First attempt at Making Bacon = SUCCESS

pantsypants · November 2013

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

otter · November 2013

Hot smoked? What temp.?

pantsypants · November 2013

Hot smoked at 250 for 1.5 hours our int temp @ 150

DMW · November 2013

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.

pantsypants · November 2013

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 ? ?

DMW · November 2013

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 ? ?

I use the AMNPS (http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8) in the egg.

Here's the bacon I did:

http://eggheadforum.com/discussion/1159189/bacon-just-went-in-the-smoke

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.

The Cen-Tex Smoker · November 2013

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.

caliking · November 2013

Very nice. On my list of things to try. I really want to smoke some fish.

pantsypants · November 2013

so you use no charcoal ? just the AMNPS and smoke for 10 hours ?

Hogman348 · November 2013

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. thanks

The Cen-Tex Smoker · November 2013

pantsypants said:

so you use no charcoal ? just the AMNPS and smoke for 10 hours ?

yep. just pellets, no heat

http://eggheadforum.com/discussion/1158809/a-maze-n-smoker-tutorial/p1

pantsypants · November 2013

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 delicious

krobertsmsn · November 2013

What else would you use this for? Salmon, bacon, cheese I figure. Nuts?

DMW · November 2013

krobertsmsn said:
What else would you use this for? Salmon, bacon, cheese I figure. Nuts?

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.

First attempt at Making Bacon = SUCCESS

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