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  1. Top | #11
    Bubber's Avatar
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    Quote Originally Posted by cjate View Post
    I too make bacon. I like a wet cure.

    For my cold smoke, I capture smoke from my egg but little heat, not shown I have two meat thermo's one in the meat one in the box capturing air temp.
    You are more hard core than me. Kudos to you sir!

    Care to share your cure?
    Last edited by Bubber; 09-07-2014 at 10:26 PM. Reason: Click, Click Click. I seem to be a happy clicker.
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  3. Top | #12

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    And the product

    Click image for larger version. 

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    Blah blah blah
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    Quote Originally Posted by Bubber View Post
    You are more hard core than me. Kudos to you sir!

    Care to share your cure?
    I make it up each time. Basic is:

    1c salt
    1c sugar (I use brown)
    1T pink salt
    1g water
    Boil.

    Add what ever flavor you want, maple extract is the best, but any aromatic or what not,,, 10 days in the drink. Smoke just to cure: cooking happens in the skillet.

    I need to do more. It does not hold as well w/o preservatives so I'm always looking for a reason to make a few pounds.


    Blah blah blah
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  6. Top | #14
    Bubber's Avatar
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    I slice mine and put it into 1 pound portions. I vacuum seal it and freeze it.

    I'll have to give the wet cure a go.

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    GTT's Pilot in Command (PIC) farmgirl19's Avatar
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    When I get the local bacon, I freeze it also, in 1-2 pound packages. And here is a tip, for those that might not know it yet......

    You do not have to thaw it completely to use it, unless just wanting slices for breakfast. I pull it from the freezer, let stand 3-5 minutes, then cut off as much of the ends as needed, in slim strips. Can fry those up to use in breakfast tacos, seasoning for beans, and any place that says to crumble the bacon (as now it is "pre-crumbled"). Once you have cut off as many 1/2" sections as needed, just pop the remainder back in the freezer! It slices easier being mostly frozen, and no danger of having some in the fridge that goes bad before it is completely used up. Just be sure and label that the package has been cut, before putting it back in the freezer, so that you save uncut packages for using whole, and continue to use on the already cut package for everything else!
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    Another tip. Bake your bacon. I put it on a wire rack in a pan like this:

    Click image for larger version. 

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    Put it in a cold oven and set the temp to 400*. Check it in 20 minutes and bake until it is as crispy as you like. You get great bacon and no messy stove.

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    Senior GTT Super Slacker Gizmo2's Avatar
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    I have never tried baking bacon, now on my list.
    If I need to cook more than 6 pieces I throw it into a 4-6 quart pot. Cooks fast once the grease starts covering the bacon and hardly any mess on the stove top.
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    GTT's Pilot in Command (PIC) farmgirl19's Avatar
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    Quote Originally Posted by Bubber View Post
    Another tip. Bake your bacon. I put it on a wire rack in a pan like this:

    Click image for larger version. 

Name:	20140908_080106.jpg 
Views:	23 
Size:	395.6 KB 
ID:	32545

    Put it in a cold oven and set the temp to 400*. Check it in 20 minutes and bake until it is as crispy as you like. You get great bacon and no messy stove.
    I've heard others suggest this, but figured the grease would just splatter in the oven. I hate cleaning the oven, more than I hate cleaning the stovetop and surrounding area. Does the bacon make a mess of the oven, or with it baking, does that keep it from splattering?

    I know some used to swear by using the microwave to cook bacon. Made a mess of that too, hence my hesitation of the oven.
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    Baking is way to go! Might get a little smoke in the oven, but otherwise, much less mess than frying and crispier.
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    Bubber's Avatar
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    No mess in the oven. It doesn't splatter like in a skillet. I'm not one to make things messy cause I hate to clean.

    btw, my dad was the king of the microwave bacon. Couldn't stand that stuff.

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    farmgirl19 (09-08-2014)

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