Author Topic: BBQ Style  (Read 205417 times)

Offline hamiltont

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Re: BBQ Style
« Reply #1785 on: December 31, 2011, 11:06:56 AM »
Makin' Bacon....  
Ready for the smoker:


Smokin':


Foiled & Chilled:


The Money Shot:


Thanks for lookin'.  Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline tschmidlin

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Re: BBQ Style
« Reply #1786 on: December 31, 2011, 11:26:03 AM »
Looks awesome!
Tom Schmidlin

Offline euge

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Re: BBQ Style
« Reply #1787 on: December 31, 2011, 11:35:29 AM »
Pork belly?

Looks good was it brined first?
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Offline hamiltont

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Re: BBQ Style
« Reply #1788 on: December 31, 2011, 11:47:39 AM »
Pork belly?

Looks good was it brined first?

Two whole Pork Loins cut into thirds.  Two pieces fit perfectly in a gallon ziplock bag where they are dry brined for 4 days, then 24 hours cold water soak to pull out some of the salt, 24 hours in the fridge uncovered on racks to develop a dry skin and then lightly smoked with hickory @ 225F until 150F internal. Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline bluesman

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Re: BBQ Style
« Reply #1789 on: December 31, 2011, 05:29:57 PM »
Wow...good lookin bacon hamiltont.

What was your cooking/smoking schedule?
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Offline maxieboy

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Re: BBQ Style
« Reply #1790 on: December 31, 2011, 08:40:02 PM »
Wow...good lookin bacon hamiltont.

What was your cooking/smoking schedule?
lightly smoked with hickory @ 225F until 150F internal. Cheers!!!

 ;)
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Offline bluesman

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Re: BBQ Style
« Reply #1791 on: January 01, 2012, 12:26:36 PM »
Wow...good lookin bacon hamiltont.

What was your cooking/smoking schedule?
lightly smoked with hickory @ 225F until 150F internal. Cheers!!!

 ;)

Thanks for that... ::)
Ron Price

Offline rabeb25

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Re: BBQ Style
« Reply #1792 on: January 01, 2012, 08:48:48 PM »
Excellent!
I have 55lbs of belly that is going to start its cure tomorrow!

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Offline bluesman

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Re: BBQ Style
« Reply #1793 on: January 01, 2012, 09:58:55 PM »
Excellent!
I have 55lbs of belly that is going to start its cure tomorrow!



Awesome!

Post some pics when it's done.
Ron Price

Offline punatic

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Re: BBQ Style
« Reply #1794 on: January 02, 2012, 12:58:05 AM »
Excellent!
I have 55lbs of belly that is going to start its cure tomorrow!


.


A BLUE cooler?!  Oh, the humanity!   ;)
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Offline rabeb25

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Re: BBQ Style
« Reply #1795 on: January 02, 2012, 08:27:34 AM »
Every January I make all the bacon I need for the year, here is some from last year...

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Offline hamiltont

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Re: BBQ Style
« Reply #1796 on: January 02, 2012, 08:36:08 AM »
That bacon looks fantastic.  What's your process?  Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline rabeb25

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Re: BBQ Style
« Reply #1797 on: January 02, 2012, 08:40:08 AM »
Quite simple and old skool actually.

1T morten tenderquick per #
1t brown sugar per#

Sprinkle on meat

Put in large zip lock bags, flip meat daily for 5 days

End of day 5 rinse, and put back in fridge uncovered overnight

Day 6  8hrs of cold smoke (usually hickory, and a fruitwood)

Day 7 slice and package.
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Offline bluesman

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Re: BBQ Style
« Reply #1798 on: January 02, 2012, 08:46:30 AM »
That bacon looks fantastic.  What's your process?  Cheers!!!

+1

Great looking bacon!
Ron Price

Offline punatic

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Re: BBQ Style
« Reply #1799 on: January 02, 2012, 09:14:53 AM »
You should be careful about posting pictures like that, given your proximity to Pocatello, Idaho.  You're liable to have a crazed homebrewer/bacon fiend in a kilt show up on your doorstep.   :D

(great looking meats, btw!)
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