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Thread: Makin Bacon

  1. #1
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    Makin Bacon

    If you want the best smoked bacon in Thailand.... make your own, it's easy.
    I bought "Blackgang's" smoker about a year ago and have been eating great bacon, sausages and jerky but now I am moving and have to sell it. If your interested check my add in the classifieds.

  2. #2
    Have you got any cheese Thetyim's Avatar
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    Is this it ?


  3. #3
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    That's it.

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    Have you got any cheese Thetyim's Avatar
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    Have you got any cheese Thetyim's Avatar
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    I'd snap it up but don't have the space for it.

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    Missing that old cvnt.

  8. #8
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    I'd need to try the goods before purchasing.

    Could you drop these:



    and yes, these:

    \

    Down to Bangkok. Thanks.

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    I miss the gruff old sob a lot he was the best friend I had in Thailand.
    MAO, I'll be in Bangkok on the 7th but all I have left is a little bacon and your welcome to it. I don't have time to make more and my neighbors bitch about me smokin up their house
    Sorry I can't figure out how to post pictures of my own.

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    That's alright, I was only joking cheers.

    Does look great though.

  11. #11
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    Does anyone know where you can (if possible) buy curing rub for Bacon in Thailand?

    Thanks in Advance, TP
    Last edited by Thai Pom; 07-03-2012 at 11:45 AM.

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    Quote Originally Posted by Thai Pom View Post
    Does anyone know where you can (if possible) buy curing rub for Bacon in Thailand?

    Thanks in Advance, TP

    I hope that this will help

    Like many of the recipes on this site, Iíve scoured the series-of-tubes to find what i believe is the best balance between historical accuracy, technique, and taste. I kept the seasoning pretty basic, but because I donít have a hot smoker and I like my pastrami all loose and hot like old delis serve out of steam tables, the steps in cooking got a wee bit long.
    1. Make the Curing Rub
    Below is the list for the first rub that weíll use for the curing portion of this adventure. Grind what you need then combine everything.
    • 2 Tbsp kosher salt per lb
    • 1 Tbsp white sugar per lb (Itís what I had on hand, many preach the benefits of brown sugar)
    • 1 Tbsp freshly ground black pepper per pound
    • 1 bay leaf (ground) for every 2 lbs
    • 1 tsp granulated garlic powder per lb
    • 1 tsp ground coriander per lb
    • 1 tsp crushed juniper berries per lb
    • 1/4 tsp Prague powder per lb
    The Prague powder is optional to retain the beautiful red color we associate with pastrami and corned beef. Since I only had the option of cold smoking, it was a necessary addition to ensure nothing started growing during the several hours it took to smoke.
    2. Rub and Bag
    Apply the rub to your beef brisket, working it into all the nooks and crannies. Toss it your sealed container of choice. If you have any left over rub that didnít stick, toss that in too. Flip the brisket every day for at least 4 days or up to a week. I left mine for just about 3.5 days and there was a thin 1/4″ stripe of brown uncured brisket in the center of the thickest piece. While this doesnít affect flavor or safety, it really could have used a little more time in the curing rub.
    3. Wait for Days
    Work, eat, sleep, murder prostitutes, do whatever is is you do to waste time for the 4-7 days the pastrami needs to turn up the awesome to 11.
    4. Rinse and Soak
    The wait is over! But right now you have a piece of meat only a deer would love to lick. Rinse and let soak in water for an hour or two to leech out some of that salt. I opted to let it rest in the sink, sealed in a Ziplock bag packed with ice.
    5. Dry and New Rub for Smoking
    Towel dry thoroughly and place uncovered in the fridge until itís nearly dry to the touch. I left mine for about 3 hours though many go overnight. While you wait, you can prep the second rub weíll be adding just before we begin smoking.
    • 1 Tbsp freshly ground black pepper per pound
    • 1/2 Tbsp coriander per lb
    • 1/2 tsb juniper berries per lb (measured whole before grinding)
    Once the meat has dried to a lightly tacky feel, work in the new rub and continue on to smoking.
    6. Smoke
    Since I donít own a full-blown hot smoking rig I used my old dual box setup, seen in previous meatsperiments, feeding it a steady stream of hickory smoke for 3 hours. If you are extra awesome and own a proper hot smoking rig, stab your thermometer probe into the thickest part of the meat and keep your smoker in the low 200′s F until the probe reads an internal temp of about 165 F. You can also skip step #7.
    7. Cook Through
    If your available method of smoking didnít cook through, fling your smokey but not yet cooked pastrami into the oven. Place a bowl of water on the shelf below the meat and bring up the oven to 225 F until core hits about 165 F. It took about 3 hours for my two 2 lb pieces of brisket.
    8. Rest
    Wrap up the hot brisket in foil and place in the fridge overnight. This will give it time to suck all the meaty juices back in as it cools. The next day decide of you want it cold and sturdy enough to thin slice, or if you want it hot and falling-apart-awesome. If the former, youíre good to start slicing now. If the latter, continue on the step number 9.
    9. Steam and Eat
    Steaming for about 3 hours is enough to break down any connective tissue into soft gelatin. The slicing pic in the gallery was taken after 3 hours. Out of curiosity I continued on to 6 hours to mimic the beloved pastrami of Jakeís Deli that sits in a steam table all day. When I finally pulled out the 2 lb piece of the brisket it was threatening to come apart like pulled pork. While it was just what I was looking for, itís totally unnecessary to steam this long. Pic of the completed pastrami on toasted rye was taken at the 6 hour mark.
    Done! Shove that tasty mess into your face! Or if you can wait just a little longer, throw it on some rye bread and toast in a pan with a little butter. A squirt of spicy mustard and youíre good to go.
    Also check out this article if you want to skip the smoking and give brine-cured corned beef a shot.

  13. #13
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    Thanks for that Mr. Ratchaburi

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    Your welcome Mr Thai Pom

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    I want one!

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    Quote Originally Posted by Boon Mee View Post


    I want one!
    B+ (Needs more bacon).

  20. #20
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    Quote Originally Posted by Boon Mee View Post
    He's a rasher man than me

    think I'll stick to

  21. #21
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    Fuck Yeah!

    Everything is better with bacon.

    But not all bacon is of the same quality.
    A very small percentage of Western-styles of these techniques are worthy..

  22. #22
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    Bacon. Mmmmmm...Damn, Look At Those Balls!


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  24. #24
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    I used to make "country ham" years ago. Just heavily coat the ham with salt and store in a dark place for a week or so. That brings out much of the juice.

    Then rinse the ham off several times to get rid of as much salt as you can. Then pat it dry (important) and then hang it in a smoker at minimal heat for a few days.

    Easy as pie.

    For a variation add a little sugar to the salt.

    Make sure you cook it before you eat it though (and it will still be very salty). If too salty, soak the slices in cold water a bit before cooking.

    Enjoy.

    RickThai

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