Brisket Bacon.
 

Here is a picture of the brisket bacon I have going on.
One week in an insta cure #1 brine and now rubbed down with insta cure #2 and salt to draw out the moisture.
So far is has sucked out about a cup of moisture over night.
I want this stuff to be shelf stable when I am finished smoking it.
In other words real bacon.:D
Worth
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Look forward to seeing the final product !

[QUOTE=matereater;630590]Look forward to seeing the final product ![/QUOTE]
Me too the color is brick red on the inside.
I'll have to break down and buy a tomato to make a BLT.

When I saw the title, it made me think of how our son cooked his baby back ribs the other day. I didn't see the end results, but he wrapped the ribs with bacon.

[QUOTE=AlittleSalt;630824]When I saw the title, it made me think of how our son cooked his baby back ribs the other day. I didn't see the end results, but he wrapped the ribs with bacon.[/QUOTE]

Salt the meat looks creepy now but that is just the way it is.
It has also sucked out even more moisture since the pictuer.
You want it to lose a good percent of the moisture so it cant go bad or botulism bacteria can grow.
I have no fear what so ever of eating this stuff even raw.

Worth

I had to overhaul the meat before I went to work this morning.
Drain fluid and re salt.
It is firming up nicely and a lot less water coming out of it.:yes:

Worth

This stuff is going to be old school big time.
I washed it off cleaned out the kettle and re-salted it.
Smells great cant wait for smoking this weekend.
It has almost no water left in it now and stiff not much was drained out.
The one dark spot is really dark red.
Worth
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Worth, I'm looking forward to your smoked and sliced pictures. I bet it is going to be delicious.

$10 a slice !!?? :shock::panic::x

You're a pirate! :mrgreen: but you leave me no choice. I'll take two slices. Big ones, mind you!

[QUOTE=whistech;631639]Worth, I'm looking forward to your smoked and sliced pictures. I bet it is going to be delicious.[/QUOTE]

Thanks I'm on pins and needles. :lol:
I can't make my mind up what wood to smoke it with.
Worth

I have to make my money back some how.:lol:
The darn thing cost me 24 bucks I bought a little one not trimmed.
It is still sucking some water out and it getting flat like bacon.
I saw one picture on the internet of what I am going for.
Here it is in all it fatty goodness.:lol:
$12.99 a pound.
[url]https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&ved=0ahUKEwiYwtjt8qLTAhUr8IMKHeFcApQQjxwIAw&url=https%3A%2F%2Fwww.freshdirect.com%2Fpdp.jsp%3FproductId%3Ddel_pid_3203087%26catId%3Dbcn_cto&psig=AFQjCNHdeA068ehv0PS2zDy4N5INw5u1Lw&ust=1492223220148651&cad=rjt[/url]

Worth

[IMG]https://www.freshdirect.com/media/images/product/deli_3/del_pid_3203087_z.jpg?lastModify=2015-09-04[/IMG]

I paid $12/lb for some really lean HEB bacon today. It was all I could do not to fry it up when I got home.


Let's see. At $10/slice that would be ... A LOT.

Never done meat like this before I hope I can eat it when it is finished.
At least it has a nice smell and not spoiled.:lol:
The program called How its Made on bacon was unbelievably disgusting.
No way does everyone make bacon like that, but now people think they do.
It even had fake smoke injected in it.

I looked on line and they have this stuff called Naval Beef from Newfoundland that is salted like this.
This stuff does not taste like corned beef when I tested it.

Worth

So basically to this point you've just salted the heck out of it, right?

Do you know if it was common practice to salt and then hang to dry? Or smoke immediately then process? (There were probably several different methods, I suspect.)

Pack in salt and overhaul when salt gets too wet is my method.
That is the way they do fish too.
Meat has to be cured salt or what ever before you smoke it or it will spoil.
Hot smoking is BBQ.

Worth

I just got in from the store after work in and out I decided to go with apple wood.
Also bought two pork butts on sale I will de-bone them this weekend and start the process over for pressed buckboard bacon.:yes:8-)
Tired of high bacon prices.:evil:
I cut off a piece of the cured brisket and ate it raw it was fantastic as it is.


Worth

All dried off.
Let the smoking begin.
Worth
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The temperature inside stabilized 111F a little hot but I can live with it.
At least it isn't cooking the meat, I would be ticked if it was cooking the meat.
Smoke is just barely coming out of the smoker.:yes:

Worth

I just walked outside in the front yard
There is a haze of apple wood smoke all over the neighborhood and up and down the street.
By they way us Texans like our smoke when it comes to this sort of thing.:yes:
You can see the rays of the setting sun shine through it.
I must be killing the neighbors and making them hungry.:))

Worth

I'm surprised that they're not out in their front yards organizing an assault.

[ insert obligatory screed against social media and freekin smart phones in general ]

Might need to slap a 30 round magazine in the AK.:lol:
Worth

[QUOTE=Worth1;631957]Might need to slap a 30 round magazine in the AK.:lol:
Worth[/QUOTE]

Will your AK take down zombies?.:roll::lol:. Jimbo

Last night I took the thin chunk out and sliced and fried some.
Very salty but tasty like Virginia country ham.
Be good for seasoning.
I have also replaced the cast iron griddle with two big cans with wood chips in them.
I forgot I even had them.:lol:

Worth

I think my bacon smeller thingys are burned out.:(:lol:
I have also started sprinkling some hickory sawdust in the mix.:yes:

Worth

Here it is folks the moment we or at least I have been waiting for.
Brisket Bacon.
It tastes every bit as good as it looks. :yes:
Worth
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I think a lot of us have been waiting to see the final product. Looks delicious!

Worth, I've had internet problems for a couple of days and missed your finished and sliced picture. You knocked it out of the park on the brisket bacon! Wish I was there to sample a slice, great job my friend.

Thanks everyone.
Oddly I am eating the lean stuff sliced very thin with cane syrup on it and raw.
It is on the tough side but I have teeth still.
Salty but the syrup cuts it.
I just had some this way for supper with eggs cane syrup and buttered toast.
Sort of like a poor mans prosciutto made with beef.
Cant wait to try the stuff made form pork.
Several times while smoking I took it out and washed the salt off dried and back in the smoker.
There was a lot of salt.:lol:
No way will this stuff spoil.
Worth

[QUOTE=Worth1;632273]Here it is folks the moment we or at least I have been waiting for.
Brisket Bacon.
It tastes every bit as good as it looks. :yes:
Worth
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Worth, you've done something I never would have thought of.

When I first saw this thread - I just couldn't picture it my head. But after seeing the picture above - I do understand much better.

Yum, I just salivated. :)