Maple cured bacon9/9/2023 ![]() ![]() In case you didn’t, consider browning it in a hot skillet to crisp it up and give it a golden-brown crust. In case you did, throw it away and don’t eat it. If your bacon turned gray when cooked, it’s important to check if you didn’t cook spoiled meat in the first place. What happened? Is that plate of gray bacon on your table safe to eat? To your great surprise, instead of turning out irresistibly golden brown on the outside, the bacon turned out a dull gray. So you cooked bacon, whether on the stove, on the grill, or in the oven, exactly as the recipe asked. Here’s what to do when it happens to you. Note: For less smoke, use 2/3 pan and omit second smoking.The only thing worse than uncooked bacon is gray bacon. Turn off thermostat and let cool to 100 degrees F. Heat at this temperature until internal temperature reaches 165 degrees F. After 4 hours remove sawdust pan increase temperature to 185 degrees F. After 4 hours place another 1/3 pan of moistened sawdust on the burner. Increase thermostat to 125 degrees F, place 1/3 pan (moistened) sawdust on burner. Insert temperature probe into the ball socket joint, but not touching the bone. Hang product in stockinettes (no parts touching). Smoking Procedure: Preheat smoker to 110 degrees F with dampers 3/4 open. Make the same pickle solution and place poultry in brine as follows: In the absence of an injector you may use the following method: Remove after 4 to 5 hours and wash with cold water and dry for 2 hours. ![]() Place in plastic or stainless steel lugs and submerge in the same pickling solution with a cover. Remove to cooler.īRINE CHART: Inject per above directions:Ĭover Pickling Procedure: Inject meat with solution (10% of total weight) with the above solution, using a hand brine pump or an electric pump. After 4 hours increase temperature to 170 degrees F, heat until internal temperature reaches 150 degrees-155 degrees F. Increase temperature to 150 degrees F, add another pan of (moistened) sawdust. Add 2/3 pan (moistened) sawdust, increase temperature to 130 degrees F, and smoke for 5 hours with top damper 1/8 open, and bottom damper 3/4 open. Hang product in stockinettes not touching each other with the temperature probe and not touching the bone. Smoking Procedure: Preheat smoker to 90 degrees F. Put product in stockinettes and hang on smoke sticks. Remove from solution and wash surface with brush using warm water. Keep meat in brine at 35-40 degrees F (for length of time see brine chart below). Place in plastic or S/S containers and fully covered with pickling brine (add weight to hold submerged). Note: Slicing will be easier if you chill the butts to about 25 degrees F.Ĭover Pickling Procedure: Inject meat with solution (10% of total weight) making sure the cure is pumped around bones and in all muscles. ![]() Then chill the butt bacon to 100 degrees F. Run until an internal temperature reaches 145 degrees F. Then add 2/3 pan sawdust and smoke about 3 hours. Then remove from brine and rinse with cold water, brushing a little will help open the pores. Then submerge the butts in the balance of the brine. Pump butts with 10% of butt weight with brine mix. Use the balance of the trimmings for sausage. You may wish to trim end square off the chunk somewhat. Use this chunk for what we call Butt Bacon. Slide knife along the flat side of the bone. Remove to cooler for 10-12 hours before slicing. Run until internal temperature reaches 140 degrees F. Smoke for 5 hours and remove sawdust pan. Increase thermostat to 130 degrees F and add another 2/3 pan of moistened sawdust. Increase thermostat to 100 degrees F and smoke for 5 hours. Smoking Procedure: Preheat smoker to 100 degrees with damper 3/4 open hang bellies on bacon combs or hangers (no parts touching). Let product dry for several hours before smoking. Remove from cure and wash thoroughly in warm water. Place bellies in plastic or stainless steel lugs and submerge in same solution cover pickling solution (add weight to keep submerged). In the absence of a salometer an egg will float in the proper mixture.Ĭover Pickling Procedure: Inject bellies (8-10% of gross weight) with above solution with a hand or electric brine pump. ![]()
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