Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Finally....Some Cold Smoked Bacon

Thanks a bunch to Focker and CT for advice the other day when it was frigid here and I was wondering how cold ambient temperature was too cold for cold smoking. I had two 5lb sections of cured (savory) belly waiting to smoke...I ended up holding off for a day and decided to roll one to hang to dry for pancetta. image The other got a 12 hour cold smoke using apple chunks for smoke. Sorry no before pics, but it looked pretty much the same..the cold smoking added maybe just a hint of color. image image Cold smoking is definitely the way to go. we fried some up last night for bacon cheeseburgers...much better texture (I think hot smoked bacon has a ham-like texture, especially the ends...but I think the hot smoked end pieces are better for beans, greens, and whatever other dishes than the cold smoked ends will be). thanks again guys!
«1

Comments

Sign In or Register to comment.