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¿ Second Smoke on Deli Bacon ?

thirdeye

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Tonight we're having sausages with hot German potato salad which needs 3 slices of bacon + a little grease to add to the dressing. I don't want to thaw a pack of my homemade double smokey bacon so I might buy 3 strips of bacon from the deli and just cold smoke it, then let it mellow a few hours in the fridge before frying it. Should 2 hours be fine or would that be overkill?
 

SmokinAl

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Are the sausages smoked?
I think you could just cook the bacon & forget the cold smoked part.
But of course this is Smoking meat forum, so if you want to get more of a Smokey flavor, go for it!
Al
 

thirdeye

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Are the sausages smoked?
I think you could just cook the bacon & forget the cold smoked part.
But of course this is Smoking meat forum, so if you want to get more of a Smokey flavor, go for it!
Al
No, the sausages are fresh brat and a jalapeno cheddar and will be the main meat, I just wanted some smokey flavor in the potato salad since the bacon will be crumbled and some grease is in the sauce which is a Dijon, garlic, peppery kind of dressing with vinegar and parsley.
 

SmokinAl

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No, the sausages are fresh brat and a jalapeno cheddar and will be the main meat, I just wanted some smokey flavor in the potato salad since the bacon will be crumbled and some grease is in the sauce which is a Dijon, garlic, peppery kind of dressing with vinegar and parsley.
That sounds really good. In that case I would definitely give the bacon a dose of smoke! Would you mind posting that dressing recipe, I would love to try it!
Al
 

Steve H

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I've cold smoked store bought bacon before. It comes out fine. I just draped them through the grates and smoked them for a couple hours.
 

thirdeye

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Thanks guys, I figured it would be doable.... so the experiment is underway using my sawdust tray.... , and yes I will locate the recipe and post it.
J1NB7gS.jpg
 

thirdeye

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Here is the link to the RECIPE I'm using today. If you to the 'print' screen there is a +/- option on the number of servings, and it automatically scales the recipe for you.
 

TNJAKE

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That's the same recipe and site my wife makes hers from. That stuff is delicious. Had some last month when I made some reubans.
 

thirdeye

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That's the same recipe and site my wife makes hers from. That stuff is delicious. Had some last month when I made some reubans.
We didn't have any of the little red potatoes, so it's Yukon gold this time around.

--- Update ---
Well, I went about 3.5 hours in the cold smoke because I wanted some dwell time on the bacon before frying it. I'm thinking, since there are about 15 slices of thick bacon to a pound it would be pretty easy to lay down a 'second smoke' on a couple of pounds of deli bacon at a time. The first mod I built for my drums was a rack for sausage and jerky. This same set-up will work like a charm with bacon especially if I need to use longer times like Steve H Steve H used in the linked thread.

535ZNP8.jpg
I use the same hanging rack for ribs, loins , vertical skewers.... about anything.
HTaLxfL.jpg
 

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