MacKenzie Posted March 15, 2017 Author Report Share Posted March 15, 2017 Bruce, I've never kept it long enough that it went bad but it will last for months that is for sure and if you vacuum seal it it will keep the longest. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 15, 2017 Report Share Posted March 15, 2017 Thanks for the kind thoughts, MacKenzie. It's pretty much dry on the streets, driveway and sidewalks, but hanging around on the deck and grass. Won't keep me from firing up the KK to do my corned beef and pastrami combo on St. Pat's Day! That bacon looks amazing. One of my holdups from trying it myself is that I don't have a slicer (and can't seem to justify the cost and kitchen space for one.) But, I like thick sliced bacon, so maybe I'll take the plunge, seeing as I have some pork belly pieces in the freezer. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 15, 2017 Author Report Share Posted March 15, 2017 (edited) Bruce. how long do you think you might be keeping your bacon? Edited March 15, 2017 by MacKenzie Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 15, 2017 Author Report Share Posted March 15, 2017 Tony, a slicer would be good for breakfast bacon, Canadian bacon any thing you'd like to slice. I have mine in the basement, no room on my counter. They do take up lots of room. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 15, 2017 Report Share Posted March 15, 2017 Yes, they do. And for as little as I'd use it, it's hard to justify the cost of a good one - and I wouldn't buy a cheap one (read too many reviews of how they suck - don't cut evenly and are a PITA to clean!) All I need for a reminder is to look over at my KitchenAid mixer, and all its attachments, that only get used a handful of times a year - like the sausage stuffer that I've NEVER used! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted March 15, 2017 Report Share Posted March 15, 2017 MacKenzie - you are the Julia Childs of the kamado world! BRAVA! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 15, 2017 Author Report Share Posted March 15, 2017 CC, is back, Thanks. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 19, 2017 Report Share Posted March 19, 2017 OK, time to eat my words a little bit. The slicer that I had tagged in my Amazon Wishlist went on sale the other day and I took the bait - hook, line & sinker! It arrived yesterday, just in time to slice up the corned beef and pastrami that I made on St. Pat's day. Works really nice. But, I have to stash it in the brew room, as there's no place in the kitchen for it. So now, no more excuses for not doing the bacon. I'm off to the freezer to grab a pack of pork belly and I've printed off Ruhlman's Bacon recipe. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 19, 2017 Author Report Share Posted March 19, 2017 That is great, Tony. I am looking forward to your bacon escapade. Quote Link to comment Share on other sites More sharing options...
fanie2200 Posted March 19, 2017 Report Share Posted March 19, 2017 Reading all these posts, it looked awfully good, so I ordered a slab of pork belly at publix, for the first time ever, on friday. Picked it up this PM, and it came as 2 square five pounds pieces, but trimmed and cut in slices 3/8 thick, looking like gorgeous bacon in creovac. I know I can smoke it, but I will not be able to know when it reaches 147 degrees, and how should I cure it , since it is already cut? Any ideas would help. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 19, 2017 Author Report Share Posted March 19, 2017 fanie, are you saying that it is already sliced? I have only cured 5 pound slabs, then smoked them and then sliced. Maybe you should consider doing what Dennis did with his slices. I use a thermometer to tell me when it has reached 145F. I don't know how else I would do that. Quote Link to comment Share on other sites More sharing options...
fanie2200 Posted March 19, 2017 Report Share Posted March 19, 2017 agree, I have a thermapen, and would have to watch... Dennis's slices did look great; again would I need to cure them in brine, and how long? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 19, 2017 Author Report Share Posted March 19, 2017 Fannie, I wish I could be of more help. I have experience with this situation but having said that if it was me I would put a few slices on the grill and cook them using low heat and see how it goes. Next time make sure the bellies are not presliced. Then do the whole curing process, etc. Quote Link to comment Share on other sites More sharing options...
fanie2200 Posted March 19, 2017 Report Share Posted March 19, 2017 I have thought of mixing kosher salt and maple sirup and apply it with my fingers between each slice and let it sit in the fridge for 3 days. How much salt ? What do you think ? Longer? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 19, 2017 Author Report Share Posted March 19, 2017 This won't be a proper cure. You could try this and see if you like it. I wouldn't add too much salt unless you plan on washing it off before you cook it. If you add a lot of salt and don't wash it off your bacon is likely to be too salty when you eat it. This "green " bacon is not going to keep like properly cured bacon does. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 19, 2017 Author Report Share Posted March 19, 2017 I don't think I would do it for 3 days, maybe a day. Quote Link to comment Share on other sites More sharing options...
fanie2200 Posted March 20, 2017 Report Share Posted March 20, 2017 thanks for your advice will try Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 20, 2017 Author Report Share Posted March 20, 2017 Good luck, I hope you enjoy the bacon. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 20, 2017 Report Share Posted March 20, 2017 Belly is in the ziptop bag for its weeklong rest. Might cheat and smoke it next weekend, weather dependent. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 20, 2017 Author Report Share Posted March 20, 2017 Tony, I have done bellies after 5 days in the cure and never had a problem. Quote Link to comment Share on other sites More sharing options...
