sarabelieves38 yes but hopefully you stuffed it right after mixing or it will be super stiff and possibly damage your stuffer
Some EQ Cured Duroc Bacon (3 flavors)
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Started these on 7/27 and meant to go 14 days but ended up closer to 21 days using the EQ method. Some of this likely came from my inability to properly label the “Out” date on each package (thanks beers).
Anyways these are Duroc bellies that I did as a plain, maple garlic, and maple chipotle flavor. Am currently smoking them with applewood and plan to take them up to 138-140F or so since I’ll cook them post slicing.
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Jamieson22 Looks awsome!
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Looking forward to a sampling report. They look great.
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Jamieson22 Looks good, on my to do list along with many other things. Of course being on this sight I don’t think I will ever get everything done as the list keeps getting longer by the day as I keep seeing and reading about great things I haven’t tried yet.
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bocephus Will say EQ makes it SUPER easy. Just plug belly weight into calc and weigh out cure, sugar and salt. You’ll be surprised at how little it takes. Rub it down and toss in a vac bag for 14 days turning every day or so. Takes maybe 20 minutes. Once done just dry in fridge a day or so and smoke!
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Jamieson22 Thanks, I am definitely going to make some, my wife loves bacon, I like it also but if given the choice I almost always choose sausage.
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Right at 8.5 hours they hit 145F. Gave them a cold water rinse and will let them dry a bit on counter before stashing in firdge a few days to mellow before slicing.
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Looking good. Did I mention that some of us are awaiting the aforementioned sampling?
Paul
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processhead said in Some EQ Cured Duroc Bacon (3 flavors):
Looking good. Did I mention that some of us are awaiting the aforementioned sampling?
LOL think I saw that mentioned. Will likely slice this weekend and do a sampling. Really curious if the maple syrup added much in the cure.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Jamieson22 they look great. Let us know on flavors
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
Jamieson22 - I have to try this
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very nice.
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All sliced up and procrastinating the cleaning of my slicer so figure I’d post some pics.
I sliced the Maple Chipotle with the grain as many say they prefer it that way (figured I’d try it). If I had not it seemed a bit wide for my slicer to fit against grain. Had that issue with the Plain one as well as it was maybe 3/4" too wide so got a few odd slices when trying to even it up.
Will cook some up tomorrow when I vac seal/freeze. Threw a few off cuts onto my pellet smoker while making some wings and brats so will try in a bit.
Maple Garlic:
Maple Chipotle:
Plain old Bacon Flavor:
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Hope it tastes as good as it looks.
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Jamieson22 Nice looking bacon, great job.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Jamieson22 looks great. You should have enough bacon for about a week or two.
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your slicing looks good
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Jamieson22 now that is just beautiful bacon
. Congrats 
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
Jamieson22 Looks really good to me.
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craigrice said in Some EQ Cured Duroc Bacon (3 flavors):
your slicing looks good
Only thing I can take credit for on that is buying the Globe G12 slicer
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