Warm smoked belly bacon (pic heavy)
I picked up a frozen case of 4 skinned slabs average weight about 12 lbs each. I pulled 2 slabs out and thawed, cut them roughly in half and did a dry rub using Alblancher's Dry Cured Bacon Calculator
I did two at 3% salt & two at 4% using brown sugar on two and maple sugar on the other two.
Piece #1 (4% salt):
6lb 5.5oz (6.344lb)
115g Kosher Salt
9.2g Cure #1
43.1g Maple Sugar
Piece #2 (4% salt):
4lb 14.8oz (4.925lb)
89.1g Kosher Salt
7.1g Cure #1
33.5g Dark Brown Sugar
Piece #3 (3% salt):
6lb 8oz (6.5lb)
88.4g Kosher Salt
9.43g Cure #1
44.2g Maple Sugar
Piece #4 (3% salt):
4lb 14.8oz (6.34lb)
86.4g Kosher Salt
9.13g Cure #1
43.2g Dark Brown Sugar
Since I was going to be out of town for 6 days I applied all the cure and vacuum sealed them, they were flipped and massaged every day, 10 days total.
I rinsed them and tried a couple slices from the 3% and 4% and thought the 4% was slightly too salty but not enough to bother soaking.
I marked and hung the slabs in my garage beer fridge for 1.5 days to develop the pellicle.
I pulled slab #1 and Slab #4 out and brushed #1 with a 75/25 mix of molasses and maple syrup, slab#4 went in the smoker commando.
I filled the A-MAZE-N-TUBE-SMOKER with a mix of pellets 1/3 Hickory/Cherry/Maple Let it go till it burned out (5.5 hours) then I filled the A-MAZE-N-PELLET-SMOKER with the same pellets and lit both ends I am 1 hour into this and expect it will burn for 6-7 more hours.
After 5.5 hours:
Outside temps today were 72º at start up and 84º now. The smoker cabinet temp started at 100º and has got as high as 134º
I am thinking of leaving the other two slabs dry age a a few more days before smoking them.
The AMPS lit on both ends burned for 4.5 hours the temp got as high as 150º the bacon ended up at 120º
Have it in the fridge cooling, may sample couple slices off each in a while.
They both tasted great, #1 that had the maple sugar and was brushed with the maple - molasses wins by a nose.
Got the old trusty craigslist Hobart slicer out and sliced them nice and thick.
All sealed up.
Made some mighty tasty BLT's too.
Next two half slabs:
I put slabs #2 & 3 in the smoker last night after letting them hang for 3 more days. (4.5 days total)
This time I lit both the A-MAZE-N-TUBE-SMOKER & the A-MAZE-N-PELLET-SMOKER the outside temp is 71º and will drop to 68º the smoker temp was 100º when I lit the AMPS.
The AMPS burned for 11 hours, smoker temperature got as high as 140º but averaged 115º. Internal temp was also 115º when pulled.
Off to the fridge for another day or two before slicing.
wow!! that looks awesome, i've haven't done my own bacon yet. this just gave me the kick in the ass i needed tho.. i am soo doing this!!!
Damn I'm hungry! Send me some! LOL
Wow! Where did you get the case of slabs? For that matter, what do you even ask for? I want to to try this....badly.
Sams Club normally has slabs as well as many large grocery stores, Asian markets etc.
That looks fantastic - What kind of vacuum sealer is that? looks nice.
I went through 2.5 foodsaver brand sealers (one was used) this one weighs more than all of them combined, much stronger vacuum and will do up to 15" wide.
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