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Craving Bacon I have to learn to make it.

post #1 of 6
Thread Starter 

I am a from Colorado USA living in Colombia South America the last 10 years.What few options we have here for bacon are terrible.Lucky for me in the USA I had a smoker that me and my dad made  and have smoked briskets and pork products.Atleast I have the basics.Time to get back to smoking some meat and learn to make Bacon.Looks like some great information on this forum.

 

Thanks to everyone

Dan

post #2 of 6

Howdee Dan!

 

Bacon

 

There is two excellent tutorials here. Pops which is a brine and BearCarvers which is a rub.

 

Here is what I understand, max heat allowable is approx. 140 degrees. The warmer the bacon the better the smoke holds on, but you don't want to "Cook" it or render the fat. So from what I have seen some do cold smoke with a smoke generator the entire smoke. Some of the more seasoned veterans do extended smokes gradually increasing the temp from 100 to approx. 140 carefully watching to not render the bacon. Some small amounts of weight loss are generally given to loss of water from curing. Less than 5% seems acceptable.

 

Cold smoking can but doesn't require a cooling medium like ice. More normally its achieved by just using a smoke generator with no additional heat from the smoker.

 

If you still have questions and don't we all I would suggest you read either:

 

Bearcarver's Tutorial

 

http://www.smokingmeatforums.com/t/108099/bacon-extra-smoky

 

Craig's Tutorial (Pops Brine)

 

http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way

 

These guys are ahead of the curve on makin bacon. Hope it helps.

 

Craig hasn't been around in awhile, but Bear is a well known popular local personality. He's bigger here that Yogi! There are loads of folks here and most of us have made bacon an love it!! Check both the links I am of the brine school. Its so dang easy and I am nothing if not lazy!

 

Hope it helps, and I'll try my best to 'splain anything ya have a question on with the brine. Bear or Dave would be the ones to ask about the dry rub.

 

I notice its your first post, a couple of suggestions.

 

Drop in the "Roll Call" section of the forum and say howdee so everyone can give you the formal hello. learn the secret password, handshake, and get the new and improved decoder ring.  DOH!! Who put pineapple juice in my pineapple juice!

 

Second, up on the tool bar above click the "My Profile" icon and tell as little or as much as you can stand. But please list were you lay your head at night. It helps in questions, discussions and answers to know where you are coming from. I know now you're in Columbia, but not everyone will. We would appreciate it, and it will save you time answering the question all the time.

 

Thank ye, thank ye....


Edited by Foamheart - 3/5/14 at 9:58pm
post #3 of 6
Thread Starter 

Foamheart 

 

Thanks for the pointers.I will have to do alot of reading up before I can start anything.Living here in Colombia I have avaiablity to great fruit wood/fresh pork and beef. Spices and curing products will be my hardest finds.I am still trying to decide if I build a smokehouse or a steel smoker.I have a dome wood oven now on the farm it is hard to regulate when it is rite it does cook great.

 

Just this being my first day on the forum I have spent a few hours just reading some great articiles.There is some very talented people on here very glad I found it.

 

Thanks again

 

Dan  

post #4 of 6

Hey Dan

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

post #5 of 6
Thread Starter 

Hello Gary 

 

Thank you for the response.Getting 10 answers will help me alot it mite just take 6 of them all at once to make it work here LOL. Doing any thing here in Colombia is like doing it in the 1950s in the USA.I quess that is why I love it here so much.

 

We have alot of orange and mandrin trees here also extoic wood like guayaba which is working very well.I have been playing with coffee tree cuttings with beef.

 

Thanks

Dan  

post #6 of 6

texas.gifHello Edward, and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

Gary

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