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Discussion in 'Smoking Bacon' started by food & fish, Aug 2, 2010.
Probley doesent mean much to you seasoned smokers
Heres my first try at bacon
As a "seasoned smoker" (age not experience) We all that smoke bacon have had our first time.Congrats on the milestone and many more to come.I just ordered a belly on Friday and will cure it this week. Bacon is the most requested thing I do on the smoker.Great job and keep it up.Bill
Damn that smells good!!!
Please show some pics after you slice it tomorrow!
We have all been there once - that is some good looking bacon, cant wait to see the slices
Got me some belly in the fridge curing as we speak - took 3 weeks to get it so I am excited to finally have it going -
There you go a tad salty [you dont need salt on your eggs ]otherwise ok
Great job on that bacon, just wish I could find a belly my way.
OK, bacon is next on the list! It looks great and thanks for the view
Do you have a butcher shop in your area? If not do you have a 4H or FFA program? The folks in the 4H or FFA program will be able to steer you to where they get their meat processed for their kids - Good luck and let me know if I can help ya find it - once you do it you are hooked
I have 4 pcs in the fridge curing right now
I found 1 butcher but would have to buy a case, a little to much for me. The search continues.
Very Nice!! .....may your future hold many more Bacon Smokes.....oh and the slicer is pretty cool too...
Yea the slicer note no knob got it at the tip shop $10.00
Just so you know what i am about i love cooking heres the room i cook in off the verander theres a beer fridge ,an ss hamburger plate from a shop , a ss stove , pizza oven, all on nat gas, an ice maker, under bench dish washer, stacks of knives ,the slicer ,heaps of pots and pans ,an bay marie
A birkman smoke and grill [gasser] and i am building a smoker from a ss upright freezer stay tuned
F & F,
NICE Cooking room !
Bacon looks great!
As for your salty taste:
Next time, after you pull it from your cure, rinse it well & soak it for a half hour in ice water. Then take a couple slices & fry them up. Notice the color---If it turns pink all the way through, it's cured all the way through.
Taste it----If it isn't too salty, it's ready to smoke. If it's too salty, put it all in fresh ice water for another hour. Test again---too salty---soak again. Once it isn't too salty, it's ready to smoke.
I soak mine for that first half hour all of the time, and that has always been long enough, except the time I used Hi Mt Cure, which took two hours of soaking. Then it was fine.
As Bearcarver said nice cooking room - looks like lots of fun to be had here
Now that's a smoke cave.
Very nice cook shack you have there.....I like it.
That is nice! Very nice!