Cold Cut Bacon

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Master of the Pit
Original poster
SMF Premier Member
Oct 12, 2017
San Francisco East Bay area, CA
Good afternoon,
Cold cut bacon is one (of many!) of my favorite and I try hard to keep a few pieces in my freezer all the time. With sky rocketing prices this is not an easy task by I try my best... I like any bacon - cold or hot smoked but cold cut is pretty universal - at least for me: you can fry it if you feel it's right for you at this particular moment or you can use is as a cold cut at any moment... OK, that's enough for introduction... :emoji_wink:
16.5 # of bacon divided into 8 pieces. Cured with salt, Cure 1 and sugar. All ingredients measured using cure calculator.
After cure was applied, all bacon was vac packed and placed in the fridge for 12 days. Usually I try to keep it in the fridge for 14 days but this bacon wasn't to thick so I decided that 12 days is enough.... After 12 days in the fridge bacon is out of vac packs and again in the fridge for over night to dry a bit....and next morning it's ready for smoker:


I kept bacon in the smoker for 6 hours at 135F and now it's ready for vac packing before it will go to Sous Vide bath:


Ready for SV bath:

Bacon was ion Sous Vide bath (poaching) at 145F for 45 min. - I mean 45 minutes while internal meat temperature was 145F.


After poaching I placed bacon (still in vacuum bags) in my cooler covered with ice to cool it till I could place it in the freezer....
This is 12:10 p.m. Saturday and it's time to enjoy this nice, sunny day!!



I hope you enjoy it with me!!
Last edited:


Epic Pitmaster
OTBS Member
SMF Premier Member
Sep 15, 2012
Looks real good from my screen. I'd be enjoying some of that bacon.

Point for sure
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Smoking Guru
OTBS Member
SMF Premier Member
Apr 17, 2020
Southaven, MS
Looks great. Just used the last of my bacon the other day for BLTs. Gotta get some more curing.
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