BACON (Extra Smoky)

Discussion in 'Bacon' started by bearcarver, Jun 24, 2011.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks sunman!!!

    Eight slices might have been OK for me a few years ago.

    Now I gotta be more careful.  [​IMG]


    Thanks John!

    Ya gotta find the right chicken!


  2. chef willie

    chef willie Master of the Pit OTBS Member

    amazing smoke and tutorial there Bear...thx for being so precise in the explanation....
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Ron.

    You would never buy it in a store again.


    Thanks Joe!

    We still got awhile until our maters are ready!

    But I'm ready now.

    Hope I have a plant this year, like I had a few years ago---Had one Cherry Tomato plant produce well over 3,000 maters!!!


    Thanks Tank!


    Thanks rich!

    I wish trading was as easily done as said!!!!

  4. Bear that is some excellent looking the bit of heat explanation and with a title like "Bacon Extra Smoky" you had my undivided attention..

    Thanks for the detailed Q-View's going to help everyone here make their own extra smoky bacon correctly. [​IMG]
    Last edited: Jun 24, 2011
  5. venture

    venture Smoking Guru OTBS Member

    Beautiful post as always Bear.  Great looking bacon too, but with you that is nothing new.

    I did notice your retro salt and pepper shakers.  I have to get by the restaurant supply store and see if i can find a set of those.  I can always bend the caps a little with a hammer to make them look old and authentic.

    Good luck and good smoking.
  6. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member


    Can you explain the term "Extr Smokey" to me???  I have neva heard of such a thing when it comes to food...[​IMG]

  7. meateater

    meateater Smoking Guru SMF Premier Member

    Holy pork fat! Hey I like the letting sit for 39 hours before slicing. That was a nice offering to the smoke gods. [​IMG]
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Craig!


    Thank You Much Michael!


    Thanks Paul!'

    I keep watching for you to pull in the driveway!


    Thanks RIBOB!

    I try to keep my Breakfast small nowadays.

  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I always thought cold meat took on more smoke and the warmer it got the less smoke it would take on. I guess I was wrong.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    I've done Bacon at all kinds of smoking temps, and I took them to quite a few different temps.

    IMO, just like smoke won't adhere properly to bacon or fish without a pellicle, it will adhere better to a warm dry piece of meat than to a cold clammy piece of meat. Once the cold smoking meat gets really dry, it takes smoke fine, but that takes a long time to begin.

    Like I said, they ALL taste great, I just prefer warm smoked Bacon better, because I can get more smoke on it.

    I think you might be thinking about how many people say meat takes on less smoke after getting beyond 140˚ internal. I don't know whether that's true or not, but that is a different thing entirely.

    Remember---This is MY OPINION---Not fact.

    However, I mentioned that I have found Bacon to pick up smoke better when warm smoking for under 12 hours than cold smoking for under 12 hours, to two different butcher shop guys who smoke meats. I got two different answers. One said "Yup", and the other one said "Absolutely".

    Before a big "free for all" starts, I'm going to repeat to all:

    These comments are things that I have found through my smoking, and are mainly based on my opinion. Others have different findings and differing opinions---Fine.

    I'm not saying any of this to start an argument.

    Anyone who tries all kinds of ways can have differing opinions. And people should try all of the ways, and decide for themselves.

    Once I get this one into my "Signature", people can try this one [BACON (Extra Smoky)], and my other one, just called [BACON], and decide for themselves. The other one was only a couple degrees above 100˚ (almost cold-smoked) because of the ambient temp when I did it. 

    I think the one on this thread "BACON (Extra Smoky)" is much better, but that is my opinion.


  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank Wille !!


    Thanks Buddy!

  12. tromaron

    tromaron Meat Mopper

    That great step by step explanation is what's convinced me to try it myself.  Thanks Bear!
  13. I think this is the answer to the question I just posted in Pork prep. I am planning to cure and smoke some jowl bacon. Your extra smoky recipe should work well as there is no skin on the jowl. I have a Brinkman charcoal smoker. the square black vertical one. I have tested it using a hot plate for a smoke generator. I also  used the included charcoal burner with wood chunks. [ Cherry, Alder, Maple] from my wood pile.] so far I have only Smoked salmon in it using the hot plate. Before moving to Port Townsend Washington I lived in Seattle for 40 years and for 20 of those I had a Kamodo Pot which I gave away when we moved.   So where do I get the cure? I remember my family curing Ham and Bacon in crock packed in a salt cure in the root cellar when I was a child but don't actually know the details as I was 8 years old. 
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    If you use my method, follow it exact. It would actually be better if you read up on a whole lot of curing & smoking threads, before attempting it.

    The biggest thing is whichever cure you use--Tender Quick or one of the Cure #1s, follow the instructions for the amount to be used, that comes with that cure. Don't mix directions for one cure with a different cure, because they are not the same.

    Then once you are ready, make a plan of attack, and follow it. If you use mine, it is laid out specifically for the use of Tender Quick. If you follow it closely, you shouldn't have a problem, but you can always PM me with any questions you may have.

    I get my Tender Quick from a local Grocery Store "Wegmans". There should be places in your area that have it. Morton Salt makes it, and sells it on the internet, but including the shipping, it's a little pricey.

  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Merv!!!

    You like those old things???

    We had them before we were married, and that was 1968 !!!!----Yikes !!!


    LOL---That's "Extra Smoky" not "Too Smoky". No such thing as too smoky.

    Extra Smoky is just right for Pennsy & Alaska Bears !!!

  16. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Jowl or "Cheek" Bacon is phenomenal!  I had a butcher do that one for me on a porker I had processed a while back.  Off the hook good.  Now I know what he was doing & how.

    Boy, I check out for just ONE day and miss all the bacony fun!  Really nice post, Bear!  We're getting those bacon cure and smoke details all put together here on SMF thanks to you!  Great Q-view!  Congrats!
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Meat !

    I usually slice it the next day, but I pulled it pretty late in the Eve, so I gave it an extra day---wasn't easy!!!

    Shhhhh--actually I went down to my meat fridge, and stole a few slices the next day, so I could last through that extra day!!!


    Thanks Ron,

    Sometimes I may over-do my explanations, but I always worry that I might be the only one who understands some of my writings.

    Glad you liked it.

  18. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thank you master it is a great post  [​IMG]
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Much, James!!

  20. xjcamaro

    xjcamaro Meat Mopper

    Good looking Bear! Ive been away too long, I cant wait to get me new belly going!

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