or Connect
New Posts  All Forums:Forum Nav:

First Bacon Attempt

post #1 of 4
Thread Starter 

OK, so the bacon is going in the smoker in about half an hour.  It's cured in a couple of ziplocs in the fridge for the past nine days following this recipe:

 

http://www.foodnetwork.com/recipes/homemade-bacon.html

 

I wasn't able to get a five pound block, but I did get two 2-1/2 pound blocks, so instead of the red pepper, cumin, and paprika, I substituted The Meat Guy's Almighty Spice, which is a white-meat rub of things like rosemary, parsley, basil, sage etc on one, and Stake Spice on the other, which is, well, a dark meat rub, garlic, red pepper, onion, things like that.

 

Pre-smoking, first cut for saltiness check:

 

Almighty Spice:

 

 

Stake Spice:

 

 

I've got a bunch of apple "Smoke Wood" blocks, outside air temp is 39 degrees, time to get started. 

 

More in 6 hours or so

post #2 of 4

:popcorn

It has been more than 6 hours. :th_crybaby2:

Happy smoken.

David

post #3 of 4
Thread Starter 

Oops, left it in a little long, didn't I?  :icon_eek:

 

Yup, it came out pretty well, I had a bit of concern over the color, but my wife helped set me straight, and I did a cautious taste test, not dead yet. 

 

Anyway, I wish my pork butt picked up that much smoke flavor, made a BLT last night that tasted like it just needed a bit of BBQ sauce on it.  I've got it in the freezer firming up right now so I can get some decent thin slices off of it, I'll try and get some pics up in a few hours (days?)

 

-val

post #4 of 4

did you cold smoke your bacon?

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon