Vindii
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Post by Vindii on Jan 11, 2012 9:32:44 GMT -6
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Vindii
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Post by Vindii on Jan 11, 2012 10:17:45 GMT -6
No all the same. I just cut it up to make it easier to wrap. Need to get some ideas of spices to add to them next time to change it up a little.
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Vindii
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Post by Vindii on Jan 11, 2012 11:06:17 GMT -6
Ok. I saw you had them numbered. Didn't know if that was a cross-reference or something like that. No just marking the weights to get the cure amounts right. I like to weight them at the end to see how much weight they lose too.
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Post by jimz on Jan 11, 2012 19:31:58 GMT -6
Vindi, have you ever used granulated maple sugar in the rub?
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Vindii
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Post by Vindii on Jan 12, 2012 8:46:57 GMT -6
Vindi, have you ever used granulated maple sugar in the rub? I haven't yet. I've just been using a basic cure of salt, sugar, and cure 1. Would I just sub the maple sugar for the regular sugar? Only sub part of it or all the sugar? I did use maple wood to cold smoke the last batch and it actual had a maple taste to it. Kind of surprised me.
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Vindii
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Post by Vindii on Jan 27, 2012 12:26:15 GMT -6
Gave the bacon 24 hours of cold smoke. Used plum wood dust. cold smoke generator Bubba keg cold smoker 1 week rest in the fridge to dry out a bit and then slice.
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Vindii
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Post by Vindii on Jan 27, 2012 13:51:56 GMT -6
Cold smoked. My cold smoke generator is very light smoke. I did to times 12 hours each.
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Post by Cajunate on Jan 28, 2012 9:57:58 GMT -6
Good looking stuff! Can't wait to see how it fries(or grills)up. ;D
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Vindii
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Post by Vindii on Feb 6, 2012 23:12:13 GMT -6
Got to slice the bacon tonight. Taste test came out great. Sliced some thicker. I like it crispy.
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Post by jimz on Feb 7, 2012 4:25:55 GMT -6
Wow that is beautiful Vindi -JimZ.
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Post by Cajunate on Feb 7, 2012 7:26:44 GMT -6
So what's your final thought on the smoke device you used. Enough smoke, not enough, too much? The bacon looks perfect. Great job!!
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Vindii
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Post by Vindii on Feb 7, 2012 10:19:04 GMT -6
So what's your final thought on the smoke device you used. Enough smoke, not enough, too much? The bacon looks perfect. Great job!! Cold smoke generator works good. I thought I ran 2 ful track on nit but when I actual pulled it out of the keg it only ran about 1/2 way around the second run. So may have got around 18 hours of cold smoke. I think 12-24 is a good amount with this cold smoke generator. It really a light smoke. I almost have to look hard at the top vent to see the smoke coming out. Light but effective. Squirt - The slicer is an old hobart. Model 410. Might be from the 50's? Work like a champ though. When I tasted the bacon my reaction was "OH MY". Love bacon!
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Post by Cajunate on Feb 9, 2012 6:27:15 GMT -6
So what's your final thought on the smoke device you used. Enough smoke, not enough, too much? The bacon looks perfect. Great job!! Cold smoke generator works good. I thought I ran 2 ful track on nit but when I actual pulled it out of the keg it only ran about 1/2 way around the second run. So may have got around 18 hours of cold smoke. I think 12-24 is a good amount with this cold smoke generator. It really a light smoke. I almost have to look hard at the top vent to see the smoke coming out. Light but effective. Squirt - The slicer is an old hobart. Model 410. Might be from the 50's? Work like a champ though. When I tasted the bacon my reaction was "OH MY". Love bacon! Cool!
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