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The Geslock Group

Homes for Sale Stafford, Fredericksburg & Spotsylvania, VA

Archives for January 2011

~Bacon~ Curing and Smoking

January 22, 2011 MGeslock

This is Mark’s Mostly Real Estate Blog. Well, here is something that is NOT real estate related.

I have a smoker. Well, I have 2 of them. I really enjoy smoking food. I used my small one to do my first bacon smoke.

Pink Salt

I used some salt that is actually pink in color. It has some natural curing properties in it. The rub was pink salt, kosher salt and white sugar.

I use a small pork belly. Initial weight was 2.74 pounds.

Pork Belly

Salted

I put it into a gallon ziplock bag on a sink drain mat. That way the moisture would drain away from the meat. The first 24 hours I got about 2/3 cup of liquid out. The next few days not much moisture was released.

The 4th day, I resalted and added cracked black pepper.

After a 9 day cure I started smoking it.

Smoking now.

I have read several different styles and methods of smoking bacon. I decided on this one.

Smoke for 1 hour with no smoke. (This is to dry the meat out to help it accept smoke). Temperature around 100 degrees. I used Kingsford regular charcoal.

Ramp up temperature to 200 and add wood chips. I put chips in a foil pouch to make smoke.

Smoke output was not the best. I normally use sticks or splits of wood to smoke. I added more charcoal and wood.

It smoked for 3 hours. I pulled it when the temperature was 177 degrees. I should have pulled it at 150 degrees. The smoker thermometer was off and I only had my digitial one. It was measuring the smoker temperature and not the meat!!

Now its bacon

It chilled in the garage on a rack for 2 hours. Outside temperature was 40 degrees.

I cut it by hand. I have a commercial slicer, but I had to test it. NOW!!

Meat is firm

It browned even.

 

The bacon was excellent. The salt was just the right amount. Not much smoke. I expected that.

Next time I will stick with splits of hickory and not use the chips. (I knew better than to use the chips).

I was suprised at the outcome. It is worth the time and effort. Next time I will use my larger smoker. Get your order in……

Filed Under: Cooking, Observations & Ramblings Tagged With: Bacon, BBQ, Civil war, Ferry Farms, food, Fredericksburg, FSBO, Geslock, grill, MWC, MWU, Prudential, Smoke, Spotsylvania homes for sale, VRE, What's cooking

Wrap It Up

January 12, 2011 MGeslock

 Before packing, wrap items to prevent scratching and breaking. Be green and repurpose newspaper that can be recycled later. Note: don’t wrap fine china with newspaper, ink can rub off and embed itself. Pad the box bottom with a few inches of packing peanuts, wadded-up newspaper or old pillows/blankets. Pack heavier items first and lighter, more fragile items on top. Fill empty spaces with wadded-up newspaper. Don’t overload boxes; limit carton weight to 50 lbs. Pack firmly to keep items from shifting. Tape boxes securely and label.

~ Lowes

Filed Under: Uncategorized

The Geslock Group

Homes for Sale Stafford, Fredericksburg & Spotsylvania, VA

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Mark Geslock - United Real Estate
992 Bragg Road STE A
Fredericksburg, VA  22407