/ck/ - Food & Cooking

>>18705160

>>18705160
lookin good OP

>>18705194
Grazie

>>18705160
Good thread - keep it coming. Wish I could ironically imagine the smell.

What will you do with that much smoked bacon?

Those flames though

>>18705204

>>18705206
It's not a lot anon. Bacon keeps a long time. It'll be divided into 2lb portions. One portion in my fridge, the other in my chest freezer.

>>18705160
lookin comfy pmg bro

Mmmmm wouldn't wanna mess with that cutta meat

>>18705222
Spy them trips

Progress update
Current internal temp: 92°F
Target temp: 157°F

Hickory and pecan are very similar they are the same genus. Two of my favorite smoking woods. Have any of you bros tried Bradford Pear? In the the rose family like Apple so I am thinking it will be sweet and floral. Here is an 8 pound short rib I just families with oak and a little bit of mesquite.

i'm sweating

>>18705227
Hwy not anon?

>>18705249
Haven't used any pear anon. Used pecan on my last marinated pulled pork. Those ribs look mighty good. Any baste or marinade?

>>18705260
Just a rub - Smoked chiles, garlic, salt, black pepper on top of slathered Dijon mustard. I think next time I’d like to add some sugar to temper the heat and make the bark crunchier.

>>18705160
looks good.

>>18705243
i'm mirin' that meat, anon

OP are you going to paint the bacon with some fresh maple syrup at the end of the smoke or is that retarded? Never smoked bacon I assume you wouldn’t need much with that fancy cure you have.

>>18705308
I'v tried that before. Never really carmelizes with the low heat. Instead the (real) maple syrup is in the cure. About 2/3 cup vermont maple syrup, 1/2 cup of maker's mark bourbon, roughly 80 grams of kosher salt, 4 tblsp cracked black pepper, 5.5g pink salt, 1/2 cup warm distilled water. Mix all ingredients except pepper. Inject about 1/2 of cure into meat. Rub meat down with pepper, pressing it into the meat and fat side. Place meat in cacuum (or zipper) bag. Pour in rest of cure. Seal bag. Place in fridge for 7 - 10 days, turning over once a day.
When cured, smoke to 155 - 165F. You can eat this bacon as is because it's already cooked, or you can fry it up like store bought bacon.

Pic is current progress. 127°F.

>>18705298
Thanks fren

140°

>>18705281
Sorry fren, just saw this. Sounds purty gud. I'm wary of sugar because it tends to burn if exposed to flame. I've taken to substituting agave syrup into my brines, marinades and wet rubs because it absorbs into the meat better and tends not to scorch. Helps develop a nice bark too because the salt helps denature the surface proteins and helps develop a nice pelicle.

One more quick gif. 8° til done

>>18705538

OP should post a picture of his metal and his meat when he's done

A picture of the bacon would be cool too

>>18705674
Kek
Appreciate the sentiment fren, but I don't post stack pics, and the only hog o' mine you'll be seein' is this slab.

>>18705674
Here's some home poured coinage though anon.

>>18705281
>Smoked chiles, garlic, salt, black pepper on top of slathered Dijon mustard
Not bacon.

All done anons. Now it has to rest about an hour or so before it can be sliced.

>>18705733
>>18705748
when you slicing into that bad boy?

>>18705754
Answer in >>18705733

>>18705733
>>18705748
that looks beautiful. you should take a pic of your dog getting a little piece as a treat

>>18705748

Great work OP, mail me some and I'll give you a hundred (you)s

>>18705813
No can do anon

>>18705813
>>18705944
Pic no attach
Y u do dis

>>18706168
That looks incredible.

>>18706168
amazing

>>18706168

Thanks for the posts anons. All packed up and in the fridge and freezer now. If you have a smoker, the recipe is here in the thread. The only thing'll need moderation is the pink salt. 1 tsp (5g) per 5lbs of meat. If you make it, enjoy.

thanks for the thread op, cooking 'watchalongs' are the genuine only hope for this board
bacon looks great

>>18706168
>burnt on the outside
>raw on the inside
what a shame!

>>18705160
so I've figured out you've added some form of maple, bourbon, and pepper to it, but what else? do you have to brine it in salt as well? I want to smoke some bacon. also how long and what temp?

>>18706265
>breakfast
You're missing about 5 eggs and 5 strips of bacon for a full breakfast, brother.

>>18706598
nvm i see >>18705433

>>18706168
100 slices will do me. Thx

>>18706605
250° until it reaches 155 - 165 internal

>>18706569
>he's retarded
I'm so sorry for you anon

amazing work