Posts made by pr0wlunwoof

wdaly yeah it was a success. Cant wait to get at it again.

It might be the most delicious piece of meat I have ever cooked. I told the wife I needed to test it alone just in case.

Ok. It looks like a success at this point.

Austin appreciate your help. I will take it to 138 then icebath and fridge over night for slicing tomorrow.

Its on the smoker. Anyone have a recommended IT for my given situation. Recipe says 138, but Im thinking 145 to 155. If I render fat I just live with it.

Austin thats sound advise. I am just gonna process it at 160. That should protect against surface bacteria if the nitrates didn’t get everything. Wont be perfect but better than throwing it out.

It weighs almost to the gram what it weighed after injecting last night.

At this point I am thinking another soak at 50% is the way to go. So 1lb of cure and 1 gallon of water and another overnight soak.

Anyone have any thoughts?

Austin Thats a good idea.

I think i am gonna make another 50% solution and soak it again.

So i cut the original solution that was 50% with double the water by weight making it a 25% solution.

I did the 10% by green weight. I followed the other

Dave in AZ so this process is for a 100lbs?

https://meatgistics.waltons.com/topic/385/how-to-make-bacon-recipe

I dont think that is correct. I think the solution is applicable no matter the quantity. I just screwed up with 2 gallons of water instead of 1. Pretty much I am at half the nitrate I should of been.

So I processed my bacon cure incorrectly last night and just realized it this morning when I was reading through the processes again. I used 2lb of blue ribbon cure and 6oz of bacon booster to 2 gallons of water then injected. Then dilluted the mixture to 50% and covered the belly and stuck in the fridge. The whole time I was thinking man this is allot of liquid… Duhh…
At this point I have 1lb of cure left. Can I asdjust concentration or maybe leave it as is for longer? Any help or suggestions would be great.

Pivodog That is exactly what I did. I am happy withthe product. Only thing I would do differently is break it up into two sausage casings to ease processing in my smoker ans souse vode setups.

Pivodog its firmer than store bought, but smooth. I think I could up the water content when making the emulsion.

Dave in AZ It tastes like bologna. All beef no binders or fillers. Very happy with it.

Finally got around to slicing and packaging.

I read beef was coming down due to drought, but thats very good. Good idea stocking up. Grain prices are going up and its all going to get worse before it gets better.

So does this actually taste like bacon or is it more ham/Canadian bacon?

Dave in AZ I have that exact model under another brand. Never ever get liquid in the pump system. The actuators that control the holding of pressure will fail to work if you do. I learned the hard way.