Hey all, been away for a while. trying to shed some pounds and that is virtually impossible while hanging out with you all, Lol.
Finally got back to trying the bacon recipe from
SmokinEdge
My first attempt last year was interrupted by a 5 day power outage while I was out of town and well, it hurt BAD to toss that belly. I think that actually kicked off my desire to lose some weight. I figured since I’m tossing this belly, I might as well try and toss my big belly too, Lol.
This is the first time trying bacon and seeing all the great reviews of his Dry Cure Bacon I figured this was the place to start.
Followed
SmokinEdge
recipe to a T except couldn’t find my white pepper so used finely fresh ground black. Also had to cut my belly into quarters so it would fit in the slicer later.
Got pretty dry but decided to just roll with it and not bag it.
Thought about using the Big Chief but decided to put on a cold Treager with 1 smoke tube of Apple chips 9:15am
loaded second tube at 11:11am
Started a 3rd tube at 1:00 pulled bacon at 1:45 and fired up Treager to 250 to get started and then turned down to 180
Took 2 hours at 180 to get to 155 . 1 piece was 160
let rest to room temp.
bagged and fridge overnight
The next morning I sliced some super thin like prosciutto and OMG! The fat was perfectly smokey and salty and literally melted on the tongue. WoW. Even the fat on the thicker pieces I tried right away was succulent and juicy at room temp. I think I like it better before it's fried. Not Wifey though. She wanted breakfast with a farm fresh egg.
Portioned it onto some parchment paper and vac sealed. Wife likes it thick so I did some on 3 1/2 and some regular at 2 1/4. The really thin pieces were at a 1.
As I said, this is the first recipe I've tried and there is no need to try any other. Many thanks
SmokinEdge
!!! As my Dad was want to say, usually with a big wad of Havanna Blossom and a cold Duke in his hand, “you are indeed a man of many wisdoms”.
Finally got back to trying the bacon recipe from
SmokinEdge
My first attempt last year was interrupted by a 5 day power outage while I was out of town and well, it hurt BAD to toss that belly. I think that actually kicked off my desire to lose some weight. I figured since I’m tossing this belly, I might as well try and toss my big belly too, Lol.
This is the first time trying bacon and seeing all the great reviews of his Dry Cure Bacon I figured this was the place to start.
Followed
SmokinEdge
recipe to a T except couldn’t find my white pepper so used finely fresh ground black. Also had to cut my belly into quarters so it would fit in the slicer later.Got pretty dry but decided to just roll with it and not bag it.
Thought about using the Big Chief but decided to put on a cold Treager with 1 smoke tube of Apple chips 9:15am
loaded second tube at 11:11am
Started a 3rd tube at 1:00 pulled bacon at 1:45 and fired up Treager to 250 to get started and then turned down to 180
Took 2 hours at 180 to get to 155 . 1 piece was 160
let rest to room temp.
bagged and fridge overnight
The next morning I sliced some super thin like prosciutto and OMG! The fat was perfectly smokey and salty and literally melted on the tongue. WoW. Even the fat on the thicker pieces I tried right away was succulent and juicy at room temp. I think I like it better before it's fried. Not Wifey though. She wanted breakfast with a farm fresh egg.
Portioned it onto some parchment paper and vac sealed. Wife likes it thick so I did some on 3 1/2 and some regular at 2 1/4. The really thin pieces were at a 1.
SmokinEdge
!!! As my Dad was want to say, usually with a big wad of Havanna Blossom and a cold Duke in his hand, “you are indeed a man of many wisdoms”.
