I have some fresh side, tender quick, smokette, enthusiasum, etc, how do you make bacon? If this is already discussed please direct me. This forum ROCKS.
Pat
Western Wyo.
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I've used the following method for "bacon" using side meat from deer. Refer to the instructions on the Morton's Tender Quick bag. I tend to use more than they say to use. I rub down the piece of meat aggressively. Put it in a plastic bag in the fridge and let it sit for about 4 hours. Take it out and rinse it off. As far as smoking.... I pick up whatever wood is handy.... set it on about 200 and cook it for awhile (this is probably the only time I don't use a temp probe and fly by the seat of pants method) When I expect it has hit a safe temp of around 180 internally I then open the door and finish it off by drying it out a bit.... then when it cools I slice it. I call it bacon.
Richard
Richard
Not too long ago I watched Alton Brown make bacon. As I remember it was cured for a couple of days and then cold smoked. Try a search for "food network, Good Eats, Alton Brown,Bacon
Slow down big doggie! OK, got home from work,I ran to the fridge, grabbed my fresh side, made a 50/50 mixture or tender quick & brown sugar, mixed it all together with fresh side, put back in fridge to cure. OK! right?. Then went to check my post on this site.
OK went to NO-K. Way too much T-Q after reading your post. That thing about reading the directions on the bag, or something made me franticly rinse it all down and start over. The wife is watching Polar Express on TV, saying what is wrong with you?
They just don't get it!
In search of smoke!
Pat
OK went to NO-K. Way too much T-Q after reading your post. That thing about reading the directions on the bag, or something made me franticly rinse it all down and start over. The wife is watching Polar Express on TV, saying what is wrong with you?
They just don't get it!
In search of smoke!
Pat
Yeo esfishdoc,
How is the venison bacon? it sounds different, what is it like without the pork fat? Do you fry it or what? you have my ear!
Pat
Western Wyo.
How is the venison bacon? it sounds different, what is it like without the pork fat? Do you fry it or what? you have my ear!
Pat
Western Wyo.
Hey wyomingboy, I have made a couple of different versions of bacon. You can use the Morton salt book "Home of Meat Curing Guide" of simply curing bacon. Use 1 tablespoon of Morton Sugar Cure or Morton Tenter Quick per pound of meat place in a plastic bag and store in the frige crisper for 7 days per inch of thickness.
You could use the good 'ol Hi Mountain's Western Legends Buckboard Bacon Cure and follow the insructions included in the box.
Or you could use the instructions in the best documented book ever on the market of "Great Sausage Recipies and Meat Curing" by Rytek Kutas (this can be picked up at Cabela's).
Reguardless of which one you decide (they all are about the same) you will be happy with them. Just take the time to smoke the meat slowly and this will give you the best flavor. Let the meat dry before giving it a heavy smoke.
Hope this helps.
You could use the good 'ol Hi Mountain's Western Legends Buckboard Bacon Cure and follow the insructions included in the box.
Or you could use the instructions in the best documented book ever on the market of "Great Sausage Recipies and Meat Curing" by Rytek Kutas (this can be picked up at Cabela's).
Reguardless of which one you decide (they all are about the same) you will be happy with them. Just take the time to smoke the meat slowly and this will give you the best flavor. Let the meat dry before giving it a heavy smoke.
Hope this helps.
quote:Originally posted by wyomingboy:
Yeo esfishdoc,
How is the venison bacon? it sounds different, what is it like without the pork fat? Do you fry it or what? you have my ear!
Pat
Western Wyo.
The thickness of the side meat on a deer and the nature of the fat and connective tissue makes it a completely different product compared to pork. The method I described makes a product that is cured and cooked and will keep a very long time out of the freezer. It is probably as much a variation on jerky as it is bacon. The strips can be served up cold, tossed in the frying pan, tossed in the pot with beans.... whatever else you can think of.
Richard
I use the Hi-Mountain kit and the family and friends all love it, specially with summer time mators! You just measure out the amount of cure and seasoning per weight of the meat, cover and fridge for so many hours. I usually use extra cure and an extra day. Then you just smoke on 200* until 140*. It's simple and good.
Update:
I kinda blew it! The fresh side I had was already sliced and it turned out too salty. However, It is going to be draped over my moose sirloin roast Sun AM. It should work out perfect for that. If your given lemons....
Thanks All
Pat
Western Wyo.
I kinda blew it! The fresh side I had was already sliced and it turned out too salty. However, It is going to be draped over my moose sirloin roast Sun AM. It should work out perfect for that. If your given lemons....
Thanks All
Pat
Western Wyo.
quote:Originally posted by wyomingboy:
Update:
I kinda blew it! The fresh side I had was already sliced and it turned out too salty. However, It is going to be draped over my moose sirloin roast Sun AM. It should work out perfect for that. If your given lemons....
Thanks All
Pat
Hey Pat,
Here is a recipe for Pemmican that I've been using for years. I serve it up at parties and dinners and it is universally loved! I usually use a leftover jerky and any other dried, cured, cooked meat I might have.
It is on the bottom half of the page. OBTW.. I buy 90% of my sausage and meat supplies at Eldon's.
http://www.eldonsausage.com/InfoPages/stuff_collagen.ht...to%20Make%20Pemmican
Richard
Western Wyo.
Richard,
That sounds great! Maybe one of next weekends big adventures. By the way, have you had any luck with jerky in a cs? I have made 100 lbs a year or so forever using one of my other smoke breathing beasts, and have always smoke dried it at about 150. A cs certainly is not a drying machine. I have read the "jerky forum here and it seems to have mixed results. Just curios of your results.
Thanks
Pat
Western Wyo
That sounds great! Maybe one of next weekends big adventures. By the way, have you had any luck with jerky in a cs? I have made 100 lbs a year or so forever using one of my other smoke breathing beasts, and have always smoke dried it at about 150. A cs certainly is not a drying machine. I have read the "jerky forum here and it seems to have mixed results. Just curios of your results.
Thanks
Pat
Western Wyo
Jerky is a breeze in the Cookshack.....
All I do is load it to the gills and at a temp setting around 180 cook with the door closed for around 20 or 30 minutes and then open the door! From there I just crank up the heat all the way with the door cracked open and check it about every 20 or 30 minutes for the proper drying.... depending on what you have in there... whole meat, thick, thin, it will take 1 or two hours tops. This of course is just a guess on the times.. I never write anything down.
Richard
All I do is load it to the gills and at a temp setting around 180 cook with the door closed for around 20 or 30 minutes and then open the door! From there I just crank up the heat all the way with the door cracked open and check it about every 20 or 30 minutes for the proper drying.... depending on what you have in there... whole meat, thick, thin, it will take 1 or two hours tops. This of course is just a guess on the times.. I never write anything down.
Richard