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BrewBQ (or Brew n Q) - for you Kelsey

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My pork will be curing for 3 more days but all I have thought bout it bacon and I can’t wait to try my own

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I'm taking mine out of its cure tomorrow arvo or evening, and will leave in the fridge before smoking it on Saturday and slicing Sunday. I find it slices better when it's been chilled in the fridge first. This one was only a 1.1kg piece, they didn't have any bigger there when I bought it.

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My wife asked me if I was going to remove the skin and I told her I would but never specified when so when I was at work she removed it for me so I am curing it skinless

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I did my first two or three skinless. It doesn't seem to make any difference so I decided I'd just leave it on and remove it after smoking because it's easier then. After that I put it in the fridge and slice the next day. I have an electric meat slicer which makes that task easy as too.

Edited by Otto Von Blotto

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I think she removed the skin with a spoon instead of a sharp knife?

There wasn’t much fat left but the was plenty on the skin

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Cooked  ham today. Then made some pork and chicken chorizo and smoked them... oh so good.

Also made some mettwurst, I will cold smoke that in a few days.

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Smoking up a 1kg piece of bacon today. It was wet cured since last Sunday and taken out last night to rest in the fridge. 

IMG_20180616_133348.thumb.jpg.daf1db882e482a9c6e5359b1dbb12d54.jpg

Cheers

Kelsey

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Sliced my bacon this morning, and it has a small white patch in the middle. I'm assuming the cure didn't fully penetrate during the time it had. It still tastes good, but I think I'll have to start basing curing times on the height/thickness of the meat rather than the weight.

Cheers

Kelsey

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Made Merguez today.... with goat. Yum. For dinner tonight with cous cous... well I am old so cauliflower cous cous.....

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18 hours ago, Otto Von Blotto said:

How did the bacon taste BB?

It was quite salty, like run and drink out of the toilet bowl salty

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2 hours ago, Beer Baron said:

It was quite salty, like run and drink out of the toilet bowl salty

What did you learn from that? My first attempt was way too salty too!

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I have not had that issue. You can soak in a few changes of water to remove some of that.

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I had that problem once on one of my early attempts, can't remember if I used too much salt or let it cure too long, but haven't run into it since. I just use the same ratios of salts and sugar every time. I've changed sugars a couple of times to experiment, using brown sugar at first, then I tried maple syrup and currently using dark brown sugar.

With curing time, you get the hang of it after a few goes and sort of instinctively know how long to leave it curing so it penetrates properly but doesn't end up too salty. I mucked up my last one though but have learnt from it and will modify my approach on future ones.

Cheers

Kelsey

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6 hours ago, The Captain1525230099 said:

What did you learn from that? My first attempt was way too salty too!

I learned that I clearly need to use less salt and actually rinse the pork off once it comes out of the wet cure. It is still very tasty and I am eating it all. You can’t throw bacon away. I love bacon and it’s my favourite food group!!!

BB

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Rinsing is pretty important. As is leaving uncovered in the fridge for a day.

As for knowing when it is done Kelsey is on the money, you'll get to know. Use your hands too... poke and prod.

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Yes, rinsing it off is an important part of the process. That alone may have resulted in it being less salty than it is. I find the ratios of salt used in the wet cure recipe I posted earlier to work well to provide a decent flavor that isn't over the top salty unless you leave it in the cure for something silly like 2 weeks or something. But I always rinse the meat when it comes out of the cure, and leave it to rest overnight in the fridge uncovered before smoking it the following day.

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I left it in the cure for 7 days and also left it uncovered for a day in the fridge on a rack. I’m doing another next week so I’ll rinse well

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