Well lookie here...my slabs of bacon are gone.

Sausage making and curing meats.

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Copasspupil
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Well lookie here...my slabs of bacon are gone.

Postby Copasspupil » Sat Apr 13, 2019 7:48 am

No better time like the present to make another batch. This time I’m using the EQ method of bacon curing. Actually used the diggingdogfarm calculator so all you do is weight your meat in grams input the numbers in and hit return. It will tell you the exact amount of salt, curing salt and sugar to use. Once I weight out the portions and cut off some of the pork loin fat, it was actually fairly straight forward.

Four flavors are: spicy peppered bacon, maple honey, a savory garlic herb and my molasses version.

Forty pounds worth and hope I got this right or else.
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Re: Well lookie here...my slabs of bacon are gone.

Postby OldUsedParts » Sat Apr 13, 2019 8:19 am

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Re: Well lookie here...my slabs of bacon are gone.

Postby spacetrucker » Sat Apr 13, 2019 9:07 am

you are in for some good eatin for sure :cheers:
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Re: Well lookie here...my slabs of bacon are gone.

Postby Copasspupil » Sat Apr 13, 2019 10:59 am

I’m going for a 2-3 week cure on them.
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Re: Well lookie here...my slabs of bacon are gone.

Postby Copasspupil » Mon Apr 15, 2019 2:47 pm

I was a little worried by the considerably less
Amount of salt but 48 hours later. The liquid is a flowing.
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Re: Well lookie here...my slabs of bacon are gone.

Postby Copasspupil » Fri Apr 19, 2019 9:33 am

Rinse and refrigerate until I smoke them tomorrow but they feel right, spicy peppered smells great and maple honey is well dripping everywhere. The bellies look the same imho.
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Re: Well lookie here...my slabs of bacon are gone.

Postby GRailsback » Fri Apr 19, 2019 9:40 am

That’s beautiful
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Re: Well lookie here...my slabs of bacon are gone.

Postby Joernolav » Fri Apr 19, 2019 10:01 am

Looking forward to seeing the results of this. So far very good..

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Re: Well lookie here...my slabs of bacon are gone.

Postby Copasspupil » Fri Apr 19, 2019 10:19 am

Next time, I'll add the maple sugar later in the pellicle drying process. What a mess it caused and now I have to clean it before the misses coming down from bed.

I'll take pics of it before I slice it for you. The pics won't be up until tomorrow night. I'm smoking it in the morning then allowing it to cool then slice tomorrow night.
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Re: Well lookie here...my slabs of bacon are gone.

Postby Copasspupil » Sat Apr 20, 2019 10:37 am

Slabs are done. I really like the color of them. From top down left to right: maple-honey with maple sugar crust, spicy peppered, molasses and the herbed garlic/savory.
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Last edited by Copasspupil on Sat Apr 20, 2019 10:48 am, edited 1 time in total.
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'66 GT350S clone
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Santa Maria Grill names GrumpyD'sBBQ
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Re: Well lookie here...my slabs of bacon are gone.

Postby Joernolav » Sat Apr 20, 2019 10:44 am

Look fantastic. Are they the same as in the fig wood thread?

For how long did you smoke them?

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Re: Well lookie here...my slabs of bacon are gone.

Postby Copasspupil » Sat Apr 20, 2019 10:51 am

Smoked them from 3-4 hours cold smoked for about 30 minutes. Place them in the refrigerator to cool them down. The bellies will be thrown in the refrigerator for about 2 hours then sliced up. Canadian bacon will be slice around the same time tonight.

Yes they’re the results of the fig wood thread.
Last edited by Copasspupil on Sat Apr 20, 2019 11:29 am, edited 1 time in total.
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'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Well lookie here...my slabs of bacon are gone.

Postby Joernolav » Sat Apr 20, 2019 11:19 am

Thanks for the info. Will have to try this.

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Re: Well lookie here...my slabs of bacon are gone.

Postby Copasspupil » Sun Apr 21, 2019 12:52 am

Well all 40 pounds are sliced, bagged tagged and vacuumed. I’m beat. I can safely say the EQ method was much better tasting then any of my previously made bacon. Canadian bacon was excellent. The Maple Honey was good not great and the spicy peppered was spot on. Much better than previously done. Definitely a bite back at you.
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Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
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Re: Well lookie here...my slabs of bacon are gone.

Postby denrob19 » Thu May 09, 2019 1:50 am

They all look fantastic and mouth-watering.
In need of tonneau cover to secure my mobile pit. Any suggestions?

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