Cold Smoked Bacon-1st Time

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

sladerummel

Newbie
Original poster
Aug 9, 2010
21
11
South Dakota
I ended up buying a whole hog and told the butcher to just cut it up and don't do anything to it. With this hog I want to try my own bacon as well as doing my own hams. With the ground meat I will experiment with sausages and other stuff. It was time to do the hog. I used pop's recipe. It is simple and delicous. I couldnt ask for better results. http://www.smokingmeatforums.com/t/110799/pops6927-s-wet-curing-brine   I brined it for 12 days in a turkey brining bag which was inserted into a 5 gallon bucket. I then cut a slab of and tested it on that 12th day. It was a little salty (I could have eaten it no problem) so i soaked it in water for 1 hr and changed the water after 30 min. I then patted it dry added some ground pepper and let it sit in the fridge for a couple days before smoking it. On the day I was smoking it was 42 degrees out and i had two AmazeN smokers in my WSM with Apple and Hickery dust. I did add a dozen or so briquettes to get the smoker up to a max of 107 degrees but tried to let it stay anywhere from 70-85 degrees. I then took it off and let it sit in the fridge for a couple days. On slicing day i put it in the freezer for a little over an hour and here is the final result.










 
  • Like
Reactions: disco
Bacon looks might good, I like lean bacon. Nice CF
icon14.gif
 
Thanks for the comments.

I put the ham in the brine the same day I put this bacon in the brine. The only thing i am worried about is that I never injected it with the brine. Is that going to give me any issues???
 
I have a cheap slicer that I use. It does a decent job for the price. And I used 1 cup of salt per gallon. Next time i will probably use half that.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky