Posted 18 April 2011 - 09:01 PM
first off, i've been using the bottom pan from my panini press to get rid of some of the excess fat - you could use any pan that has ridges on it. it really helps drain the grease so you end up with perfectly crisp bacon.
i learned that the key to rendering the fat is to put the strips in the pan when it's still cold. warm it up sloowwwwly so you don't burn the strips. i don't use any sort of oil - just let em cook in their own grease. couple minutes on each side, and then pat dry with paper towels.
Posted 23 April 2011 - 05:01 PM
lets see how this works
3lbs kosher salt, 3/4 cup brown sugar, 1/4 cup fresh ground black pepper.
brine+wrap then drain + add more salt mixture daily for a week.
day 2, came home after easter dinner, almost all of the salt cure had melted, a little liquid in the plastic pags.
recoated, will check after i get back from show on Monday night / Tuesday 1:00 AM.
Wed night, still a fair amount of salt on the outside, less liquid inthe bag.
i figure one more night in the salt, then dry them out for a day and into the smoker on Saturday.
Bacon for Sunday moring
Posted 23 April 2011 - 05:02 PM
Hey Feck, check out Michael Ruhlmans book Charcuterie.
Great info for someone getting into making cured meats at home. I have alot of experience with bacon, let me know f you run into any questions
thanks - by all accounts, that does seem to be the bacon bible
Posted 03 May 2011 - 04:01 PM
I have to be sure to get a diary before I start any of the mad science. half my problem with my high heat cooking is that I often never do the same thing twice, but with smoking / roasting (and most other things) I'd be a fool to leave it to my own mind.
Posted 03 May 2011 - 07:01 PM
i didn't add new cure at exactly 24hr intervals, some days more, some days less
not really all the much to see.
i'll see if i can post some when i get home later
i have 1/2 the brine/rub left over, so maybe next time i'll try to time things better, might not make much difference though but then again i may try a liquid brine next time to see if it is any better / less salty.
i finished the bacon in very low oven, didn't have time to smoke it properly
i'm staying away from the saltpeter for now.
Posted 11 May 2011 - 01:43 PM
I should just ask him.
Posted 23 May 2011 - 01:25 PM
then 6 hours drying before they went in.
smoker was a little hot 225, so they came off after about 2 hours.
Internal temp was around 130.
cooled overnight, had some for breakfast on Sunday.
inside color was still pink when sliced, even though i didn't use the nitrate.
Dry brined was not as pretty.
i'll try to get some photos up soon.
i also did some chicken sausage and turkey legs- since i was loading it up - made a nice lunch + dinner.
much less slaty, nice smoked flavor, will freeze some for Vibes and next weekend
Posted 10 May 2012 - 08:58 PM
I'm gonna go with this one:
http://www.formerche...n-my-own-bacon/ which is from Ruhlman's Pancetta recipe. I'm just going to smoke after a week of curing instead of dry hanging. i got the pink salt and the juniper berries... everything I need i have on hand, or can get easily. I haven't been this excited to make something since last smoking season.
Posted 11 May 2012 - 12:33 PM
once you make your own you will find it hard to buy it from a regular grocery store again.
i thawd my last package from 2011 the other day, so it's time for me to make some more too.
i found some non pink sodium nitrate in an Indian grocery so i'm going to try one with and one without.
good luck with the dry cure, if anything i over did it with the amount of mix i used.
maybe i'll try a dry cure / smoke this time too, but cut back on the amount of mix i used.
Posted 29 May 2012 - 08:15 PM
6+ lbs smoked over the weekend
2 lbs wet brined/cured w maple syrup, black pepper and liq. apple smoke.
4+ lbs dry brined/cured just salts, pepper and some table sugar.
dried for 24 hrs,
smoked on hickory bricketts, lump charcoal and apple wood chips (soaked for 12 hrs) temps must have been running hot, got up to 150 in about an hour and change.
will taste test this weekend.
i figure it's either a 9 month supply for me, or one weekend in July
Posted 13 June 2012 - 06:52 PM
from what i've been reading, I'm going to wash it off in luke warm water, pat it down and leave it to dry COMPLETELY.. like on a baking rack with a fan blowing over it. If it's not DRY the smoke won't absorb.
I read you wanna keep the internal down to 128 so to avoid actually cooking the meat, but I'm going to look into that some more.
the italian joint down the road is gonna slice it for me. I also read that you want it REAL cold when slicing. so I'll prolly pop it in the freezer for an hour or so before I go.
I'm going to get it thick sliced, Luger style. slow roast some of it, and cast iron sear some more. gonna have friends over and make an amuse bouche. lardon & tomato on a toothpick with peter Luger sauce for dipping.
Posted 13 June 2012 - 08:31 PM
why not go with a 1/2 or at least a few strips of thin ?
3.5 lbs is a lot no matter how you slice it.
not that i see anything wrong with a lot of bacon.
i saw that a ball park, maybe Baltimore, is selling grilled bacon on a stick -
wrap bacon on a soaked skewer, grill + eat.
Posted 13 June 2012 - 08:39 PM
but you're right, 3.5 is a lot, and I could even do .5 thin, just to try it for myself.
So if i want more a candian style I push it a little past 140?
Do you let it remain chilled (post smoke) for a few days before you slice and then ultimately fry and eat?
Posted 14 June 2012 - 05:37 PM
after mine cool, i will cut them inot serving sizes between a 1/2 and whole pound.
I put them allin vacume bags and freeze what i am not going to use.
Since you will probably get them all sliced at once, you can freeze them after.
check the recipie, they may give you an idea on how long they will stay in the refrigerator or freezer.
i think with nitrate it's longer than without.
i'll poke around and see if i can find some links