bocephus
I’m going to be doing another round of Berkshire hog bacon coming up in the next week or so. A friend has another hog that he told me he was butchering and wished I’d make him some bacon like last time. Well, why not!
Jonathon How may I add Waltons seasonings to aid the flavors in my bacon? Please PM me or another way if you please, tia.
Bacon ready
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You will like it. I have never made it however I will this year as well. My processor has had it on the menu in past years however took it off. let us know how it goes!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
lkrfletcher Dun Guud!!! Looks like you nailed it
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PapaSop Can you send me the recipe you used? Your final product looks amazing!
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
RadRuss This entire thread is a start to finish process for this bacon.
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lkrfletcher ok, curious on you thoughts using the pk100. How much sawdust did you end up using (and type) and how did the smoke flavor end up?
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
RadRuss if you are starting out, you may want to take a look at the Walton’s Learning Center , which can be found at the Meatgistics home page. Scroll to “How to Make Homemade Dry Rub Bacon-Recipe” it has all you will need to get started. There is a video attached that may help out.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
Randie N - I used 1 bowl heavily soaked sawdust (Apple). Smoked based on smoke schedule posted
120 - 1 hour no smoke
135 1 hour w/ smoke
145 1 hour w/ smoke
155 1 hour w/smoke
185 til internal temp hit 145 - no smoke
You saw the pics - it got a great smoke on it.
The PK100 rocks -
RadRuss said in Bacon ready:
PapaSop Can you send me the recipe you used? Your final product looks amazing!
Here’s the link GWG8541 speaks of.
https://meatgistics.waltonsinc.com/topic/800/cured-whole-muscle-meat-104-bacon-basics -
cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
Did anyone use bacon taste booster on their dry rub bacon.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
cdavis l have. I am going to do a test with my next bacon project and do one with and w/o. I am thinking it adds a bit more saltiness than I like. I never did a comparison and the opportunity is approaching.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
cdavis - I did
Life is a Garden - Dig it.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
YooperDog let us know what the big difference is. I did not use it on my last batch, but did add a little brown sugar and coarse black pepper prior to the smoke. I was happy with how it came out, but have wondered how the booster would have made it taste.
"You never really die until you end up on the wall at a Cracker Barrel"
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
GWG8541 I have no basis for comparison as this was my first batch. I added amounts per Jonathan and Austin’s video on dry rub bacon, The taste is great. I also added a large amount of ground up dehydrated jalepeno flakes and black pepper which further layered the taste. Maybe next time I will just do the rub and bacon flavor enhancer.
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cdavis said in Bacon ready:
Did anyone use bacon taste booster on their dry rub bacon.
I have not tried it. Here is a list of the ingredients. Not sure I see any magic flavor bullets listed there.
There is another version of bacon flavor booster that includes the same ingredients plus MSG, which we all know enhances the flavor of anything that it is added to.
Sugar, Salt, Dextrose, Spice Extractives (Including Celery).
Paul
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Although I’ve only done one round of bacon, why would you add a bacon enhancer to what ultimately is…bacon?
I can see doing that if you’re trying to add bacon flavor to something other than…bacon. Hmm. -
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
PapaSop I thought it was for brining, attempting to replicate the dry rub bacon process, but I haven’t researched it since I have no plans on using it.
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PapaSop I add it to my venison bacon, which is ground and processed.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
GWG8541 i am looking at the first week in January. I have a bunch of holiday cooking and some sausage making between now and then. It is on my experiment list and I will post what I learn.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
YooperDog thanks for the info.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
lkrfletcher thanks
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