lil more bacon, im hooked


 
Dan H.

Dan H.

TVWBB Pro
2 whole sides = 4 chunks all different this time. HAD to do Rhulman's (sp?) again and then I used a link Kruger gave me and I believe (wouldn't swear) it was a Josh Z, who i've never actually talked to yet, thanks josh. It was garlic and herb... or garlic, whichever he made up, and I added herbs per, yet again, reading a suggestion from KK. I added thyme, sage, lemon zest, garlic, um... maybe more hell i don't know, lol. thanks k. Also used up some straight "Maple Sugar Cure" from Butcher and Packer online, yet again...found that website, per Kevin, (he may be the only one left who talks to me, LOL) and then I pulled one right out of my.. uh... rhind. Lots o pepper, mostly black, some white, Little brown sugar, and oregano, enough apple juice to get a slurry goin' (not much) and spread it evenly, along with of course the curing salts, etc.... nope not sure what i've done but I know i'll eat it anyway, I'll let you know how that goes, im not gonna pretend like I know what im doin
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. I gave em all a good rinse, on the two with solid ingridients, i rinsed well and what stayed stayed, what went, well, went. I'll put a bit more coarsly ground black on my peppered up one. Next time, Bryan's honey bacon! heres pics
bacon
more bacon + my little buddy
seems I cant do anything without my two lil buddies, so why fight it. i'll update pics for the smokin' it you guys want. merry Christmas
 
Lookin' good up until that snow pic! I'm so sore from shoveling (and blowing) that I can hardly work the mouse.

Keep us posted Dan. Bacon makes the world go 'round!!!

JimT
 
Dan,

I'm thrilled that I could help inspire others to jones for homemade bacon like I do. So far the pics look great and by looking at the times you should be done with the bacon by now.

Its strange, but even though I don't get on the the forum as much as I used to, I still love talking about bacon. It's really crazy becuase when I first started all this business no one (well pretty much no one) was doing bacon.

I'm really interested to see and hear how your recipe turned out. It sounds great and I'd love to hear if you can taste the lemon zest. I'm still working on my crazy bacon recipe ideas and one day I just might try them out.

So now we've talked
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I hope you enjoy your bacon as much as I enjoy mine!

Josh
 
got em done, and cooling.

Hey Josh, pleasure to speak w/ you, thanks for keepin an eye out. I appreciate your input very much. heres what happened, and I'de LOVE your feedback on all of the above posts also, because as said, im no pro
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never could figure a good way to weigh down the bags for cooling (this is suppose to make you laugh)
again pleasure to speak w/ you, so glad you caught this Josh. you didn't even know you inspire me, bra! let me know!
gotta go to a dinner now, I may be on a bit later real quick.
 
Dan, the bacon looks great, nice job.
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I'm anxious to hear which one is your favorite after breakfast tomorrow morning. Or after a midnight snack tonight.
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Dan,

I like the small fire lots of wood approach you have going there. What temp does your smoker run when you have it set up like that.

You bacon looks great and has a real nice color to it.

Lastly, I didn't laugh too hard at that last picture... mostly because whenever I'm submerging something it ends up looking like that too
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My question on that picture would be at what point/part of hte process did you take that pic?

Everything looks tasty, question is... is it?

Josh
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan H.:
got em done, and cooling.

Hey Josh, pleasure to speak w/ you, thanks for keepin an eye out. I appreciate your input very much. heres what happened, and I'de LOVE your feedback on all of the above posts also, because as said, im no pro
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never could figure a good way to weigh down the bags for cooling (this is suppose to make you laugh)
again pleasure to speak w/ you, so glad you caught this Josh. you didn't even know you inspire me, bra! let me know!
gotta go to a dinner now, I may be on a bit later real quick. </div></BLOCKQUOTE>

Use large canned goods to hold down the items.

Works well.
 
I'm 90% sure I seen Bryan do that small fire in one of his cooks, if not him I cant remember what post that was. I lit off 5 fist size chunks of misquite coal (pretty cold today), and threw em in the middle there and placed one more chunk of apple on that (last time, surprisingly, was just the right amount of smoke for me. I thought it would be maybe a bit strong, but wasn't), closed her up after foiling the edges (trying to keep hot spots not so hot) and that puts me at around ....heck i dont know.. in 5 minutes like 90 or 100 degrees, maybe less, and that is intentional (thanks kevin k.) This way you get more smoke-time while the temp. comes up about 5 degrees every 15 or so min. (that guess should be fairly close). My vents were wide the whole time no heat sink, its cold as heck today, so that was well enough. when it hit 220 I closed them somewhat to hold it, although the bacon was only on about half an hour more at that point. The thing with the small fire is I felt that it wasn't a "must" i've done it twice now and im not sure its any different then filling the bottom and lighting off the same small amount (5 coals in this case) only thing I can think is maybe it would help your fire from getting to carried away, say in the summer, i didn't have hardly enough in there to get things past 230 on a cold day like today.
that submerging pic was just to quickly cool them before I left tonight, after the smoke.
I tell you what, this is the second time for bacon, thanks to your pics and info, and others giving me the links to them, and there info., etc. and i can tell the third time will be the, "ok im understanding how everything works now" and I'll want to play with flavors and write up crazy recipies..... this is gonna be a bad habbit for me. I'm sure you can remember... was the third batch that way for you? I'de love to hear, if you find the time, how you come up with these ideas.
One big question on my mind though. I have this urge to use liquid ingredients in all of these,(ussually just enough to make a paste/or slurry) ....why. Will these take on flavors the same without some sort of liquid. I guess its just some wierd thing in my head saying "dont just throw that powder all over em!" I think the brine or marinade idea is stuck in my head, like it wont work as well if I dont do something similar. Whats your thoughts/ experience?
 
Dan, Looks AWESOME! Thanks for the pictures. I cant wait to get some more bacon cureing now, you really did some experimenting this time eh? I should do the same next bacon smoke, I've only tried the maple bacon so far. I'm a black pepper freak, and that third pic apeared to be some heavy bp bacon. Once again looks great man, keep up the good "work" If you have any recipes, feel free to email them to me, but maybe your like me and just wing it mostly
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Just a thought, after re-reading, after the cure, and rinse, re-applying the black pepper would be alright wouldent it?

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Brandon
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan H.:
I'm 90% sure I seen Bryan do that small fire in one of his cooks, if not him I cant remember what post that was. </div></BLOCKQUOTE>
Dan, you funny. These pics from my Maple bacon posts maybe?
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And no that's not K in there it's Royal Oak Briqs. Great job on the bacon Bud.
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thats the one B! good idea.
Brandon, I re-applied plents more course ground durning the drying, (the pellicle forming thing) pushed em in and once the bacon got all sticky and firmer, I was surprised that it actually held on quite well I thought. We'll see, and yes for now i'm in the same boat as you in a lot of ways, I'm just trying to do what makes sense to me, its got me through high school, etc. and what made sense back then was to cheat off my girlfriend at the time!
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Dan,

When I just have dry ingredients I just throw the salt mixture on and coat it. The salt draws out moisture and forms a slurry on its own. Less work and it fits into your conceptual framework
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I find it interesting that you submerge your food when you have freezing temps outside. When its cold like that and I need something cold I leave it up where no animals will get it and let it rest for 10-15 mins or whenever I remember it.

Josh
 
that makes me laugh, cause thats exactly why I didn't do that. As you can see from the outside pics in a few posts (in grilling and bbq sections) Im not exactly down town. Theres coyotes, racoons, yetis, etc.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan H.:
that makes me laugh, cause thats exactly why I didn't do that. As you can see from the outside pics in a few posts (in grilling and bbq sections) Im not exactly down town. Theres coyotes, racoons, yetis, etc. </div></BLOCKQUOTE>

LMAO, yeti's love bacon!
 
Dan,

How about a cold garage? I was going to say that in the original post, but was at the in-laws house and rushing to finish my post.

Everybody knows that Yeti's invented bacon, so good call on not leaving it out for them.

Josh
 
bought this
I broke down and got one of these. After a lot of thought, I could use this for about a million things. Josh or anyone do you have one? what do you think or do you know about this one? I got the maple slice up but not the rest yet, a lot of Christmas activities and no time to even eat it. I'll be slicing it all up Friday. This is the only time i've pulled from smoker, cooled rapidly, and then stored in a fridge. I assumed those 3 days (i think 3) wont hurt much, and I would just keep in mind that when i freeze some after slicing.. and then re-thaw and use and comsume them to lessen the expiration by a few days. Also went back and found some of your pictures again... man I could talk bacon all day but wont waste your time till I taste them, and then maybe get some more of your thoughts about some stuff. I have the highest hopes for the garlic. man...i just wish you could smell it. thanks again.
 
Dan,

I have slicer envy. My wife and I have been looking at getting one for some time now. Please give us a review on that slicer since I've been considering it.

If I had that I'd be slicing homemade pastrami, homemade canadian bacon, turkey breasts cured or smoked, homemade italian beef. As you can see I'm kind of a curing and smoking freak with a love of making deli meats
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3 days in the fridge is nothing for cured bacon. I think you are going to love your slicer. Your high hopes on the garlic should be right on. The garlic bacon I made has been one the best to date.

Now eat some bacon, report back on it and the slicer!

Josh
 
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