I've double smoked store bought hams for all occasions for the last 15 years, and I've tried numerous variations of wood, injections, basting, etc.
But this year, a 9 lb. Sugarland Smoked (unknown wood, probably hickory.oak blend) meets 1 lb of Hatfield Applewood Smoked bacon!
I put my fatty weaving skills to work.
About 4 AM EDT, that's hitting the MES on low with some bourbon soaked Applewood chips for a nice 8 or 9 hour smoke.
I'll be sure to wear gloves when I handle the chips, because I have to drive to work for a while in the morning, and I don't think the New Jersey State Police would believe why I reek of cheap whiskey. The Pennsylvania State Police probably would, and the local police would want a plate for sandwiches.
More pics to come as this experiment progresses.
But this year, a 9 lb. Sugarland Smoked (unknown wood, probably hickory.oak blend) meets 1 lb of Hatfield Applewood Smoked bacon!
I put my fatty weaving skills to work.
About 4 AM EDT, that's hitting the MES on low with some bourbon soaked Applewood chips for a nice 8 or 9 hour smoke.
I'll be sure to wear gloves when I handle the chips, because I have to drive to work for a while in the morning, and I don't think the New Jersey State Police would believe why I reek of cheap whiskey. The Pennsylvania State Police probably would, and the local police would want a plate for sandwiches.
More pics to come as this experiment progresses.
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