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bacon help

post #1 of 7
Thread Starter 

i have about 2 hrs left of my 12 hour cold smoke  temps been running around 80 deg. and it just hit me

 

 

 Do i let it rest  or chill it before i slice it up or is it ready to slice when i pull from the smoker?

 

post #2 of 7

I usually take the sides off the smoker, wrap in plastic wrap and then toss in the fridge over night.  The next day I toss them in the freezer for an hour or more before slicing....are you going to slice by hand or with a slicer?

 

-Salt

post #3 of 7

What Salt said will work fine,  you can actually let it go a bit longer in the fridge if you would like.  If the bacon is kind of loose then some freezer time is a good thing to make it easier to slice.  I generally just slice what I need as I need it freezing chunks in vacupack bags and just pulling and slicing when I want some great eating bacon.

post #4 of 7
Thread Starter 
Quote:
Originally Posted by GrayStratCat View Post

I usually take the sides off the smoker, wrap in plastic wrap and then toss in the fridge over night.  The next day I toss them in the freezer for an hour or more before slicing....are you going to slice by hand or with a slicer?

 

-Salt



with a slicer

 

post #5 of 7

Good info there. I filed it away for future reference. 

post #6 of 7

I at least wait till the next day before I slice it up..... I haven't put it in the freezer though, I will have to try that next time !!!!!! Learn something new every day ......


Edited by Shoneyboy - 2/19/12 at 6:21am
post #7 of 7

Usually when I pull it off of the smoker I'll slice some for the complete taste test.  But it does slice easier after setting and chilling for a while.

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