2nd go at BACON.

[wurkenman]

The first batch (experimental) turned out well. Either that or all my friends lied to me. No matter. 16 pounds in the brine. Can you guess where the Jalepeno peppers are?

pork1.jpg

• wurkenman
• Dec 6, 2016

pork2.jpg

• wurkenman
• Dec 6, 2016

 

[SmokinAl]

Looks great!

MMM spicy bacon!

That should be good!

Al

 

[crankybuzzard]

I'm following this one, the jalapeno bacon has me curious

 

[crankybuzzard]

I'm following this one, the jalapeno bacon has me curious

 

[wurkenman]

About a third of the way there with the brine. It's like waiting for eggs to hatch.

 

[wurkenman]

Well it's time. This will truly be a cold smoke with the outside temps. Wrapped the smoker in some ceramic insulation I had left over.

 

[dirtsailor2003]

Should be tasty. Hope your little chief gets er done!

 

[wurkenman]

The top shelf is the jalepeno batch. I am so curious about that one.

 

[wurkenman]

Here it is after 11 1/2 hours of smoke. My poor little smoker worked it's butt off today. The warmest it got here today was -4.
Got a little color, but had decent smoke all day.

 

[wurkenman]

The jalepeno turned out great. Pretty hot and kind of over powered the smoke.

 

[SmokinAl]

Great job!

I think I will try the jalapeno flavor the next batch of bacon I make.

We usually just use black pepper cause we like the heat.

But I'm sure the jalapeno takes it up a notch!

Point!

Al

 

[wurkenman]

I put 3 jalepenos in with 6 cups of water and 2.5 pounds of belly. I like the hotness. Tastes like a hot pepper too. Gonna try it on a BLT.

 

[wurkenman]

The jalapeño bacon is a huge hit. I will make 50/50 batches in the future. Smoked and smoked jalapeño.

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