Bacon (TQ and Cold Smoked)

Discussion in 'Smoking Bacon' started by Co4ch D4ve, Feb 11, 2018.

  1. First of all, thanks to Bearcarver for his great thread on smoking bacon using TQ.

    This is my first bacon and it was a success. The family really likes it and I will be, now and forever, on bacon duty. Not too happy with the belly I started with. It was a little thin and will be buying my next one from Costco as theirs look better.

    I followed Bear’s recipe and here is the proof in pictures:

    Out of the cure, soaked in water and spices added:
    91FB28CF-F61D-42CB-93FB-A6A7A0E0117A.jpeg

    Just off 12 hours of cold smoke using hickory in the AMNPS:
    B78983D1-49B7-4DA7-ADEB-2BD527A395DC.jpeg

    Sliced and ready for the skillet and freezer:
    744C0A1A-954D-44B0-907F-47D3387F1244.jpeg

    Using the oven to fry:
    39E580C3-527C-481D-9557-304B69DFCC7D.jpeg

    Ready to eat:
    3636CF72-5177-4127-9085-980F379B35CA.jpeg

    Once again, thank you Bear for the info and inspiration. If you haven’t tried it, you owe it to yourself, give it a go.

    Dave
     
  2. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    Very nice . Well done .
     
  3. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    Looks great, Nice job...
     
  4. SmokinAl

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

    Your bacon looks fantastic!
    Nice job!
    Congrats for getting a ride on the carousel!
    Al
     
  5. Phil Chart

    Phil Chart Smoke Blower SMF Premier Member

    Very nice. Looks awesome
     
  6. Thanks Chopsaw, ab Canuck and Al.

    Love riding on the carousel!
     
  7. Thanks Phil... your t-shirt in your avatar cracks me up!
     
  8. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Dave that looks great LIKES
    Richie
     
  9. Rings Я Us

    Rings Я Us Smoking Guru Group Lead SMF Premier Member

    Looks very good. Point for that one!
    Nice you got a showcase thread and pic.
    How did you cut the bacon after it was smoked? I see 3 slabs 10 or 11 inches long. Did you cut those length wise with a knife? Or did you cut the slabs down and then slice?
     
  10. Rings,
    I crosscut each slab in half. Placed in the freezer for about 2 hours before slicing lengthwise on my slicer. The end product is about 5” long slices perfect for skillet, 1/2 sheet in the oven and BLT sandwich.
    Thanks for the point,
    Dave
     
  11. Rings Я Us

    Rings Я Us Smoking Guru Group Lead SMF Premier Member

    IMG_20180205_181740.jpg Good to know.. I wondered how people do that. Its harder to get good slices from using a knife. Not as easy but a knife works good if you take your time. I modified my slicer to get 10 inch slices. :p

    IMG_20180206_100138.jpg
     
    wbf610 likes this.
  12. HalfSmoked

    HalfSmoked Master of the Pit Group Lead SMF Premier Member

    Yup for sure you have got me bacon hungry can't go wrong with the Bear. I do his Canadian Bacon all the time.

    Warren
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Awesome, Dave!! :)
    And they fit just right in a BLT !!
    Nice Job!---Like.
    Those guys with 10" Bacon slices must have Big Slices of Bread.:rolleyes:

    Bear
     
  14. Po-boy bun....<wink>
     
  15. Thanks for the “like” Bear and Richie.
     
  16. Rings Я Us

    Rings Я Us Smoking Guru Group Lead SMF Premier Member

    Bacon shrinks..
    Just like a dingy in cold water...
    :cool: toast fits a slice of bacon just fine.
     
  17. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Dave, That is an awesome batch of bacon! like
     
  18. dr k

    dr k Master of the Pit

    This reminds me that I need to make up something like this or a jig. The sliding carriage has a little more gap between it and the blade than necessary.
     
  19. dr k

    dr k Master of the Pit

    Forgot to attach this quote to my message above.
     
  20. gmc2003

    gmc2003 Master of the Pit

    That's some mighty fine looking bacon. Can't go wrong with any of Bear's tutorials.

    Point for sure.

    Chris
     

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