First time cold smoking bacon Q/View, Jerk seasoning?

[bigboysmokehous]

This will be my second time doing bacon but did it hot last time. With it being cold here in Wisconsin I am going to try cold smoking. Last night I prepped 30# of belly and put it into a modified pop's brine. I am leaving Saturday for Jamaica and returning just in time for this to be brined for 2 weeks.

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• bigboysmokehous
• Feb 26, 2014

Bacon2.png

• bigboysmokehous
• Feb 26, 2014

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• bigboysmokehous
• Feb 26, 2014

What I am curious on is I got hooked up with a chef in Ocho's that is going to teach me the authentic way to make Jerk chicken and I thought about trying to make some Jerk bacon. My thoughts are once I get back I will marinate it in jerk, slather the jerk on it as a smoke it or should I put it in an oven on low heat and not even smoke it. Let it kind of crust on the outside of it.

Any ideas?

 

[themule69]

 

[bigboysmokehous]

I was lazy with the pictures after getting up every two hours to put more wood on. Opened the smoker door up after 14 hours and really like the color.

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• bigboysmokehous
• Mar 27, 2014

Much better view when I brought them in and the wife took the camera from me since I had bacon finger prints all over it and didn't clean it up

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• bigboysmokehous
• Mar 27, 2014

I put it in a tub and wrapped tight to sit for two days before slicing, need a better meat slicer since after slab 8 she was quite hot.

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• bigboysmokehous
• Mar 27, 2014

I am very fond of dark beer and thinking of taking a slab and curing it with salt and stout beer for the flavoring. Anyone tried?

 

[ctonello]

That jerk bacon looks AMAZING!!! You really have me drooling here I love jerk.

 

[themule69]

It looks GREAT! Nothing beats bacon.

Happy smoken.

David