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  1. paleoman

    First Hot Smoked Bacon

    Rinsed off the pork today, after just over 7 days curing. Placed in refrigerator at 4pm, and will smoke tomorrow mid-morning.
  2. paleoman

    First Hot Smoked Bacon

    Good to know! I needed to do about 6 days (2" at thickest part), but wouldn't have time to smoke until Friday, and didn't want to do it after Easter, as the refrigerator is pretty full now, and will be even more full with left-overs on Sunday.
  3. paleoman

    First Hot Smoked Bacon

    I'm still curing. Plan to go until Thursday, late afternoon (7+ days total, needed 4+2, but this works with my schedule). Will form pellicle overnight Thursday, and then smoke on Friday. Will then let sit 24 hours and will slice Saturday. In the meantime, I continued to hunt for pork belly...
  4. paleoman

    Brisket - Simplified and Reliable Dinner Timing

    Oh, I will. It's always good to get feedback on the process, and there's a lot of great advice in this forum from folks. I've gotta finish my bacon smoking project first... few more days of curing.
  5. paleoman

    Brisket - Simplified and Reliable Dinner Timing

    Thanks for the great write-up @civilsmoker ! I've only done brisket once with a flat, using the electric smoker. It came out well, but took over 10 hours. I'd like to try doing it again, with the Traeger pellet smoker. This will be a great guide to follow!
  6. paleoman

    First Hot Smoked Bacon

    Ah, good to know! Yeah, I was concerned that it would keep trying to get to temperature. Something to consider, as I usually fry the store bought bacon that I use. If I go to 145˚F, I'll need to change my process to just warming. It sounds like that will be what I have to do. I appreciate the...
  7. paleoman

    First Hot Smoked Bacon

    I did stop at one of the "butcher" shops that I had on my list. They are like the other place I visited, with sausages, a bunch of cooked, or pre-marinated meats, sauces and stuff, but they did have brisket whole or partial, baby back ribs, pork loin, and most importantly... pork belly. The...
  8. paleoman

    First Hot Smoked Bacon

    That would be my concern, as I'm not crazy about Canadian bacon. I'm going to focus on pork belly for now. I've got some leads on sources that I'll check out.
  9. paleoman

    First Hot Smoked Bacon

    There is in another city, about 30-40 miles away. I did some searching for butchers and there are three in my area, with two showing pork belly on their websites. There is another place that is a butcher/slaughterhouse/etc. I'm sure they'll have it as well. I have a membership at BJs, which is...
  10. paleoman

    First Hot Smoked Bacon

    Today, I well on a pork belly scavenger hunt... One store from a chain had small packages of sliced pork belly. Another had packages with two pieces (about 1/2 lb each) with a bone-in, and their butcher said they only occasionally get pork belly (a smaller store). A butcher shop (they mostly...
  11. paleoman

    First Hot Smoked Bacon

    Yeah, we had some larger bags, but nothing on hand right now. However, I do have rolls of plastic that I can use in the vacuum sealer, so I could seal one end and then cut to whatever length needed. A lot will depend on what I find for pork belly. There are three large grocery store chains in...
  12. paleoman

    First Hot Smoked Bacon

    Interesting! I haven't even looked at that variation for making bacon. A bit off topic for this thread, but... Do you dry or wet brine it? Do you smoke it whole? With the bone? Something else to look into!!!
  13. paleoman

    First Hot Smoked Bacon

    After reading some threads, asking some questions, checking some web sites on smoking bacon, and collecting together items needed, I'm (almost) ready to give a try at dry curing and hot smoking bacon using my Traeger smoker. I still have to get the pork belly. Checked one supermarket today, and...
  14. paleoman

    General questions about bacon

    I had a few more questions for you @tallbm ... I'm going to try the 110˚F to 165˚F ramp up on smoking for the first try. I think I read about you mentioning in one post, not to smoke for over 6 hours, as it may get too much smoke and be bitter. What should I do, if I find that it hasn't...
  15. paleoman

    General questions about bacon

    Thanks for all the tips/recommendations. I'll work on my process instructions and will post in a new thread for any comments, and then will work on getting some pork to try it out an post results.
  16. paleoman

    General questions about bacon

    I have been working on detailing out the process that I want to use to dry cure/hot smoke bacon. I've got a few (random) questions, after reading numerous threads in this forum and looking at a bunch of web articles on smoking bacon. Would love input from folks... Q1: For the dry cure, which...
  17. paleoman

    General questions about bacon

    Just got "Home Production of Quality Meats and Sausages" book. Time for some reading!
  18. paleoman

    General questions about bacon

    So, for 10 pounds, 4535.9 grams, it looks like the Cure #1 should be 11.32 grams, for 11 pounds, 12.45 grams. I see you use 14 grams of pink salt. Is the pink salt using a different ratio, or should it be the same thing? You have 4oz salt, 113.4 grams. What was the % salt you are targeting...
  19. paleoman

    General questions about bacon

    So, could place in a ziplock bag, right?
  20. paleoman

    General questions about bacon

    Probably a dumb question... what is the goal with resting it in the fridge for 24 hours, after smoking? Can it be directly vacuum sealed, after resting?
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