Icefever Posted September 19, 2018 Share Posted September 19, 2018 We got around to starting our second batch of bacon. These are bigger than our first lot, all are 2 to 2.5 kgs, basic pepper with the first one on the top. The middle one is a brown sugar, and the bottom one has Basil on it. 4 Quote Link to comment Share on other sites More sharing options...
Icefever Posted October 6, 2018 Author Share Posted October 6, 2018 Because of work, this 2nd batch was in the bags for 12 days, got them out on Wed, washed and dried and back in the fridge. Set too yesterday afternoon and put all of it through the slicer, finished up with three plates of what we think is brilliant bacon. Top left is the brown sugar cure, top right is S & P...and the bottom had bay leaves in the bag. Later today they will be vac packed some will stay in the fridge, others will go into the freezer. Ice. 4 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 6, 2018 Share Posted October 6, 2018 Great looking Bacon! 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted October 6, 2018 Share Posted October 6, 2018 Well done mate Quote Link to comment Share on other sites More sharing options...
Justin Posted October 19, 2018 Share Posted October 19, 2018 Just got some back and streaky to do, but getting confused with the packets of what when.. @Wade, I have lost the instructions. What am supposed to do between bacon cure packet, cure no 2 packet and pepper seasoning mix. I have 1.202 kg of loin and 1.13 kg of belly to cure. Quote Link to comment Share on other sites More sharing options...
Icefever Posted October 20, 2018 Author Share Posted October 20, 2018 Snap...we went to Booker yesterday and bought a whole loin to cure, then we'll have both to choose from. Also 6x 2" ribeyes, we had 2 last night and will be taking the other 4 over to a friend's house later today for the evening meal. I talked him into buying a wancel the other day and he wants a cooking lesson, so I said I'll buy the meat you do the rest. Wade should be along later if not I still have the paperwork I could email you a copy if needed. Ice. Quote Link to comment Share on other sites More sharing options...
Wade Posted October 20, 2018 Share Posted October 20, 2018 17 hours ago, Justin said: @Wade, I have lost the instructions. What am supposed to do between bacon cure packet, cure no 2 packet and pepper seasoning mix. If you are making bacon then put the Cure#2 to one side as you will not need it. The Dry Cure Mix for Bacon is used at a rate of 25 g per Kg of meat. Therefore you will need Loin - 25 x 1.202 = 30.1 g Dry Cure Mix Belly - 25 x 1.13 = 28.3 g Dry Cure Mix Before adding the cure to the meats, mix 25 g of the Pepper Seasoning to each batch of cure* * Your original instructions may say add 12 g however the seasoning is all a matter of personal taste. I will send you a copy of the instructions. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted October 20, 2018 Share Posted October 20, 2018 Thanks. What is the cure 2 for mate? Quote Link to comment Share on other sites More sharing options...
Icefever Posted October 23, 2018 Author Share Posted October 23, 2018 Yesterday we got 2 large pieces of back, vac-packed and in the fridge. They worked out as 2045 grams and the 2nd one was 2254 grams. This time we stuck to a sweet cure and a pepper one...but we have an idea for a couple of interesting ones....Will tell later. ? Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted October 23, 2018 Share Posted October 23, 2018 Bacon Jedi. Bravo Quote Link to comment Share on other sites More sharing options...
Justin Posted October 23, 2018 Share Posted October 23, 2018 On 10/20/2018 at 8:10 AM, Justin said: Thanks. What is the cure 2 for mate? @Wade Quote Link to comment Share on other sites More sharing options...
Wade Posted October 23, 2018 Share Posted October 23, 2018 The Cure #2 is for cured meats that have a longer shelf life and are not going to be subject to high temperatures. Things like Bresaola, Salami, air dried hams etc. Quote Link to comment Share on other sites More sharing options...
Justin Posted October 23, 2018 Share Posted October 23, 2018 Thought so but thank for confirming. I guess you thread on this is place to look. Will do Quote Link to comment Share on other sites More sharing options...
Icefever Posted October 28, 2018 Author Share Posted October 28, 2018 7 days so far....will go for 14 days with this batch... Ice. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 3, 2018 Share Posted November 3, 2018 Yep. Me too. Back and streaky. Will cold smoke too then slice package freeze. Winter bacon. Yummy. 12 days cured. Rinsed and now drying in fridge. Used tools that I could find Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 3, 2018 Author Share Posted November 3, 2018 Well done...we're taking one out today to start drying, leaving the other one for a few more days to see if there's any difference between them. Ice. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 3, 2018 Share Posted November 3, 2018 Cool. Thank you bacon jedi Quote Link to comment Share on other sites More sharing options...
Justin Posted November 4, 2018 Share Posted November 4, 2018 Bacon in smoked. Almond wood dust Quote Link to comment Share on other sites More sharing options...
Justin Posted November 4, 2018 Share Posted November 4, 2018 Disaster. Early morning set up must gave put the tealight in slightly wrong place and burnt the whole thing down. Ruined. All in the bin.....bacon covered in burnt cardboard and stinking. Oh well. I am off to pub. Sod it. Quote Link to comment Share on other sites More sharing options...
sotv Posted November 4, 2018 Share Posted November 4, 2018 That is such a shame. Don't know the cardboard box set up. But I always light the maze with the tealight indoors and when it has caught take it out my ProQ. I know some people go for the quicker method and use one of those kitchen torch blowers to get it going before putting it into the unit being used. Quote Link to comment Share on other sites More sharing options...
Justin Posted November 4, 2018 Share Posted November 4, 2018 Yes good advice. It was early and horse has bolted now. I am now thinking the wsm i can put maze at bottom of that in carchoal basket and water bowl acts as baffle. That should work. Anyone tried that? Shame the bacon is lost. Oh well. Look forward not back. Quote Link to comment Share on other sites More sharing options...
Wade Posted November 4, 2018 Share Posted November 4, 2018 2 hours ago, Justin said: I am now thinking the wsm i can put maze at bottom of that in carchoal basket and water bowl acts as baffle. That should work. Anyone tried that? Yes, that is the standard way of cold smoking in a bullet smoker. You can even put ice in the water tray if it is a warm day - though at the moment that should not be a problem. Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 4, 2018 Author Share Posted November 4, 2018 3 hours ago, Justin said: I am now thinking the wsm i can put maze at bottom of that in carchoal basket and water bowl acts as baffle. That should work. Anyone tried that? Shame the bacon is lost. Oh well. Look forward not back. 6 So sorry to hear this mate, but as you say look forward not back. I've used my Brinkman with the water bath, so yes it does work. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted November 4, 2018 Share Posted November 4, 2018 4 hours ago, Justin said: Disaster. Early morning set up must gave put the tealight in slightly wrong place and burnt the whole thing down. Ruined. All in the bin.....bacon covered in burnt cardboard and stinking. Oh well. I am off to pub. Sod it. I didn't read this before I replied earlier - I am sorry to hear about the disaster. Don't throw the bacon away though - wash it under plenty of running water and the smell should go. You never know - you might have just discovered the new trend flavour for smoking bacon - cardboard box. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 4, 2018 Share Posted November 4, 2018 Yes, sorry to hear this, we all have failures. Heads up and move on. 1 Quote Link to comment Share on other sites More sharing options...
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