bacon tips n tricks

hugestapedius
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Post by hugestapedius » Sun Nov 02, 2014 15:32

1942-1946 GE deluxe before and after
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hugestapedius
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Post by hugestapedius » Sun Nov 02, 2014 15:34

Cart i made from my old bbq some cedar boards spar ureathane. Better then having on the ground.
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hugestapedius
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Post by hugestapedius » Sun Nov 02, 2014 15:39

Now the bacon... heres few pics from various batches and stages.
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Bob K
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Post by Bob K » Sun Nov 02, 2014 16:27

Wow nice job on that fridge!!

The only thing I would have done different is get rid of the anheuser bush products and fill the whole thing with Colorado Cool aid in the yellow cans. :grin:


Bacon looks great! What method did you end up using?
hugestapedius
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Post by hugestapedius » Sun Nov 02, 2014 16:56

Someof the brews pictured arnt my personal preferwnce lol.
As for the bacon im still experimenting tried CW this past go and was impressed. Might have missed the adding water step but nonetheless decent results. i have several tubs of the sausage maker cure i need to use up so prob go with it next time..
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redzed
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Post by redzed » Sun Nov 02, 2014 20:09

Wow, that restored fridge is a beaut! And I sure would like to bite into that bacon! Where do you get your bellies from?
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DiggingDogFarm
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Post by DiggingDogFarm » Sun Nov 02, 2014 21:30

Nice job on the fridge and the bacon! :wink:
hugestapedius
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Post by hugestapedius » Sun Nov 02, 2014 21:48

I have another identical "parts" fridge i am currently restoring aswell. Going to paint it a 1940's teal green. Itscompressor etcvWere trashed so it moght become a smoker. Or even just a paint cabinet. The white beer fridge i didnt have the heart to paint and destroy the vintage petina or the GE white.
prob about 100 hours in restorin it with the best parts of the pair. buffed and pollished every dam screw replaced the insulation etc. The comprossor is sodium dioxide. Which is toxic so had to becareful hehehe.
but since it doesnt have auto defrost and the gaskets are like new the compressor is actually very efficient. And havent noticed and increase on my bills to run it.

I have the original bill of sale for $429.00 cdn in 1950.

I just had to have the missing ice cube trays. Thanx ebay.($6us)
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My pork bellies i sourced from local mom n pop butcher in my town. I just call and say i need a couple bellies and they are farm fresh next day for me. Paid $3.29 # CDN .price is ok i guess but the finished product makes it worth while

Heres little of my recent go sliced.

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Bob K
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Post by Bob K » Sun Nov 02, 2014 22:16

Hey I remember using those Ice trays....and bending the handles.

Bottom compartment use?? Root vegetables or storage?
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Post by hugestapedius » Sun Nov 02, 2014 22:46

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9 lbs sliced and about 2.5 lbss cubed bitsImage
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Post by hugestapedius » Sun Nov 02, 2014 23:01

Bottom drawer isnt insulated etc but stays cool id imagine it was used for taters n such.
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Tatoosh
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Post by Tatoosh » Tue Dec 22, 2015 11:09

Great thread on bacon tips!

Do u dry cure or wet brine I dry cure - both Gradient and Equilibrium approaches.
do you remove skin before or after I get my pork belly skin off.
do you hang on hooks or on trays. (Skin side up or down) In rack standing on side
How long you cure for 5-10 days For Gradient Cure I go 7 days, for Equilibrium Cure I go 14 days.
do you rinse the cured pork. (How long) I rinse off both, long rinse for Gradient, short rinse for Equilibrium.
Do you dry in fridge overnite (covered or uncovered) Sometimes if I have time.
Do you dry in smoker before smoking No
what wood you use Almost always Hickory. Tried other fruit woods but like Hickory
how long smoke and what temp I smoke 4 to 5 hours usually at 185f. Cold smoking much longer if I go that route. I try not to get bacon too warm and pull at 135f when hot smoking.
what IT is everyone going to I finish my bacon at 150f but in an oven on a tray so I can capture all the bacon grease.
do u let cool then into fridge for day before slicing? I let it cool down overnight and actually chill it in freezer before slicing.
Leave a week before slicing. No! Some folks let it "stabilize" smoke and salt, I don't.
Mabuhay Pizza & BBQ! Weber 22.5 OTG - Smokenator 1000 - Pizza Kettle
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