 7:26am, Cajunate wrote:
So what's your final thought on the smoke device you used. Enough smoke, not enough, too much?
The bacon looks perfect. Great job!!


Cold smoke generator works good. I thought I ran 2 ful track on nit but when I actual pulled it out of the keg it only ran about 1/2 way around the second run. So may have got around 18 hours of cold smoke. I think 12-24 is a good amount with this cold smoke generator. It really a light smoke. I almost have to look hard at the top vent to see the smoke coming out. Light but effective.

Squirt - The slicer is an old hobart. Model 410. Might be from the 50's? Work like a champ though.

When I tasted the bacon my reaction was "OH MY". Love bacon!


Cool!
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Louisiana livin' is the envy of the world!

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