You've Heard It Before: "I Can Stop Anytime I Want ..."

[johnmeyer]

Went to Costco on Friday. Since then (last three days), I've

• Cold-smoked a big Gouda wedge
• Hot-smoked five pounds of salmon
• Hot-smoked four cups of almonds (best yet)
• Smoked seven pounds of pork butt, pulled
• Cold-smoked Costco's Char Siu Bao
• Cold-smoked Farmer's thick-sliced "smoked" bacon that barely had any smoke flavor

I've had good friends who had "substance issues," and they would always tell me, "I can stop anytime I want." Me too. Six smokes in two days doesn't mean I have a problem. I know I can stop.

 

[Bearcarver]

 

• Cold-smoked Farmer's thick-sliced "smoked" bacon that barely had any smoke flavor

Sounds like you're Hooked pretty Good !!!

Put a little bit of Heat (110° to 130°) on that Bacon & see how much better it is:

Like This:

Bacon (Extra Smoky)

Bear

 

[johnmeyer]

Bear,

I looked at that post several weeks ago, but you describe doing a "from scratch" bacon smoke, starting with uncured pork. By contrast, I was simply trying to add more smoke to commercially-purchased bacon. It is wonderful bacon, thick sliced, and I liked everything about it except that the smoke was too mild.

I actually did try to find posts about doing this, but came up short.

 

[Bearcarver]

 
Bear,

I looked at that post several weeks ago, but you describe doing a "from scratch" bacon smoke, starting with uncured pork. By contrast, I was simply trying to add more smoke to commercially-purchased bacon. It is wonderful bacon, thick sliced, and I liked everything about it except that the smoke was too mild.

I actually did try to find posts about doing this, but came up short.

OK---I'm Sorry!!  When you said "Farmers", I thought you meant "Adam".

There are a few threads about smoking store-bought Bacon somewhere.

I don't remember the results.

Bear

 

[Bearcarver]

John,

I don't have time right now, but try some of these Threads:

http://www.smokingmeatforums.com/newsearch?search=smoking+store+bought+bacon

Bear