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Old 07-24-2014, 12:38 PM   #1
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Makin Bacon



Anybody see anything wrong with this?
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Old 07-24-2014, 12:58 PM   #2
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Try this brother.....

The Bacon is Here!
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Old 07-24-2014, 07:22 PM   #3
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Quote:
Originally Posted by Max View Post
Try this brother.....

The Bacon is Here!
I have a couple I've used in the past. I was just wondering, as simple as that one is, is he missing anything safety wise.
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Old 07-24-2014, 08:39 PM   #4
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Well the guy seems to have a fetish on nitrates. Mortons TQ used for the entire salt ration will work just as well as the emotional gymnastics. It also has the timed release version of Nitrates called Nitrites. A vacuum marinator knock the soak time down to a couple of hours or a day or so to be on the safe side. Never seen it packed up with raw veggies like that. The guy drinks shitty beer. Thats all I can see wrong with it. He also needs to invest in a cuttting board. He is ruining a knife. He forgot the black pepper too. Good point. I think bacon should be cold smoked since its going to be finished on fire. No need to hot smoke it on the front end that I can see.
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Old 07-24-2014, 09:50 PM   #5
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I have had no problems with mine, but what you don't use right away, freeze. I would not keep it past a year though.... Like bacon would last a year!!!!!! LOL....

I agree with the cold smoked, that is what I did with mine. About 8 to 10 hours at around 150°. Then boost it up to 300 the last hour or so to kill the bacteria. Make sure you reach an internal temp of around 160° I think. You may want to check the temp, I am not too sure, been a while for me.
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Old 07-25-2014, 12:19 PM   #6
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Still dont understand why its important to break 160 on the front end if its destined to be cooked later. Cold smoked sausage seems to do ok without the pre cooking. What am I missing here?
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Old 07-25-2014, 01:05 PM   #7
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It is just to be safe. Technically you can eat cured bacon with out cooking it. But i like mine extra crispy, not raw.
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Old 07-25-2014, 02:29 PM   #8
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This young man seems to brine it for two days then cold smokes it at less than 120 for six hours. That sounds pretty rational. Notice he also dont seem to put any cure on it.

How to Make DIY Bacon
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Old 07-25-2014, 05:23 PM   #9
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Which no cure at them times and temps aint rational for pork..so I take that part back. Believe I would use a curing brine in that scenario. 1 cup TQ and 1 cup Sugar per gallon of water should work.
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Old 07-25-2014, 10:06 PM   #10
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I have always cured my bacon. My cure usually lasts upward of 10 to 15 days.
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