Peach Smoked Bacon

[spartan1967]

@ SnorkelinGirl

Hi , I am a new here and read ur post regarding peach wood dust , can I ask you where you purchsed it from ?

Thx Geo

 

[mneeley490]

@ SnorkelinGirl

Hi , I am a new here and read ur post regarding peach wood dust , can I ask you where you purchsed it from ?

Thx Geo

Spartan, most of us here purchase our dust and pellets from Todd Johnson, owner and operator of A-MAZE-N Products. Look around the page and you'll find a link. His customer service is outstanding.

 

[mneeley490]

Okay, I finally had some time to fry some up tonight. This was about a 1-1/2 lb chunk. The taste was really good, smoke-wise. After 3 days in the smoker, I couldn't believe how light the smoke flavor was. I mean, it was definately there, but it didn't hit you over the head like a heavier wood might. I probably could have gone another day or two, if I really wanted.

2ndbacon.pt3 002.jpg

• mneeley490
• Feb 21, 2013

Hand sliced a little thicker than normal. You can see this was a thin belly.

2ndbacon.pt3 003.jpg

• mneeley490
• Feb 21, 2013

A little shrinkage, but not a lot of fat being rendered.

2ndbacon.pt3 005.jpg

• mneeley490
• Feb 21, 2013

Notice it did not turn dark from the sugars like my first attempt did. No brining in apple juice this time.

2ndbacon.pt3 006.jpg

• mneeley490
• Feb 21, 2013

As I said, smoke-wise, it was great. Just the right amount of sweet & smoke. The only problem is it is a bit salty. I only used 1 tablespoon of Kosher salt for the entire 11 lb. belly, but as I've never used Morton's Tender Quick before, I guess I didn't factor in the extra salt from that.

So here's my verdict:

Smoke: A+

Salt: C

Overall taste: B-

I can live with that. I don't think this bacon will be around very long, and then I can start Attempt #3, with less salt this time. I may try the peach smoke on a wet-brined slab and see how that goes.

 

[snorkelinggirl]

@ SnorkelinGirl

Hi , I am a new here and read ur post regarding peach wood dust , can I ask you where you purchsed it from ?

Thx Geo

Yes, what mneeley said.  Also, Todd has lots of different wood types available.  Have fun!

http://www.amazenproducts.com/

 

[snorkelinggirl]

As I said, smoke-wise, it was great. Just the right amount of sweet & smoke. The only problem is it is a bit salty. I only used 1 tablespoon of Kosher salt for the entire 11 lb. belly, but as I've never used Morton's Tender Quick before, I guess I didn't factor in the extra salt from that.

So here's my verdict:

Smoke: A+

Salt: C

Overall taste: B-

I can live with that. I don't think this bacon will be around very long, and then I can start Attempt #3, with less salt this time. I may try the peach smoke on a wet-brined slab and see how that goes.

Hi Mike,

Thanks for the update. Hope that your plumbing problems are all sorted out!

Sounds like the peach smoke was a real winner.  The color on your bacon is sure beautiful.  Can't believe how lean your belly is. 

So you ended up smoking 6-7 hours for 3 days, and sounds like could have done another day.  Were you using sawdust or pellets in your AMNPS?  Also, were you lit from both ends or just one?

In regards to the saltiness, do you have any idea what % of salt you ended up using on your 11 lb belly between the kosher salt and the Tenderquick?  Just curious.  I've been using 2.5% salt (including the salt in the Cure #1) in a "dry" equilibrium cure, and then soaking the belly for 1 hour in cool water before forming the pellicle. This is still slightly too salty for me, so I was going to try 2.25% salt on my next belly section.  I keep meaning to try Pop's wet brine recipe, but haven't done it yet.

So I went ahead and smoked a belly section with peach dust in the AMNS for 10 hours yesterday. The smoke was really light as compared with hickory, so for the last hour I lit the other end of the AMNS and got "double" smoke. I had initially just planned to smoke for 6-7 hours yesterday, then more either today or tomorrow, but the weather forecast looks kinda crapola for today and tomorrow so just went long yesterday and called it good.  The smoke smell on the bacon is pretty strong, so I'm glad to hear that you thought the smoke taste is light.  I'll let it rest until at least Sunday then see how it tastes.

Thanks again for the update and for running this thread!

Clarissa

 

[mneeley490]

I was using pellets in my AMNPS. The first day I was having a little trouble keeping it going, so I lit both ends for the last couple hours. That bumped up the inside temperature a little bit and it was pushing 70°, so I decided to discontinue.  Other than that, I only had one end going.

Percentages and ratios of salt is just too much math for me, especially as I'm not sure of the salt content of the MTQ. (Probably says somewhere on the package...)  I probably should have soaked after the cure, but it didn't seem that much during the fry test. Maybe as the slabs dried from the smoke it became more concentrated? Anyway, I will cut down on the added salt next time, or use cure #1 instead of the MTQ.

You are right that there is a strong smoke smell on the meat, I can smell it right thru the plastic wrap. But somehow it mellows when cooked.

 

[sound1]

Looks great, we need smellovision....MTQ has all the salt ya need, and I still soak for a couple hours for my wife's tastes

 

[spartan1967]

MNEELEY490

Yes your correct , after I posted that question I decided to surf the site a lil more

and I found that site A-maze-n products and everyone speaks highly of their products 

I will look at their site for any of my future needs , appreciate your help

Thanks Geo

 

[dave17a]

Use peach and pear cit off tree. Can't go wrong

 

[snorkelinggirl]

Hey Mike,

I saw your name pop up in a different thread, and that reminded me about you and your peach bacon. PEACH BACON!  After mellowing out for a week, the peach bacon I made based off of this thread turned out just great. My husband, a highly-regarded bacon connoisseur within our family, loves the stuff. It's his favorite bacon flavor of any I have made so far. Hope you are pleased with your bacon too! 

Have a great weekend!

Clarissa

 

[mneeley490]

Glad your husband liked it! I think peach will be my go-to wood for bacon from now on.

 

[mountainhawg]

I really do like using most all of the fruit woods, but generally mix them with oak, maple or pecan. Peach is a light flavor by itself which can be a good thing on something like cheese. I have BBB in the bags right now in the fridge, might consider using a mix of peach and maple on it.