bacon tips n tricks
-
- Beginner
- Posts: 15
- Joined: Fri Jun 20, 2014 11:52
- Location: woodstock
-
- Beginner
- Posts: 15
- Joined: Fri Jun 20, 2014 11:52
- Location: woodstock
-
- Beginner
- Posts: 15
- Joined: Fri Jun 20, 2014 11:52
- Location: woodstock
-
- Beginner
- Posts: 15
- Joined: Fri Jun 20, 2014 11:52
- Location: woodstock
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..
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..
- DiggingDogFarm
- Beginner
- Posts: 40
- Joined: Sat Nov 01, 2014 01:22
- Location: USA
-
- Beginner
- Posts: 15
- Joined: Fri Jun 20, 2014 11:52
- Location: woodstock
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)
.
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.
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)
.
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.
-
- Beginner
- Posts: 15
- Joined: Fri Jun 20, 2014 11:52
- Location: woodstock
-
- Beginner
- Posts: 15
- Joined: Fri Jun 20, 2014 11:52
- Location: woodstock
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.
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