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Bacon in a WSM?

post #1 of 6
Thread Starter 
Anyone do this? Where can I find information on what to do and how to start bacon? Sorry, I'm new to cold smoking.
post #2 of 6
Type in "Pops Brine" and "Bacon" in the "Search Forums" bar above this thread.... Or go to the "Forums" square and hover.... down the list a ways is "bacon" threads...... When you find something you like, questions are always welcome...


Click on the link below for some good info on curing....
http://www.meatsandsausages.com/sausage-making/curing


and cold smoking......
http://www.meatsandsausages.com/meat-smoking/cold-smoking
post #3 of 6

yeahthat.gif

Happy smoken.

David

post #4 of 6
I smoke bacon on the WSM on a regular basis. As a matter of fact, I will smoke two slabs tomorrow AM. I recommend Bearcarver's tutorial.

Tomorrow, I will use Kingsford Blue Bag arranged in an double row all the way around the charcoal ring (WSM 22") and light one end. I place smoke wood early into the smoke. Tomorrow I'll use Pecan. My goal is a very low heat (near cold smoke) increasing it slowly over several hours (all day) to 145/F degrees internal. I'll also dry some jerky I have in a brine now at the same time.

This is some I did this past summer:









...but tomorrow, instead of laying the bacon and jerky flat I will hang it using the expandable smoking rack using hooks in the bacon and skewers in the jerky laid across the cross bars:

025_zpsb3b19e62.jpg
Edited by Bama BBQ - 12/13/14 at 3:49pm
post #5 of 6

Cool

post #6 of 6
Thread Starter 
After you pull it what do you do next?
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