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Making Bacon
Posted:
Fri May 15, 2009 12:04 amby Big Guy
Slabs just going in the smoker
done smoking 10 hrs later
chilled out overnight in the fridge
slicing
more slicing
my slicer
Vac packed and ready for the freezer
Nothing to do but enjoy the fruits of my labour
Posted:
Fri May 15, 2009 12:30 amby saucisson
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
mmmmmmmmmmmmmmmm
mmmmmmm
Sorry if drooled on the keyboarddddddddddddddddddddddddddddddddd
dddddddddddddddddddddddddddddddddddddddddddddd
Posted:
Fri May 15, 2009 2:48 pmby Iamarealbigdog
Mine still in the cure, trying Morton's Sugar Mix
Monday for me......
Posted:
Fri May 15, 2009 3:19 pmby wheels
Here's my cold smoked bacon from the weekend:
Phil
Posted:
Fri May 15, 2009 4:16 pmby saucisson
And just what is that box in the left hand picture? Looks like it has a catering gas ring stuck in the bottom of it
Did you forget to update the gas in my smoker thread ?
Dave
Posted:
Fri May 15, 2009 4:33 pmby wheels
Yep, but I've not used the hot smoker yet! We've removed most of the bottom of the box to ensure a good air supply, and the air/gas mixer bit (venturi?) is outside the box. We've still got to fix a plate to seperate the burner from the anerobic smoke environment and then it's 'chocks away'. I'm a little worried about being able to maintain low enough temps for good hot smoking 'cos I went a bit mad and bought a 30,000 btu (8 kilowatt) ring!
Phil
Posted:
Sat May 16, 2009 3:11 pmby saucisson
It looks like the one I had that I used to be able to run happily at 150 deg C inside a big steel water smoker when I ran it on butane but it didn't seem to like propane very much.
Dave
Posted:
Sat May 16, 2009 3:33 pmby wheels
It's the other way around with mine - it doesn't like butane.
Posted:
Sat May 16, 2009 4:47 pmby saucisson
Mine's about 20 years old so maybe the jet was set for butane.
Dave
Posted:
Sun May 17, 2009 3:22 pmby Zulululu
Good stuff can I come around and use your slicer?
Posted:
Sun May 17, 2009 3:59 pmby wheels
Course you can - It's a 12" blade Berkel RM-301CE. It was a good deal, a 'non-selling' ebay item; an office furniture firm in Birmingham had bought it in an 'office' clearance, so I made them a cheeky offer!
Phil
Posted:
Mon May 18, 2009 8:54 amby Sweetcure
Wow Phil, what superb bacon. Best ive seen in years, any chance of the recipe please, its making me hungry.
Posted:
Mon May 18, 2009 11:48 amby wheels
It's just a bog standard dry cure:
Per KG of meat
Salt 16gm
Sugar 9gm
Cure#1 - 2.5gm
Sodium Ascorbate 0.5gm
TOTAL 28gm
I added a little black pepper as well. It was 'dry cured' in a bag in the fridge, rubbed through the bag every couple of days (when I remembered) and took out after 12 days (it would have been earlier but I was busy). I dried it in the fridge while waiting for a 'nice' day to smoke it, about 4 days I think, then smoked it with a mix of oak, beech and cherry for about 18 hours - the smoke was more than a trickle, but less than a Bradley produces.
The meat was from a local pig farmer where I can get larger pigs, this one was a little smaller than normal though. The boned out loin from the half pig was 6kg.
Phil
Posted:
Mon May 18, 2009 4:46 pmby wallie
Hi Phil
What does the Sodium Ascorbate do and could crushed vitamin C tablets be used in place of it?
Also I have seen a few brine recipes with Dextrose in I would like to know the purpose of that.
Thanks
wallie
Posted:
Mon May 18, 2009 5:44 pmby Zulululu
Wallie over here I get ascorbate from a local health shop it is a white powder.I don't think the pills will have much in them they normally contain a lot of buffers in them.