Cob Smoked Six Pepper Bacon

Discussion in 'Bacon' started by hoity toit, Feb 22, 2016.

  1. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I had 2 bellies curing for the last 10 days and wanted to try some new seasoning I found. It is a blend of six different peppers including black, white, red, bell, chili and one other. It is made by Tones's and is not hot like you think it would be. ----------> The money shots are on page 2 of this thread.



    So after the curing process which by the way I did dry using tender quick with nothing else added, I placed the cut bellies in cold water changing the water every hour for 3 hours.



    Next I dried them off and put a fan blowing on them for a couple of hours before seasoning them. I did 2 of them with the six pepper blend, 2 with black pepper, and the last 2 with what was left in the lugger from the first four. Didn't want to waste any seasoning right ? Then into the frig to rest overnight.





    Now fast forward to the next evening.......filled up the tube smoker with cob pellets and the Ama-z-n with the same to create a heavy smudge starting out.


    Below is the smoke tray holder I made for the smokehouse




    In they go for 18 hrs, I'll dial the smoke down about half after the first trays burn out.


     I will let them mellow overnight in the frig, then semi-freeze and slice. Will post sliced pictures tomorrow or the next day if my camera doesn't die. It has been acting up lately.

    Just pulled them from the smoker in the pictures below.



     
    Last edited: Feb 24, 2016
    gary s, driedstick and disco like this.
  2. smokinal

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

    Awesome start Buddy!

    Can't wait to see the finish!!

    Al
     
  3. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thanks Al
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good! I've been adding white pepper to my bacon. I really like it. Can't go wrong with cob smoke!
     
  5. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thanks, man you got that right, cob is good on bacon and other pork products. It's a little strong for a some folks but it works for me on bacon. A flavor unmatched on pork.

    HT
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    HT glad I shook the little bug Love that cob smoke I'll be back for the finisj

    Richie
     
  7. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    yes sir
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Waiting for sliced pics. Great so far.
    Love using cob for smoke. I use it almost all the time for my cured meats and sausage s.
     
  9. twoalpha

    twoalpha Smoking Fanatic

    I'm In. Looking good to this point[​IMG]
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Looking great, I found the cob a bit strong on the last cheese I smoked still letting it mellow.
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I got the most amazing color from cob on bacon! I was surprized I was expecting it to taste more like burnt grass for some reason. It does burn fast though.

    I am watching, 

    BTW I just stuck my arms down in the brine bucket today and moved stuff around. I don't remember now what it was, but seems I remember Dave having a work for that..>>LOL
     
  12. dstar26t

    dstar26t Fire Starter

    I didn't see anything about pork on that 6 pepper blend label.  Be careful.  Or better yet, send me some to taste test to make sure it's safe.

    Looking good!

    Nate
     
  13. Woo! Looks good. Nice smokehouse. Can that pepper blend be had at any regular store or is that an online purchase?
     
  14. ak1

    ak1 Master of the Pit OTBS Member

    From smoke house to bacon. It looks fantastic.
     
  15. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thanks AK,I really like the bacon process. So simple and so good.
     
  16. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I think I got it at Sams. You should be able to find it at the grocery store too. Tones is the brand.

    HT
     
  17. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    It is good on everything....I will be doing some slicing tomorrow on a couple of them. I am going to leave most of them as slabs and slice as needed from the freezer.

    HT
     
  18. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I actually get a slow burn on the cob. I use cob pellets from TractorSupply(they call it horse bedding but it is pellets and 100% cob w no additives.) I get about 7 hours on the tube smoker and 6-7 hrs in the Ama-z-n tray. They color is a nice yellow golden like color. it imparts on the meat.

    HT
     
  19. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I find it works best on pork. On cheese I prefer Alder. It is light and forgiving.
     
  20. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I'll have some sliced pictures tomorrow. Some I'm gonna leave as slabs and slice later as needed. I hope these are meaty like the last ones were, you never know till you cut into 'em.

    HT
     

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