Tomatoville® Gardening Forums


Notices

Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

Reply
 
Thread Tools Display Modes
Old April 9, 2017   #1
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 31,268
Default 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.
Worth
IMG_20170409_1657.jpg
__________________
Home of Cactus Flats Botanical Gardens.
The dinner table is where we need to get acquainted not the battlefield.
I Seek The Truth.

Last edited by Worth1; April 9, 2017 at 10:07 AM.
Worth1 is online now   Reply With Quote
Old April 9, 2017   #2
matereater
Tomatovillian™
 
matereater's Avatar
 
Join Date: Jul 2006
Location: S.E. Michigan (Livonia)
Posts: 1,058
Default

Look forward to seeing the final product !
__________________
Steve

Cleverly disguised as a responsible adult
matereater is offline   Reply With Quote
Old April 9, 2017   #3
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 31,268
Default

Quote:
Originally Posted by matereater View Post
Look forward to seeing the final product !
Me too the color is brick red on the inside.
I'll have to break down and buy a tomato to make a BLT.
__________________
Home of Cactus Flats Botanical Gardens.
The dinner table is where we need to get acquainted not the battlefield.
I Seek The Truth.
Worth1 is online now   Reply With Quote
Old April 9, 2017   #4
AlittleSalt
Tomatovillian™
 
AlittleSalt's Avatar
 
Join Date: May 2014
Location: Zone 8A Texas Heat Zone 9
Posts: 9,990
Default

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.
__________________
Salt, AlittleSalt, Robert
AlittleSalt is offline   Reply With Quote
Old April 9, 2017   #5
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 31,268
Default

Quote:
Originally Posted by AlittleSalt View Post
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.
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
__________________
Home of Cactus Flats Botanical Gardens.
The dinner table is where we need to get acquainted not the battlefield.
I Seek The Truth.
Worth1 is online now   Reply With Quote
Old April 10, 2017   #6
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 31,268
Default

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.

Worth
__________________
Home of Cactus Flats Botanical Gardens.
The dinner table is where we need to get acquainted not the battlefield.
I Seek The Truth.
Worth1 is online now   Reply With Quote
Old April 12, 2017   #7
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 31,268
Default

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
IMG_20170412_13593.jpg
__________________
Home of Cactus Flats Botanical Gardens.
The dinner table is where we need to get acquainted not the battlefield.
I Seek The Truth.

Last edited by Worth1; April 12, 2017 at 09:31 PM.
Worth1 is online now   Reply With Quote
Old April 13, 2017   #8
whistech
Tomatovillian™
 
Join Date: Aug 2012
Location: Between The Woodlands and Spring, Texas
Posts: 477
Default

Worth, I'm looking forward to your smoked and sliced pictures. I bet it is going to be delicious.
__________________
Arlie
whistech is offline   Reply With Quote
Old April 13, 2017   #9
dmforcier
Tomatovillian™
 
dmforcier's Avatar
 
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,700
Default

$10 a slice !!??

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


Stupidity got us into this mess. Why can't it get us out?
- Will Rogers


dmforcier is offline   Reply With Quote
Old April 13, 2017   #10
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 31,268
Default

Quote:
Originally Posted by whistech View Post
Worth, I'm looking forward to your smoked and sliced pictures. I bet it is going to be delicious.
Thanks I'm on pins and needles.
I can't make my mind up what wood to smoke it with.
Worth
__________________
Home of Cactus Flats Botanical Gardens.
The dinner table is where we need to get acquainted not the battlefield.
I Seek The Truth.
Worth1 is online now   Reply With Quote
Old April 13, 2017   #11
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 31,268
Default

I have to make my money back some how.
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.
$12.99 a pound.
https://www.google.com/url?sa=i&rct=...148651&cad=rjt

Worth

__________________
Home of Cactus Flats Botanical Gardens.
The dinner table is where we need to get acquainted not the battlefield.
I Seek The Truth.
Worth1 is online now   Reply With Quote
Old April 14, 2017   #12
dmforcier
Tomatovillian™
 
dmforcier's Avatar
 
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,700
Default

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.
__________________


Stupidity got us into this mess. Why can't it get us out?
- Will Rogers


dmforcier is offline   Reply With Quote
Old April 14, 2017   #13
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 31,268
Default

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.
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
__________________
Home of Cactus Flats Botanical Gardens.
The dinner table is where we need to get acquainted not the battlefield.
I Seek The Truth.
Worth1 is online now   Reply With Quote
Old April 14, 2017   #14
dmforcier
Tomatovillian™
 
dmforcier's Avatar
 
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,700
Default

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.)
__________________


Stupidity got us into this mess. Why can't it get us out?
- Will Rogers


dmforcier is offline   Reply With Quote
Old April 14, 2017   #15
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 31,268
Default

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
__________________
Home of Cactus Flats Botanical Gardens.
The dinner table is where we need to get acquainted not the battlefield.
I Seek The Truth.
Worth1 is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 02:40 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2017 Commerce Holdings, LLC ★