Comments on: Mmmmm… Bacon http://www.4505meats.com/bestbyfarr/2009/02/08/mmmmm-bacon/ The constant pursuit of flavor country! Mon, 30 Jan 2012 09:14:09 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Craig http://www.4505meats.com/bestbyfarr/2009/02/08/mmmmm-bacon/comment-page-1/#comment-19215 Craig Thu, 08 Jul 2010 22:26:07 +0000 http://bestbyfarr.wordpress.com/?p=982#comment-19215 OK - tried it and have some comments: 1. WAY too salty after a 6-day brining, and I used less than listed above. Will cut down to about 1.5 C next time. 2. Will add more sugar. 3. Skipped the oven baking, and just left it in the smoker longer. 4. Noticed that some ingredients listed at the top (shallot, garlic, thyme) differed from those listed on July 11th (juniper berry, clove), but determined that except for the salt, most other flaveors were not critical on amount or composition. OK – tried it and have some comments:
1. WAY too salty after a 6-day brining, and I used less than listed above. Will cut down to about 1.5 C next time.
2. Will add more sugar.
3. Skipped the oven baking, and just left it in the smoker longer.
4. Noticed that some ingredients listed at the top (shallot, garlic, thyme) differed from those listed on July 11th (juniper berry, clove), but determined that except for the salt, most other flaveors were not critical on amount or composition.

]]> By: Craig http://www.4505meats.com/bestbyfarr/2009/02/08/mmmmm-bacon/comment-page-1/#comment-17078 Craig Mon, 26 Apr 2010 01:58:02 +0000 http://bestbyfarr.wordpress.com/?p=982#comment-17078 Don't fret the slicing. Just bring the finished slab to your butcher, and he'll probably do it for free. If not, let him have few pieces, and that should be payment enough! Don’t fret the slicing. Just bring the finished slab to your butcher, and he’ll probably do it for free. If not, let him have few pieces, and that should be payment enough!

]]> By: Ryan Farr http://www.4505meats.com/bestbyfarr/2009/02/08/mmmmm-bacon/comment-page-1/#comment-336 Ryan Farr Sat, 11 Jul 2009 14:24:50 +0000 http://bestbyfarr.wordpress.com/?p=982#comment-336 Here you go- 4 cp. sugar 6 cp. salt 24 juniper berry 24 clove Handful of black pepper 8 qt. water 2 cp. birds eye chili  Here you go-
4 cp. sugar
6 cp. salt
24 juniper berry
24 clove
Handful of black pepper
8 qt. water
2 cp. birds eye chili 

]]> By: Deo http://www.4505meats.com/bestbyfarr/2009/02/08/mmmmm-bacon/comment-page-1/#comment-327 Deo Wed, 08 Jul 2009 20:16:42 +0000 http://bestbyfarr.wordpress.com/?p=982#comment-327 Hi Ryan, I want to follow these procedures step-by-step. It looks like it would be an awesome project! My only question is, can you provide me with the proportions for your brine? Thanks, Deo Hi Ryan,

I want to follow these procedures step-by-step. It looks like it would be an awesome project! My only question is, can you provide me with the proportions for your brine?

Thanks,

Deo

]]> By: Joe Russell http://www.4505meats.com/bestbyfarr/2009/02/08/mmmmm-bacon/comment-page-1/#comment-143 Joe Russell Thu, 09 Apr 2009 00:03:23 +0000 http://bestbyfarr.wordpress.com/?p=982#comment-143 Y'all, For $100 the 'Chef's Choice' slicer works great... sure wish I had a Hobart, but thats some big bux. http://www.amazon.com/gp/product/B0002AKCOC BTW, great stuff Ryan... J. Y’all,

For $100 the ‘Chef’s Choice’ slicer works great… sure wish I had a Hobart, but thats some big bux.

http://www.amazon.com/gp/product/B0002AKCOC

BTW, great stuff Ryan…

J.

]]> By: mei http://www.4505meats.com/bestbyfarr/2009/02/08/mmmmm-bacon/comment-page-1/#comment-142 mei Mon, 23 Feb 2009 06:46:51 +0000 http://bestbyfarr.wordpress.com/?p=982#comment-142 wow. fantastic. a for effort. i'm having a five course iron chef-style bacon smackdown next week and i only wish i had enough time to do this whole process. looks awesome! wow. fantastic. a for effort. i’m having a five course iron chef-style bacon smackdown next week and i only wish i had enough time to do this whole process. looks awesome!

]]> By: Ryan Farr http://www.4505meats.com/bestbyfarr/2009/02/08/mmmmm-bacon/comment-page-1/#comment-141 Ryan Farr Tue, 10 Feb 2009 08:58:28 +0000 http://bestbyfarr.wordpress.com/?p=982#comment-141 Make sure your bacon is cooked threw, really cold and you have a meat carving knife that is longer then the slice you plan on cutting. While you are slicing your bacon try to slice with one movement instead of a sawing motion. I have a home deli slicer that I bought online for around a 100$ and it works just fine. Good luck, thanks for the support and the good question. Make sure your bacon is cooked threw, really cold and you have a meat carving knife that is longer then the slice you plan on cutting. While you are slicing your bacon try to slice with one movement instead of a sawing motion. I have a home deli slicer that I bought online for around a 100$ and it works just fine. Good luck, thanks for the support and the good question.

]]> By: Barzelay http://www.4505meats.com/bestbyfarr/2009/02/08/mmmmm-bacon/comment-page-1/#comment-140 Barzelay Mon, 09 Feb 2009 20:04:11 +0000 http://bestbyfarr.wordpress.com/?p=982#comment-140 I really appreciate these step by step accounts of your processes. It looks fantastic! I have cured and smoked my own bacon several times at home. The biggest problem is that I am unable to slice it evenly. As a result, it doesn't cook up very evenly and is difficult to crisp uniformly. Do you have any suggestions on how to slice bacon without a deli slicer? I really appreciate these step by step accounts of your processes. It looks fantastic!

I have cured and smoked my own bacon several times at home. The biggest problem is that I am unable to slice it evenly. As a result, it doesn’t cook up very evenly and is difficult to crisp uniformly. Do you have any suggestions on how to slice bacon without a deli slicer?

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