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  #1881  
Old 3 February 2019, 22:19
Gsniper Gsniper is online now
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Good lookin bacon. You mean it's too salty?
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  #1882  
Old 3 February 2019, 23:08
wowzers wowzers is offline
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Originally Posted by 1RiserSlip View Post
You got some Easter Eggers.
Araucanas. My wife has spent a bunch of time to raise birds with tufts on their faces.

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Originally Posted by Gsniper View Post
Good lookin bacon. You mean it's too salty?
Too salty and sweet. Might just try a different dry cure all together. How was the pulled pork?

Last edited by wowzers; 3 February 2019 at 23:15.
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  #1883  
Old 3 February 2019, 23:20
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Good. Took it off at 155deg and it was nice and moist.
Soak that bacon for about a half hour and it will take the edge off of it.
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  #1884  
Old 3 February 2019, 23:38
wowzers wowzers is offline
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That's what I Ended up doing. Made a big difference.
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  #1885  
Old 3 February 2019, 23:43
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Originally Posted by wowzers View Post
So my bacon seeds finally fruited. First try on the bacon. There flavor is good but it's pretty powerful. Probably only going to keep it in the cure for four days next time opposed to a week. Four hours of cold smoke with apple.
What percentage of salt were you trying to reach? 2% to 2.5% is about as much as most people find tolerable. Cure penetrates at the rate of 1 inch per 7 days, so cutting down curing time just means your bacon wont be cured. If its too strong, change your salt ratio of add more sugar.

With respect to smoking, I used to cold smoke mine for at least 24 hours over 3 days (Id smoke at night and refrigerate it during the day). The smoke is going to be strong immediately after you pull it out, but give it a couple of days and it will mellow out.
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  #1886  
Old 4 February 2019, 12:20
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Quote:
Originally Posted by wowzers View Post
Too salty and sweet. Might just try a different dry cure all together. How was the pulled pork?

By chance did you use table salt? If so, reduce salt by 50%.

For good, basic bacon, salt, pepper and some brown sugar with Prague #1.

Try local honey, Molasses, real maple syrup. For salt I use sea salt.

The flavors will change in the first 24-48 hours after the smoke.

To me it gets better with a few days of age.
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  #1887  
Old 4 February 2019, 22:19
wowzers wowzers is offline
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Originally Posted by Janitor View Post
What percentage of salt were you trying to reach? 2% to 2.5% is about as much as most people find tolerable. Cure penetrates at the rate of 1 inch per 7 days, so cutting down curing time just means your bacon wont be cured. If its too strong, change your salt ratio of add more sugar.

With respect to smoking, I used to cold smoke mine for at least 24 hours over 3 days (Id smoke at night and refrigerate it during the day). The smoke is going to be strong immediately after you pull it out, but give it a couple of days and it will mellow out.
I'm not sure what I was shooting for. I followed a recipe I found online for basic bacon. Does it really cure that slowly? When I corn elk/deer roast they are probably anywhere from 8-14" and they get done in 7-10 days.

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Originally Posted by Expatmedic View Post
By chance did you use table salt? If so, reduce salt by 50%.

For good, basic bacon, salt, pepper and some brown sugar with Prague #1.

Try local honey, Molasses, real maple syrup. For salt I use sea salt.

The flavors will change in the first 24-48 hours after the smoke.

To me it gets better with a few days of age.
No I used Kosher salt. Only ingredients were salt, brown sugar, black pepper. I had some this morning unsoaked and it was mellower, but still pretty sweet. I think I'll try that amazing ribs recipe you sent and go from there. Glad I only used one part of the bellies I have on this initial run.
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  #1888  
Old 10 February 2019, 22:43
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Carnitas off a shoulder from the bacon seeds. Pickled red onions. Made some tortillas but my maseca was way to old so store bought it was.
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  #1889  
Old 11 February 2019, 05:19
schibbs schibbs is offline
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Don't know if this is what anyone is into on this thread, but if someone wants some dried herbs , which I dry a ton of , send me a PM with mailing address. I am too old to trade herbs for sex anymore and have sent some to all the women who aren't still mad at me, so the first of you studs who PM's me can have some herbs, free!
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