Smokin-It User Forum!

Recipes => Bacon! => Topic started by: BedouinBob on April 25, 2015, 12:16:30 PM

Title: Makin' Bacon
Post by: BedouinBob on April 25, 2015, 12:16:30 PM
Decided to use Brian's (thanks Pork Belly!) method for some buckboard and belly bacon. Smoked with 6 oz of apple at 100 for 2 hours and then at 200 until it reached 150. Good results!
Title: Re: Makin' Bacon
Post by: gregbooras on April 25, 2015, 12:35:35 PM
Bob,

The bacon looks excellent, this in on my to do list to try!

Greg
Title: Re: Makin' Bacon
Post by: DivotMaker on April 25, 2015, 02:19:11 PM
Nice, Bob! :D
Title: Re: Makin' Bacon
Post by: septemberelk on April 25, 2015, 05:31:12 PM
Looks very good.
Title: Re: Makin' Bacon
Post by: BedouinBob on April 25, 2015, 07:45:46 PM
Yeah Greg, once you make real bacon you won't go back.  ;)
Title: Re: Makin' Bacon
Post by: gregbooras on April 25, 2015, 07:58:02 PM
Yeah Greg, once you make real bacon you won't go back.  ;)

So what is the shelf life of bacon this way, my wife and I don't eat that much in a month  :)

Greg
Title: Re: Makin' Bacon
Post by: BedouinBob on April 25, 2015, 08:00:09 PM
I vacuumed pack and freeze it. It'll keep for months that way no problem.
Title: Re: Makin' Bacon
Post by: gregbooras on April 25, 2015, 08:19:55 PM
I vacuumed pack and freeze it. It'll keep for months that way no problem.

Never thought about freezing bacon, but that would work!

Greg
Title: Re: Makin' Bacon
Post by: Pork Belly on April 25, 2015, 08:26:53 PM
Great color, looks pretty tasty.
Title: Re: Makin' Bacon
Post by: BedouinBob on April 26, 2015, 10:30:32 AM
Yes Brian, turned out well. I haven't cooked the BB bacon yet but it looks good.
Title: Re: Makin' Bacon
Post by: gregbooras on April 28, 2015, 08:39:11 AM
Decided to use Brian's (thanks Pork Belly!) method for some buckboard and belly bacon. Smoked with 6 oz of apple at 100 for 2 hours and then at 200 until it reached 150. Good results!

Bob,

How did you get smoke at 100 degrees, did you up the temp of the smoker until it started smoking and then back it down?

Thanks Greg
Title: Re: Makin' Bacon
Post by: BedouinBob on April 28, 2015, 09:12:43 AM
No, I'm too lazy for that!  :) I have an Auberge so I just set it. Chips will usually go with that.
Title: Re: Makin' Bacon
Post by: Pork Belly on April 28, 2015, 07:52:21 PM
Quote
So what is the shelf life of bacon this way

I have never tested it to find out, frankly it doesn't stay in the fridge for long. I slice a lot for the freezer but often keep smaller batches whole in the fridge. We always run out while the meat still looks fresh and appealing.

If you are concerned with spoilage I would not be. My panchetta, that cures with the same salt and nitrate (not spices or flavors) has hung in the basement aging for the past three weeks. I wouldn't even consider checking on it until a month has passed. It or a chunk of bacon would hold as long and even longer wrapped and stashed in the fridge. You biggest enemy is mold, green and white molds are fine but if you were to get black mold you need to throw it out.

So make your bacon, leave it whole (unsliced) and wrap it securely and store it in the meat crisper of the fridge, no worries. If you were to get a little green or white mold wipe it down with a 50/50 water vinegar solution and wrap in new materials. Storing a chunk of chunk of bacon like this is the most versatile method, just slice off what you need as the situation comes up, thin, thick, lardons (diced). What ever you need your ready.

If anything your making bacon aged beef smoked meats do not look and smell appealing they are likely not safe use your brains. There is a huge difference in the cheesy funk of aged meat and rot, you will know it when you smell it.
Title: Re: Makin' Bacon
Post by: TexasSMK on April 28, 2015, 08:51:44 PM
On the to do list!
Title: Re: Makin' Bacon
Post by: DivotMaker on April 28, 2015, 09:55:32 PM
I'd sure think that vacuum-sealing your bacon would vastly increase the shelf life in the fridge, and totally eliminate the possibility of mold (no air).

By the way, Bob - that's some interesting-looking vacuum packaging in your first pic...what gives?
Title: Re: Makin' Bacon
Post by: TexasSMK on April 29, 2015, 07:16:26 AM
Sorry to but in--but suddenly seems right.  What is the right--recommended vacuum packaging system for dry aging meet.  I am aware of the UMAi system only.   
Title: Re: Makin' Bacon
Post by: BedouinBob on April 29, 2015, 10:43:18 AM
Tony, I have some large vacuum bags that are wider than my machine so I do a first seal on an angle, cut the opening square, and then vacuum seal.  :P
Title: Re: Makin' Bacon
Post by: DivotMaker on April 29, 2015, 08:23:13 PM
Gotcha, Bob!  And Dale - the UMAi bags are the only dry-age bags I know of, and work great.
Title: Re: Makin' Bacon
Post by: TexasSMK on May 07, 2015, 06:53:40 PM
Thanks Tony