- Dec 14, 2009
- 36
- 18
So I recently gave bacon a try, and after many problems, I think its come down to I just got a bad piece of meat, I started with about 7 pounds of skinned belly that had an unusual amount of fat all along the bottom of it (1/2" thick atleast) The problem was no matter what I tried I always got a funky creosote taste in the bacon, I even ordered an amazing pellet smoker and tried that still had the problem and I just got off the bottom layer of fat and it tasted great after that....
Just kinda puzzled what was going on, did it possibly not get cured well enough and was going rancid during the smoke? Or was it just soaking up too much smoke, anybody have any ideas? Thanks
Just kinda puzzled what was going on, did it possibly not get cured well enough and was going rancid during the smoke? Or was it just soaking up too much smoke, anybody have any ideas? Thanks