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01-13-2013, 11:00 PM | #91 |
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Do you need to fry/bake it after smoking or is it ready to eat?
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01-14-2013, 06:15 AM | #92 |
Cast Iron Jedi
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Since it's smoked to 150 degrees, it's ready to eat - hot or cold. I only smoked at about 225 for a couple hours, so t's still very fatty. If you want to render more of the fat out, it needs round in a pan.
Straight out of the smoker, it's meaty and has that awesome bacon flavor, but more the texture of a piece of steak. After it's cooled, it's more like traditional bacon. I'll be oven frying some of it this morning for breakfast, so I'll report back then. |
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01-16-2013, 10:53 PM | #93 |
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wellll... we're waiting
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01-16-2013, 11:17 PM | #94 |
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GODDAMN YOU FMB!!!!
We HAVE to know! |
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01-17-2013, 08:45 AM | #95 |
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Sorry. I've been in a bacon coma. Out of the oven, absolutely fantastic. The fat rendered really well. I don't care for super crispy bacon, and being thick cut it came out meaty and crispy on the outside. Really just about perfect.
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01-17-2013, 08:46 AM | #96 |
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I also used some of the slab to make lardons for some parmesan pasta... holy crap, that was like manna from heaven.
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01-18-2013, 03:23 AM | #97 |
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Damnit where are the pictures?
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03-30-2013, 09:23 AM | #98 |
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Round 2 was better than the first. Nailed the curing liquid this time, not quite as sweet (though I think the maple sugar is wasted here), the saltiness comes through better, and hickory wood is a better smoke for this than cherry.
I also roasted some in the oven for unsmoked bacon. It's good, but isn't as good to just eat outright; however, it will probably work better in recipes where you don't want that smokiness (like carbonara in place of pancetta). |
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05-23-2013, 02:58 PM | #99 |
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Just bought 2 slabs, plan on starting the cure on Saturday. Got the pink salt coming. FMB, can you recommend 2 different curing solutions? I was initially going to just cure them both in the salt, then hit one with a pork rub and leave one plain (maybe some black pepper), then smoke both with apple wood. But I see you had a fancy cure mixture...care to elaborate on it a little?
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05-23-2013, 03:08 PM | #100 | |
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Quote:
Let me pull out my instructions when I get home. But it was Diamond Kosher salt (not Morton's), cracked peppercorns, some fresh thyme, some maple sugar, pink salt... pretty basic, but darn tasty. I would also highly recommend skinning the belly BEFORE you cure it. |
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05-23-2013, 03:22 PM | #101 |
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Well its already frozen so that would be easy, and by the quick look I got at it I would say its already skinned. Will look closer when I get home. The problem with only doing 1 slab is that my dads smoker is fairly good sized. I'd hate to go through all that for 1 slab. But I'd also hate to have 2 ruined slabs...is it easy to ruin? Were bacon noobs, but not overall rubes or anything.
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05-23-2013, 04:29 PM | #102 | |
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Quote:
Very nice. You spoke of cherry not working. I do a blend of 3 parts pecan, 1 part hickory, 1 part sweet wood (apple, cherry). It works great for me. Ang |
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05-23-2013, 04:44 PM | #103 |
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Not that the cherry wasn't good. Just that I thought the hickory was better. I generally do a 50/50 split hickory and apple or cherry.
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05-23-2013, 05:07 PM | #104 |
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yep, gonna have to skin It
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05-23-2013, 05:34 PM | #105 |
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You'll need to adjust for the weight of your belly, but this was mine:
1 c. maple sugar (do not use white), could sub brown, but I'd use less of it 1/2 c. Diamond Crystal kosher salt 1 Tbsp cracked peppercorns 2 tsp. minced fresh thyme 3/4 tsp. pink salt 1 bay leaf crumbled 4 lb. pork belly, skinned Everything can be modified, except the pink salt. It's important to keep that ratio so the curing salt does it's job properly. It'll take 7-10 days to cure, and you'll need to flip it daily. Mine have taken right at 7 days. I smoked mine until it hit 150, then I took it out. |
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