2016.01.18 - Bacon Update - Green Mountain Grill
The first bacon recipe I described in this blog has been prepared a couple of times in the old Kenmore smoker and the new Green Mountain Grill. The resulting bacon was delicious but also very very salty.
Most recently I cured the pork belly using the same basic ingredients as described in the first bacon blog entry. After curing I rinsed the meat under cold running water using the vegetable sprayer on my sink. After that I took the two halves of pork belly straight to a Green Mountain grill Daniel Boone model set to 150 degrees. I set the two pieces in the smoke. To monitor the temperature I used a standard digital oven thermometer, running the sensor through the access hole in the GM grill and into the center of the largest piece of pork. I set the alarm temperature on the thermometer to 150 degrees, closed the lid, and let the magic happen. After 6-½ hours I heard this loud beeping sound (11:45PM) from my backyard. It was the meat calling to report it had reached 150 degrees. I started the cool down process for the grill and took the two slabs into the house on large cookie sheet. After admiring the appearance of the newly formed back I wrapped 
each piece in foil and then plastic and stuck them in the refrigerator. I figured they’d last a couple of weeks but I was wrong. After 8 or 9 days I was told I need to do this again.
each piece in foil and then plastic and stuck them in the refrigerator. I figured they’d last a couple of weeks but I was wrong. After 8 or 9 days I was told I need to do this again.
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