Makin Bacon
Re: Makin Bacon
Looks the good mate
Makin Bacon
You'd have to be happy with that result , great looking bacon
Makin Bacon
What set up did you use to generate the smoke, looks like you did it on a komado?
Re: Makin Bacon
Wow.. that looks fab.
all this reading about curing meats and hams sparking new interest for me
all this reading about curing meats and hams sparking new interest for me
Re: Makin Bacon
Brett
Great post helps those starting out
Good to see you're back also Beaver, you came out of hibernation late this year
Glenn
Great post helps those starting out
Good to see you're back also Beaver, you came out of hibernation late this year
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: Makin Bacon
Boy for a monent there I though you where going to say a new wife alsoBeaver 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
Hope you have a special place picked out for the Royal Kamado
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
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- Location: Western Sydney
Re: Makin Bacon
Nice work Beaver once again
Shayne
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
Re: Makin Bacon
That is how you make bacon Top work.
Good to have you back too.
How did you keep the temp down? Area it was smoked?
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
http://www.aussiecue.com.au
Re: Makin Bacon
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.
ive been doing some reading and youtubing abit right now to understand the process a little better.
Re: Makin Bacon
Just wanted to ask..
why the hanging process? indoors or refridgerated? does this mean making bacon is better done in winter ?
why the hanging process? indoors or refridgerated? does this mean making bacon is better done in winter ?
Re: Makin Bacon
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 ?
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 ?
Re: Makin Bacon
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
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!