a new project i have just undertaken
Dry cured bacon
I will keep updating with pictures
but for now
will take about 6 days to cure, then will go for a light cold smoke.!
Project Bacon V2
Re: Project Bacon V2
Making some ourselves this week.
After dry curing the last lot I doubt I will wet cure bacon again.
Cheers.
Titch
After dry curing the last lot I doubt I will wet cure bacon again.
Cheers.
Titch
Cheers
Titch
Titch
Re: Project Bacon V2
So Magic
What's in the cure mix ??
Have not tried bacon yet but it is on the list and from Titch's comment sounds like dry cure is the way to go at home
Thanks in advance
Glenn
What's in the cure mix ??
Have not tried bacon yet but it is on the list and from Titch's comment sounds like dry cure is the way to go at home
Thanks in advance
Glenn
Kamado slow it goes as those lovely red embers glow
Royal Kamado, Weber Kettle K: 1988, Weber OTG DD:2000, Coolabah Mini Spit and 4 B Gasser
Re: Project Bacon V2
Heh Titch
Did the poor squirrell die of alcoholic poisoning ??
The pooch looks like its on the way also
Glenn
Did the poor squirrell die of alcoholic poisoning ??
The pooch looks like its on the way also
Glenn
Kamado slow it goes as those lovely red embers glow
Royal Kamado, Weber Kettle K: 1988, Weber OTG DD:2000, Coolabah Mini Spit and 4 B Gasser
Re: Project Bacon V2
I am trying to add photos i get sorry board attachment has been reached
Re: Project Bacon V2
You need a Photbucket account or similar.....what the heck happened to Imagecavefood&fish wrote:I am trying to add photos i get sorry board attachment has been reached
If we weren't supposed to eat animals then why do they taste so good
Weber Platinum
Weber Kettle 22.5"
Bar-b-chef Texas Smoker
Weber Genesis
Weber 18.5" Smokey Mountain
Re: Project Bacon V2
My pork bellies have been dry curing in salt and milled pepper leaf for a few days. Thursday I think will be smoking day.
Last time I smoked at 250degF and it cooked, went grey. I took it to 160degF. Given there is no nitrate I suppose that is right. Tastes good when fried up though!
Should I rather cold smoke it? How long for?
Last time I smoked at 250degF and it cooked, went grey. I took it to 160degF. Given there is no nitrate I suppose that is right. Tastes good when fried up though!
Should I rather cold smoke it? How long for?