Bacon ready
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to RadRuss on 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 Colorado Military Veterans Veteranreplied to Randie N on 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 -
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 Userreplied to cdavis on 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 Colorado Military Veterans Veteranreplied to cdavis on last edited by
cdavis - I did
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to YooperDog on 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.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to GWG8541 on 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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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to cdavis on last edited by processhead
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).
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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 Contributorsreplied to PapaSop on 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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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to PapaSop on last edited by
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 Userreplied to GWG8541 on 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 Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to YooperDog on last edited by
YooperDog thanks for the info.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to lkrfletcher on last edited by
lkrfletcher thanks
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to processhead on last edited by
processhead thanks for your input l think I’ll just save it for a try on some Canadian bacon.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to PapaSop on last edited by
PapaSop that makes alot of sense. Thanks.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to bocephus on last edited by
bocephus I used it on my imitation bacon and thought it did really well. I just didn’t know if I should use it on dry rub bacon or not.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to PapaSop on last edited by
PapaSop i had forgot to look for this post, knew I had read it somewhere
Jonathon’s reply to a post…
I always said that when using Dry Rub Bacon cure that you don’t need the Bacon Taste Booster as that is used to impart an old-world/classic flavor when using modern curing methods like injecting and tumbling. He did put a caveat about imitation bacon being better with it, so maybe someone needs to do a blind taste test. -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to mrobisr on last edited by
mrobisr thanks for the info
