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More bacon

AlbertaEggerAlbertaEgger Posts: 1,243
The first try 2 weeks ago was such a hit that I picked up another 9 lbs belly last weekend, cured the same. And cold smoking it today. Temps are below freezing. Had to run the smoke for a good half hour to get the egg up above 0 (32). Sitting at 8 (46 f) steady now for an hour with the belly on. Thanks for all the tips last time. And the cure recipe. The bacon was amazing. Even gave some to my butcher. He loved it. image
County of Parkland, Alberta, Canada

Comments

  • AlbertaEggerAlbertaEgger Posts: 1,243
    Still have not moved the furniture to the deck for summer. Hope to warm up soon. At least the snow is off the deck. Have a great weekend everyone. image
    County of Parkland, Alberta, Canada
  • hondabbqhondabbq Posts: 1,944
    Just smoked my first back bacon on Friday. All I can say is wow.
    Used the a maze n smoker for the first time too. Beat product. Ambient temp was 0c. Smoked it for 6 hours.
  • SkinnyVSkinnyV Posts: 3,394
    I did 3 lbs of bacon I'm currently enjoying. I will do more but need to find cheaper belly$4.99/lb is a bit rich, it also loses weight during the cure.
    Seattle, WA
  • grege345grege345 Posts: 3,515
    I just cured 10 pounds today. Going to cold smoke 1 and hot smoke the other. This is my first time doing this so do I smoke with skin on or off?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • SkinnyVSkinnyV Posts: 3,394
    I did skin on and pulled off afterward. Taste just fine and probably easier.
    Seattle, WA
  • AlbertaEggerAlbertaEgger Posts: 1,243
    I did skin off. Just took them off. Smoked for about 6 hours. Fridge tonight. I'll slice in the morning. image
    County of Parkland, Alberta, Canada
  • DMWDMW Posts: 12,168
    Looking good. Put it in the freezer for an hour or so before slicing, makes it much easier to slice.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • AlbertaEggerAlbertaEgger Posts: 1,243
    Yes. Did that last time. Cut real nice.
    County of Parkland, Alberta, Canada
  • EGG_DaddyEGG_Daddy Posts: 158
    Can you post the cure method?

    Seattle. LBGE. Vikings. Beer. YETI 75. YETI Colster.

  • AlbertaEggerAlbertaEgger Posts: 1,243
    Here was some of the last batch. The cure method I was givin was on a post called "need a cure". I'll see if I can copy the link off my phone. imageimage
    County of Parkland, Alberta, Canada
  • Greeno55Greeno55 Posts: 635
    I've only ever hot smoked my bacon. I really need to give cold smoking a try. Good thing I'm running low. Looks great!
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
  • hondabbqhondabbq Posts: 1,944
    My Sysco rep have me a price of $66 for 15kg of belly. That will be next.
  • AlbertaEggerAlbertaEgger Posts: 1,243
    Done. FoodSaver was being difficult but we managed to get them all done. imageimage
    County of Parkland, Alberta, Canada
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