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cooking time bacon

post #1 of 6
Thread Starter 
Starting tomorrow on bacon how and the temp to smoke and cook it thanks
post #2 of 6

I use Bearcarver's guide. Makes for the best bacon I've ever had.

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

post #3 of 6
Quote:
Originally Posted by loppy View Post

Starting tomorrow on bacon how and the temp to smoke and cook it thanks

 

Have you cured it? Belly or Canadian?

post #4 of 6
Thread Starter 
Belly 7days in brine will dry and clean tonight . Have masterbuilt xl
post #5 of 6

I prefer cold smoking for 16 hours.  When I take it out, I immediately wrap it in plastic wrap and put it in the fridge for 3 days.  After that, I put it in the freezer for a few hours to slice.  I don't have the greatest slicer, so firming it up helps with the slicing.  I vacuum seal in about 1 lb packages.

 

Good luck.  Post some pics and let us know how it turns out!

post #6 of 6
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