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First time bacon

post #1 of 6
Thread Starter 
[IMG]

Good afternoon, this is my first time doing bacon and I am looking to the experienced ones for a little help.
I put a picture of my smoker mod and it seemed to work out pretty good and a picture of my bacon.
I used pops brine for 12 days, put in frig for 24 hours to form pellicle and into the smoker for 11 hours of smoke. If my pictures loaded you can see that one has no color, it was the one on the top rack of my MES30.
My question is..do I put the one back in and smoke some more or will it taste OK the way it is? It has been mellowing for two days already and I was waiting a week to try.
Any help is appreciated, Thanks!
post #2 of 6

Did you do a cold smoke with your bacon or did you hot smoke it?

post #3 of 6
Thread Starter 
Cold smoke, kept it around 80 degrees except for one spike over 100, but it was for a very short time
post #4 of 6
Quote:
Originally Posted by rldmrd View Post

Cold smoke, kept it around 80 degrees except for one spike over 100, but it was for a very short time

 

Good deal - I like my bacon cold smoked  :icon_mrgreen:  It's an individual decision as to how long to smoke but you'll be fine to put it back in for more - I always do  thumb1.gif  Were your pieces so large that they blocked most of the smoke from reaching the top piece properly?

post #5 of 6
Thread Starter 

I didn't think so, but I could be wrong
post #6 of 6
Quote:
Originally Posted by rldmrd View Post


I didn't think so, but I could be wrong

 

No it looks like you have plenty of space lol.

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