Bacon! Something to show finally.....

[SonnyE]

Yup eggs same way we call over light. Thanks for the like it is greatly appreciated.

Warren

When I was a teenager, and unwise to the ways of the World, Ordered some eggs in a restaurant. I didn't know how to order them the way Mom made them, or splashed with bacon grease the way Dad made them, so I ordered Sunny Side Up.
The waitress saw me staring at the raw warm eggs, and was nice enough to ask me if they were the way I wanted them.
After explaining she told me she'd fix them, dumped the runny whites eggs, and ordered two over medium. Just right!
Over Light, over medium, bacon grease spooned over to cook the whites, I think we agree on our eggs Warren.
We like yokes we can poke, and spread over the egg. Or dip our toast in. And the whites palatable.

I believe tomorrow I'll smoke my first bacon. Or maybe tonight...

 

[HalfSmoked]

Yup that splashed bacon grease was awesome. Like eggs on toast or a pancake to anyway to enjoy all that juicily yoke.

Warren

 

[SonnyE]

OK, here's an Update.
By Last night, I was ready to do some cold smoking of the BACON I've been Makin.
The wife wanted some Grandpa's Ribs for dinner, so I was out in the lamplight anyway, why not go for it?
(Yeah, I couldn't think of an excuse either....)
Here's the Chronicles:


4 slabs, two Buckboard, two Pork Bellies.


TBS from the de-constituted pellet dust.


Is it possible to have too much monitoring?


TP-08 and the Inkbird head to head. 1 degree difference, linear.


My tray of "Dave's Dust", reduced and dried pellets to make sawdust.


At my 4 hour mark. Pulled 2 slabs, left two slabs to smoke longer. Heat off.


We have BACON! Yeah, I thought it looked light, too. That's why I pulled two and left two.


The proof is in the tasting the next day (today). Top strip is the last Belly Bacon piece, bottom 5 are the Shoulder, or Buckboard samples.

Now, in all fairness there was 4 belly bacons I cooked up. But they magically disappeared.
The wife taught me how to do BACON in the oven, plus I did some in a frying pan on top.
It is just downright delicious! In my opinion, the Buckboard is a bit on the salty side, but yummy.
I can see healthy portions in my next Dutch's Wicked Beans and having the hoards hooked on my version of Dutch's creation. More on that some other time.
I have this bagged and in the fridge to mellow a bit more before the big slicing and packaging for the freezer.

Ahhhh... BACON!

 

[rob g]

That looks really good. How long did you get from a tray of dust?

 

[pc farmer]

Looks great. So 4 hours smoke was enough?

 

[SonnyE]

That looks really good. How long did you get from a tray of dust?

I believe it was right around 6 hours.
I pulled one of each at 4 hours, and left the other two in an unheated cabinet to finish.
But the heat held for the duration.

I was trying to replicate the same level Daveomak did with his tray. I filled the tray and struck it off. Then pressed it with my big fat thumb to try and compress it a little. And a little was all it did.
But it stayed in it's row the whole way, no lane jumping. And just a nice wisp of steady smoke. It lazily drifted out the stack. (No wind either)

 

[SonnyE]

Looks great. So 4 hours smoke was enough?

I think so, Adam. I've finally learned that a little is good, too much gags my group. I kind of like it better, too.
It lingers on the tongue. So I will probably target 4-6 hours next time. And use Daveomak's dust.
Might use dust for everything. It worked really good for cold smoking the bacon.
And leading up to this, I did a load of Jerky and cold smoked it with the same Apple wood dust for 2 hours before dehydrating it. OH! Soo good!

I think I concur with Dave that the dust is more intense. But this is my first time for making bacon myself.
The process (for me) was rather elongated. I cured for 14 days, probably long in the tooth, but thorough.
And I think it made my Shoulder (Buckboard) bacon a bit salty. But not too salty. It tastes good, and has a good smoky flavor. Just a tad salty for my taste.
I'm on a lowered sodium diet, so I think I am a poor judge of saltiness. I'd eat it, just think it's a tad salty. So not too bad.

I have the remainder of my slabs individually bagged and in the fridge today to rest for a couple of more days. Just resting overnight really mellowed the smoke scent on the bacon. Smelled so good this morning :rolleyes:. Last night, a bit pungent. I was worried.
I would have left it in the smoker to hang and season, but our daytime temperatures was bumping 76 or 77 here. And I'm a little paranoid about meat hanging out in the warm So Cal weather. And a don't trust the damn ants.

But yes, 4 hours seemed good, 6 hours may as well. I wanted to take the slow road, but think I (joyfully) got there on the expressway and faster.
If it tastes good, eat and enjoy it! We never know when our last day has arrived.

BTW: These are Treager pellets, Apple Wood, de-constituted and dried into dust.
I am still narrowing my search for a pellet or blend I truly love. Getting close just not perfected quite yet.

Thank You for looking in. :D

 

[pc farmer]

I think so, Adam. I've finally learned that a little is good, too much gags my group. I kind of like it better, too.
It lingers on the tongue. So I will probably target 4-6 hours next time. And use Daveomak's dust.
Might use dust for everything. It worked really good for cold smoking the bacon.
And leading up to this, I did a load of Jerky and cold smoked it with the same Apple wood dust for 2 hours before dehydrating it. OH! Soo good!

I think I concur with Dave that the dust is more intense. But this is my first time for making bacon myself.
The process (for me) was rather elongated. I cured for 14 days, probably long in the tooth, but thorough.
And I think it made my Shoulder (Buckboard) bacon a bit salty. But not too salty. It tastes good, and has a good smoky flavor. Just a tad salty for my taste.
I'm on a lowered sodium diet, so I think I am a poor judge of saltiness. I'd eat it, just think it's a tad salty. So not too bad.

I have the remainder of my slabs individually bagged and in the fridge today to rest for a couple of more days. Just resting overnight really mellowed the smoke scent on the bacon. Smelled so good this morning :rolleyes:. Last night, a bit pungent. I was worried.
I would have left it in the smoker to hang and season, but our daytime temperatures was bumping 76 or 77 here. And I'm a little paranoid about meat hanging out in the warm So Cal weather. And a don't trust the damn ants.

But yes, 4 hours seemed good, 6 hours may as well. I wanted to take the slow road, but think I (joyfully) got there on the expressway and faster.
If it taste good, eat and enjoy it!

BTW: These are Treager pellets, Apple Wood, de-constituted and dried into dust.
I am still narrowing my search for a pellet or blend I truly love. Getting close just not perfected quite yet.

Thank You for looking in. :D

Great explaination. You will be doing more, experiment some. I do mine different ways.

 

[SonnyE]

Great explaination. You will be doing more, experiment some. I do mine different ways.

Thank You Adam.
Oh, Most definitely. I guess I'm mellowing in my senior years.
I got locked in on my Grandpa's Ribs. Got told in no uncertain terms to "Don't mess with the ribs recipe!" So I'm handcuffed to that grill.
May as well get nailed down on Makin Bacon.

There is a bit of narrow mindedness around me.
I have to get really sneaky just to add a smidgen of Cyan Pepper.
I get found out right away... :oops: :mad:

 

[desertlites]

Do you soak your bacon after cure? Removes a lot of the salt

 

[gmc2003]

Bacon, Bacon Bacon Bacon. Really nice job on your bacon Sonny. I haven't ventured down that highway yet, but hope to do so in the near future.

Point for sure.
Chris

 

[tropics]

Sonny That Bacon looks great!! I like it with the lite smoke 4 to 5 hours POINTS
Richie

 

[SonnyE]

Do you soak your bacon after cure? Removes a lot of the salt

Thanks!
Actually, I did forget that step. Remembered it after the bacon was forming it's pellical in the fridge.
You know the commercial where they say, "<smack> I coulda had a V-8!"
Yeah, I'm that guy. :eek:
Dave asked if I weighed my salt out. Ummm.... nope. :oops: I'm not worthy.... LOL.

Bacon, Bacon Bacon Bacon. Really nice job on your bacon Sonny. I haven't ventured down that highway yet, but hope to do so in the near future.
Point for sure.
Chris

Thanks!
You should Chris. The waiting is the hardest part, I'll warn Ya.

Sonny That Bacon looks great!! I like it with the lite smoke 4 to 5 hours POINTS
Richie

Thanks Richie!
I'm quite pleased with the amount of smoke, at this point anyway.
It is "aging" in the fridge right now, in Ziploc bags. I might have to do another "taste test" later today. :rolleyes:
Gotta go. Dropping the wife at the airport this morning.

 

[HalfSmoked]

Awesome Awesome Awesome I to need to try some of this. Been just making the Canadian in the past.

Warren

 

[SonnyE]

Awesome Awesome Awesome I to need to try some of this. Been just making the Canadian in the past.

Warren

Heck yeah, Warren. Give it a go!
I have another Pork Belly in the freezer.
I think in our house the Pork Belly is going to be the favorite.
It looks like the store bought that the wife is use to. ;)
Confidence is slow to build around here. :rolleyes:

 

[HalfSmoked]

Awesome Awesome Awesome I to need to try some of this. Been just making the Canadian in the past.

Warren

SonnyE Thanks for the like it is greatly appreciated.

Warren

 

[TomKnollRFV]

Buckboard is my favourite for the fat to meat ratio. :)

 

[SonnyE]

Buckboard is my favourite for the fat to meat ratio. :)

I'll have to wait (still...), my bacon is aging like a fine steak, or good bourbon. I bought a small fridge just for my growing culinary adventures. Right now the smoked bacon is racked in it, aging in the cold.
But I did put my beer in it, too. So I'm wondering about beer cans with a delicate Bacon scent to them. o_O

My buckboard bacon make very little bacon grease. If it is me making the eggs, I like to do what my Dad use to do.
Take a teaspoon and spoon the bacon grease onto the eggs to fry the tops. Just get that BACON flavor all over them eggs.
But I haven't done that in a long time now. :(

 

[TomKnollRFV]

I'll have to wait (still...), my bacon is aging like a fine steak, or good bourbon. I bought a small fridge just for my growing culinary adventures. Right now the smoked bacon is racked in it, aging in the cold.
But I did put my beer in it, too. So I'm wondering about beer cans with a delicate Bacon scent to them. o_O

My buckboard bacon make very little bacon grease. If it is me making the eggs, I like to do what my Dad use to do.
Take a teaspoon and spoon the bacon grease onto the eggs to fry the tops. Just get that BACON flavor all over them eggs.
But I haven't done that in a long time now. :(

I keep a specific jar for bacon grease now, but I haven't used it for any thing yet but popcorn. That's my favourite way to pop that goodness. Bacon grease instead of oil! Try that some time Sonny!

PS: I hear ya on the fridge just for projects!

 

[rob g]

I haven't made popcorn in a pot since I was a kid. I used to catch hell from mom for the burnt pot bottom lol. Now it's the microwave because I'm lazy and it's easy. Using bacon grease sounds like I might have to give it a try and risk the wrath of the wife