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mmmmmmm bacon

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Re: mmmmmmm bacon

Postby lateralus » Fri Dec 10, 2010 10:18 pm

That is some meaty looking bacon. :8)
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Re: mmmmmmm bacon

Postby punkin » Sat Dec 11, 2010 12:10 am

11 hours in the smoker and i reckon it's more than half done. Box temp is approaching 60C now and the meat is starting to firm. i'm chewing (and chewing) on a wing tip now. but i can't see the pork being finnished tonight.



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Re: mmmmmmm bacon

Postby vb » Sat Dec 11, 2010 12:34 am

thats got me feeling hungry.
did you post your brine recipe for the bacon? I'm too lazy to look.

I'd love to do a ham from scratch this Christmas. maybe put a little bacon in the smoker too.
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Re: mmmmmmm bacon

Postby Rednose » Sat Dec 11, 2010 12:40 am

punkin wrote:11 hours in the smoker and i reckon it's more than half done. Box temp is approaching 60C now and the meat is starting to firm. i'm chewing (and chewing) on a wing tip now. but i can't see the pork being finnished tonight.

Wow, that looks yummy, I wish I could get that quality of meat.

How do you determinate when the bacon is finished Punkin?
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Re: mmmmmmm bacon

Postby punkin » Sat Dec 11, 2010 2:31 am

Yep, brine recipe is on the previous page.

The bacon ios done now Joe (6:30pm 12 hours of smoking). it has to reach a core temp of 60C, and it's around 62.5 atm. I like a little more smoke colour and flavour though, so will give it 3 or 4 more hours at least.

i have turned the box heat down, don't want it cooked, but will continue long cold smoke.

The wings are fuking beautiful. The skin is way too tough to eat, real leathery, but the ham type turkey inside is tops.

gunna do a deal with the turkey farm for thighs i reckon. The local butcher loves my jerky and wants to try the wings. He does a real mean smoked turkey thigh, but it's more gamy and rich than my mix. i reckon i'll outdo him....


I'll wait and see what he says.... :8)
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Re: mmmmmmm bacon

Postby vb » Sat Dec 11, 2010 11:46 am

turkey legs are nice, I haven't attempted a cold smoke on them yet. but hot smoked are a favorite around here.
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Re: mmmmmmm bacon

Postby Rednose » Sun Dec 12, 2010 6:26 pm

Bought a 10 Kg (about 20#) ham today.

Will cure it for 3 - 4 weeks now in seasalt, how you get the bloody bone out without distroying the ham?

I think it should be done without bone, right?
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Re: mmmmmmm bacon

Postby vb » Sun Dec 12, 2010 6:33 pm

no, do it with the bone in
that bone, when the meat is all gone, makes a lovely flavor addition to soup.
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Re: mmmmmmm bacon

Postby Rednose » Sun Dec 12, 2010 6:47 pm

Hmmm, I like the bone soup idea but what will my meat cutter say to the bone?

Should cut all by hand :( , I was more afraid of a possible infection from the bone but as it's the first time I will not use only dry curing, will also inject and that should do it I guess. :)

I was reading some German ebooks about making ham but none talks about the bone, the pics show always boneless hams (Schinken)
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Re: mmmmmmm bacon

Postby lateralus » Sun Dec 12, 2010 8:10 pm

I would leave the bone in as well. Just make sure you inject around it to prevent spoilage. Can't wait to see the results. I am waiting for picnics to go on sale so I can try some ideas/recipes without incurring too much personal cost.
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Re: mmmmmmm bacon

Postby punkin » Sun Dec 12, 2010 11:19 pm

If you want one for the slicer you can bone out a shoulder or a leg and roll it up, put it in a netbag. Should be able to buy a couple of feet of the bag off the butcher and make a pvc tube to slide the rolled ham into the bag.

Couple of twists of stainless tie wire or even a cable tie for the temps you'll be cold smoking at to keep the bag tight.

Or you could keep the bone in and carve chunks off to run through the slicer.


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Re: mmmmmmm bacon

Postby Rednose » Sun Dec 12, 2010 11:30 pm

punkin wrote:If you want one for the slicer you can bone out a shoulder or a leg and roll it up, put it in a netbag. Should be able to buy a couple of feet of the bag off the butcher and make a pvc tube to slide the rolled ham into the bag.

Couple of twists of stainless tie wire or even a cable tie for the temps you'll be cold smoking at to keep the bag tight.

Or you could keep the bone in and carve chunks off to run through the slicer.


MMMmmPeaAndHamSoupPunkin

That's what my wife said Punkin.

She said I keep the bloody bone in and cut bigger parts off to send them to the slicer and if I want a boneless ham I should go and ask for the upper part of the pigs ass, that comes without bones.

So I'm gonna take the advice of you all. :8)
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Re: mmmmmmm bacon

Postby rockchucker22 » Mon Dec 20, 2010 9:20 am

I have to try this never done bacon before....
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Re: mmmmmmm bacon

Postby punkin » Fri Jul 10, 2015 2:48 pm

A question for the bacon makers. I am disecting a large pig this week and want to use the back bones and any spare bones for bacon bones to use in soups etc.

I am planning on brining them, but i am a little scared that a brine of 3% the weight of bones and water which is my usual ham brine will be too salty as the salt will not soak into the bones i'm thinking.

Are there any experienced bone smokers out there? :lol:
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Re: mmmmmmm bacon

Postby just sayin' » Sat Jul 11, 2015 6:16 pm

US founding father, Ben Franklin, is credited with the quote "Beer is the evidence God loves us and wants us to be happy."
While I do not disagree with Good Olde Ben, I believe his statement is just as true if you substitue bacon for beer...Just Sayin'
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