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First time Home cured bacon...

jtippersjtippers Posts: 512
edited December 2013 in EggHead Forum
Its been curing for a week. Just threw it in the egg. Plan to hot smoke it at 250 until IT is 150... 

 We are having bacon for dinner at my house!


EDIT: Just noticed... I put 250. I'm actually smoking at 200.
SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
Location: Jasper, Georgia

Comments

  • DMWDMW Posts: 11,620
    Nice, let me know how you like it hot smoked. I cold smoked mine and it turned out really good.
    My Facebook Page where I document my cooking
    Morgantown, PA

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  • jtippersjtippers Posts: 512
    I will... I was planning to cold smoke it, then I read this article from Meathead and I got worried about botulism. I wasn't sure if it applied to bacon or not. I figured better safe than sorry. In Charcuterie, the author recommends hot smoking. We'll see how it goes!

    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • jtippers aren't you afraid that you will lose all the fat with a hot smoke because remember PORK FAT RULES !!!!
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • jtippersjtippers Posts: 512
    Charlesmaneri - Charcuterie hasn't led me wrong yet. Everything I have prepared from that book has been great! That being said, this is my first attempt... We'll see.
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • It won't render the fat. it only cooks for a few hours to get to 150 when you hot smoke. 


    Keeping it Weird in the ATX
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  • Hey, just noticed this. Got a couple slabs going over here as well! I've smoked I'd guess 6 or 7 batches of bacon since I've gotten the Egg and have always done it hot. It's always great. However, I'm asking Santa for an a-maze-in smoker. I'd like to try some cold smoking as well. 

    image
    Madison, CT
    LBGE June 2013. 

  • jtippersjtippers Posts: 512
    Conneggticut_Yankee - Looks great! You will love the A-Maze-N smoker. I cold smoked some almonds with it last week and we can't quit eating them!
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • I've done it both ways and both are good.  I like the texture of cold smoked better.  I have a batch on day 4 of the cure, plane on smoking this weekend.  Enjoy!  Nothing like home made bacon....
    Simi Valley, California
    LBGE, PBC, Annova
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 16,799
    edited December 2013
    I've done it both ways and both are good.  I like the texture of cold smoked better.  I have a batch on day 4 of the cure, plane on smoking this weekend.  Enjoy!  Nothing like home made bacon....
    I fell exactly the same way. They are both freaking awesome but cold smoked leaves you with the texture of raw bacon- liek you woul dbuy at the store or the butcher. The hot smoked is cooked so it's firm. Still freaking awesome though
    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • pantsypantspantsypants Posts: 1,191
    I just did my first batch of cold . They are both amazing . I can't choose .nor should I have to.
    Toronto
  • Are there any big stores that carry pork belly or is it mostly only sold at butcher shops? I would love to make some but I need to find some belly.
  • Not sure where you're from but I had to go to an actual butcher to find mine here in CT central. Not to mention some extensive research to even find a proper shop. It's clearly a regional thing. Most markets had no idea what I was talking about or why I wanted to do what I wanted to do. Even at the butcher's I get people in line asking me what in the world I'm going to be be doing with pig belly. Folks just don't know what they're missing. 
    Madison, CT
    LBGE June 2013. 

  • jtippersjtippers Posts: 512
    I actually called every grocery store and meat market in my area... finally found one market that had purchased a case for a special order and had one left over. They were all to happy to sell it to me.

    And it turned out great! I didn't take pictures of it sliced because I can't slice straight and it was ugly.... but it was DELICIOUS!
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

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