This is our 5th bacon of this winters bacon project. I used tq this time as the cure and for flavorings; first bacon I used maple sugar and maple syrup, second bacon brown sugar and hickory syrup, third brown sugar and teriyaki powder, fourth hi mtn bbb cure.
We got two bellies, hubby skinned them and I trimmed them up and cut each belly into two pieces. Three were 3 1/2 pound and the fourth was 4 pounds. We got them cured up, bagged and into the fridge and cured for 10 days, due to time not the thickness of the bacon....
Into the smoker, we kept track of which flavor was which by marking with different number of tie ties.
Cold smoked for 56 hours, no heat at all, only the amns. Outside temp only broke freezing the last day of the smoke. This smoke seemed to take quite a while before I got the color change I look for...
Put back in bags to rest for a couple of days for the flavors to meld...
After resting for a two days I took them and threw them in the freezer to firm up for slicing.
Hitting the slicer!
Close up of the hickory
Maple bacon sliced up
Maple bagged up and teriyaki in pile in the back.
Hi Mtn bbb cured...
One thing that I noticed with this home made bacon is how fast it thaws. It's really odd, it will freeze solid but then thaws in such a short time. It really makes the whole house smell wonderful when you fry it up. Oh, we smoked this over hickory. I think that's what I'll be using predominantly for bacons...
We got two bellies, hubby skinned them and I trimmed them up and cut each belly into two pieces. Three were 3 1/2 pound and the fourth was 4 pounds. We got them cured up, bagged and into the fridge and cured for 10 days, due to time not the thickness of the bacon....
Into the smoker, we kept track of which flavor was which by marking with different number of tie ties.
Cold smoked for 56 hours, no heat at all, only the amns. Outside temp only broke freezing the last day of the smoke. This smoke seemed to take quite a while before I got the color change I look for...
Put back in bags to rest for a couple of days for the flavors to meld...
After resting for a two days I took them and threw them in the freezer to firm up for slicing.
Hitting the slicer!
Close up of the hickory
Maple bacon sliced up
Maple bagged up and teriyaki in pile in the back.
Hi Mtn bbb cured...
One thing that I noticed with this home made bacon is how fast it thaws. It's really odd, it will freeze solid but then thaws in such a short time. It really makes the whole house smell wonderful when you fry it up. Oh, we smoked this over hickory. I think that's what I'll be using predominantly for bacons...