Here's my easy to make bacon step by step!!!

travisb

Smoke Blower

Dec 11, 2012

101

12

Sugarhouse, Utah

• May 23, 2013

• #41

Thanks for the replies! I think I might give it a shot cold smoking for about 10 hours with dust in my AMNPS. I've never used the dust but I hope it goes well!

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• May 23, 2013

• #42

JckDanls 07 said:

The reason they take it to 150` IT Is so they can just cut a chunk off and eat it without frying it... It's fully cooked at 150`IT

IF I AM WRONG ON THIS SOMEBODY PLEASE CORRECT ME

Click to expand...

You aren't wrong, but actually 145 IT is enough according to USDA.

I never took my Belly Bacon to 145 or 150, but I do that with BBB and CB. Both of them burn easily in the pan, but if you smoke them to 145 IT, you only have to warm them up a bit in the pan, instead of burning them. Throw a couple eggs next to them just for fun!!!

Bear

 

wes w

Master of the Pit

OTBS Member

Jul 31, 2012

1,175

82

NW North Carolina

• May 23, 2013

• #43

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• wes w
• Mar 3, 2013

 

Last edited: May 23, 2013

jburly

Newbie

May 25, 2013

11

10

Caledonia Michigan

• Jun 1, 2013

• #44

Anybody know where to buy back bacon in the Grand Rapids, Michigan area.
 

 

famous ticketz

Newbie

Mar 24, 2013

19

10

• Dec 28, 2013

• #45

very nice

 

cohoho

Newbie

Nov 16, 2013

26

10

Terrace B.C.

• Jan 3, 2014

• #46

That bacon looks great love the pepper on the outside I'm going to try that soon!!