BACON!!!

jbenny · January 12

After seeing a couple of posts on here about making your own bacon, I decided to give it a shot. Did two types, Maple Bourbon and '3' Pepper Bacon, and they turned out fantastic. I'll never buy bacon again, especially with how cheap and easy this is. Little pic heavy but enjoy!

Maple Bourbon Resting

Maple Bourbon Cooked, excuse the wife's finger

3 Pepper and Maple Bourbon just hanging out.

3 Pepper sliced and ready for cooking

3 Pepper cooked and then quickly eaten.

This was easy so my next attempt will be at apple cinnamon. Thanks for looking

oldfishinglure · January 12

recipe?

The Cen-Tex Smoker · January 12

nicely done! I have 5 slabs going on for an overnight coldsmoke after my wings for apps......and after my korean BBQ for dinner. Busy day for the egg

jbenny · January 13

Here is for the Maple Bourbon:http://www.creative-culinary.com/2011/05/maple-bourbon-bacon-charcutepalooza-meets-pennypalooza/

For the 3 Pepper, I used serrano pepper, black pepper and jalapeno:

4 tablespoons kosher salt
5 tsp white sugar
1 1/2 teaspoons pink salt
4 Fresh Jalapeno and 2 Serrano thrown into the blender
4 garlic cloves, sliced or crushed (or garlic powder)

1 tablespoon black coarse black pepper

Wolfpack · January 14

Cen-tex- do you only cold smoke or have you also done the 200 cook? Which is better? Reason i ask is thing about amazing smoker.... Thanks guys

The Cen-Tex Smoker · January 14

Wolfpack said:

Cen-tex- do you only cold smoke or have you also done the 200 cook? Which is better? Reason i ask is thing about amazing smoker.... Thanks guys

I did the hot smoke twice and didn't like the texture. I then looked for a way to try cold smoke to see if it was better so I figured for $40 the AMS was worth a try. I'll never hot smoke again. The AMS is perfect but I live in TX so I probably won't be able to cold smoke after Feb. The texture of cold smoke is exactly like you get in the store. Raw bacon, but it's totally smoked and cured.

55drum · January 14

$40 the AMS was worth a try. I'll never hot smoke again.

Agree......what a difference..

zosobao5150 · January 14

Sorry....what is an AMS?

The Cen-Tex Smoker · January 14

AMS= A-Maze-N-Smoker

jbenny · January 15

I didn't really notice a difference in texture between this and store bought bacon.

r270ba · January 15

So pardon my ignorance but once it comes off the cold smoke you still have to cook it right? Could you food savor it and freeze it?

Chubbs · January 15

r270ba said:

So pardon my ignorance but once it comes off the cold smoke you still have to cook it right? Could you food savor it and freeze it?
Yep. Exactly what you do.

r270ba · January 15

And can you put the AMS in the BGE? :)

The Cen-Tex Smoker · January 15

yep- you just cook it like normal bacon in a pan or oven. You can food save and freeze if you want

Chubbs · January 15

r270ba said:

And can you put the AMS in the BGE? :)

Yep. I had a thread earlier "all this talk about bacon...". Pull it up. Learned a lot from some of the veterans.

r270ba · January 15

Thanks Chubbs!

The Cen-Tex Smoker · January 15

r270ba said:

And can you put the AMS in the BGE? :)

yes. I put it directly on the grate of my cleaned out egg. It's a small enough rectangle to easily fit in your firebox. Some people don't even clean out the egg, but I do because I go overnight and don't want and airflow issues.

r270ba · January 15

Awesome...yet another cooking tool this forum has made me buy :)). I love learning new things! @chubbs how did your first go at it turn out?

Chubbs · January 15

r270ba said:

Awesome...yet another cooking tool this forum has made me buy :)). I love learning new things! @chubbs how did your first go at it turn out?

Haven't started. Got the salt in. Ordered the AMS today. Will be here in a few days. Priced bellys for $2.99 a lb in Columbia. Going to start the cure this week hopefully.

r270ba · January 15

Did you order AMS direct? Can you explain the cure process a bit? I didn't see it in you original post.

The Cen-Tex Smoker · January 15

r270ba said:

Awesome...yet another cooking tool this forum has made me buy :)). I love learning new things! @chubbs how did your first go at it turn out?

This one is only $40. You are welcome. I've never had anyone suggest anything to me under $200 on here

Chubbs · January 15

r270ba said:
Did you order AMS direct? Can you explain the cure process a bit? I didn't see it in you original post.

Grab the book charcuterie. Wife got it for me for Christmas after great reviews from forum. It gives lots of recipes for different types of cures. If you don't want to buy the book, I can scan and email you a few recipes.

r270ba · January 15

Just bought it...thanks!

The Cen-Tex Smoker · January 15

r270ba said:

Just bought it...thanks!

You are well on your way. That book gets weirder and weirder the deeper you go. I have some stuff on my list that was not even on my radar a few months ago. I'm in deep.

Chubbs · January 15

The Cen-Tex Smoker said:

r270ba said:

Just bought it...thanks!
You are well on your way. That book gets weirder and weirder the deeper you go. I have some stuff on my list that was not even on my radar a few months ago. I'm in deep.

I hear you CT. I am starting small with bacon, but can see myself getting in deep too

NDG · January 19

Can somebody please post a link for the best AMS option for cold smoking bacon? I see that people mention a $40 price range, but I would hate to order the wrong unit.

I have a large . . thanks!

The Cen-Tex Smoker · January 19

NDG said:

Can somebody please post a link for the best AMS option for cold smoking bacon? I see that people mention a $40 price range, but I would hate to order the wrong unit.

I have a large . . thanks!

here is the one I bought. I like it because it has the longest smoke time. It also works with pellets and sawdust. I buy Traeger pellets from my egg dealer and I get 14 hrs of smoke from one load. Great tool for $40 http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8

NDG · January 19

u da man.

NDG · January 19

just ordered package #3 . . now I gotta get the book "Charcuterie" and read up before my unit arrives. I am excited about this because I hope to master bacon and use my Food Saver to take care of some upcoming birthday gifts. Homemade bacon . . . yes please!

The Cen-Tex Smoker · January 19

i you have an ipad, it's available on iBooks. that's the way I got mine

500 · January 20

When you talk about the texture of cold smoke bacon being better than hot smoke, what do you mean? The texture of the uncooked bacon, or the texture of the fried bacon?. I purchased some house smoked bacon from a butcher shop. We talked home curing. They refer to the Charcuterie book but have there own recipes. They hot smoke with hickory. It tasted much better than store bought, some in sold there, but I don't understand the texture difference you all speak about. The butcher shop bacon was $12/#. It was good, but for that price, I'm making my own for sure.

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