- Aug 23, 2023
- 9
- 28
I did it! Used
SmokinEdge
recipe for true dried bacon and it is awesome! I used the basic 1.5% salt, 0.75% sugar, and 0.25% cure #1. Placed it naked on a rack in the fridge for 14 days; however, it did seem to be getting really dry so I wrapped it on day 12. I put it in the smoker for 1 hour at 120 degrees and increased the temp by 10 degrees for each hour until internal temp of 145. It got 5 hours of smoke. I did end up finishing it off in the oven as the temp was going up soooo slooow. My husband had given me an odd look when I mentioned that I wanted to add garlic powder and white pepper so I skipped that part and I used hickory pellets since that was what I had. It still turned out amazing!
Cured and ready for the smoker. The weird looking spots are definitely from corrosion on my rack. I will be investing in stainless racks for the next one.
In the smoker and ready to go. I have a Masterbuilt Thermotemp XL propane smoker that will not get down to the low temps I need so I have a hot plate and a PID for low temps. I used an A-Maze-N smoker tray lit at both ends. The weird strings in the smoker was our attempt to compare the temperature zones during cooking.
My husband felt a need for a picture with a homebrew
Out of the smoker and ready to be wrapped up for 24 hours; however, life got in the way and it was wrapped for a few days in the fridge.
My 50ish year old slicer couldn't handle the full sized slab. Had to cut it in half.
Did I mention that it is awesome bacon?!?! I will be very sad if I run out and have to go back to store bought again.
Thanks so much
SmokinEdge
for the recipe/help and everyone who answered my questions!
-Sue
SmokinEdge
recipe for true dried bacon and it is awesome! I used the basic 1.5% salt, 0.75% sugar, and 0.25% cure #1. Placed it naked on a rack in the fridge for 14 days; however, it did seem to be getting really dry so I wrapped it on day 12. I put it in the smoker for 1 hour at 120 degrees and increased the temp by 10 degrees for each hour until internal temp of 145. It got 5 hours of smoke. I did end up finishing it off in the oven as the temp was going up soooo slooow. My husband had given me an odd look when I mentioned that I wanted to add garlic powder and white pepper so I skipped that part and I used hickory pellets since that was what I had. It still turned out amazing!
Cured and ready for the smoker. The weird looking spots are definitely from corrosion on my rack. I will be investing in stainless racks for the next one.
In the smoker and ready to go. I have a Masterbuilt Thermotemp XL propane smoker that will not get down to the low temps I need so I have a hot plate and a PID for low temps. I used an A-Maze-N smoker tray lit at both ends. The weird strings in the smoker was our attempt to compare the temperature zones during cooking.
My husband felt a need for a picture with a homebrew
Out of the smoker and ready to be wrapped up for 24 hours; however, life got in the way and it was wrapped for a few days in the fridge.
My 50ish year old slicer couldn't handle the full sized slab. Had to cut it in half.
Did I mention that it is awesome bacon?!?! I will be very sad if I run out and have to go back to store bought again.
Thanks so much
SmokinEdge
for the recipe/help and everyone who answered my questions!-Sue
