[USA] Makin' Bacon
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Goodness gracious Huckleberry!
Your first post with photos? You're kidding right? Those are great shots. And it looks like you've got some gorgeous belly to work with. That stuff is getting expensive but it's still less than if you had to buy your own bacon. Besides that, just wait until you taste the stuff - you'll never buy bacon from the supermarket again.
Be a little careful with the salt and time in the recipe. It's easy to overdo each. If you fry a little up for a test and find it too salty, simply soak it a couple of hours in cold water.
I have no idea what molasses will do in pork. I know it can be pretty strong in recipes if you use too much. It really has a flavor of all its own. Be sure and let us know what happens.
By the way Huckleberry, here are a couple of videos you might be interested in. The first one is about making bacon, and the second is about making pancetta. The second one has a real dumb advertisement up front that you may skip. The instructional video isn't bad at all and you may pick up some cool tricks.
Bacon: http://www.youtube.com/watch?v=aEki-wnrVCU&NR=1
Pancetta: http://www.youtube.com/watch?NR=1&v=7aE ... =endscreen
Glad you're back home Huckleberry. Have a great Thanksgiving and enjoy the time with your family.
Best Wishes,
Chuckwagon
Your first post with photos? You're kidding right? Those are great shots. And it looks like you've got some gorgeous belly to work with. That stuff is getting expensive but it's still less than if you had to buy your own bacon. Besides that, just wait until you taste the stuff - you'll never buy bacon from the supermarket again.
Be a little careful with the salt and time in the recipe. It's easy to overdo each. If you fry a little up for a test and find it too salty, simply soak it a couple of hours in cold water.
I have no idea what molasses will do in pork. I know it can be pretty strong in recipes if you use too much. It really has a flavor of all its own. Be sure and let us know what happens.
By the way Huckleberry, here are a couple of videos you might be interested in. The first one is about making bacon, and the second is about making pancetta. The second one has a real dumb advertisement up front that you may skip. The instructional video isn't bad at all and you may pick up some cool tricks.
Bacon: http://www.youtube.com/watch?v=aEki-wnrVCU&NR=1
Pancetta: http://www.youtube.com/watch?NR=1&v=7aE ... =endscreen
Glad you're back home Huckleberry. Have a great Thanksgiving and enjoy the time with your family.
Best Wishes,
Chuckwagon
Last edited by Chuckwagon on Wed Nov 21, 2012 08:36, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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- User
- Posts: 97
- Joined: Tue Sep 25, 2012 18:37
- Location: Arkansas
Bacon or Panchetta
Well I have to say everything is looking good so far. They are all putting off a fair amount of moisture and firming up nicely. I can't wait.
Anyway thanks for the encouragement, kind words, and advise is always welcome.
I hope everyone has a wonderful Thanksgiving.
Anyway thanks for the encouragement, kind words, and advise is always welcome.
I hope everyone has a wonderful Thanksgiving.
Don't take life to seriously.
You're not getting out of it alive!
You're not getting out of it alive!
-
- User
- Posts: 97
- Joined: Tue Sep 25, 2012 18:37
- Location: Arkansas
Bacon or Panchetta
Ok the wait is over and I finaly have some bacon to smoke. So the work begins, but that's ok because I get to play with my new toy.
Gave the bacon a good cool wash and in to the smoker.
After a little love from the smoker.
Letting that bloom overnight and on to the panchetta.
Getting the panchetta all dressed up and ready for the hanging.
All tied up tight and ready to hang.
Now for the money shot on the bacon.
The color and taste are great. By the way C.W. the molassas bacon came out wonderful. It has a slight hint of molassas flavor and everyone seems to really like it.
As you already know your honey maple bacon was also great and none of it too salty.
Ok on to the food porn.
I love my new slicer.
Lots O bacon. LOL
All packed up and ready for the freezer.
I must say Thanks! to you C.W. I always brined before and had trouble with salt. The dry rub method is really nice. It was much more simple, and used a less of my cure and spices. The flavor was better as well. In my opinion, for what it is worth.
Still have a week more on the panchetta before I can slice and sample it.
Gave the bacon a good cool wash and in to the smoker.
After a little love from the smoker.
Letting that bloom overnight and on to the panchetta.
Getting the panchetta all dressed up and ready for the hanging.
All tied up tight and ready to hang.
Now for the money shot on the bacon.
The color and taste are great. By the way C.W. the molassas bacon came out wonderful. It has a slight hint of molassas flavor and everyone seems to really like it.
As you already know your honey maple bacon was also great and none of it too salty.
Ok on to the food porn.
I love my new slicer.
Lots O bacon. LOL
All packed up and ready for the freezer.
I must say Thanks! to you C.W. I always brined before and had trouble with salt. The dry rub method is really nice. It was much more simple, and used a less of my cure and spices. The flavor was better as well. In my opinion, for what it is worth.
Still have a week more on the panchetta before I can slice and sample it.
Don't take life to seriously.
You're not getting out of it alive!
You're not getting out of it alive!
- sawhorseray
- Veteran
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- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
- Baconologist
- Passionate
- Posts: 385
- Joined: Fri Apr 06, 2012 00:37
- Location: Oxford, New Jersey
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
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- User
- Posts: 97
- Joined: Tue Sep 25, 2012 18:37
- Location: Arkansas
Thanks everyone for the kind words.
Well Red to answer your question about the slicer it's a Hobart but the plate with the model # is missing. I believe it to be a model 110, but I am in contact with someone who works for Hobart that is going to help me figure it out for sure. I got it off e-bay for $250.00 I thought it was a steal for that price and is all I did to it was to give it a good cleaning. The shippping was the worst of it @ nearly $250.00 in freight. Still I think I came out on top.
C.W. my next project is some venison frankfurters, I hope I can get good results with venison but it will be another experiment for me. I just love to experiment. Anyway if you have any suggestions I would be very glad to hear them. I basically am going to use the Wedliny frankfurter recipe with 15lbs of venison 7lbs of 65% beef trim and 3lbs of pork back fat. That should give me a 30% fat ratio I believe. what do ya think? Do I need to change anything?
Well Red to answer your question about the slicer it's a Hobart but the plate with the model # is missing. I believe it to be a model 110, but I am in contact with someone who works for Hobart that is going to help me figure it out for sure. I got it off e-bay for $250.00 I thought it was a steal for that price and is all I did to it was to give it a good cleaning. The shippping was the worst of it @ nearly $250.00 in freight. Still I think I came out on top.
C.W. my next project is some venison frankfurters, I hope I can get good results with venison but it will be another experiment for me. I just love to experiment. Anyway if you have any suggestions I would be very glad to hear them. I basically am going to use the Wedliny frankfurter recipe with 15lbs of venison 7lbs of 65% beef trim and 3lbs of pork back fat. That should give me a 30% fat ratio I believe. what do ya think? Do I need to change anything?
Don't take life to seriously.
You're not getting out of it alive!
You're not getting out of it alive!
-
- User
- Posts: 97
- Joined: Tue Sep 25, 2012 18:37
- Location: Arkansas
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Huckleberry, most people who try venison hot dogs for the first time, are generally disappointed in their texture and flavor. It's because of deer meat's very lean tissue and slightly "gamey" flavor of the fat. People, for some reason, are hesitant to use pork fat in venison sausage, but that is where the flavor is. Because it is venison and because it is a hot dog, don't be afraid to use 30% pork fat. Good luck with your project pal. Let us know how it turns out.
P.S. You may wish to check out this post: http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0
Best Wishes,
Chuckwagon
P.S. You may wish to check out this post: http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
-
- User
- Posts: 97
- Joined: Tue Sep 25, 2012 18:37
- Location: Arkansas
Bacon or Panchetta
Well it's finally ready... I've been waiting for just over two weeks for my panchetta to dry and it's finally there. I don't know if I have the paitence to do dry cure. Props to those who do.
I could hardly wait to slice in to this stuff it smells AWSOME.
I don't know about waiting for a month and more. I could have a sampling breakdown.
I think it turned out pretty well in my opinion and the taste is way better than any I've ever bought.
The edges of the ends were a little overly dry, but nothing a little trimming couldn't take care of.
All sliced up and ready to package.
Packaged and ready for the freezer.
I could hardly wait to slice in to this stuff it smells AWSOME.
I don't know about waiting for a month and more. I could have a sampling breakdown.
I think it turned out pretty well in my opinion and the taste is way better than any I've ever bought.
The edges of the ends were a little overly dry, but nothing a little trimming couldn't take care of.
All sliced up and ready to package.
Packaged and ready for the freezer.
Don't take life to seriously.
You're not getting out of it alive!
You're not getting out of it alive!
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains