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Mmmmmmm Bacon


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#1 TxBrewer

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Posted 22 October 2019 - 07:08 AM

Before and after a whole lot of bacon, cooked up some of the rind pieces and they were excellent.

 

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#2 Chips O Toole

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Posted 22 October 2019 - 07:10 AM

Would. Destroy. Anytime.



What seasonings did you go with?
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#3 TonyBrown

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Posted 22 October 2019 - 07:12 AM

I SOOOO need to do this.  wife and I have talked about it for years, probably another year or two away from doing it though (life is in the way at the moment)


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#4 djinkc

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Posted 22 October 2019 - 07:13 AM

Not enough


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#5 TxBrewer

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Posted 22 October 2019 - 07:27 AM

Would. Destroy. Anytime.



What seasonings did you go with?

 

I pretty much use Ruhlmans recipe someone posted before and use maple syrup for the sugar.    I put more smashed garlic cloves in the cure than he has in the recipe though.

 

 

ETA - I smoked this batch with apple wood instead of pecan I usually use and the smell of the bacon was different when I was slicing it, think I will stick with the apple wood.


Edited by TxBrewer, 22 October 2019 - 07:29 AM.

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#6 Trub L

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Posted 22 October 2019 - 10:01 AM

+1 on Ruhlmann. I do his Canadian bacon too.
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#7 Ineedacatscan

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Posted 22 October 2019 - 10:44 AM

I did Ruhlman’s recipe too. It’s fantastic.
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#8 VolFan

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Posted 22 October 2019 - 10:47 AM

I’ve made the recipe numerous times but never with the juniper berries. If any of you have used them would you consider it a good addition?
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#9 the_stain

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Posted 22 October 2019 - 10:51 AM

+1 on Ruhlmann. I do his Canadian bacon too.


This, can't go wrong.
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#10 Deerslyr

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Posted 22 October 2019 - 03:23 PM

+1 on Ruhlmann. I do his Canadian bacon too.


Not really bacon. Tastes good, but its not really bacon.

:troll:
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#11 djinkc

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Posted 22 October 2019 - 03:36 PM

TxBrewer - you got some nice bellies there.  The last I bought had a lot more fat - Sam's.....  That's what city boys get I guess.

 

I need to dust off Ruhlman's book.  Haven't opened it it a while.


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#12 Chips O Toole

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Posted 22 October 2019 - 03:41 PM

Did you ever try a Ko-Rean spice rub on the belies? I remember you did. How was the outcome? What was the recipe/process ?

Edited by Webb Ellis, 22 October 2019 - 03:42 PM.

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#13 djinkc

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Posted 22 October 2019 - 05:22 PM

Did you ever try a Ko-Rean spice rub on the belies? I remember you did. How was the outcome? What was the recipe/process ?

Gochujang with brown sugar, salt and cure.  Pop's cure - wet

 

https://www.smokingm...ing-brine.9561/

 

I use minimal salt and sugar - the rest is kind of whatever although Gochujang goes in every time for the last few years.  I don't keep track how much of what.  Whatever sounds good except cure, salt and sugar are measured.


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#14 Trub L

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Posted 22 October 2019 - 06:03 PM

Not really bacon. Tastes good, but its not really bacon.

:troll:


Didn't say that it was. Calm your tits.
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#15 TxBrewer

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Posted 22 October 2019 - 09:08 PM

I’ve made the recipe numerous times but never with the juniper berries. If any of you have used them would you consider it a good addition?


I haven't ever used em.
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#16 the_stain

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Posted 23 October 2019 - 06:21 AM

I used the juniper berries the first time, but not after that. I noticed no difference.
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#17 TonyBrown

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Posted 23 October 2019 - 06:55 AM

as good a place to leave as any

 

https://finance.yaho...-220335498.html


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#18 Deerslyr

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Posted 23 October 2019 - 10:53 AM

Am at a conference in San Diego (starts at noon today) and went down to one of the restaurants for breakfast and they had "beef bacon" on the menu.  What the hell... decided to try it.  It's ok.  A bit chewier.  I'd say it was more like that shredded beef jerky you get, but heated up in a skillet with some fat.  I don't know that I'd be rushing to have it again, but worth the try just to say I've had it.


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#19 Chips O Toole

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Posted 23 October 2019 - 10:59 AM

Sioux makes that stuff and has it on leeway butchers FB feed, looks killer but it scares me, the term “beef bacon” gives me flashbacks of Sizzlean :D
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#20 Genesee Ted

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Posted 23 October 2019 - 11:01 AM

There’s a butcher here who makes all sorts of “bacons”. Beef, lamb, duck, maybe some others. It’s kinda pricey there so I only go on occasion


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