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Thread: Bacon made easy

  1. #21
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    Originally posted by Jon Des.:
    - I'm planning on peppering it again before smoking. I'm hoping it will stick, but maybe I should do that before drying it?
    I've peppered after the cure (but I use a brine cure) before it hangs to dry and peppering after drying but before smoking, both work. Just remember that you'll lose pepper when you cut and cook it, so what looks like way to much may turn out to be just right. Normally, I do mine after brining, before I set it to hang and dry overnight. As the pellicle sets during drying it holds the pepper in place.

  2. #22
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    Thanks for the tip Todd. That makes a lot of sense. 4 more days.....
    18.5" WSM, 18.5" OTG, Genesis Silver B, Smokey Joe

  3. #23
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Jon,
    Poke around on the slab with your finger.
    If it feels firm, even in the thickest part, then it's probably fully cured already.

    7 days is a pretty good guide for a larger piece/slab, but at 2 lbs I'll bet that 5 days is plenty of time to cure unless it is very thick.

  4. #24
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    Originally posted by Bob Correll:
    Jon,
    Poke around on the slab with your finger.
    If it feels firm, even in the thickest part, then it's probably fully cured already.

    7 days is a pretty good guide for a larger piece/slab, but at 2 lbs I'll bet that 5 days is plenty of time to cure unless it is very thick.
    Glad I checked back on this thread. Thanks Bob. It may be ready tonight.......
    18.5" WSM, 18.5" OTG, Genesis Silver B, Smokey Joe

  5. #25
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    OK, just tried a second round of frying samples. Maybe a little salty, but close enough. It's in the fridge to dry overnight. A few more questions:

    1- would it be less salty if it wasn't cured as long?

    2- I added some brown sugar (along with garlic powder and black and white pepper) to the cure mix. When I fried it the sugar burned quickly. Any idea if that was the result of the brown sugar or the sugar in the MTQ?

    So far it's been awesome, and I can't wait to try it smoked. I can see why everyone says you'll never buy store-bought bacon again.

    Thanks for your help.
    18.5" WSM, 18.5" OTG, Genesis Silver B, Smokey Joe

  6. #26
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Jon,
    I doubt if a couple of days one way or the other would change the saltiness.
    Cold water rinses help, but it will be somewhat salty.

    The best way that I've found to help keep the sugar from burning is to fry at a lower heat and turn often.
    Oven 'frying' at around 350 is a great way to make any bacon, but tend and turn the slices.
    Parchment paper on a jelly roll pan works well.
    Strain off the grease and save in the fridge, if you would like to use it for other purposes.

    Hope to see the final product soon!

  7. #27
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    The bacon is dry, but the skies are not. Been raining all day and night, so this evening's bacon smoke has been postponed. Hopefully pics tomorrow, but maybe not until Friday after I get a chance to cool/slice/sample.
    18.5" WSM, 18.5" OTG, Genesis Silver B, Smokey Joe

  8. #28
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    Lots of debate on this one...

    Do you buy your bellies skin-on or off? If skin-on, do you eat it that way?

    First timer with bacon here.

  9. #29
    TVWBB Platinum Member j biesinger's Avatar
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    Do you buy your bellies skin-on or off? If skin-on, do you eat it that way?
    you are going to want to remove the skin before you eat it. This is best accomplished when the belly is still warm from the smoker. If I can, I prefer to get my bellies skinless so I have two fully smoked sides and I don't have to worry about skinning it myself. Pre-skinned can be pretty thin though and I usually have to special order it.
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  10. #30
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    Originally posted by j biesinger:
    you are going to want to remove the skin before you eat it. This is best accomplished when the belly is still warm from the smoker. If I can, I prefer to get my bellies skinless so I have two fully smoked sides and I don't have to worry about skinning it myself. Pre-skinned can be pretty thin though and I usually have to special order it.
    Makes sense to me. What is the disadvantage to a thinner belly?

    On another note, it looks like the brine is the way to go. Any favorite recipes?

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