Is this what bacon should look like before smoking?

[Chronos]

So, the bacon never got stiff as expected, but it's been in there 11 days and people suggested it should be fine.

I've cut off the end of 2 of the slabs and am not sure if this is what they're supposed to look like. Last time I didn't cut them until after they were smoked. When does the pink color hit?

One of the slabs has a firmer texture but one seems similar to what I would expect it to be raw.

Can you eyeball the picks and let me know if this is what I should expect or if I'm being overly paranoid?

Thanks,

Jerry

 

[ButtBurner]

looks real good to me!!

Fry up a piece and try it

 

[Chronos]

Salty but didn't taste bad. I'll soak it a little and then smoke it in the morning.

looks real good to me!!

Fry up a piece and try it

 

[Big George's BBQ]

You definately want t soak it and change the water

 

[pci]

You definately want t soak it and change the water

Agree with big george soak and change the water. Fry a piece after the soak & if to salty repeat.

 

[legendaryhog]

It may not be overly stiff if it is really fatty. The color looks correct. What did you use for cure?

 

[Chronos]

I used pink salt (prague powder #1). It is fairly fatty, so that's probably it.

I hadn't cut into the first batch I'd done so I wasn't sure what to expect. I thought the pink color would already be there, but I guess that really comes out in the smoking process.

It may not be overly stiff if it is really fatty. The color looks correct. What did you use for cure?

 

[lennitt]

That looks good to me. What are the aromatics? I started 3 slabs yesterday, 2 have maple syrup ( family favorite) and the 3rd is an experiment with 2 jalapeno peppers and 2 cloves of garlic all mashed up. Can't wait to try that one.

 

[Chronos]

I used the following spices from the recommended recipes:

Brown Sugar, Granulated Garlic, Fenugreek seeds, Black pepper, Crushed Bay leaf, Pink Salt, and Pickling Salt.

The interesting thing about the fenugreek is that it's supposed to give a maple-like flavor but I'm picking up more on the Indian spice flavor. I'm going to brush on some syrup at smoke time and I bet it will blend in very nicely.

That looks good to me. What are the aromatics? I started 3 slabs yesterday, 2 have maple syrup ( family favorite) and the 3rd is an experiment with 2 jalapeno peppers and 2 cloves of garlic all mashed up. Can't wait to try that one.

 

[peeps]

I used the following spices from the recommended recipes:

Brown Sugar, Granulated Garlic, Fenugreek seeds, Black pepper, Crushed Bay leaf, Pink Salt, and Pickling Salt.

The interesting thing about the fenugreek is that it's supposed to give a maple-like flavor but I'm picking up more on the Indian spice flavor. I'm going to brush on some syrup at smoke time and I bet it will blend in very nicely.

My wife took fenugreek capsules while breastfeeding (it promotes production) and she smelled like maple syrup when she sweated....

 

[Chronos]

Ummm.... wasn't that torture for you?

My wife took fenugreek capsules while breastfeeding (it promotes production) and she smelled like maple syrup when she sweated....

 

[peeps]

Ummm.... wasn't that torture for you?

:rofl:

Made me want pancakes all the damn time :wink:

 

[Quint]

Bacon is on my todo list this summer, can't wait to give it a go................lets us know how it comes out.

 

[Big George's BBQ]

You must be using thirdeye's recipe The origional recipe came from someone on the Big Green Egg Forum She used the capsules/seeds to give it a maple flavor I think she used maple lump too

 

[Chronos]

Exactly where I got the recipe from. I'll see if I have some maple, though I think I only have apple and alder left.

You must be using thirdeye's recipe The origional recipe came from someone on the Big Green Egg Forum She used the capsules/seeds to give it a maple flavor I think she used maple lump too