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BACON (Extra Smoky)

hoity toit

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question for Bear, why am I smoking my bacon at 130 why not 90 or no heat at all?
You can cold smoke it. It's really just a personal preference although a little heat does open the pores of the meat to absorb smoke a little better.
 

Bearcarver

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question for Bear, why am I smoking my bacon at 130 why not 90 or no heat at all?
I've tried all ways---You can too.

However I use Between 110° and 130°, because I can get the same color & Great Flavor in about 10 Hours (One load in my AMNPS), as I can get in 24 to 30 hours of Cold Smoking.

Just keep it below 140° to avoid any rendering or Fat melting.

Bear
 

scarps23

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First time making bacon. Followed bearcarver recipe and had some help from him along the way.

One mistake is I didn't have big enough bags to lie my pork belly flat to get equal cure. I cut a few pieces in half and put two pieces in one bag. I still have those double stacked bags curing to make sure they get enough time since the juices sit on the bottom.

Bacon turned out fine. I wouldn't say fantastic. I get picky on these things and expect them to be great. I probably cut the bacon too thick and the next round I make with the remaining pork belly in the fridge will be cut thinner. I will probably try leaving in freezer for 3 hours instead of 2. My slicer isn't that great and I think a little firmer would help for cutting thinner bacon.

I added Cajun to the bacon when sitting overnight and it is only slightly there for the taste. Not spicy at all. I plan on turning this thick bacon into candied cayenne bacon for a camping weekend coming up end of April.

Next batch will be black pepper, garlic and onion powder. Any suggestions from my pictures I'm more than happy to hear them and try to learn more. Thanks.


Sent from my iPhone using Tapatalk
 

scarps23

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The last picture is some fat I cut off to add to the freezer. Planning on buying a Weber smoker 22.5. Going to use the bacon fat to help season the smoker.


Sent from my iPhone using Tapatalk
 

Bearcarver

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Looks Good from here, Scarps!! 


Just keep following my Step by Step, like you did, and next time put only one piece in each bag, with the amount of cure & Sugar for that one piece.

I've found I get best slicing with my slicer when I freeze between 3 and 4 hours just before slicing.

I like eating Thick cut Bacon, but I like it thin when I'm making BLTs.

Bear
 

SmokinAl

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Nice job on moving everything over to the new platform, sounds like you have some work to do!
Al
 

Bearcarver

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Thanks Al !!
I just try to do a couple every time I log on.

I'll get there eventually.

Bear
 

remsr

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Noting is familiar about this new fourm I don’t get posts anymore and have trouble posting my own. I may have to stop none of my questions are being answered and no one is responding to my posts.

Randy,
 

Bearcarver

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Noting is familiar about this new fourm I don’t get posts anymore and have trouble posting my own. I may have to stop none of my questions are being answered and no one is responding to my posts.

Randy,

Hang in there Randy.
It's new to all of us, and a lot of comments are being missed, because it's so much different.
That's probably the biggest reason your questions aren't getting answered.
I'm missing even more than I used to, because I'm still feeling my way around, and at the same time I'm struggling to straighten out all of my Step by Steps & replacing ALL of the Pics on them.

It will get better.

Bear
 

remsr

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I sure hope so, I really miss those posts that Ai now have to hunt for.

Randy,
 

Bearcarver

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I sure hope so, I really miss those posts that Ai now have to hunt for.

Randy,
No more Hunting, Randy!!
They're all fixed up & back in place, including some new ones.

Bear
 

remsr

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Where are they? I used to get a post titled up dates but not anymore?

Randy,
 

Bearcarver

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Where are they? I used to get a post titled up dates but not anymore?

Randy,
Here ya go Randy:
Check Out Bear's Easy to Follow Step by Step Index Page.
Just click on "Bear's Step by Steps".
All Kinds To Choose From.


And that is at the bottom of all 26,000 of my posts.

Bear
 

Bearcarver

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Thanks Randy!!
I'm glad you like them.

Bear
 

jslay

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I am hoping to find somewhere that I can buy pork bellies around here (SW Iowa). I have made buckboard bacon, and like it... but I really want to try some belly bacon. Your instructions on here look very easy to follow.

I also found a recipe for Honey Cured bacon that I really want to try. Being a beekeeper, I have a pretty good supply of honey. ;)
 

Bearcarver

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I am hoping to find somewhere that I can buy pork bellies around here (SW Iowa). I have made buckboard bacon, and like it... but I really want to try some belly bacon. Your instructions on here look very easy to follow.

I also found a recipe for Honey Cured bacon that I really want to try. Being a beekeeper, I have a pretty good supply of honey. ;)

Here's a link to the Iowa Group.
Maybe somebody there can help you with finding Bellies in Iowa.

Iowa Smokers

Bear
 
Last edited:

scarps23

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I am hoping to find somewhere that I can buy pork bellies around here (SW Iowa). I have made buckboard bacon, and like it... but I really want to try some belly bacon. Your instructions on here look very easy to follow.

I also found a recipe for Honey Cured bacon that I really want to try. Being a beekeeper, I have a pretty good supply of honey. ;)
Costco has them if you get around Omaha or Des Moines. Just did a 12 pounder that turned out better than first time.
 

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