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Bacon!!!
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th41004
Posts: 3
I am going to buy a pork belly to cure then smoke on the egg. Anyone have any pointers? This will be my fist try at it.
Comments
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Try to find if you can, some good belly. Don't over-cure it, you can end up with overly-salty bacon. Don't over-smoke it - little smoke, long time is good. Lots of smoke short time can make it taste like an ash tray.
______________________________________________I love lamp.. -
Get yourself an A-MAZ-IN Smoker for your egg and cold smoke it. You're welcome.
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
don't rush it, its done when its done is a big thing, let the science work.here is a good semi recent thread on bacon pretty long:here was my first batch I hot smoked it but I like the texture of a cold smoke better
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What everyone else said... Only thing to add is go ahead and buy the book Charcuterie. Once you see how awesome the bacon is you will want to try other meats. This book is a wealth of knowledgeColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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I saw a rig with a small electric smoker with duct fun to the egg... how do you hook that upandwhat else can you cold smoke?Green egg, dead animal and alcohol. The "Boro".. TN
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i over cured mine and didn't let it soak long enough. Make sure that you pay a lot of attention to those steps. My bacon is uneatable good for cooking though.A child can ask questions a wise man can't answer!!!CanadaLarge @ Small BGE
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