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Old 09-14-2006, 09:04 AM   #1
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Next up Bacon

I picked up 15lbs of bellies that’s 2 whole bellies one of which is real nice looking and the other is so so I also picked up a deboned pork butt that I’m going to attempt to make scenic bacon out of…..I used the Canadian Bacon wet cure cuz the times that I’ve tried the dry bacon cure it was a pain and I wasn’t happy with the results….so the wet cure is the way for me…..This time I used Maple syrup , Granulated Maple Sugar and Molasses as the sweetener….I’ll let you know how it turns out in 6-7 days



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Old 09-14-2006, 09:32 AM   #2
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MMMMMMMMMM, I luvs me some bacon.
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Old 09-14-2006, 04:36 PM   #3
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Wittdog,

Please take pictures. I made some last year for the first time. I used Reyteks recipe. I smoked them in my sausage maker smoker. When I fried the bacon the strips got REAL BLACK real fast. They didn't fry like store bought bacon. Maybe I'll try again sometime this fall.
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Old 09-15-2006, 07:05 AM   #4
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Quote:
Originally Posted by cleglue
Wittdog,

Please take pictures. I made some last year for the first time. I used Reyteks recipe. I smoked them in my sausage maker smoker. When I fried the bacon the strips got REAL BLACK real fast. They didn't fry like store bought bacon. Maybe I'll try again sometime this fall.
I will take pics but be advised that this time I used Molases as a sweetner so the bacon will be darker than what I typically make.....FYI I tried Ryteks dry cure for the bacon and didn't care for it....now when I make bacon I typically use the Canadian Bacon Brine and play with the sweetner...did you follow the temps in the Kutas recipe as well or did you smoke the bacon at a higher temp....and did you "dry" the bacon for an hour before smoking it? Just a couple of things to think about...Oh yeah one more thing what did you use as a sweetner...that might have something to do with the color as well
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Old 09-15-2006, 07:11 AM   #5
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I too made bacon in the past and it blackened extremely quickly when cooked unless I cooked it in cast iron... maybe just coincidence I have no idea.... I related it to the fact to: I can cook just as well with a lower heat in the cast iron and I had overheated the salts in the bacon trying to cook it in a regular stainless steel pan.

I never gave it a second thought after it cooked fine in cast iron.

Interested to hear responses on why it turns black.
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Old 09-15-2006, 07:17 AM   #6
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Quote:
Originally Posted by Smokey_Joe
I too made bacon in the past and it blackened extremely quickly when cooked unless I cooked it in cast iron... maybe just coincidence I have no idea.... I related it to the fact to: I can cook just as well with a lower heat in the cast iron and I had overheated the salts in the bacon trying to cook it in a regular stainless steel pan.

I never gave it a second thought after it cooked fine in cast iron.

Interested to hear responses on why it turns black.
Just MHO but I don't think it's the salts that make it turn black...maybe the type of sugar used? Some sugars hold up better with higher heat.
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Old 09-15-2006, 08:02 AM   #7
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SEE!!!!!! that's why I come here..... much greater wisdom and common sense then mine!

Seriously I never even gave the sugar factor blame..... thinking now about it..I bet you are 100% on the money.

What types of sugars would I use that hold up better to heat when curing it next time?
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Old 09-15-2006, 08:36 AM   #8
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Everything I have read indicates that Turbinado doesn't burn like other sugars under high heat.
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Old 09-15-2006, 09:30 AM   #9
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Quote:
Originally Posted by Smokey_Joe
SEE!!!!!! that's why I come here..... much greater wisdom and common sense then mine!

Seriously I never even gave the sugar factor blame..... thinking now about it..I bet you are 100% on the money.

What types of sugars would I use that hold up better to heat when curing it next time?
I typically use honey or Powdered Dextrose...turbinado is good as well as Brown Sugar....the more I thought about it sugar may have been an issue but a bigger factor may have been the intial temp u smoked the bacon at......fat begins to melt at 190*...it possible that while smoking the bacon at a higher temp you rendered much of the fat out? Or it could have been the sugar
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 09-15-2006, 10:39 AM   #10
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I've found when cooking my homemade bacon there is a thin line between getting it crispy and turning it black. I use molasses and maple syrup in my brine. I also suspect it might the sugars that cause that.

Griff
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