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Fatty Questions...

post #1 of 7
Thread Starter 

This goes out to you seasoned Pitmasters...

 

I am interested in your opinion on what appears to be a smoke ring inside fatties is really that or could it be the cure in the bacon and the smoke already in the bacon causing the effect. It just seems to me that the meat is shielded enough from the smoke by the bacon weave to prevent an actual smoke ring to develop in the short amount of time they're being smoked. The last two fatties I made were done in my oven and they still appear to have smoke rings?

post #2 of 7

Joe, evening.....  That is a very good question....  I wouldn't think there was enough residual nitrite in the bacon, but I could be wrong.... been wrong before and probably again in the future....   We'll both learn something.....    Gas or electric oven.....  

 

Dave

post #3 of 7
hhmmmmm.. to me... that sounds like it could be very possible with the bacon grease soaking into the sausage....

"Things that make ya go.... HHHMMMM"
post #4 of 7

Shhhh.... you are giving away the bbq competition secret!  They baste everything in bacon grease to get those great looking smoke rings.

post #5 of 7
Thread Starter 

Dave, it's a gas stove.

 

 

 

 

 

Quote:

Originally Posted by JckDanls 07 View Post

hhmmmmm.. to me... that sounds like it could be very possible with the bacon grease soaking into the sausage....

"Things that make ya go.... HHHMMMM"

 

biggrin.gif That's my theory and I'm stickin' with it.

post #6 of 7

Joe, I was thinking about the gas flame... NAW.... dumb idea...

post #7 of 7

Just guessing here... but I think that bacon is cured with salt that has nitrites in it and it is pink in color to begin with, which makes the bacon pink (same salt used in pickling a pastrami).  I am just guessing but I would believe that as the bacon goes on the grill and the bacon grease goes into the sausage, some of the salt and its color and following.  This would also make sense if bacon drippings are used by competition smokers if the grease somehow goes into a reduction with the dry smoky cook for hours on end.  The grease enters the Brisket or Pork Butt but the salt wants to stay near the surface of the meat to create a more vivid smoke ring.  Either way I like the idea of using bacon drippings in the baste.  If I am wrong with any of this, I'd like to know what is behind it too.

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