Makin Bacon

All Meats Including BEEF, PORK, LAMB & GAME
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jdonly1
Posts: 490
Joined: Sun Oct 31, 2010 9:15 am
Location: East Gippsland Vic

Re: Makin Bacon

Post by jdonly1 »

Looks the good mate
dales133
Posts: 1690
Joined: Fri May 18, 2012 2:11 pm

Makin Bacon

Post by dales133 »

You'd have to be happy with that result , great looking bacon
dales133
Posts: 1690
Joined: Fri May 18, 2012 2:11 pm

Makin Bacon

Post by dales133 »

What temp did you smoke it at
dales133
Posts: 1690
Joined: Fri May 18, 2012 2:11 pm

Makin Bacon

Post by dales133 »

What set up did you use to generate the smoke, looks like you did it on a komado?
skuzy
Posts: 631
Joined: Sat Jun 20, 2009 9:15 pm

Re: Makin Bacon

Post by skuzy »

Wow.. that looks fab.

all this reading about curing meats and hams sparking new interest for me
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Livewire
Posts: 1036
Joined: Mon Aug 15, 2011 7:33 pm
Location: Pymble, SYDNEY

Re: Makin Bacon

Post by Livewire »

Brett

Great post helps those starting out :)

Good to see you're back also Beaver, you came out of hibernation late this year :P

Glenn
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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
Livewire
Posts: 1036
Joined: Mon Aug 15, 2011 7:33 pm
Location: Pymble, SYDNEY

Re: Makin Bacon

Post by Livewire »

Beaver wrote:yea, lost of life changes, new job, new home, lots of travel.
2013 will be FULL of bbq for me as i get the new place setup
Boy for a monent there I though you where going to say a new wife also :lol:

Hope you have a special place picked out for the Royal Kamado :)

Glenn
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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
titch
Posts: 5868
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Makin Bacon

Post by titch »

Nice one mate and good to hear from you.
Cheers.
Titch
Cheers
Titch
shayneh2006
Posts: 1914
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Re: Makin Bacon

Post by shayneh2006 »

Nice work Beaver once again :P




Shayne
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Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
Smokey
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Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Makin Bacon

Post by Smokey »

That is how you make bacon :wink: Top work.
Good to have you back too.
How did you keep the temp down? Area it was smoked?
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
skuzy
Posts: 631
Joined: Sat Jun 20, 2009 9:15 pm

Re: Makin Bacon

Post by skuzy »

definitely pumped to have a go at this!

ive been doing some reading and youtubing abit right now to understand the process a little better.
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MossyMO
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Joined: Tue Dec 11, 2012 10:09 am
Location: Glenburn, ND USA

Re: Makin Bacon

Post by MossyMO »

Your bacon looks great, nice work!
skuzy
Posts: 631
Joined: Sat Jun 20, 2009 9:15 pm

Re: Makin Bacon

Post by skuzy »

Just wanted to ask..

why the hanging process? indoors or refridgerated? does this mean making bacon is better done in winter ?
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skuzy
Posts: 631
Joined: Sat Jun 20, 2009 9:15 pm

Re: Makin Bacon

Post by skuzy »

ah got ya... so far ive only read about leaving it in the fridge to form the perticule..


another question....

i understand if your making this without nitrites, then hot smoke up to temp is necessary to kill bacteria..

but how about with nitrites? cold or hot smoke ?
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Bentley
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Location: Culpeper, Virginia USA
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Re: Makin Bacon

Post by Bentley »

skuzy wrote: but how about with nitrites? cold or hot smoke ?

I do both, cold smoke for about 8 hours, then hot smoke till internal temp of belly is 135°!
Burnt By The Best
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Fresno State University
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