Bacon cure

[PapaSop]

ezzera
Awesome!

[ezzera]

Sliced up my last batch ( just a coupe pounds) not the best presentation but sure tastes good!

[bocephus]

ezzera Sure looks good to me.

[cdavis]

ezzera it sure looks good. Nice looking equipment also. Congrats

[ezzera]

cdavis Thanks, I took the Bradley apart and added a 950watt element and rewired it with 12 ga. wire. Then I got rid of the digital controller and added the Auber ws pid.(it really gave me such control over the element) added a manual Bradley smoke generator. It is only a 4 rack but will hold a temp of + or - 1 degree. It has been anywhere from 19 to -1 degrees here and it works perfect. The slicer is a C*****s 10 in.

[cdavis]

ezzera SWEET

[Denny O]

I think it is GREAT when the chef can revamp his equipment to purr to his/her direction!
Learning how to control your own pit is key!
The mark to a great outcome is the Chefs ability to manage his equipment not the other way around.

[ezzera]

Denny O I totally agree Denny! Being able to dial in and hold a temp is key in making consistent products. If your equipment isn’t working to your standards then either buy new sometimes more expensive stuff or revamp yours till it purrs for you! Good equipment is essential.

[processhead]

ezzera said in Bacon cure:

Thanks everyone glad to share photos and(what little I have) knowledge with such passionate people who love all things bbq. Looking forward to learning and growing on this site with all of you.

The fish and bacon looks outstanding. Did your bacon hit the right level of saltiness for your tastes?

[ezzera]

processhead Hi Paul

I haven’t been doing bacon long enough to actually be able to dial in the saltiness yet but my last batch was pretty close to where I want my taste notes to be. While I was slicing I had some bigger left over pieces so I was processing I cooked that up and I thought it was a bit salty for my taste but after packaging and setting overnight my wife cook some up for breakfast and it seemed to mellow, now maybe thinner pieces are less salty but it was quite good! I have in the past soaked in water for 24 hrs to remove some salt (of course changing the water occasionally) right now I am just using salt sugar and prauge #1 @1.7% if you have any suggestions, tip etc. I would love to give it a try. I am going to inject my next batch to see how that works. Going to use the blue ribbon maple cure with booster.