2nd round bacon question.

[hooked on smoke]

Well, round 2 is resting in the fridge to form the pecille. Yes, it's a messy fridge, but it's mine.
I just picked up some, peach, post oak and pecan chunks from the Woodshed in Orange. Im thinking peach and post oak for the bacon.
Any thoughts on my choice .

Im still figuring the photo attachments out. Sorry for duplicates.

 

[SmokinEdge]

Well, round 2 is resting in the fridge to form the pecille. Yes, it's a messy fridge, but it's mine.
I just picked up some, peach, post oak and pecan chunks from the Woodshed in Orange. Im thinking peach and post oak for the bacon.
Any thoughts on my choice .

Should be a great wood combination. I’d use post oak if I could source it. I typically like pecan and cherry mix, it works well and makes beautiful color, biggest thing is I can get it.

 

[SMOKEOCD]

You have obviously been cooking the bacon. Consider cold smoking. I smoke the cured belly for 4 hrs with pretty much any fruit wood. Keep in mind the meat is still not cooked. I cut the slabs into 2.5 lb chucks after smoking . Freeze them. Then slice and fry them normally, to 160f min. . I haven't pre cooked bacon for years. You just can't eat the bacon without frying.

My opinion
Corey

I eat the bacon without frying all the time. I let it dry longer than most people making regular bacon, but I cold smoke it about 24 hours total.
No issues, been eating it all my life.
(Cured for 2+ weeks, then smoked then dried.)

 

[SmokinEdge]

Im still figuring the photo attachments out. Sorry for duplicates.

When you select a picture to post, wait for it to appear clear back on your post , it will, don’t click on the thumbnail when loading pics. Select your picture from your gallery, click “done” and just let it load on your post, it takes just a few seconds.

 

[hooked on smoke]

Should be a great wood combination. I’d use post oak if I could source it. I typically like pecan and cherry mix, it works well and makes beautiful color, biggest thing is I can get it.

Thanks again! I may go with the peach and post oak.

 

[hooked on smoke]

Good morning all. I pulled the slabs of bacon out of the fridge from thier overnight rest. One of them has a dark spot on the fatty part. Is this normal? I sliced it off just in case.

The MB800 gravity is coming up to temp. with chunks of post oak and peach. Here are a few more pics of the bacon after resting over night.

Thank you all again for being so awsome and helping me out.

 

[SmokinEdge]

The dark spots you showed were caused by oxidation. It’s normal and will disappear when smoked.

 

[hooked on smoke]

And rolling smoke. Here we go.

Won't allow me to upload a video.

 

[hooked on smoke]

And rolling smoke. Here we go.

Won't allow me to upload a video.

 

[02ebz06]

Lookin' good.
FYI - I like Melindas Hot Sauce as well. The XXX.

 

[hooked on smoke]

Lookin' good.
FYI - I like Melindas Hot Sauce as well. The XXX.

Thank you.
If you go to my page, ??, I have no idea and im sorry. But, somewhere in my page or something, I have a discount code for Melinda's orders. If you can not find it message me and I'll send it to you if you're interested.

 

[hooked on smoke]

I dont recall,. After smoking does the bacon cool before going into the fridge for a couple of days?

 

[SmokinEdge]

I dont recall,. After smoking does the bacon cool before going into the fridge for a couple of days?

Yes, let it “bloom” just like smoked sausage about an hour or two. Then bag and rest for a day or two and then slice.

 

[hooked on smoke]

Yes, let it “bloom” just like smoked sausage about an hour or two. Then bag and rest for a day or two and then slice.

Bag it for the 2 day fridge after smoking? Or open on racks? Im sorry I'm mixed up. I think last time I just left it open on racks.

 

[SmokinEdge]

Bag it for the 2 day fridge after smoking? Or open on racks? Im sorry I'm mixed up. I think last time I just left it open on racks.

Can do either way. Most bag just so the fridge doesn’t smell like smoke. But if you have a dedicated fridge/beer fridge then by all means go open on a rack.