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My 2nd try at cold smoked bacon - Update ~~

post #1 of 7
Thread Starter 

I am in the process of cold smoking some belly bacon.  I started with one belly, took off the rind, then dry cured according to the cure calculator. I put the cure on over a three day period. It cured for 10 days in ziplock bags in the fridge. I took them out of the bags and added some sugar to the meat and let it sit in the fridge for 2 days uncovered. It has been in the smoker since midnight last night using a combination of hickory and maple in the AMAZNS. Now waiting for the right color before it comes out. I am thinking it should be ready by early afternoon. I will post more pics of the final product when it comes out.  I would like to thank Al Blancher for the helpful tips.S__B6C1.jpg


Edited by bobdog46 - 4/7/12 at 11:20am
post #2 of 7
Thread Starter 

Came out great - Wonderful flavor - Thanks again Al for the tips ---!!!!S__3FC1.jpgS__3FC0.jpg

post #3 of 7

Al's Calculator is awesome...Produces some tasty Bacon...JJ

post #4 of 7

awesome bacon bobdog........ heading to NFLG this year?

 

Joe

post #5 of 7
Thread Starter 
Quote:
Originally Posted by boykjo View Post

awesome bacon bobdog........ heading to NFLG this year?

 

Joe


Wont be able to make it - Looking forward to Oct for SELA

 

post #6 of 7
Thread Starter 

Got it all sliced up ready to vacuum seal & freeze.S__8BA0.jpg

post #7 of 7

looks good,nice lean belly

 

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