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Bacon 1st Timer

post #1 of 13
Thread Starter 
First time doing bacon. Did 2% salt 1% dark brown sugar and .35% Cure #1. Cut the slab into 4 pieces, weighed the spices and rubbed, and bagged them. Sitting in the fridge now.



post #2 of 13
Looks mighty good so far.... See you after New Years.... Dave
post #3 of 13

I love bacon! I love home made bacon more! Watching!

 

Disco

post #4 of 13
Thread Starter 
Well they are out of the cure and hanging out in the fridge for a day or so. They are a nice color as of now. Did a fry test and it's amazing. Salty with a slight sweetness. I'm gonna do a test on just one of them and mop a bit of local honey a dust it with pepper before smoking. More to come later!



post #5 of 13
Thread Starter 
They're in the smoke! Full AMNPS of Pecan dust.

post #6 of 13
Thread Starter 
They're done. A few finished pictures and a concern/question for the pros. The last couple pictures show some small black spots on a couple of the pieces. They weren't there when smoking began and they look to be small localized burn marks. Any ideas?





post #7 of 13
Thread Starter 
Found this thread.

http://www.smokingmeatforums.com/t/156245/when-is-it-to-cold-to-cold-smoke-bacon

The spots look exactly the same so that's what I'm going with. Thankfully there are only a few and they shouldn't effect the final tastes because they're so small. I'll be slicing these up in a couple days.
post #8 of 13
Slabs look great. I wouldnt worry about them spots.
post #9 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Slabs look great. I wouldnt worry about them spots.

Thanks c farmer. They took on some great color!
post #10 of 13

I'm with cfarmer. I get the spots occasionally but they have never affected the bacon and I ignore them.

 

Terrific looking bacon! 

 

Disco

post #11 of 13
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

I'm with cfarmer. I get the spots occasionally but they have never affected the bacon and I ignore them.

 

Terrific looking bacon! 

 

Disco

 

Thanks Disco. It's VERY good. Saran wrapped it this morning and into the freezer it went to sleep until I get my slicer (this week) and get them sliced up.

post #12 of 13
Quote:
Originally Posted by rgautheir20420 View Post
 

 

Thanks Disco. It's VERY good. Saran wrapped it this morning and into the freezer it went to sleep until I get my slicer (this week) and get them sliced up.

 

You are now doomed to never go back to store bought.

 

Disco

post #13 of 13
Thread Starter 

So I haven't done anymore bacon yet....I've got belly in m fridge right now. However, my mom and dad came up to Chicago to visit from New Orleans and my dad had a chance to try my bacon. Apparently, it's the only thing he's been able to talk about since he's been back in NO, so I got a call to help him make some. Talk about tears to my eyes! He used the exact proportions noted in this thread and walked him through the process. The only thing he added was a brush of maple syrup before the smoke. That's where that small pool of liquid comes from in one of the photos. It's really quite easy. He used a digital electric Cajun Injector smoker that he'd had sitting in his garage for 3 years not getting used. He also bought Todd's AMNPS and picked up a bag of apple pellets from Bass Pro shop. He used a full load of apple pellets and got just about a 10 hours burn. I must say, I'm proud of the man. The bacon looks amazing!

 

 

 

 

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