SmokinAussie
Newbie
- Jun 24, 2026
- 11
- 14
G'Day Bruces!
My second cook post here in so far! Hope you like it!
Well I just smoked my bacon the other day and it's come out pretty good.
I got started with a good deal from Costlyco. Yep, this is a good price in these parts.
Mixed up the salt, and cure.
Vac packed for 2 weeks.
And after 2 weeks, here it is after a 2 hour soak and on overnighter in the fridge.
Broke out my new smoke tube for the first time just for extra voomer...
Danged thing works pretty good!
Set the pooper to Low Smoke. Plan was slow and steady as she goes.
So about 6 hours later...
Off she came.
Mahogany color fer the win... Yeah!
Next day, making some sausage rolls for the current TD, time to slice.
And yeah... could be the best bacon I've made so far. Personally, bacon to me is always rind on. I mean you can cut it off AFTER you smoked it you want, but why cut it off first and lose that color and flavor?
Damn deeeeeelicious!
Cheers!
Bill
My second cook post here in so far! Hope you like it!
Well I just smoked my bacon the other day and it's come out pretty good.
I got started with a good deal from Costlyco. Yep, this is a good price in these parts.
Mixed up the salt, and cure.
Vac packed for 2 weeks.
And after 2 weeks, here it is after a 2 hour soak and on overnighter in the fridge.
Broke out my new smoke tube for the first time just for extra voomer...
Danged thing works pretty good!
Set the pooper to Low Smoke. Plan was slow and steady as she goes.
So about 6 hours later...
Off she came.
Mahogany color fer the win... Yeah!
Next day, making some sausage rolls for the current TD, time to slice.
And yeah... could be the best bacon I've made so far. Personally, bacon to me is always rind on. I mean you can cut it off AFTER you smoked it you want, but why cut it off first and lose that color and flavor?
Damn deeeeeelicious!
Cheers!
Bill
