Re: Curing bacon
[Re: nvwrangler]
#6679788
11/30/19 03:50 PM
11/30/19 03:50 PM
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Joined: Dec 2006
Posts: 29,880 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 29,880
williamsburg ks
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I use tender quick. 1 part tender quick and 4 parts water. About a 1/2 cup of brown sugar per gallon of brine. A raw egg will float in it if you get the mix right. Put the meat in and put a rock on it to hold it down. Leave it in the brine a week. Then rinse with fresh water and pat dry. smoke about 12 hours with the least amount of heat you can. Yes a pellet smoker works fine. Let the slabs hang in a cheese cloth wrap a day two before slicing. You can lay a slab on the kitchen counter and just slice some off as you want it also.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Curing bacon
[Re: nvwrangler]
#6679870
11/30/19 06:13 PM
11/30/19 06:13 PM
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Joined: Dec 2006
Posts: 29,880 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 29,880
williamsburg ks
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theres a little more to doing it dry. i lay the slabs on 3/4 x 3/4 slats cut from scrap lumber. put them in a tote or something as the meat will expel liquid. the slats let it drain good. after 24 hours scrape off the rub with a tablespoon. it doesn't need to be 100% off just a quick scrape then reapply. do that 2 more times. drain the tote and wipe it out then reapply the tenderquick and put it back on the slats. let it sit in the fridge till your ready to smoke it. IMO a week will be fine. scrape it off, rinse pat dry and smoke.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Curing bacon
[Re: nvwrangler]
#6687452
12/08/19 09:24 PM
12/08/19 09:24 PM
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Joined: Sep 2013
Posts: 4,845 Nevada
nvwrangler
OP
trapper
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OP
trapper
Joined: Sep 2013
Posts: 4,845
Nevada
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So i finished my bacon today 7 days in a wet brine using tender quick Smoked for 2 hours at 140 then 2 hours at 180 Internal temp 155 to 160 Even did a maple brown sugar glaze on 1 piece
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Re: Curing bacon
[Re: nvwrangler]
#6687458
12/08/19 09:29 PM
12/08/19 09:29 PM
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Joined: Sep 2016
Posts: 6,582 MB
Jurassic Park
trapper
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trapper
Joined: Sep 2016
Posts: 6,582
MB
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Man I could eat that whole thing right now!
Cold as ice!
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Re: Curing bacon
[Re: Jurassic Park]
#6687548
12/08/19 10:28 PM
12/08/19 10:28 PM
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Joined: Nov 2015
Posts: 16,951 OH
Catch22
trapper
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trapper
Joined: Nov 2015
Posts: 16,951
OH
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Man I could eat that whole thing right now! Oh my gosh, me too! That last pic, oh my.....
I wonder if tap dancers walk into a room, look at the floor, and think, I'd tap that. I wonder about things.....
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