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bacon drying

post #1 of 7
Thread Starter 

i just took bacon out of brine it had been in for 14 days,i dryed them off put bcp a.little bit of garlic powder@ onion powder on them.they are hanging in smoker to dry for a couple of hrs.or till completely dry.i can not keep heat below 120 deg. so will let sun and amazing smoker be my heat scource for12-14 hrs.

this sound about right to you folks?? i used pops brine and i believe he went from brine to smoker to dry like im doing.

thanks,

charles t.

post #2 of 7

Charles, morning....  Sounds good.... You can also use an electric fan to speed up drying.....  I have placed one in front of the smoker while the meat hangs...  either way is good....  Dave

post #3 of 7
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Charles, morning....  Sounds good.... You can also use an electric fan to speed up drying.....  I have placed one in front of the smoker while the meat hangs...  either way is good....  Dave


thanks dave,i just located a thermostate controled hot plate to use to get temps up 130 to assit bellies dryed out.

charles t.
 

 

post #4 of 7

Careful w/ temps that high as you can render the fat out of the bacon.

post #5 of 7

I moved your bacon post from the sausage forum to the smoking bacon forum

 

Good luck and dont forget to post some qveiw

 

Joe

post #6 of 7

You could dry the bacon uncovered in the fridge overnight. I think a lot of people do it that way.

130* feels little bit high, you may dry the surface too much. Just my 2c.

 

I personally dry bacon after rinsing cure off at room temperature and blow a fan on it. It takes around 2 hours to form a pellicle.

 

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

Careful w/ temps that high as you can render the fat out of the bacon.


thanks eman,i cut heat back to 110 deg. it didn't seem totaly dry so i let it go a couple more hrs. then fired off the amazing smoker,been smoking since4:00 pm(nice blue smoke with hickory)

charles t.
 

 

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