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  1. #1
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
    Posts
    392

    Default Bacon, Bacon and more Bacon

    OK, Guys and Gals, we were makin' bacon yesterday.



    No, not that kind. LOL
    I got this recipe from Harry. Thanks Harry.(see below)

    I bought a case of pork bellies. They had the skin removed, but still needed trimming and cleaning up.




    Sticker shock



    Got my cure #1 measured out. 1.1 grams per pound. Ya gotta have a scale. I got this one from Harbor Freight for about $20, I think.



    The ingredients



    I mixed everything into a little shaker jar. Makes it easier to mix and apply. (top left)




    Rub into the meat. Use it all.



    I then applied the Maple Syrup, Honey or left Plain for Pepper Bacon.
    Wear disposable gloves and get ready for the biggest, stickiest mess that you have ever seen. No pictures of that, but here is the finished version all rolled and bagged up in 2 gallon ZipLock Bags. (l to r, Honey, Plain, Maple Syrup x 2)



    Into the fridge for a 7 to 10 day cure.

    Ingredients:
    For each pound:
    1.1 grams Cure #1
    2.5 tsp Kosher Salt
    2.5 tsp Granulated Sugar

    These trimmed bellies weighed 7.5 to 9 pounds each so I used 1.5 to 1.75 Cups of Honey or Maple Syrup.
    For the plain one, to be peppered later, I plan on 1/2 pound Cracked Black Pepper.

    To Be Continued.
    Thanks for lookin' and stay tuned.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  2. #2
    SmokyOkie Guest

    Default

    Anxious to see the results. Great thread!

  3. #3
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
    Posts
    392

    Default

    Thanks Okie. Can't wait. Is it done yet?
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  4. #4
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    I have always wanted to make my own bacon. Can't wait to see the results.
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  5. #5
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
    Posts
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    Default

    Thanks OB. It's not that hard to make.
    I wanted to experiment with the maple and honey. That is why it was so messy.
    Regular or Peppered Bacon is not messy at all.
    Accurate measurement of the cure #1 is the most important step of it.
    A slicer is nice, but you can get by with a sharp knife, like a Victorinox Forschner Fibrox 12 Inch Granton, and partially frozen meat.
    I'll get into the rinse, forming a pellicle, slicing and packaging later.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  6. #6
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
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    1,571

    Default

    Quote Originally Posted by SmokyOkie View Post
    Anxious to see the results. Great thread!

    Me Too...
    Why in the hell should I have to "Press 1 for English?"

  7. #7
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
    Posts
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    Default

    Thanks Uncanney.
    I get to flip it daily and dream.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  8. #8
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    This gonna be cool! Must have patience! Wait for it...wait...WAIT...























    Is it BACON yet!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  9. #9
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Looking forward to the end result!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  10. #10
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
    Posts
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    Default

    Thanks Tom. I'm ready too.
    Thanks John, Me2
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

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