Bacon

[finelyshedded]

Another round of PB bacon has begun. 1/2 cup of my infinity bottle in one and 1/2 cup of AA 10* in the other. Dang it smelled good in those bags. Had to split up bigger half to fit in baggies. Lol

Flip each day for a week then rinse off good and add more brown sugar and a shot of brown juice to sit overnight then slicing next weekend sometime.

 

[finelyshedded]

Whelp, rinsed off good and patted dry this morning then mixed up a concoction of 1 cup AA bourbon and 1 cup brown sugar then brushed all four 1/4 slabs with it and now have them resting uncovered on cookie sheet in fridge till tomorrow late morning smoke. Smoking to 150-155 degree IT then letting cool down enough to put into fridge till mid morning Monday. I’ll put in freezer for an hour or so then slice up and vacuum seal.
This is fun and rewarding and most of all DELICIOUS but with slabs selling for $36-$45 range at Costco it’s not much of a money saver after you figure in the additives one chooses and the supplies to pack.

 

[Jamie]

Yes, if you are making your own bacon, sausage, etc. in an attempt to save money, forget it. Hell, it costs more if you include the time it takes. I submit that it is my experience and firm belief that it is very difficult to get better sausages and bacon than you can make yourself for any price. Furthermore, you know EXACTLY what is in them when you make them yourself. Avoiding preservatives and chemical food additives that you cannot pronounce will add years to your life.

 

[Hedgelj]

Ric I need to try some of your bacon but I still prefer cold smoked myself.

 

[Buckmaster]

I threw out my Sausage Maker cure last week. Forever going EQ. I’ve done both but we don’t like the heavy salt taste with store bought mixes. I’ve got 2 slabs from Sam’s awaiting my future efforts in the freezer. I’ve been cold smoking lately.

 

[finelyshedded]

Just came off neighbors Trag with Apple pellets rolling smoke for 4.5 hours at 175 till IT hit 150. Going to let cool down then put in fridge till late morning tomorrow then into freezer for 1 hour or so before slicing around noon. Dang these caramelized slabs smell heavenly.

 

[Buckmaster]

Looking good!

 

[finelyshedded]

Sliced up wonderfully after over 17 hours in fridge and 30 minutes in freezer. I got 9 individual 1 pound pkgs plus a pound of scraps from the end butts that wouldn’t slice. I couldn’t help myself in frying the scraps up in the cast iron and snacking on it for lunch. Those who’ve never had bourbon bacon I feel for ya……

It’s caramelized goodness with unique flavor.

 

[Jamie]

You need to save those bacon ends and scraps for your bean soup, carbonara or other stuff you chop up bacon for.

 

[finelyshedded]

Well it’s happening again. Doing half with and half without bourbon so my daughter Shelby can have some cuz she’s with baby right now.

It’s going on the offset next weekend along with a few briskets.

 

[giles]

Congratulations, papi!

 

[Big_Holla]

Congratulations Ric!

 

[finelyshedded]

Had 3 11ish pound pork bellies each cut into 1/3’s to fit in gallon freezer bags during the bourbon/goodies/curing salt 7 day marinade. Rinsed them off good and patted dry then reapplied 1/2 shot of bourbon then rubbed on brown sugar and let permeate till smoker got up to 170. When they reach 150 I’ll pull and let them cool off till I’m able to seal in large trays to sit in fridge till tomorrow. Then I’ll slice into strips and vacuum seal for freezer.

Last week pic

Start up temps

current temps

Once I start pulling slabs I’ll rearrange them to the top shelf till 150. Top shelf heats faster.
I’ll crank up smoker to 275 and throw on 2 8.5 lb pork butts I currently have in oven since 7:45 this morning while bacon was being done.

 

[finelyshedded]

Worked out perfect. Butts we’re at 175-178 when slabs finished smoke(2.75-375) I then transferred to smoker rolling hickory across them for an hour then to new pans and added 1 stick of unsalted butter, honey and brown sugar and wrapped tightly in foil and inserted probes in both ends of each butt. Staying here till 205 then resting an hour before shredding.