Brown Sugar and Maple Bacon with Hickory and Cherry Smoke

Doc_Eggerton

Twenty five pounds of sow belly.  My brown sugar, salt and spices rub with added maple syrup and pink salt.  Bag cured in the refrigerator for seven days, then dried for two days.  Hot smoked for 2.5 hours.

YukonRon

Dude.

jonnymack

Wow.....just wow. What was the occassion for so much belly to be coooked? Another day ending in Y? 

Simply amazing. I'm going to stare at this for at least 10 minutes and then get back to work.

Doc_Eggerton

jonnymack said:

Wow.....just wow. What was the occassion for so much belly to be coooked? Another day ending in Y? 

Simply amazing. I'm going to stare at this for at least 10 minutes and then get back to work.

Besides ourselves, distributing to three other families.  Not much more work to do 8 if you're doing two.

HendersonTRKing

Gaaaaah. Drool. 

Chris8938

Ugh...I'm jealous

blind99

Only thing better than bacon is LOTS of bacon!

Doc_Eggerton

The Spouse wanted to get a taste so she got bacon and eggs for dinner.  I put a couple pieces on some biscuits we had languishing in a baggie. 



The eggs cooked really nicely in the bacon fat.


 

J_Que

My cholesterol count jumped 5 points just looking at that beautiful bacon! 

Doc_Eggerton

The chunks are from a not so good piece of the sow belly, and are going into bean soup next week.  The rest is for The Spouse's lunch.

jonnymack

Yup still looks amazing. How hot is a "hot smoke". Want to rip this off, er I mean curious. 

Doc_Eggerton

jonnymack said:

Yup still looks amazing. How hot is a "hot smoke". Want to rip this off, er I mean curious. 

180-250 degrees is what I can hold.  Cold smoke is the ambient temp or if you have the right equipment colder.  You cannot cold smoke on a BGE, but you can use it for the vessel to cold smoke.
 

Doc_Eggerton

jonnymack said:

Yup still looks amazing. How hot is a "hot smoke". Want to rip this off, er I mean curious. 

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jonnymack

Awesome thanks for the recommendation man!!

thetrim

Seriously????  Awesome!!!

Grillmagic

I am voting you for president!

pescadorzih

MMMMM Bacon.
Still haven't done this yet.

Hans61

wow, I bet was delicious! 

bgebrent

Nicely done!  Best bacon ever.  Great job Doc!

Elijah

I like those odd ball pieces of bacon scraps. I can generally get a nice crust on more than two sides 

The Cen-Tex Smoker

Doc_Eggerton said:

jonnymack said:

Yup still looks amazing. How hot is a "hot smoke". Want to rip this off, er I mean curious. 

180-250 degrees is what I can hold.  Cold smoke is the ambient temp or if you have the right equipment colder.  You cannot cold smoke on a BGE, but you can use it for the vessel to cold smoke.
 

Great looking bacon doc! I would add that the book I use (Charcuterie) says you hot smoke at those temps to an internal of around 155.  I think I get what you are saying about not being able to "cold smoke" in a BGE but you can actually smoke at ambient temps on a BGE with an amaze-n-smoker and pellets. I use Traeger Apple pellets. You can't do it with lit lump but you can do it with pellets. It works great. 

Doc_Eggerton

The Cen-Tex Smoker said:

Doc_Eggerton said:

jonnymack said:

Yup still looks amazing. How hot is a "hot smoke". Want to rip this off, er I mean curious. 

180-250 degrees is what I can hold.  Cold smoke is the ambient temp or if you have the right equipment colder.  You cannot cold smoke on a BGE, but you can use it for the vessel to cold smoke.
 

Great looking bacon doc! I would add that the book I use (Charcuterie) says you hot smoke at those temps to an internal of around 155.  I think I get what you are saying about not being able to "cold smoke" in a BGE but you can actually smoke at ambient temps on a BGE with an amaze-n-smoker and pellets. I use Traeger Apple pellets. You can't do it with lit lump but you can do it with pellets. It works great. 

That is what I meant when I said you could use the BGE as a vessel to cold smoke.  Around my parts you can only do that in the winter becasue the ambient temperature is too hot and the food spoils.  We did a bunch of smoked cheese in January.

I think you were the first person that explained smoking and curing to me years ago.  As a newbie I did not understand the difference between curing and marinating.  Don't you have a rig where one Egg feeds smoke to a second one for cold smoking?

stompbox

Doc_Eggerton said:

The Cen-Tex Smoker said:

Doc_Eggerton said:

jonnymack said:

Yup still looks amazing. How hot is a "hot smoke". Want to rip this off, er I mean curious. 

180-250 degrees is what I can hold.  Cold smoke is the ambient temp or if you have the right equipment colder.  You cannot cold smoke on a BGE, but you can use it for the vessel to cold smoke.
 

Great looking bacon doc! I would add that the book I use (Charcuterie) says you hot smoke at those temps to an internal of around 155.  I think I get what you are saying about not being able to "cold smoke" in a BGE but you can actually smoke at ambient temps on a BGE with an amaze-n-smoker and pellets. I use Traeger Apple pellets. You can't do it with lit lump but you can do it with pellets. It works great. 

That is what I meant when I said you could use the BGE as a vessel to cold smoke.  Around my parts you can only do that in the winter becasue the ambient temperature is too hot and the food spoils.  We did a bunch of smoked cheese in January.

I think you were the first person that explained smoking and curing to me years ago.  As a newbie I did not understand the difference between curing and marinating.  Don't you have a rig where one Egg feeds smoke to a second one for cold smoking?

Correct me if I am wrong, but I don't think you have to worry about spoilage give that it is cured.

Doc_Eggerton

stompbox said:

Doc_Eggerton said:

The Cen-Tex Smoker said:

Doc_Eggerton said:

jonnymack said:

Yup still looks amazing. How hot is a "hot smoke". Want to rip this off, er I mean curious. 

180-250 degrees is what I can hold.  Cold smoke is the ambient temp or if you have the right equipment colder.  You cannot cold smoke on a BGE, but you can use it for the vessel to cold smoke.
 

Great looking bacon doc! I would add that the book I use (Charcuterie) says you hot smoke at those temps to an internal of around 155.  I think I get what you are saying about not being able to "cold smoke" in a BGE but you can actually smoke at ambient temps on a BGE with an amaze-n-smoker and pellets. I use Traeger Apple pellets. You can't do it with lit lump but you can do it with pellets. It works great. 

That is what I meant when I said you could use the BGE as a vessel to cold smoke.  Around my parts you can only do that in the winter becasue the ambient temperature is too hot and the food spoils.  We did a bunch of smoked cheese in January.

I think you were the first person that explained smoking and curing to me years ago.  As a newbie I did not understand the difference between curing and marinating.  Don't you have a rig where one Egg feeds smoke to a second one for cold smoking?

Correct me if I am wrong, but I don't think you have to worry about spoilage give that it is cured.

There are foods that I am not going to cold smoke for a long time in 95 degree outside temps.  I am interested to hear what the consensus is.  Cold smoking and cure flavors and preserves, but doesn't cook.

bluebird66

There is nothing like eggs fried in bacon grease. Mmmmmm

Doc_Eggerton

bluebird66 said:

There is nothing like eggs fried in bacon grease. Mmmmmm

I had not realized it until I cut the skin away, and packaged the bacon that bacon fat is the slipperiest stuff there is :-)  My daughter took the skins to flavor soups and cooked vegitables.