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First time Home cured bacon...
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jtippers
Posts: 512
Its been curing for a week. Just threw it in the egg. Plan to hot smoke it at 250 until IT is 150...
We are having bacon for dinner at my house!
EDIT: Just noticed... I put 250. I'm actually smoking at 200.
SBGE December 2012 • XLBGE December 2013 • Yoder YS640 July
Location: Jasper, Georgia
Comments
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Nice, let me know how you like it hot smoked. I cold smoked mine and it turned out really good.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 -
I will... I was planning to cold smoke it, then I read this article from Meathead and I got worried about botulism. I wasn't sure if it applied to bacon or not. I figured better safe than sorry. In Charcuterie, the author recommends hot smoking. We'll see how it goes!SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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jtippers aren't you afraid that you will lose all the fat with a hot smoke because remember PORK FAT RULES !!!!2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Charlesmaneri - Charcuterie hasn't led me wrong yet. Everything I have prepared from that book has been great! That being said, this is my first attempt... We'll see.SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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It won't render the fat. it only cooks for a few hours to get to 150 when you hot smoke.Keepin' It Weird in The ATX FBTX
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Hey, just noticed this. Got a couple slabs going over here as well! I've smoked I'd guess 6 or 7 batches of bacon since I've gotten the Egg and have always done it hot. It's always great. However, I'm asking Santa for an a-maze-in smoker. I'd like to try some cold smoking as well.Madison, CTLBGE June 2013.
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Conneggticut_Yankee - Looks great! You will love the A-Maze-N smoker. I cold smoked some almonds with it last week and we can't quit eating them!SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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I've done it both ways and both are good. I like the texture of cold smoked better. I have a batch on day 4 of the cure, plane on smoking this weekend. Enjoy! Nothing like home made bacon....Simi Valley, California
LBGE, PBC, Annova, SMOBot -
SoCal_Griller said:I've done it both ways and both are good. I like the texture of cold smoked better. I have a batch on day 4 of the cure, plane on smoking this weekend. Enjoy! Nothing like home made bacon....Keepin' It Weird in The ATX FBTX
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I just did my first batch of cold . They are both amazing . I can't choose .nor should I have to.Toronto
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Are there any big stores that carry pork belly or is it mostly only sold at butcher shops? I would love to make some but I need to find some belly.
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Not sure where you're from but I had to go to an actual butcher to find mine here in CT central. Not to mention some extensive research to even find a proper shop. It's clearly a regional thing. Most markets had no idea what I was talking about or why I wanted to do what I wanted to do. Even at the butcher's I get people in line asking me what in the world I'm going to be be doing with pig belly. Folks just don't know what they're missing.Madison, CTLBGE June 2013.
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I actually called every grocery store and meat market in my area... finally found one market that had purchased a case for a special order and had one left over. They were all to happy to sell it to me.And it turned out great! I didn't take pictures of it sliced because I can't slice straight and it was ugly.... but it was DELICIOUS!SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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