Brisket Bacon.

[Worth1]

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

[matereater]

Look forward to seeing the final product !

[Worth1]

Originally Posted by matereater

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.

[AlittleSalt]

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.

[Worth1]

Originally Posted by AlittleSalt

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

[Worth1]

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

[Worth1]

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

[whistech]

Worth, I'm looking forward to your smoked and sliced pictures. I bet it is going to be delicious.

[dmforcier]

$10 a slice !!??

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

[Worth1]

Originally Posted by whistech

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

[Worth1]

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

[dmforcier]

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.

[Worth1]

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

[dmforcier]

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.)

[Worth1]

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