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First attempt at Making Bacon = SUCCESS
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pantsypants
Posts: 1,191
So I cured the pork belly for 8 days and then smoked it for 1.5 hours with some hickory .
I cant believe how delicious and amazing it turned out !!
I will never buy bacon again !!
it really was so simple . I cant recommended this enough
I cant believe how delicious and amazing it turned out !!
I will never buy bacon again !!
it really was so simple . I cant recommended this enough
Toronto
Comments
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Hot smoked? What temp.?Pure MichiganGrand Rapids, Michigan LBGE, SBGE
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I'm curious about hot smoking vs cold smoking. I cold smoked mine, and it turned out great. I think I'll give hot smoking a try next time and see what the difference is.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
this was simple .
I am yet to cold smoke anything . what was the process ? and is it difficult ?
do you cold smoke in the egg ? ?
Toronto -
pantsypants said:this was simple .
I am yet to cold smoke anything . what was the process ? and is it difficult ?
do you cold smoke in the egg ? ?Here's the bacon I did:It was really easy, once you get the A-Maze-N-Smoker going, it's a hands off process. Cen-Tex did a tutorial on how to use the A-Maze-N-Smoker that was really helpful.It works great for smoked cheese as well.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Hot smoke cooks the bacon. It's much more firm. When you cold smoke, it has the texture like you would buy in the store (raw but smoked bacon). I much prefer the cold smoke.Keepin' It Weird in The ATX FBTX
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Very nice. On my list of things to try. I really want to smoke some fish.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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so you use no charcoal ? just the AMNPS and smoke for 10 hours ?
Toronto -
can you share what you used for the cure. a link or something? I am planning on doing this next week and just starting my research. thanksWoodstock, GA
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pantsypants said:so you use no charcoal ? just the AMNPS and smoke for 10 hours ?Keepin' It Weird in The ATX FBTX
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Hogman I used a recipe off of amazing ribs.com I find though that I would not add as much pepper though but that's just me They have a great article on making bacon . Enjoy it's really simple and sooooo deliciousToronto
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What else would you use this for? Salmon, bacon, cheese I figure. Nuts?LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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I have a pound of raw almonds here I'm going to try. You can cold smoke sausage and hams as well. Hams only if you are curing them properly which can take months up to a year.krobertsmsn said:What else would you use this for? Salmon, bacon, cheese I figure. Nuts?
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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