Bacon and other treats...

[Zerobeat]

I've been doing a little smoking the past couple of weeks, thought some of you might be interested. I recently made 30 pounds of home-made bacon, 10 pounds each of the following: Brown Sugar, Maple wood smoked, Garlic/Pepper, Hickory Smoked, and plain Apple wood smoked. I also made 10 pounds of Canadian (backstrap) bacon, going into the smoker today. Also have some eggs in the smoker currently for smoked deviled eggs, and cold-smoked some cheeses for the wife last weekend.

The Apple wood bacon:


The start of the smoked deviled eggs:


I know there are a few posters on here that do briskets and such; Post up your favorites, and any recipes you might like to share.

[Reservoir Dog]

I also made 10 pounds of Canadian (backstrap) bacon

Will you stupid Americans please stop calling it Canadian backstrap bacon.

Thanks in advance.

[Zerobeat]

How long do you smoke for and at what temp?

Usually around 7 hours, at 190°F. Final internal temp between 145° and 150°.

[Zerobeat]

I also made 10 pounds of Canadian (backstrap) bacon

Will you stupid Americans please stop calling it Canadian backstrap bacon.

Thanks in advance.

I'm using loin. The backstrap was intended for distinction.

[peterosehaircut]

I'm currently smoking a pork loin, I'll post the results later.

[Animal]

I've been doing a little smoking the past couple of weeks, thought some of you might be interested. I recently made 30 pounds of home-made bacon, 10 pounds each of the following: Brown Sugar, Maple wood smoked, Garlic/Pepper, Hickory Smoked, and plain Apple wood smoked. I also made 10 pounds of Canadian (backstrap) bacon, going into the smoker today. Also have some eggs in the smoker currently for smoked deviled eggs, and cold-smoked some cheeses for the wife last weekend.

The Apple wood bacon:


The start of the smoked deviled eggs:


I know there are a few posters on here that do briskets and such; Post up your favorites, and any recipes you might like to share.

walk me through all of the steps to make brown sugar smoked bacon. from start to finish.

[Zerobeat]

walk me through all of the steps to make brown sugar smoked bacon. from start to finish.

I start with 5# pork belly slabs. Rind on or off, doesn't matter, just keep it as close to 5# as possible.
1/4 Cup Kosher Salt
1/2 Cup Brown Sugar (I've used 1/4 cup brown sugar and 1/4 cup real maple syrup, too)
1 Teaspoon Pink Curing Salt (you can get this from a butcher that makes sausages or processes game, or mail order it)

Mix the dry ingredients together thoroughly, then rub evenly over both sides of the slab. Place the slab, and any left over dry ingredients into a 2 gallon ziplock bag, pushing out most of the air. Place this in the refrigerator for 7-10 days, flipping the slab over every day. Remove the slab from the bag a few hours before you want to smoke it, rinse off the excess salt, then pat dry and let set to form a pellicle. Some people will let it set overnight, uncovered in the refrigerator, I usually let it set out for about an hour at room temp, which allows the internal temp to come up to 40°. It's bacon at this point, you could slice it, cook it, and eat it. I prefer mine smoked. I normally warm the smoker up to 100°, put the slabs on the hangers, and place them in for about 40 minutes or so to finish drying. I prep the smoker tray while the slabs are drying. When ready, I bump the temp up to 130-140°, place the smoke tray in, and come back when the smoke has stopped, internal temp to about 140°. It's not cooked, but it's not raw. Once cooled, I place into a ziplock bag, and let the slab mellow for a day or so before slicing and vacuum packing. A couple of notes: since this method is a dry rub, before you smoke, you may want to slice a few pieces up, and see how salty they taste. If it's too much, just soak in cold water for 30 minutes or so, and try again. I slice somewhere around 3/16" thick, so when I cook it, I cook it with a little less heat than you would normally. It won't shrink as much, but you can crisp it up pretty nicely if you like.

[Animal]

walk me through all of the steps to make brown sugar smoked bacon. from start to finish.

I start with 5# pork belly slabs. Rind on or off, doesn't matter, just keep it as close to 5# as possible.
1/4 Cup Kosher Salt
1/2 Cup Brown Sugar (I've used 1/4 cup brown sugar and 1/4 cup real maple syrup, too)
1 Teaspoon Pink Curing Salt (you can get this from a butcher that makes sausages or processes game, or mail order it)

Mix the dry ingredients together thoroughly, then rub evenly over both sides of the slab. Place the slab, and any left over dry ingredients into a 2 gallon ziplock bag, pushing out most of the air. Place this in the refrigerator for 7-10 days, flipping the slab over every day. Remove the slab from the bag a few hours before you want to smoke it, rinse off the excess salt, then pat dry and let set to form a pellicle. Some people will let it set overnight, uncovered in the refrigerator, I usually let it set out for about an hour at room temp, which allows the internal temp to come up to 40°. It's bacon at this point, you could slice it, cook it, and eat it. I prefer mine smoked. I normally warm the smoker up to 100°, put the slabs on the hangers, and place them in for about 40 minutes or so to finish drying. I prep the smoker tray while the slabs are drying. When ready, I bump the temp up to 130-140°, place the smoke tray in, and come back when the smoke has stopped, internal temp to about 140°. It's not cooked, but it's not raw. Once cooled, I place into a ziplock bag, and let the slab mellow for a day or so before slicing and vacuum packing. A couple of notes: since this method is a dry rub, before you smoke, you may want to slice a few pieces up, and see how salty they taste. If it's too much, just soak in cold water for 30 minutes or so, and try again. I slice somewhere around 3/16" thick, so when I cook it, I cook it with a little less heat than you would normally. It won't shrink as much, but you can crisp it up pretty nicely if you like.

Hmm. so when you are marinating it in the fridge, you said you turn the bag over once a day. does juice form in the bag from the sugar? you also say once you remove from the fridge, you rinse the salt off. I guess you are also rinsing off the sugar? Then, when you finally start smoking it at 140 degrees, you said you let it smoke "until the smoke has stopped". How long is that, appx?

[Zerobeat]

Hmm. so when you are marinating it in the fridge, you said you turn the bag over once a day. does juice form in the bag from the sugar? you also say once you remove from the fridge, you rinse the salt off. I guess you are also rinsing off the sugar? Then, when you finally start smoking it at 140 degrees, you said you let it smoke "until the smoke has stopped". How long is that, appx?

Just a point of clarification: You are not marinating the slab, you are curing it. In this case, the juice that forms in the bag is a mixture of the dry rub you applied, and the water that is being removed from cells in the meat, and is being replaced by the salt and sugar. You'll notice during the curing process, the slab will start to feel hard when you press into it. This is because the water is being removed, and the meat is becoming more dense. When you get to the point that you rinse, most of the sugar and salt has been absorbed into the meat. You are just rinsing off the excess. As far as how long the smoke lasts, it depends. The tray I use, I can go almost 7 hours with a load of sawdust, or almost 10 with pellets when smoking at lower (under 150°) temps. It burns a little faster under more heat. I shoot for at least 6 hours of smoke, more time is better IMO. If you are interested, this is the tray I use: https://www.amazenproducts.com/product_p/amnps5x8.htm I also buy my dust and pellets from them. You can use this for hot and cold smoking, and can be used inside your existing grill if you don't have a smoker.

[Animal]

Hmm. so when you are marinating it in the fridge, you said you turn the bag over once a day. does juice form in the bag from the sugar? you also say once you remove from the fridge, you rinse the salt off. I guess you are also rinsing off the sugar? Then, when you finally start smoking it at 140 degrees, you said you let it smoke "until the smoke has stopped". How long is that, appx?

Just a point of clarification: You are not marinating the slab, you are curing it. In this case, the juice that forms in the bag is a mixture of the dry rub you applied, and the water that is being removed from cells in the meat, and is being replaced by the salt and sugar. You'll notice during the curing process, the slab will start to feel hard when you press into it. This is because the water is being removed, and the meat is becoming more dense. When you get to the point that you rinse, most of the sugar and salt has been absorbed into the meat. You are just rinsing off the excess. As far as how long the smoke lasts, it depends. The tray I use, I can go almost 7 hours with a load of sawdust, or almost 10 with pellets when smoking at lower (under 150°) temps. It burns a little faster under more heat. I shoot for at least 6 hours of smoke, more time is better IMO. If you are interested, this is the tray I use: https://www.amazenproducts.com/product_p/amnps5x8.htm I also buy my dust and pellets from them. You can use this for hot and cold smoking, and can be used inside your existing grill if you don't have a smoker.

i have several smokers. One that is electric and uses "biscuit"s to smoke. they are self loading. you set the temp and the smoke time and forget it.
I also have a green egg that i smoke some things on. it won't do well for long smoke jobs (not enough smoke) and really not indirect enough on the heat. And I have one really really large trailer mounted smoker. That's where i smoke briskets, etc.

I marinate ribs (baby backs) in brown sugar in the fridge. there is a lot of juice that forms in the bag from the sugars and the moisture in the meat. But i only marinate them over night (maybe 2 nights). I was just curious if the same thing happens during your 7 day cure period.

[Zerobeat]

Hmm. so when you are marinating it in the fridge, you said you turn the bag over once a day. does juice form in the bag from the sugar? you also say once you remove from the fridge, you rinse the salt off. I guess you are also rinsing off the sugar? Then, when you finally start smoking it at 140 degrees, you said you let it smoke "until the smoke has stopped". How long is that, appx?

Just a point of clarification: You are not marinating the slab, you are curing it. In this case, the juice that forms in the bag is a mixture of the dry rub you applied, and the water that is being removed from cells in the meat, and is being replaced by the salt and sugar. You'll notice during the curing process, the slab will start to feel hard when you press into it. This is because the water is being removed, and the meat is becoming more dense. When you get to the point that you rinse, most of the sugar and salt has been absorbed into the meat. You are just rinsing off the excess. As far as how long the smoke lasts, it depends. The tray I use, I can go almost 7 hours with a load of sawdust, or almost 10 with pellets when smoking at lower (under 150°) temps. It burns a little faster under more heat. I shoot for at least 6 hours of smoke, more time is better IMO. If you are interested, this is the tray I use: https://www.amazenproducts.com/product_p/amnps5x8.htm I also buy my dust and pellets from them. You can use this for hot and cold smoking, and can be used inside your existing grill if you don't have a smoker.

i have several smokers. One that is electric and uses "biscuit"s to smoke. they are self loading. you set the temp and the smoke time and forget it.
I also have a green egg that i smoke some things on. it won't do well for long smoke jobs (not enough smoke) and really not indirect enough on the heat. And I have one really really large trailer mounted smoker. That's where i smoke briskets, etc.

I marinate ribs (baby backs) in brown sugar in the fridge. there is a lot of juice that forms in the bag from the sugars and the moisture in the meat. But i only marinate them over night (maybe 2 nights). I was just curious if the same thing happens during your 7 day cure period.

The autoloader sounds like it's a Bradley Smoker. Those are nice, know a couple of restaurants that have them. I've never used a green egg, I know some people love 'em, others not so much. I have a vertical propane smoker as well as the electric that is in the picture. I was looking into a Traeger style smoker, but i really haven't seen much advantage to justify the cost. If you decide to make yourself some bacon up, and can't find the pink salt, let me know. I'll send you enough to make a few batches.

[peterosehaircut]

Done.
nearest 24 hr gas station

[Zerobeat]

Done.
nearest 24 hr gas station

Looks great. My two "Canadian" bacons are almost ready to come out of the smoker.

[Blast]

Hmm. so when you are marinating it in the fridge, you said you turn the bag over once a day. does juice form in the bag from the sugar? you also say once you remove from the fridge, you rinse the salt off. I guess you are also rinsing off the sugar? Then, when you finally start smoking it at 140 degrees, you said you let it smoke "until the smoke has stopped". How long is that, appx?

Just a point of clarification: You are not marinating the slab, you are curing it. In this case, the juice that forms in the bag is a mixture of the dry rub you applied, and the water that is being removed from cells in the meat, and is being replaced by the salt and sugar. You'll notice during the curing process, the slab will start to feel hard when you press into it. This is because the water is being removed, and the meat is becoming more dense. When you get to the point that you rinse, most of the sugar and salt has been absorbed into the meat. You are just rinsing off the excess. As far as how long the smoke lasts, it depends. The tray I use, I can go almost 7 hours with a load of sawdust, or almost 10 with pellets when smoking at lower (under 150°) temps. It burns a little faster under more heat. I shoot for at least 6 hours of smoke, more time is better IMO. If you are interested, this is the tray I use: https://www.amazenproducts.com/product_p/amnps5x8.htm I also buy my dust and pellets from them. You can use this for hot and cold smoking, and can be used inside your existing grill if you don't have a smoker.

i have several smokers. One that is electric and uses "biscuit"s to smoke. they are self loading. you set the temp and the smoke time and forget it.
I also have a green egg that i smoke some things on. it won't do well for long smoke jobs (not enough smoke) and really not indirect enough on the heat. And I have one really really large trailer mounted smoker. That's where i smoke briskets, etc.

I marinate ribs (baby backs) in brown sugar in the fridge. there is a lot of juice that forms in the bag from the sugars and the moisture in the meat. But i only marinate them over night (maybe 2 nights). I was just curious if the same thing happens during your 7 day cure period.

The autoloader sounds like it's a Bradley Smoker. Those are nice, know a couple of restaurants that have them. I've never used a green egg, I know some people love 'em, others not so much. I have a vertical propane smoker as well as the electric that is in the picture. I was looking into a Traeger style smoker, but i really haven't seen much advantage to justify the cost. If you decide to make yourself some bacon up, and can't find the pink salt, let me know. I'll send you enough to make a few batches.

I use a Treager at work, came in from a local store as a return and they couldn't resell it. I use it there since I don't have time to tend a smoker all day when I cook lunch. I have a barrel style at home with the offset fire box.

[Reservoir Dog]

My two "Canadian" bacons are almost ready to come out of the smoker.

Did you use lots of maple syrup?

[Zerobeat]

My two "Canadian" bacons are almost ready to come out of the smoker.

Did you use lots of maple syrup?

I'm out at the moment. I'll be needing to make a syrup run to NH soon.

[Reservoir Dog]

My two "Canadian" bacons are almost ready to come out of the smoker.

Did you use lots of maple syrup?

I'm out at the moment. I'll be needing to make a syrup run to NH soon.

Fuck that NH garbage. PM me your addy and I'll send you some REAL Canadian maple syrup. Country made. Straight out of the bush.
I make regular shipments to American friends in Virginia, Delaware and Maryland. They can't get enough of it.

[Zerobeat]

My two "Canadian" bacons are almost ready to come out of the smoker.

Did you use lots of maple syrup?

I'm out at the moment. I'll be needing to make a syrup run to NH soon.

Fuck that NH garbage. PM me your addy and I'll send you some REAL Canadian maple syrup. Country made. Straight out of the bush.
I make regular shipments to American friends in Virginia, Delaware and Maryland. They can't get enough of it.

Thanks. I'll take you up on that.

[Reservoir Dog]

My two "Canadian" bacons are almost ready to come out of the smoker.

Did you use lots of maple syrup?

I'm out at the moment. I'll be needing to make a syrup run to NH soon.

Fuck that NH garbage. PM me your addy and I'll send you some REAL Canadian maple syrup. Country made. Straight out of the bush.
I make regular shipments to American friends in Virginia, Delaware and Maryland. They can't get enough of it.

Thanks. I'll take you up on that.

One of my daughters lives on the Ontario/Quebec border up by Algonquin Provincial Park and I have a cousin who lives in Quebec about 3 hours north of Ottawa. They're my suppliers.
I just sent a batch down to the states about a week and a half ago, but I'll definitely include you in my next shipment.

[Animal]

The autoloader sounds like it's a Bradley Smoker. Those are nice, know a couple of restaurants that have them. I've never used a green egg, I know some people love 'em, others not so much. I have a vertical propane smoker as well as the electric that is in the picture. I was looking into a Traeger style smoker, but i really haven't seen much advantage to justify the cost. If you decide to make yourself some bacon up, and can't find the pink salt, let me know. I'll send you enough to make a few batches.

Yeah, the smoker I have is a bradley. It works fine for smoking things like ribs and chicken and I would suppose this bacon recipe. I tried a brisket on it one time and I wasn't impressed. No smoke ring and it just didn't have that bark on the outside. I have a cousin that has my old trailer mounted smoker and he smokes pork bellies that he said he buys at Sams. But he marinates them in peppers and just cuts them up into cubes and eats them like that. they are really good, but really spicey.

[megman]

My two "Canadian" bacons are almost ready to come out of the smoker.

Did you use lots of maple syrup?

I'm out at the moment. I'll be needing to make a syrup run to NH soon.

Fuck that NH garbage. PM me your addy and I'll send you some REAL Canadian maple syrup. Country made. Straight out of the bush.
I make regular shipments to American friends in Virginia, Delaware and Maryland. They can't get enough of it.

Good to have a source for the real good stuff. Had a buddy up North of Hull Quebec I am going to have to look up.

The real good stuff in my area is hitting $80 for a 1/2 gallon.

[Reservoir Dog]

My two "Canadian" bacons are almost ready to come out of the smoker.

Did you use lots of maple syrup?

I'm out at the moment. I'll be needing to make a syrup run to NH soon.

Fuck that NH garbage. PM me your addy and I'll send you some REAL Canadian maple syrup. Country made. Straight out of the bush.
I make regular shipments to American friends in Virginia, Delaware and Maryland. They can't get enough of it.

Good to have a source for the real good stuff. Had a buddy up North of Hull Quebec I am going to have to look up.

The real good stuff in my area is hitting $80 for a 1/2 gallon.

The season was late starting this year and wild temperature swings in February have driven the prices up.

[megman]

My two "Canadian" bacons are almost ready to come out of the smoker.

Did you use lots of maple syrup?

I'm out at the moment. I'll be needing to make a syrup run to NH soon.

Fuck that NH garbage. PM me your addy and I'll send you some REAL Canadian maple syrup. Country made. Straight out of the bush.
I make regular shipments to American friends in Virginia, Delaware and Maryland. They can't get enough of it.

Good to have a source for the real good stuff. Had a buddy up North of Hull Quebec I am going to have to look up.

The real good stuff in my area is hitting $80 for a 1/2 gallon.

The season was late starting this year and wild temperature swings in February have driven the prices up.

Ya, they just started tapping trees here a couple weeks ago.

Right now it's snowing like it's Christmas.

[Reservoir Dog]

Ya, they just started tapping trees here a couple weeks ago.

Wow! That's really late!

[Reservoir Dog]

My two "Canadian" bacons are almost ready to come out of the smoker.

Did you use lots of maple syrup?

I'm out at the moment. I'll be needing to make a syrup run to NH soon.

Fuck that NH garbage. PM me your addy and I'll send you some REAL Canadian maple syrup. Country made. Straight out of the bush.
I make regular shipments to American friends in Virginia, Delaware and Maryland. They can't get enough of it.

Good to have a source for the real good stuff. Had a buddy up North of Hull Quebec I am going to have to look up.

The real good stuff in my area is hitting $80 for a 1/2 gallon.

I have a shipment of the good Quebec stuff coming down in about a week.
If you want some just PM your addy.