And I'm Off

[GATOR240]

Thanks Chop. We're putting a dent in it. I actually had thought of putting my pepper bacon back in for a double smoke but didn't. I'm probably going to let this one alone and put the smoke to my next one.

 

[GATOR240]

Thanks Winterrider. i'm sure you will like it.

 

[dernektambura]

Did you just cold smoked for 4 hours at very low temp?

 

[GATOR240]

Did you just cold smoked for 4 hours at very low temp?

I averaged between 110° and 127° for the four hours. I followed Bearcarver's "Step by Step" for Bacon Extra Smokey - minus the longer smoking time.

 

[HalfSmoked]

Way to go there Denny don't know how I missed this. Great looking bacon for sure not bad hand slicing either. My wife was the same way and she is eating more smoke heavy meat all the time. She was the same way with shoe leather steaks too now mid well.

Warren

 

[GATOR240]

Way to go there Denny don't know how I missed this. Great looking bacon for sure not bad hand slicing either. My wife was the same way and she is eating more smoke heavy meat all the time. She was the same way with shoe leather steaks too now mid well.

Warren

Thank you Warren and thank you for the like. I ordered another belly last week but it won't be in until next week. As so many have said before and nailed it - "you won't be buying store bought any more" - that's for sure! I put the bacon in the freezer for a little over an hour to firm up before I sliced it. Once time was enough to slice by hand...that will be remedied soon!