I have been smoking bacon for over three years in a cold smoke brick smoker.
For some reason when I fry it, it doesn't get very crispy.
If I cook it longer to crisp it, it stars blackening the edges.
We use pure maple syrup in our brine.
Our original recipe called for a cup of maple syrup for every five pounds so we cut it in half (thinking that the sugar in the maple syrup was the cause) and it is still not crispy until the edges start burning.
We brine it in plastic bags for at least a week then rinse it, lay it out or racks to dry for about an hour.
Then into the smoker which has been pre-heated to 150 degrees.
After the internal temperature has reached 127-128, off with the supplemental heat, hold the door open until the smoker is below 90 degrees and smoke for about 18 hours at around 80 or less degrees.
Any suggestion will be welcomed.
Thanks,
Lou
For some reason when I fry it, it doesn't get very crispy.
If I cook it longer to crisp it, it stars blackening the edges.
We use pure maple syrup in our brine.
Our original recipe called for a cup of maple syrup for every five pounds so we cut it in half (thinking that the sugar in the maple syrup was the cause) and it is still not crispy until the edges start burning.
We brine it in plastic bags for at least a week then rinse it, lay it out or racks to dry for about an hour.
Then into the smoker which has been pre-heated to 150 degrees.
After the internal temperature has reached 127-128, off with the supplemental heat, hold the door open until the smoker is below 90 degrees and smoke for about 18 hours at around 80 or less degrees.
Any suggestion will be welcomed.
Thanks,
Lou
