It's bacon
- Thread starter Dave/G
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Dave/G
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave K:
Hi Dave. Just wondering, without searching every post from the last few months, what did you do? </div></BLOCKQUOTE>
Hi Dave,
Ordered the Hi Mountain buckboard bacon cure.
Bought a 8.4 lb boneless center loin at BJ's and cut it in half.
Trimmed exterior fat and patted dry.
Used one envelope of the cure (3 come in box) a little at a time, rubbing it in all over and around the loin pieces, top, bottom, sides, all over. One envelope cures about 8.3 lbs.
Placed each piece in a 2.5 gallon ziplock (looked for 2 gal size, couldn't find any)Tried to get as much air out of the bags as possible.
Placed the 2 bags in a pyrex dish and cured for 6 days in the fridge turning each bag over once each day.Then
rinsed well in running cold water and soaked in cold water for an hour, changing the water after half an hour. Placed uncovered in the fridge for about 8 hours to dry, patted again to get as dry as possible. Left out at room temp for an hour. Meanwhile, I got the WSM going with 30 unlit briquettes and topped with 4 lit to maintain ~185-200. Inserted probe into the thickest part of each piece. Smoked at above temp range for about 5.5 hours with 1 fist sized piece of maple wood I had until I had internal of 145. I had to add a few unlit about 3 times during the cook. At 145 internal, removed and let sit out uncovered for 90 minutes, then wrapped each piece in foil and put in the fridge for overnight. The proof will be in the pudding when I get up tomorrow morning for breakfast.
My procedures above came from Chris' buckboard bacon cook in the cooking section of this site and posts by others in the forum during the past couple of weeks, particularly K Kruger and Shawn W.
Dave
Hi Dave. Just wondering, without searching every post from the last few months, what did you do? </div></BLOCKQUOTE>
Hi Dave,
Ordered the Hi Mountain buckboard bacon cure.
Bought a 8.4 lb boneless center loin at BJ's and cut it in half.
Trimmed exterior fat and patted dry.
Used one envelope of the cure (3 come in box) a little at a time, rubbing it in all over and around the loin pieces, top, bottom, sides, all over. One envelope cures about 8.3 lbs.
Placed each piece in a 2.5 gallon ziplock (looked for 2 gal size, couldn't find any)Tried to get as much air out of the bags as possible.
Placed the 2 bags in a pyrex dish and cured for 6 days in the fridge turning each bag over once each day.Then
rinsed well in running cold water and soaked in cold water for an hour, changing the water after half an hour. Placed uncovered in the fridge for about 8 hours to dry, patted again to get as dry as possible. Left out at room temp for an hour. Meanwhile, I got the WSM going with 30 unlit briquettes and topped with 4 lit to maintain ~185-200. Inserted probe into the thickest part of each piece. Smoked at above temp range for about 5.5 hours with 1 fist sized piece of maple wood I had until I had internal of 145. I had to add a few unlit about 3 times during the cook. At 145 internal, removed and let sit out uncovered for 90 minutes, then wrapped each piece in foil and put in the fridge for overnight. The proof will be in the pudding when I get up tomorrow morning for breakfast.
My procedures above came from Chris' buckboard bacon cook in the cooking section of this site and posts by others in the forum during the past couple of weeks, particularly K Kruger and Shawn W.
Dave
Dave/G
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
Dave - thanks for the additional info. AFA saltiness would you consider yourself to favor less salt in general or are you generally heavy handed with salt? Just wondering your taste in general as you discuss the CB as too salty. </div></BLOCKQUOTE>
I generally favor less salt, not heavy handed. However, I will say this. The sample I ate last night was right out of the fridge. It wasn't overly salty, just a bit for my taste. This morning I heated 3 slices and that seemed to take some of the excess salt taste out.
Two people here at work just had some and didn't think it was too salty. Go know.
Dave - thanks for the additional info. AFA saltiness would you consider yourself to favor less salt in general or are you generally heavy handed with salt? Just wondering your taste in general as you discuss the CB as too salty. </div></BLOCKQUOTE>
I generally favor less salt, not heavy handed. However, I will say this. The sample I ate last night was right out of the fridge. It wasn't overly salty, just a bit for my taste. This morning I heated 3 slices and that seemed to take some of the excess salt taste out.
Two people here at work just had some and didn't think it was too salty. Go know.
Dave/G
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave L.:
Is it possible to make your own cure with less salt? Does anybody know? I think it would be pretty cool to make your own bacon. </div></BLOCKQUOTE>
Yes, you can make your own cure. K Kruger and Shawn W had posts on this during the past couple of weeks. I don't have time, at work now, to look for them, but you can certainly make your own from what they said.
Is it possible to make your own cure with less salt? Does anybody know? I think it would be pretty cool to make your own bacon. </div></BLOCKQUOTE>
Yes, you can make your own cure. K Kruger and Shawn W had posts on this during the past couple of weeks. I don't have time, at work now, to look for them, but you can certainly make your own from what they said.