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Cold smoke bacon questions

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Comments

  • MikeP624MikeP624 Posts: 292
    Thanks for all your help. Off to the store to getthe rest of my ingredient
  • billyraybillyray Posts: 1,138
    billyray said:
    I'm doing Centex pig candy right now, should be done in about a 1/2 hour. Will post pics. I sampled one and boy was it good!
    yeah buddy. That stuff is awesome. like crack


    Here's the pig candy. @250 for 3 hours, next time will try 250 for 2 hours.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • FockerFocker Posts: 3,301

    Lookin' good billyray.

    Haven't looked at this recipe, but what is the benefit of cubing the bacon as opposed to the traditional strips with a liberal coating of brown sugar, chiles, crushed pecans, etc?

    Brandon
    Quad Cities

  • billyraybillyray Posts: 1,138
    I only cubed the pieces I cut off to square up the slab for slicing. I had to pull them away from my wife, like Centex said they are like crack.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 14,377
    edited January 2013
    you can absolutely use strips for pig candy and "millionaire bacon" but I use the odds and ends for that stuff. Strips are just as good but I cube up the odd bits as lardons and slow roast them for many things. Pig candy is good but lardons make great soup/bean flavorings, bacon bits, and tons of other stuff. I always try to get a pound of lardons out of a full belly
    Keeping it Weird in the ATX
  • FockerFocker Posts: 3,301
    Thanks guys.  Aware of lardons, didn't know if the cubes create a different texture when made into pig candy?
    Brandon
    Quad Cities

  • Focker said:
    Thanks guys.  Aware of lardons, didn't know if the cubes create a different texture when made into pig candy?

    They do have a different texture. Crispy outside, gooey middle. yum
    Keeping it Weird in the ATX
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